Tart Cranberry Quick Bread
“My mother always made this cranberry bread. I usually stock up on cranberries when they’re in season and freeze them so I can make this year-round.” — Karen Czechowicz, Ocala, Florida
| Servings | Prep Time | Cook Time |
| 1loaf (12 slices) | 20minutes | 45minutes |
| Servings | Prep Time |
| 1loaf (12 slices) | 20minutes |
| Cook Time |
| 45minutes |
Ingredients
- 1-1/2 cups all-purpose flour
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 large egg
- 1/2 cup orange juice
- 2 tablespoons butter melted
- 1 tablespoon water
- 1-1/2 cups fresh or frozen cranberries coarsely chopped
Portions: loaf (12 slices)
Units:
|
Ingredients
Portions: loaf (12 slices)
Units:
|
Instructions
- Preheat oven to 350°. In a large bowl, combine first five ingredients. In a small bowl, whisk egg, orange juice, butter and water. Stir into dry ingredients just until moistened. Fold in cranberries.
- Transfer to an 8x4-in. loaf pan coated with cooking spray and sprinkled with flour. Bake 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack.
Recipe Notes
Nutrition Facts
1 slice: 138 calories, 2g fat (1g saturated fat), 23mg cholesterol, 129mg sodium, 27g carbohydrate (14g sugars, 1g fibre), 2g protein. Diabetic Exchanges: 2 starch.
