This recipe is always on the back of the bag of Ocean Spray cranberries so every year I think, why not make it. It’s nice because while it’s a sweet bread, it doesn’t start with a stick of butter as so many other dessert breads do. As I mentioned before, we tried to lighten up Christmas dinner this year and so this bread sorta fit the bill with only two tablespoons of oil. I used canola. I think it’s the orange juice and orange zest that really make it special. You could healthy it up even more by using whole wheat flour, applesauce instead of oil, etc. I didn’t want to go too overboard though. It is Christmas, after all.
I’m gonna go toast some up right now.
Cranberry Orange Nut Bread
Makes one loaf
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 tablespoon grated orange peel
2 tablespoons canola oil
1 egg, well beaten (I used 1/4 cup of egg beaters)
1 1/2 cups fresh or frozen cranberries, with whole or coarsely chopped
1/2 cup chopped nuts
Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, oil, and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.
Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf (16 slices).