Cranberry Orange Tea Bread
This bread can be baked, cooled, sliced, wrapped, and frozen to serve later. The cranberries give it a fine amount of fiber, and the orange adds to the flavor.
INGREDIENTS | SERVES 8
Serving Size 1 slice
- 2 cups all-purpose flour
- 1 cup sugar
- 1½ teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- ¼ cup canola oil
- ¾ cup orange juice
- 1 egg, beaten
- 2 tablespoons grated orange zest
- 1 cup cranberries, chopped
Preheat oven to 350°F.
Combine the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl.
Combine the oil, orange juice, egg, and orange zest in another bowl.
Add the juice mixture to the flour mixture and stir just to combine.
Fold in the cranberries and scrape the batter into an oiled 9″ × 5″ × 3″ loaf pan.
Bake for 60 minutes, cool on a rack, and wrap when cool.
Calories: 291.92
Protein: 3.91 grams
Carbohydrates: 53.64 grams
Fiber: 1.63 grams
Fat: 7.20 grams
Quick Breads
Quick breads are leavened with baking power and/or baking soda rather than yeast. They don't have to sit and rise. You can bake them as soon as the dough is made. You can use all kinds of different grains, nuts, fruits, and vegetables in quick breads. Try substituting various kinds of flour for whole wheat, and your family will be surprised each time you make bread.
