Bread: Cranberry Loaf
A moist and flavorful cranberry orange loaf with hints of citrus and crunch from walnuts, perfect for brunch or a cozy dessert.
Ingredients
Instructions
- Sift together the flour, sugar, baking powder, salt, and baking soda.
- Cut in the shortening until the mixture is crumbly.
- Combine the beaten egg, orange juice, and grated orange rind in a small bowl.
- Add the wet ingredients to the dry ingredients all at once, stirring just enough to moisten the batter.
- Pour the batter into a greased loaf pan.
- Bake at 350°F (175°C) for about 50 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before removing from the pan and slicing.
Tips & Substitutions
For best results, use fresh cranberries for a tart flavor, but frozen cranberries can be substituted if fresh ones aren't available. If you prefer a lighter loaf, you can replace half of the shortening with unsweetened applesauce. Adding a touch of cinnamon or nutmeg can enhance the flavor profile beautifully. Remember to sift your flour before measuring to ensure accuracy.
Serving Suggestions
This cranberry loaf is delightful on its own but pairs beautifully with a dollop of whipped cream or a spread of cream cheese for added richness. Serve it alongside a warm cup of tea or coffee for a perfect afternoon treat. For a festive touch, consider serving it as part of a holiday brunch spread that includes items like Mama'S Italian Cream Cake.
Storage & Reheating
Once cooled, wrap the cranberry loaf tightly in plastic wrap or aluminum foil and store it in an airtight container at room temperature for up to 3 days. For longer storage, freeze the loaf for up to 3 months. To reheat, simply thaw at room temperature and warm slices in a toaster or microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Bread: Cranberry Loaf contains roughly 322 calories, with 5g protein, 64g 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 use dried cranberries instead of fresh?
Yes, you can use dried cranberries, but it's best to soak them in warm water or orange juice for about 15 minutes before adding them to the batter. This rehydrates them and helps to prevent them from drying out the loaf.
What can I substitute for shortening?
If you don't have shortening, you can use an equal amount of unsalted butter or coconut oil. Both alternatives will give a slightly different flavor but will maintain the loaf's moisture.
How can I tell when the loaf is done baking?
To check for doneness, insert a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs, the loaf is ready. If there is wet batter on the toothpick, continue baking for a few more minutes and check again.
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).