Serves: 4
Total Calories: 1,187
Preheat oven to 350°. Grease and flour four small loaf pans.
Stir flour, 1 1/4 cups sugar, baking powder, baking soda, and salt in a large bowl set aside.
Beat orange juice, mayonnaise, eggs, and 1 tablespoon orange rind in a large mixer bowl with electric mixer on low speed until well blended. Add to flour mixture and stir just until flour is moistened. Stir in cranberries. Pour into small loaf pans, spreading evenly.
Mix 1/4 cup sugar and 1 tablespoon orange rind in a small bowl and sprinkle about 1 tablespoon of the mixture over each loaf.
Bake 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove if desired. Cool breads completely. See "Wrapping and Storing Tips" on reverse side of sheet.
HIGH ALTITUDE ADJUSTMENTS: At 6,000 feet, no adjustments needed.
This Cranberry-Orange Bread recipe is from the Fresh-From-The-Oven Breads Cookbook. Download this Cookbook today.
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