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Category: BREADS
Prep Time: Cook Time: Total Time:
1 2/3 C. sugar
2/3 C. vegetable oil
2 tsp. vanilla
4 lg. eggs
3 C. all-purpose or whole wheat flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1/2 C. coarsely chopped nuts
1/2 C. milk
2 tsp. grated orange peel with the oil
3 C. fresh or frozen (thawed and drained) cranberries into batter.
Directions
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 degrees. Grease bottoms only of two 8 X 4-inch loaf pans or one 9 X 5-inch loaf pan with shortening or spray with cooking spray.
In large bowl, stir milk, orange peel sugar, oil, vanilla and eggs until well mixed. Stir in the remaining ingredients except nuts. Stir in nuts and cranberries. Divide batter evenly between 8-inch pans or pour into 9-inch pan.
Bake 8-inch loaves about 50 to 60 minutes, 9-inch loaf about 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pans or wire rack.
Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days or refrigerate up to 10 days.
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Cranberry Bread
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Category: BREADS
Prep Time: Cook Time: Total Time:
1 2/3 C. sugar
2/3 C. vegetable oil
2 tsp. vanilla
4 lg. eggs
3 C. all-purpose or whole wheat flour
2 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
1/2 C. coarsely chopped nuts
1/2 C. milk
2 tsp. grated orange peel with the oil
3 C. fresh or frozen (thawed and drained) cranberries into batter.
Directions
Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 degrees. Grease bottoms only of two 8 X 4-inch loaf pans or one 9 X 5-inch loaf pan with shortening or spray with cooking spray.
In large bowl, stir milk, orange peel sugar, oil, vanilla and eggs until well mixed. Stir in the remaining ingredients except nuts. Stir in nuts and cranberries. Divide batter evenly between 8-inch pans or pour into 9-inch pan.
Bake 8-inch loaves about 50 to 60 minutes, 9-inch loaf about 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pans or wire rack.
Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days or refrigerate up to 10 days.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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