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16
Servings
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10 min
Preparation Time
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60 min
Cook Time
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When the holidays roll around this recipe for Cranberry Orange Bread is a must try. Tart cranberries and zesty oranges make for a flavorful and colorful baked good. This bread recipe is full of bold flavors that perfectly balance each other out for a tender and moist bread.
Ingredients
- 2 cups all-purpose flour
- 1 cup Quaker® Oats (quick or old fashioned, uncooked)
- 2 tbsp heat-stable sugar substitute equal to 1/4 cup sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt (optional)
- 3/4 cup fat-free milk
- 3/4 cup egg substitute or 3 whole eggs
- 1/3 cup Tropicana Pure Premium® orange juice or Dole® 100% orange juice
- 1/4 cup vegetable oil
- 1 tbsp grated orange peel
- 1/2 cup chopped cranberries, fresh or frozen (thawed)
- 1/4 cup chopped nuts (optional)
Cooking Instructions
- Heat oven to 350°F.
- Grease and flour 9 x 5-inch loaf pan.
- In large bowl, combine flour, oats, sweetener or sugar, baking powder, baking soda and salt; mix well.
- In medium bowl, combine milk, egg substitute, orange juice, oil and orange peel; blend well.
- Add to dry ingredients all at once; stir just until dry ingredients are moistened.
- (Do not overmix.)
- Stir in cranberries and nuts.
- Pour batter into pan.
- Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean.
- Cool in pan on wire rack 10 minutes.
- Remove from pan.
- Cool completely.
- Store tightly wrapped.
Cook Note:
To toast nuts for extra flavor, spread evenly in shallow baking pan. Bake at 350°F for 5 to 7 minutes or until light golden brown, stirring occasionally. Cool completely before using.
Key Products
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