Cranberry Orange Loaf

Filled with dried figs or apricots, pistachios, and cranberries, this loaf is a Christmas recipe favorite.

Cranberry Orange Loaf

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    cups all-purpose flour

  • 1

    cup sugar

  • 2

    teaspoons baking powder

  • ½

    teaspoon salt

  • 1

    teaspoon finely shredded orange peel

  • 2

    eggs

  • ½

    cup milk

  • ½

    cup butter, melted

  • ¾

    cup coarsely chopped cranberries

  • ¾

    cup chopped pistachios or walnuts, toasted

  • ½

    cup chopped dried figs and/or dried apricots

  • Orange Butter (optional)

Directions

1. Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan; set aside. In a large bowl, stir together flour, sugar, baking powder, and salt. Stir in orange peel. Make a well in center of flour mixture; set aside. 2. In a medium bowl, beat eggs with a fork; stir in milk and melted butter. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in cranberries, nuts, and figs and/or apricots. 3. Spoon batter into prepared pan; spread evenly. Bake for 65 to 70 minutes or until a wooden toothpick inserted near the center comes out clean. If necessary to prevent overbrowning, cover with foil for the last 15 minutes of baking. 4. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing. If desired, serve with Orange Butter. 5. Makes 1 loaf (14 servings) 6. Orange Butter: In a small bowl, stir together 1/3 cup butter, softened; 1 tablespoon powdered sugar; and 1 teaspoon finely shredded orange peel until combined. Makes about 1/3 cup. Nutrition Facts Calories 245, Total Fat 11 g, Saturated Fat 5 g, Cholesterol 48 mg, Sodium 179 mg, Carbohydrate 34 g, Fiber 2 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 2%, Calcium 5%, Iron 7%.


Nutrition

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