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Cranberry Nut Bread

This healthy recipe comes from NDSU Extension Service.


  • 2 c. flour*
  • 2/3 c. sugar
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 tsp. grated orange peel
  • 3/4 c. orange juice
  • 1/4 c. margarine, melted
  • 1 egg (OR 2 egg whites)
  • 1 c. chopped cranberries
  • 1/3 c. chopped walnuts
  • 1/3 c. powdered sugar
  • 1 tsp. water
* You can substitute ½ to 1 cup of the flour with whole-wheat flour.


Preheat oven to 350 degrees. Mix flour, sugar, baking powder and baking soda in a large bowl. Grate orange peeling, then squeeze juice from orange. Add additional orange juice to make ¾ cup. In another bowl, blend orange juice, margarine, egg and grated orange peel; add to flour mixture, stirring just until blended. Mix in cranberries and walnuts. Pour batter into a 9- by 5-inch loaf pan greased on bottom only. Bake for 50 to 60 minutes or until a toothpick  inserted in the center comes out clean. Cool in pan 10 minutes; remove and cool completely on wire rack. To make glaze, mix powdered sugar and water; add water as needed to make a thin glaze. Drizzle over cooled loaf. 


Makes 16 servings.

Per serving: 150 calories, 5 grams (g) fat, 24 g carbohydrate and 115 milligrams sodium.

Filed under: breakfast, breads, grains
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