Cranberry-Cheese Bread
A flavorful cranberry-cheddar bread with orange zest, perfect for breakfast or brunch, combining sweet, tart, and cheesy flavors in a moist, hearty loaf.
Ingredients
Instructions
- Heat oven to 350°F (175°C).
- Grease a 9 x 5 x 3-inch loaf pan.
- Measure flour, sugar, baking powder, soda, salt, and grated orange peel into a bowl.
- Cut in shortening until mixture resembles coarse crumbs.
- Add orange juice, cheese, and egg; mix well.
- Stir in halved cranberries.
- Pour batter into prepared loaf pan.
- Bake for 60 to 70 minutes or until a wooden pick inserted in the center comes out clean.
- Remove from oven and let the loaf stand for at least 8 hours before slicing.
Tips & Substitutions
For a lighter texture, sift the flour before measuring. If you don't have low-fat Cheddar, regular cheese works fine but may increase the calorie count. You can substitute the cranberries with raisins or dried cherries for a different flavor profile. To enhance the orange flavor, consider adding a splash of orange liqueur. For a fun twist, try adding some walnuts or pecans for added crunch.
Serving Suggestions
Cranberry-Cheese Bread makes a delightful breakfast or 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. For a festive touch, consider serving it alongside a fruit salad or as part of a holiday brunch spread, complementing dishes like Orange Cranberry Nut Bread.
Storage & Reheating
Once completely cooled, wrap the bread tightly in plastic wrap or aluminum foil to keep it fresh. It can be stored at room temperature for up to three days. For longer storage, consider freezing slices in an airtight container for up to three months. To reheat, simply toast individual slices or warm the loaf in a 350°F oven for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry-Cheese Bread contains roughly 147 calories, with 3g protein, 26g carbohydrates, and 4g fat. It is a good source of calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 579mg per serving (25% 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 frozen cranberries in this recipe?
Yes, frozen cranberries can be used in this recipe without thawing them first. They may release more moisture during baking, so you might want to slightly increase the baking time to ensure the bread cooks thoroughly.
What can I use instead of shortening?
If you prefer not to use shortening, you can substitute it with an equal amount of unsalted butter or coconut oil. This will alter the flavor slightly but will still yield a delicious bread.
How can I tell when the bread is done baking?
The bread is done when a wooden pick inserted into the center comes out clean. Additionally, the bread should have a golden-brown crust and feel firm to the touch. If the top is browning too quickly, you can cover it loosely with foil during the last 20 minutes of baking.
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).