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Makes 16 servings, 8 servings per loaf


  • 4 cups all-purpose flour
  • 1½ cups sugar
  • 2 tsp. salt
  • 1 tsp. baking soda
  • ½ tsp. baking powder
  • 2 eggs
  • 1½ cups orange juice
  • ½ cup oil
  • 2 Tbsp. grated orange peel
  • 2 cups fresh or frozen cranberries, chopped
  • 1½ cups chopped walnuts
  • 3 Tbsp. poppy seeds


Preheat oven to 350°F. In a large bowl, combine the flour, sugar, salt, baking soda and baking powder.

In a separate bowl, whisk eggs, orange juice, oil, poppy seeds and orange peel. Stir into dry ingredients, just until moistened. Fold in cranberries and nuts.

Spoon into two greased 8x4 inch (mini loaf) pans. Bake for 60-65 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans.

Nutrition analysis per serving: 350 calories, 16 g fat, 49 g carbohydrate, 2 grams fiber, 6 g protein, 470 mg sodium

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