Pecan Cranberry Bread Recipe
Servings: 10
Ingredients
- 2 3/4 c. unsifted all-purpose flour
- 1 c. sugar
- 3 teaspoon baking pwdr
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 c. butter
- 2 teaspoon grated orange peel
- 1/2 c. fresh orange juice
- 1/2 c. lowfat milk
- 2 lg. Large eggs
- 1 c. fresh cranberries
- 1/2 c. pecan pcs
Directions
- Heat oven to 350 degrees. Grease and flour a 9 x 5 x 3 inch loaf pan. In a large bowl, combine flour, sugar, baking pwdr, baking soda and salt. In a small saucepan, heat butter just till melted. Remove from heat. Stir in orange peel, juice, and lowfat milk. Beat in Large eggs. Add in liquid to dry ingredients; stir till moistened. Mix in berries and nuts. Turn into pan.
- Bake for 60 to 70 min or possibly till cake tester inserted in center comes out clean. Cold in pan on wire rack 10 min. Remove pan; cold bread completely. Wrap and let bread stand overnight before slicing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 10 servings | |
| Calories 293 | |
| Calories from Fat 71 | 24% |
| Total Fat 8.16g | 10% |
| Saturated Fat 3.54g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 610mg | 25% |
| Potassium 117mg | 3% |
| Total Carbs 49.98g | 13% |
| Dietary Fiber 1.8g | 6% |
| Sugars 22.4g | 15% |
| Protein 5.65g | 9% |
