Orange Cranberry Bread
Prepared by: Denise Sullivan, Nutrition Specialist, University of Missouri Extension
November 12, 2017
Yield: 1 loaf (16 servings)
- 1 cup all-purpose flour
- 1 cup white whole wheat flour
- 1/2 cup sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 medium orange
- 1 tablespoon canola oil
- 2 tablespoons ground flax seed
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon orange extract
- 1 cup chopped fresh cranberries
- 1/4 cup chopped walnuts
- Preheat oven to 350° F.
- Cut aluminum foil or parchment paper to fit the bottom and sides of 9x5 loaf pan and spray with cooking spray.
- Sift flours, sugar, baking soda and salt into large bowl.
- Grate the zest from the orange and set aside.
- Cut orange in half and squeeze juice into measuring cup. Add grated zest, oil and flax seed to orange juice and add hot water to make one cup.
- Stir liquid, egg and extracts into dry ingredients and stir to combine. Gently stir in cranberries and walnuts.
- Pour batter into prepared pan and bake for one hour or until toothpick comes out clean.
- Cool in pan on wire rack. Best if loaf stands overnight for easier slicing. Use foil to remove from pan. Cut into 16 slices.
Nutrition information per serving
Total Fat: 3g (0g saturated fat)
Recipe source: Denise Sullivan
Funded in part by USDA SNAP.
Running out of money for food? Contact your local food stamp office or go online to https://mydss.mo.gov/food-assistance/food-stamp-program. For more information, call MU Extension’s Show-Me Nutrition line at 1-888-515-0016.
Last update: Monday, November 13, 2017