Orange Cranberry Quick Bread USDA Recipe for Child Care Centers

Age Group: Ages 3-5, Ages 6-18
Serving Size: 25-50
Want a new tasty grain option for breakfast? Try this whole grain-rich quick bread that is full of orange flavor and cranberries.
CACFP CREDITING INFORMATION
⅛ cup fruit
1¼ oz eq grains
SOURCE
Team Nutrition CACFP Easy Recipe Project
TeamNutrition.USDA.gov
2.21 from 5 votes

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Prep Time 45 minutes
Cook Time 55 minutes
Total Time 1 hour 40 minutes

Instructions
 

  • Wash hands with soap and water for at least 20 seconds.
  • Preheat oven to 350 °F.
  • Spray steam table pan (12" x 20" x 4") with nonstick cooking spray.
    For 25 servings, use 1 pan.
    For 50 servings, use 2 pans.
  • In a large bowl, combine cranberries and sugar. Toss and set aside.
    For 25 servings, toss with ½ cup sugar.
    For 50 servings, toss with 1 cup sugar.
  • In a large bowl, combine flour, remaining sugar, baking powder, baking soda, and salt. Stir with a fork.
  • In a separate large bowl, combine eggs, applesauce, and orange extract. Whisk until well-blended. Wash hands after touching uncooked eggs.
  • Add wet ingredients to the dry ingredients and stir. Do not over-mix.
  • With a rubber spatula, fold the coated cranberries into the dough.
  • Pour dough into steam table pan, and bake for 50–55 minutes.
  • Cut into pieces.
    For 25 servings, cut pan into 25 even pieces.
    For 50 servings, cut each pan into 25 even pieces.
  • Serve 1 piece.

Nutrition INFORMATION

Orange Cranberry Quick Bread USDA Recipe for Child Care Centers
Amount Per Serving
 
1 piece Orange Cranberry Quick Bread
Calories
149
Total Fat
 
2
g
3
%
Cholesterol
 
27
mg
9
%
Sodium
 
131
mg
6
%
Total Carbohydrate
 
31
g
10
%
Dietary Fiber
 
3
g
13
%
Total Sugars
 
15
g
17
%
Protein
 
4
g
8
%
Calcium
 
26
mg
3
%
Iron
 
1
mg
6
%
N/A=data not available
*Marketing Guide
25 Servings:
Cranberries, fresh 1 lb 3½ oz
50 Servings:
Cranberries, fresh 2 lb 7 oz

Notes

  • Contains eggs and wheat (flour).
  • To verify bread is done, insert a wooden toothpick into the center of the bread. If wet batter sticks to the toothpick, the bread needs more baking time.
  • The symbol indicates the recipe is whole grain-rich.
  • Creditable grains contribution calculated using the Recipe Analysis Workbook, Method C.
Yield / Volume
25 Servings:
Weight: 4 lb 8 oz
Yield: 25 pieces
50 Servings:
Weight: 9 lb 1 oz
Yield: 50 pieces