Cranberry Bread
Cranberry bread is a delightful and zesty treat, perfect for breakfast or as a snack. The tartness of fresh cranberries combined with the sweetness of orange juice and sugar creates a harmonious blend of flavors. Ideal for festive gatherings or cozy mornings, this bread is sure to impress anyone who tries it.
Ingredients
Instructions
- Mix dry ingredients and cut in shortening.
- Combine orange juice, orange rind, and beaten egg.
- Pour the wet mixture into the dry ingredients all at once, mixing just enough to dampen.
- Fold in chopped nuts and cranberries.
- Pour the batter into a greased and floured 9 x 5 x 3-inch bread pan.
- Bake at 350°F for 1 hour or until a toothpick comes out clean.
Tips & Substitutions
For a moister bread, consider adding an extra tablespoon of orange juice. If fresh cranberries are unavailable, frozen cranberries can be used but do not thaw them before mixing. You can substitute the shortening with unsalted butter or a neutral oil. To enhance flavor, add a teaspoon of vanilla extract or a pinch of cinnamon to the batter. This cranberry bread is a delightful treat alongside Homemade Oreo Cookies.
Serving Suggestions
This cranberry bread is perfect for breakfast or as an afternoon snack. Serve it warm with a pat of butter or cream cheese for added richness. It pairs beautifully with a cup of tea or coffee. Consider serving it alongside Golden Brown Squash Casserole for a festive brunch or as a delightful addition to holiday gatherings.
Storage & Reheating
Store leftover cranberry bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 3 months. To reheat, slice the bread and warm in a toaster oven or microwave for a few seconds until just heated through, maintaining its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Bread contains roughly 369 calories, with 7g protein, 76g carbohydrates, and 5g fat. It is an excellent source of calcium (21% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1282mg per serving (56% 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 substitute dried cranberries for fresh ones. However, reduce the sugar slightly since dried cranberries are sweeter. If you prefer a more tart flavor, consider adding a bit of lemon zest to balance the sweetness.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. Ensure that the blend contains xanthan gum, which helps to mimic the texture of traditional flour. The baking time may remain the same, but check for doneness slightly earlier.
What can I use instead of orange juice?
If you don't have orange juice, you can substitute it with apple juice or a mixture of water and a bit of lemon juice for acidity. This will alter the flavor slightly, but it will still produce a delicious bread.
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).