Grease 2 (9- by 5-inch) loaf pans or 18 to 24 muffin pans (or use cupcake liners). Preheat oven to 325 degrees. Sift flour, sugar, salt and baking soda together into bowl. In a separate bowl, beat together butter, eggs and orange juice. Add to flour mixture; stir just until blended. Stir in cranberries and pecans. Transfer batter to prepared pans. Bake loaves for about 1 hour and 10 minutes, muffins about 30 minutes. Test for doneness by inserting a toothpick in the center; it should come out clean. Remove immediately from pans; let cool on rack. Wrap in foil and refrigerate or freeze. Yield: 2 loaves or 18 to 24 muffins. Recipe Source: St. Louis Post-Dispatch - 12-21-1998 By Judy Wickersham Formatted for MasterCook by Susan Wolfe - firstname.lastname@example.org
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|Serving Size: 1 Serving (107g)|
|Recipe Makes: 18|
|Calories from Fat: 90 (32%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 2.9g||15 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 124.3mg||38 %|
|Sodium 620.1mg||21 %|
|Potassium 138.8mg||4 %|
|Total Carbohydrate 41.3g||12 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 39.4g|
|Protein 7g||10 %|
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Calories per serving: 279
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