Cranberry Orange Loaf
By Caryl
Filled with dried figs or apricots, pistachios, and cranberries, this loaf is a Christmas recipe favorite.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon finely shredded orange peel
- 2 eggs
- 1/2 cup milk
- 1/2 cup butter, melted
- 3/4 cup coarsely chopped cranberries
- 3/4 cup chopped pistachios or walnuts, toasted
- 1/2 cup chopped dried figs and/or dried apricots
- Orange Butter (optional)
Details
Adapted from recipe.com
Preparation
Step 1
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%.
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