Cranberry Orange Loaf

SUBMITTED BY: Peggy Frazier

"I'm a true morning person who loves entertaining at breakfast. It's so much fun to get up early, set a pretty table and share a delicious breakfast with friends."

PREP TIME	15 Min
COOK TIME	1 Hr
READY IN	1 Hr 15 Min

SERVINGS & SCALING

Original recipe yield: 16 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 cups all-purpose flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup orange juice
Grated peel of 1 orange
2 tablespoons butter or margarine, melted
2 tablespoons hot water
1 cup fresh or frozen cranberries
1 cup chopped walnuts

READ REVIEWS (2)

DIRECTIONS

Combine flour, sugar, baking powder, baking soda and salt in a large mixing bowl. In a small bowl, beat egg; add orange juice, peel, butter and water. Stir into dry ingredients just until moistened. Fold in cranberries and nuts. Spoon into a greased 9-in. x 5-in. x 3-in. loaf pan or two 5-in. x 2-1/2-in. x 2-in. mini-loaf pans. Bake at 325 degrees F for 1 hour or until bread tests done. Cool in pan for 10 minutes before removing to a wire rack.

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REVIEWS

Reviewed on Jan. 23, 2008 by Salvatrice

Very delicious with a nice sweet crust. I cooked mine over an hour....about 70 minutes. Great with some butter and a cup of tea. I added a couple teaspoons of milk to keep the mix soft.

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Reviewed on Nov. 28, 2007 by Caty

oh so good!

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