Cranberry-Orange Loaf Recipe

This is not your usual fruit cake.

Photo and recipe from Better Homes & Gardens.

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)

Directions

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 (g) 11,
• Saturated Fat (g) 5,
• Cholesterol (mg) 48,
• Sodium (mg) 179,
• Carbohydrate (g) 34,
• Fiber (g) 2,
• Protein (g) 5,
• Vitamin A (DV%) 0,
• Vitamin C (DV%) 2,
• Calcium (DV%) 5,
• Iron (DV%) 7,
• Percent Daily Values are based on a 2,000 calorie diet

Notes: One recipe of nut bread batter can be baked in pans of many different sizes. If you want to bake smaller loaves or muffins instead of a single large loaf, use this chart to figure the baking time. Do remember that no matter which pan(s) you use, fill them only two-thirds full. If you have batter remaining, use it to make muffins.

Pan Size Baking Time
9x5x3-inch loaf pan 1 to 1-1/4 hour
8x4x2-inch loaf pan 50 to 60 minutes
7-1/2 x 3-1/2 x 2-inch loaf pan 40 to 45 minutes
4-1/2 x 2-1/2 x 1-1/2 inch loaf pans 30 to 35 minutes
2-1/2 inch muffin cups 15 to 20 minutes
1-1/4 inch mini muffin cups 7 to 12 minutes
Jumbo muffin cups about 30 minutes

Baking times are approximate and may vary with the recipe.