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Title: Holiday Cranberry Bread
Categories: Bread Holiday
Yield: 1 Loaf
| 1 | c | Sugar |
| 1 | tb | Grated orange peel |
| 3/4 | c | Water |
| 1/3 | c | Orange juice |
| 2 | tb | Oil |
| 1 | Egg | |
| 2 | c | Pillsbury all-purpose |
| 1 1/2 | ts | Baking powder |
| 1 | ts | Salt |
| 1 | c | Halved cranberries |
| 1 | c | Chopped nuts |
Heat oven to 350 degrees. Grease bottom only of 9x5 inch pan. In large bowl, combine sugar, orange peel, water, orange juice, oil and egg; blend well. Lightly spoon flour into measuring cup, level off. Add flour, baking powder, salt and baking soda; stir just until dry ingredients are moistened. Gently stir in cranberries and nuts. Pour into greased pan. Bake at 350 degrees for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool completely. Wrap tightly and store in refrigerator.
Tip: If using frozen cranberries, coarsely chop in food processor with metal blade using on off pulses.
Nutrition Info: 1 slice: Cal.-240, Protein-4 gr., Carbo.-37 gr., Fat-9 gr., Chol. 18 mg., Sodium-300
Dietary exchanges: 2 starchs, 2 fats
: From: Pillsbury Classic Cookbook MealMastered By: Lois Porter
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