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Cranberry Bread

From the kitchen of WGNV's Kathy Kexel

4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 eggs
1 ½ cups sugar
1 ½ cups orange juice
½ cup oil
2 cups cranberries, coarsely chopped
2 teaspoons orange zest

Beat eggs.  Blend in sugar, orange juice, oil and orange zest.  In another bowl, sift flour with baking powder, baking soda, and salt.  Stir dry ingredients into wet ingredients.  Add cranberries.

Fill greased loaf pans, miniature loaf pans or muffin tins ¾ full.  Bake at 325 degrees Fahrenheit until top is cracked and toothpick comes out clean.  Remove from pans immediately.

Standard loaf pans: 1 hour – 75 minutes
Miniature loaf pans or muffins: 45 – 55 minutes

Yield: 2 standard loaves, 4 miniature loaves or 12 – 18 muffins

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