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    You are in: Home / Dessert / Cranberry Loaf or Muffins Recipe
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    Cranberry Loaf or Muffins

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on July 09, 2006

      I also made this into muffins and they turned out perfect texture, nice orangy color and exciting flavor combination. I actually liked the flavors so much, I might double the orange rind, ginger and pecans next time.

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    • on June 21, 2006

      Made this into muffins as a loaf of bread would only wind up with half it going to waste. This way I can freeze the muffins and take a couple out whenever we want something like this with our morning coffee. These have a nice tang from the cranberry, and perfect touch with the crystalized ginger and pecans I used. Thank you for this easy and tasty bread.

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    • on January 08, 2005

      i've made this twice. the first time it looked like it was done, bus as it cooled it cracked in the center and the botton was uncooked. the second time i used 2 loaf pans, divided the batter, and cooked for 45 minutes, they came out fine. great sweet taste, the cranberries are wonderful in this recipe.

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    Nutritional Facts for Cranberry Loaf or Muffins

    Serving Size: 1 (136 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 380.0
     
    Calories from Fat 122
    32%
    Total Fat 13.6 g
    21%
    Saturated Fat 8.0 g
    40%
    Cholesterol 85.5 mg
    28%
    Sodium 567.9 mg
    23%
    Total Carbohydrate 59.5 g
    19%
    Dietary Fiber 2.1 g
    8%
    Sugars 32.4 g
    129%
    Protein 5.5 g
    11%

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