
Cranberry Orange Quick Bread
A delightful combination of real cranberries and orange zest will brighten any brunch spread, plus it has no artificial flavors, colors or preservatives.

Start with: 2/3 Cup Water, 1/3 Cup Vegetable Oil, 2 Eggs.
Just three easy steps
- // HEAT oven to 350°F. Lightly grease pan or muffin pan.
- // STIR together water, oil, eggs and quick bread mix until well blended. SPOON batter into pan or fill muffin cups 2/3 full.
- // BAKE as directed below or until toothpick inserted into center comes out clean. Cool 5 minutes; gently loosen and remove from pan. Store cooled muffins in tightly covered container.
High Altitude (over 5,000 feet): Prepare as directed, adding 1 tbsp all-purpose flour and an additional 2 tbsps water.
YIELD | TEMPERATURE | BAKE TIME |
---|---|---|
8x4-inch Loaf Pan | 350°F | 50-55 minutes |
10-12 Standard Muffins | 400°F | 18-20 minutes |
22-24 Mini Muffins | 400°F | 10-12 minutes |
Nutrition Facts
Serving Size: 1/12 package (35g mix)
Servings Per Container: About 12
Amount Per Serving | ||
---|---|---|
Calories | 140 | |
% Daily Value* | ||
Total Fat | 2g | 3% |
Saturated Fat | 1g | 5% |
Trans Fat | 0g | |
Cholesterol | 0mg | 0% |
Sodium | 220mg | 10% |
Total Carbohydrate | 29g | 11% |
Dietary Fiber | 0g | 0% |
Total Sugars | 16g | |
Added Sugars | 16g | 32% |
Protein | 1g | |
Vitamin D | 0mcg | 0% |
Calcium | 0mg | 0% |
Iron | 0.7mg | 4% |
Potassium | 20mg | 0% |
INGREDIENTS:
INGREDIENTS: Enriched bleached flour (wheat flour, malted barley flour, niacin, reduced iron, thiamin mononitrate, riboflavin, folic acid), sugar, dried cranberries (cranberries, sugar, sunflower oil), palm and soybean oil, food starch-modified, leavening (baking soda, sodium aluminum phosphate), salt, natural and artificial flavors, citric acid, guar gum, sodium stearoyl lactylate, xanthan gum.
CONTAINS: Wheat
May contain eggs, milk, soy and tree nuts.
Refer to the package for the most current ingredient information.
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