Cranberry-Nut Bread

photo by:kraft

This easy quick bread is flavored with orange juice and laced with fresh cranberries and walnuts. An easy icing is drizzled over the baked loaf.

time

prep:

10 min

total:

2 hr 10 min

servings

total:

16 servings

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What You Need

cups flour

2/3

cup granulated sugar

1-1/2

tsp. CALUMET Baking Powder

1/2

tsp. baking soda

3/4

cup orange juice

1/4

cup (1/2 stick) margarine or butter, melted

1/4

cup cholesterol-free egg product

tsp. orange zest

cup chopped cranberries

1/3

cup chopped PLANTERS Walnuts

1/2

cup powdered sugar

tsp. water

Make It

HEAT oven to 350ºF.

COMBINE first 4 ingredients in large bowl. Mix orange juice, margarine, egg product and zest. Add to flour mixture; stir just until moistened. Stir in cranberries and nuts.

POUR into greased and floured 8x4-inch loaf pan.

BAKE 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 min.; remove from pan to wire rack. Cool completely.

MIX powdered sugar and water; drizzle over bread. Let stand until firm.

Kraft Kitchens Tips

How to Chop Cranberries

Roly-poly fresh cranberries can be difficult to chop, so pulse them in a food processor rather than chopping them with a knife and cutting board.

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a cook

posted:12/23/2006

Taste delicious and is very colorful. Comes out picture .

a cook

posted:11/4/2006

I found several problems with this recipe. (1) Why use margarine with hydrogenated fats? (2) Again, why use an "egg product" with additives? I like my quick breads to be moist, with a tender crumb--not so here. I went back to my old favorite version which uses a can of whole cranberry sauce and 4 whole eggs for 2 loaves. So, how to achieve a moister bread: (1)use safflower oil, probably 1/3 cup; (2) switch to egg whites and increase to equiv. of 2 eggs--that is 4 egg whites; (3)cut back or cut out the oj, and use orange flavoring and increase grated orange rind to 1 Tblsp.; (4) try adding either 1/2 can of canned cranberry sauce or applesauce and toss in a 1/2 golden raisins to round out the flavor. All in all, Kraft, it's back to the test kitchens with this recipe for something that TASTES as good as it is good for you. You've created so many other great breads--you can do it for this one too!

sadelc

posted:1/30/2006

I'd make again with my changes. 1) freeze cranberries before cutting, much easier to cut; 2) put cut cranberries into a bowl with enough confectionate sugar just to cover, let stand in the refrigerator for at least an hour; 3) put a 1/4 cup of dry sherry in the mix, helps with the moisture problem.

sharpeipup

posted:12/7/2005

A bit dry.

a cook

posted:11/26/2005

I made this for our Thanksgiving dinner this year. It tasted good with the orange juice and cranberry flavors, but very dry and crumbly. It fell apart when I sliced it to serve it.

gram27

posted:2/8/2005

Was easy enough to do and everyone that tried it also enjoyed it.

dusty161

posted:1/26/2005

delicious I will certianly make it again

dar26

posted:10/13/2004

jwoods071

posted:1/21/2004

I used sweetened dried cranberries instead of the raw, and pure orange flavoring instead of the zest, (about 1 tsp full), and everyone loved it. I found if I wrapped it in Saran wrap while a little warm, the crust was very tender. It freezes very well.

1Blueeye

posted:1/10/2004

I love Cranberry bread and wanted to try your recipe, I tried it and it was great. I made some loaves for the women I work with and they all loved it even the two who are not especailly fond of Cranberry bread.