Cranapple Nut Bread
A moist, flavorful bread packed with cranberries, apples, and orange zest, perfect for breakfast or teatime, appealing to fruit lovers and those seeking a tangy-sweet treat.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Grease and flour three loaf pans.
- Prepare cranberries, apples, and nuts; set aside.
- In a large bowl, combine flour, sugar, baking powder, salt, and baking soda.
- Add orange juice and shortening; mix until just combined.
- Fold in cranberries, apples, nuts, and grated orange peel.
- Pour batter evenly into prepared loaf pans.
- Bake in the preheated oven for about 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before removing from pans and serving.
Tips & Substitutions
For a twist, consider adding a teaspoon of cinnamon or nutmeg to the dry ingredients for extra warmth. If you're short on fresh cranberries, you can substitute with dried cranberries, but reduce the sugar slightly. Ensure the apples are firm to maintain their texture during baking. For a gluten-free version, try substituting with a gluten-free flour blend.
Serving Suggestions
This delicious bread pairs beautifully with a dollop of cream cheese or a smear of butter. Serve it alongside a warm cup of tea or coffee for breakfast or as a snack. It also makes a delightful addition to a brunch spread, complementing savory dishes like Belgian Stewed Leeks or light salads.
Storage & Reheating
Once cooled, wrap the Cranapple Nut Bread tightly in plastic wrap or aluminum foil and store it at room temperature for up to three days. For longer storage, place it in an airtight container in the freezer for up to three months. To reheat, simply thaw at room temperature and warm slices in a toaster or microwave.
Nutrition & Diet Analysis (per serving)
Each serving of Cranapple Nut Bread contains roughly 321 calories, with 4g protein, 50g carbohydrates, and 13g fat. It is an excellent source of vitamin C (29% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 1268mg per serving (55% 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 different types of nuts in this recipe?
Absolutely! While the recipe calls for chopped nuts, feel free to use walnuts, pecans, or even almonds based on your preference. Just make sure they are roughly chopped for even distribution throughout the bread.
How can I tell when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean. Additionally, the top should be golden brown, and the edges may start to pull away from the sides of the pans. If the top browns too quickly, cover it loosely with foil.
Can I make this recipe ahead of time?
Yes, this bread can be made a day in advance and stored at room temperature, wrapped tightly. The flavors will meld beautifully overnight. Just be sure to allow it to cool completely before wrapping to maintain its moisture.
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).