Serves: 2
Total Calories: 1,467

1 cup frozen cranberry
1 cup sugar
2 1/2 cups flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon orange rind coarsely grated
2/3 cup orange juice concentrate
1/2 cup mayonnaise
2 eggs

Day before serving: Preheat oven to 350°. Grease and flour two 7 1/2 x 3 3/4 x 2 1/4 -inch baking pans.

Quarter frozen cranberries (if cranberries are fresh, freeze for easier cutting). Place in a medium bowl. Sprinkle with 1/4 cup of the sugar and toss set aside.

In a large bowl, combine flour, remaining 3/4 cup sugar, baking powder and salt. Stir in orange rind set aside.

In a small mixer bowl at low speed, beat orange juice, mayonnaise and eggs until well blended. By hand, stir into dry ingredients just until moistened. Stir in cranberries just until combined. Pour into baking pans.

Bake for 50 minutes. Cover loosely with foil and bake 10 minutes longer or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely. When cool, wrap in foil and refrigerate overnight.

Thirty minutes before serving: Remove bread from refrigerator and let come to room temperature before slicing.

High Altitude Adjustments: At 6,000 feet, no adjustment needed.

Nutritional Facts:

Serves: 2
Total Calories: 1,467
Calories from Fat: 427

More Recipes from the Best Brunches Cookbook:
Basic Waffles
Blueberry Crumb Cake
Breakfast Scones
Buttermilk-Cheese Biscuits
Cheesy Crescents
Corn Muffins
Cranberry Bread
Fluffy Cinnamon Pancakes
Skillet Apple Pancake