Cranberry Orange Tea Bread Recipe

Avatar Author's default profile picture
Recipes.net Team Published June 1, 2020
Advertisement
Continue Reading Below

You’re making a list and checking it twice — but it seems to grow longer every day! Why not leave the malls behind and generate the spirit of the season right in your own kitchen? With this cranberry orange tea bread recipe, it’s easier than you think!

How To Make Cranberry Orange Tea Bread

0 from 0 votes

Dried cranberries and orange peels make this simple tea bread a flavorful addition to the holiday festivities.

Preparation Time: 35 mins
Cooking Time: 50 mins
Total Time: 1 hr 25 mins
Serves:
Advertisement
Continue Reading Below

Ingredients

  • 2 cups all purpose flour
  • ¾ cup dried cranberries
  • ½ cup sugar
  • 2 tsp baking powder
  • 1 cup Mott's cinnamon apple sauce
  • ¼ cup butter , or margarine (melted)
  • 1 egg
  • 2 tsp. orange peel, grated

Instructions

  1. Preheat oven to 350 degrees F.

  2. Combine flour, dried cranberries, sugar and baking powder in large mixing bowl.
  3. In a separate bowl, mix together remaining ingredients.
  4. Blend apple sauce mixture into flour mixture until just combined.
  5. Spoon batter into greased loaf pan.
  6. Bake 45-50 minutes, until pick inserted in center comes out clean.
  7. Cool 10 minutes in pan before removing loaf to cool completely on wire rack.
Advertisement
Continue Reading Below

Nutrition

  • Calcium: 79mg
  • Calories: 285kcal
  • Carbohydrates: 55g
  • Cholesterol: 20mg
  • Fat: 7g
  • Fiber: 2g
  • Iron: 2mg
  • Potassium: 46mg
  • Protein: 4g
  • Saturated Fat: 1g
  • Sodium: 198mg
  • Sugar: 27g
  • Vitamin A: 283IU
  • Vitamin C: 2mg
Advertisement
Continue Reading Below
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Advertisement
Continue Reading Below
Advertisement
Continue Reading Below

Related Breads & Doughs Recipes

Advertisement
Continue Reading Below

Comments

    Leave a comment

    Replying to