The best delicious Orange Cranberry Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Orange Cranberry Bread recipe today!
Hello my friends, this Orange Cranberry Bread recipe will not disappoint, I promise! Made with simple ingredients, our Orange Cranberry Bread is amazingly delicious, and addictive, everyone will be asking for more Orange Cranberry Bread.
What Makes This Orange Cranberry Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Orange Cranberry Bread.
Ready to make this Orange Cranberry Bread Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
3 c All-purpose flour 1/3 c Milk
1 c Fresh or frozen cranberries, 1/4 c Butter or margarine, melted
-chopped 2 tb Apple jelly or apricot
3/4 c Granulated sugar -preserves
1/2 c Walnuts, chopped Whole cranberries, Optional
1 1/2 ts Baking powder Green candied cherries,
1/2 ts Baking soda -Optional
1 lg Egg Confectioners’ sugar,
1/2 c Prepared cranberry-orange -Optional
-sauce
Preheat the oven to 350F. Grease a 4-cup fluted ring mold. Stir the
flour, chopped cranberries, sugar, walnuts, baking powder, and baking
soda in a large bowl to mix well. Beat the egg, cranberry-orange
sauce, milk, and melted butter in a second bowl with a wire whisk or
a fork; when thoroughly blended, stir in the flour mixture until just
mixed.
Spoon the batter into the prepared mold. Bake for 1 hour until a
wooden pick inserted in the center comes out clean. Cool the bread
in the pan on a wire rack for 10 minutes. Remove from the pan and
cool completely. Stir the apple jelly in a small saucepan over low
heat until warm and melted; brush over the top of the cooled bread.
Decorate, if desired, with whole cranberries, green candied cherries,
and a light dusting of confectioners’ sugar. Store, wrapped in
plastic, in the refrigerator for up to 1 week; brush with jelly and
decorate after storing.
Makes one 6-inch ring loaf or about 12 servings.
[REDBOOK; Nov 1990]
Yields
6 servings
Leave a Reply