Aunt Syl'S Cranberry Bread
A moist, flavorful cranberry bread with bright orange zest, perfect for breakfast or snacks, combining tart cranberries with citrusy notes and a tender crumb.
Ingredients
Instructions
- Combine flour, sugar, baking powder, baking soda, and salt in a bowl.
- Cut in the shortening until the mixture resembles coarse crumbs.
- Add orange juice, beaten egg, and grated orange peel to the flour mixture.
- Mix until just moistened.
- Fold in sliced cranberries.
- Pour the batter into two greased 8 x 4 x 2-inch loaf pans or one large loaf pan.
- Bake at 350°F (175°C) for 35 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting half the shortening with unsalted butter. If fresh cranberries are unavailable, you can use frozen ones; just ensure they are thawed and drained. To enhance the orange flavor, add an extra teaspoon of grated orange peel. Don't overmix the batter to keep the bread tender. Serve with a spread of cream cheese from the Cream Cheese And Jelly recipe for a delightful pairing.
Serving Suggestions
This cranberry bread is perfect for breakfast, brunch, or as a snack throughout the day. Serve it warm with a pat of butter or cream cheese. It pairs beautifully with a hot cup of tea or coffee. For a festive touch, consider serving it alongside a citrus salad, reminiscent of a refreshing Circuit Salad, to balance the sweetness.
Storage & Reheating
Store any leftover cranberry bread in an airtight container at room temperature for up to three days. For longer storage, wrap it in plastic wrap and freeze for up to three months. To reheat, thaw overnight in the refrigerator and warm slices in the microwave for about 15-20 seconds or in a toaster oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Syl'S Cranberry Bread contains roughly 388 calories, with 7g protein, 78g carbohydrates, and 6g fat. It is an excellent source of calcium (21% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1366mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this bread ahead of time?
Yes, you can prepare the cranberry bread a day in advance. Once baked, allow it to cool completely before wrapping it tightly in plastic wrap. This helps it retain moisture and flavor. It's a great option for holiday gatherings or brunches, as it allows you to enjoy more time with guests.
Can I add nuts to this recipe?
Absolutely! Chopped walnuts or pecans can be added for extra texture and flavor. Just fold in about half a cup of your preferred nuts when you add the cranberries. This will enhance the nutty flavor and make the bread even more satisfying.
What can I do with leftover cranberry bread?
Leftover cranberry bread can be transformed into delicious French toast. Simply slice the bread, dip it in a mixture of beaten eggs and milk, and cook on a griddle until golden brown. Serve with syrup or fresh fruit for a delightful breakfast option that minimizes waste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).