Nutritional Info

Nutrition Facts

Serving Size 1 (63g)

Calories 116
Calories from Fat 15 (13%)
Amount Per Serving %DIV
Total Fat 1.7g 3%
Saturated Fat 0.6g 3%
Monounsaturated Fat 0.7g
Polyunsaturated Fat 0.4g
Trans Fat 0.0g
Cholesterol 34.2mg 11%
Sodium 233.7mg 10%
Potassium 95mg 2%
Total Carbohydrate 19.7g 7%
Dietary Fiber 1.3g 5%
Sugars 1.7g
Protein 4.7g 9%

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Recipe Description
This is one of my standby recipes for Thanksgiving dinner. But I also freeze cranberries each fall, so I can make this bread year round.
Prep time
15 min
Cook time
1 hr
Ready In
1 hr 15 min


Serves Tool

Serves To:USMetric
2 Teaspoon(t)  orange rind, grated
2   eggs
1/2 Cup(c)  milk
1/2 Cup(c)  vegetable oil
3/4 Cup(c)  light brown or dark brown sugar, firmly packed
1/2 Teaspoon(t)  salt
1 Teaspoon(t)  cardamom, ground
1 Teaspoon(t)  baking soda
1 1/2 Teaspoon(t)  baking powder
3/4 Cup(c)  whole wheat flour
1 1/4 Cup(c)  all purpose flour
1/2 Cup(c)  sugar
2 Cup(c)  cranberries, chopped


Preheat the oven to 350° F. Grease and flour a 9 by 5 by 3 inch loaf pan. In a medium bowl, stir together the cranberries and sugar. Set aside. In a large bowl, stir together both flours, baking powder, baking soda, cardamom and salt. In a medium bowl, beat the brown sugar, oil, milk, eggs and orange rind until combined. Stir the liquid mixture into the dry ingredients until combined. Stir in the reserved cranberries. Spoon into the prepared pan and level off top. Bake 1 hour, or until a wooden pick inserted in the center comes out clean. Let stand 20 minutes, then turn onto rack to cool completely.

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Cranberry Bread
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