Orange cranberry bread
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Orange cranberry bread
  Orange    Cranberry    Bread    Holiday  
Last updated 6/12/2012 12:45:36 AM. Recipe ID 5482. Report a problem with this recipe.
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      Title: Orange cranberry bread
 Categories: Breads, Fruits, Holiday, Gifts
      Yield: 6 Servings
 
      3 c  All-purpose flour
      1 c  Fresh or frozen cranberries,
           -chopped
    3/4 c  Granulated sugar
    1/2 c  Walnuts, chopped
  1 1/2 ts Baking powder
    1/2 ts Baking soda
      1 lg Egg
    1/2 c  Prepared cranberry-orange
           -sauce
    1/3 c  Milk
    1/4 c  Butter or margarine, melted
      2 tb Apple jelly or apricot
           -preserves
           Whole cranberries, Optional
           Green candied cherries,
           -Optional
           Confectioners' sugar,
           -Optional
 
  Preheat the oven to 350F.  Grease a 4-cup fluted ring mold. Stir the
  flour, chopped cranberries, sugar, walnuts, baking powder, and baking
  soda in a large bowl to mix well. Beat the egg, cranberry-orange
  sauce, milk, and melted butter in a second bowl with a wire whisk or
  a fork; when thoroughly blended, stir in the flour mixture until just
  mixed.
  
  Spoon the batter into the prepared mold.  Bake for 1 hour until a
  wooden pick inserted in the center comes out clean. Cool the bread in
  the pan on a wire rack for 10 minutes. Remove from the pan and cool
  completely. Stir the apple jelly in a small saucepan over low heat
  until warm and melted; brush over the top of the cooled bread.
  Decorate, if desired, with whole cranberries, green candied cherries,
  and a light dusting of confectioners' sugar.  Store, wrapped in
  plastic, in the refrigerator for up to 1 week; brush with jelly and
  decorate after storing.
  
  Makes one 6-inch ring loaf or about 12 servings.
  
  [REDBOOK; Nov 1990]
  
  Posted by Fred Peters.
  
  Courtesy of Shareware PROFESSIONAL RECIPE CLIPPER 2.0
 




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Recipe ID 5482 (Apr 03, 2005)

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