Cooking Recipe Orange Cranberry Bread
Recipe Ingredients
Directions
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