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INGREDIENTS:

2 cups flour
1 cup sugar
1 1/2 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 tablespoon grated orange peel
2 tablespoons shortening
1 egg — well beaten
1 1/2 cup Fresh or Frozen Cranberries — coarsely chopped
1/2 cup chopped walnuts

DIRECTIONS:

Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.

Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.

Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight.

PER SERVING (1 slice): Cal. 211, Fat Cal. 54, Protein 3grams, Carb. 37grams, Fat 6grams, Chol. 18mg., Sodium 313mg.

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INGREDIENTS:

2 cups flour
1 egg, lightly beaten
3/4 cup sugar
1 tablespoon grated orange zest
2 teaspoons baking powder
1 teaspoon almond extract
1/2 teaspoon salt
1 cup fresh or frozen Wisconsin cranberries - halved
3/4 cup whole milk
1 cup sliced almonds
6 tablespoons melted butter

DIRECTIONS:

Preheat oven to 325 degrees. Grease a 9 x 5 loaf pan. In a large bowl blend the flour, sugar, baking powder, and salt. In another bowl, combine the milk, melted butter, egg, orange zest and almond extract. Add the wet ingredients to the dry ingredients and stir just until no streaks of flour remain. Fold in the cranberries and almonds.

Pour batter into prepared loaf pan and spread evenly. Bang the pan once or twice on the counter to remove any air pockets. Bake for 1 hour and 10 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Cook the bread in the the pan for 10 minutes and then turn onto a rack to cool completely before slicing.

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INGREDIENTS:

1 1/2 cup flour
1 1/2 teaspoon Baking Powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
2 cups chopped peeled apples
3/4 cup sugar
2 tablespoons margarine or butter, melted
1/4 cup cholesterol-free egg product
1 cup fresh cranberries
1/2 cup chopped walnuts

DIRECTIONS:

Combine flour, baking powder, cinnamon and baking soda; set aside. Mix apples, sugar and margarine in large bowl. Add egg product; mix well. Add flour mixture; stir just until moistened. (Batter will be thick.) gently stir in cranberries and walnuts. Spread the batter into greased 8×4-inch loaf pan. Bake at 350°F for 1 hr or until toothpick inserted in center comes out clean. Let stand in pan 10 mins.Remove from pan. Cool completely on wire rack.