Cranberry Bread
Portion Size: 1 slice
Ingredients: Yields:
| Ingredients | Notes: |
| 2 cups all-purpose flour | |
| 3/4 cup white sugar | |
| 3/4 teaspoon salt | |
| 1 1/2 teaspoons baking powder | |
| 1 cup cranberries | Finely chopped in a food processor |
| 1/2 cup chopped walnuts | Optional |
| 1 egg | Can use egg substitute |
| 2 tablespoons vegetable oil | |
| ¾ cup orange juice |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 350 degrees F (175 degrees C) | |
| 2 | Spray a loaf pan with non-stick cooking spray. | |
| 3 | Combine the flour, sugar, salt, baking powder, and baking soda. Add the cranberries and walnuts, and stir to coat with flour. | |
| 4 | Mix together the egg, oil, and orange juice. | |
| 5 | Pour the egg mixture into the flour mixture, and stir until just blended. | |
| 6 | Spoon the batter into the prepared pan. | Store in air tight container for up to 72 hours. May freeze for up to 30 days |
Posted in Bread Recipes, Breads//Biscuits/Muffins
