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This is a double recipe.

1/2 cup white sugar
1/2 cup water
1/2 cup brown sugar
1 cup slivered orange rind
1/2 cup butter or margarine
1 cup fresh orange juice
1 cup apricot nectar
4 eggs slightly beaten
3 cups unbleached white flour
2 cups whole wheat flour
1 teaspoon baking soda
6 teaspoons baking powder
2 teaspoons salt
1/2 cup wheat germ
1/2 cup chopped nuts
2 cups coarsely chopped cranberries
handful of raisins

Combine sugars and water in saucepan. Add orange rind and cook, stirring occasionally, until sugar dissolves. Cook over low heat and additional 5 minutes, continuing to stir. Remove from heat, add butter, and stir until butter is melted. Cool slightly. Add juices and eggs. Blend well.

Sift together flours, baking powder, baking soda, and salt. Stir in wheat germ and nuts. Add to liquid, mixing until moistened. Stir in cranberries. Pour into two greased 9 X 5 X 3 loaf pans. Top with a few cranberry halves and a few raisins. Let stand for 20 minutes before baking.

Bake for 1 hour and 10 minutes at 350 F. Cool 10 minutes. Remove from pan. Cool completely before serving.