Cranberry Fruit Bread
A flavorful cranberry fruit bread packed with tart cranberries, sweet dried fruits, crunchy pecans, and zesty orange peel. Perfect for holiday mornings or gifting, its moist texture and vibrant flavors make it a delightful treat for breakfast or brunch gatherings.
Ingredients
- 12 oz. fresh or frozen cranberries, halved ⓘ
- 2 c. pecan halves ⓘ
- 1 c. chopped, mixed candied fruit ⓘ
- 1 c. chopped dates ⓘ
- 1 c. golden raisins ⓘ
- 1 Tbsp. grated orange peel ⓘ
- 4 c. all-purpose flour, divided ⓘ
- 2 c. sugar ⓘ
- 1 Tbsp. baking powder ⓘ
- 1 tsp. baking soda
- 1/4 tsp. salt ⓘ
- 2 eggs ⓘ
- 1 c. orange juice ⓘ
Instructions
- Combine cranberries, pecans, candied fruit, dates, raisins, and orange peel with 1/4 cup of flour; set aside.
- In a separate bowl, mix remaining flour, sugar, baking powder, baking soda, and salt; set aside.
- In a large mixing bowl, beat eggs until well combined.
- Add orange juice, shortening, and water to the eggs; mix thoroughly.
- Gradually add the flour mixture to the wet ingredients, stirring just until combined.
- Fold in the cranberry mixture.
- Spoon the batter into three greased and wax paper-lined loaf pans measuring 8 1/2 x 4 1/2 x 2 1/2 inches.
- Bake at 350°F (175°C) for 60 to 65 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
To enhance the flavor, consider adding a pinch of cinnamon or nutmeg to the batter. If you don't have pecans, walnuts can be a great substitute. For a healthier option, you can reduce the sugar slightly or use a sugar substitute. Make sure to fold the cranberry mixture gently to avoid breaking the fruit and keep the bread light and fluffy.
Serving Suggestions
This cranberry fruit bread is delightful on its own, but you can also serve it with a spread of cream cheese or butter for added richness. It pairs beautifully with a warm cup of tea or coffee. For a festive touch, consider serving it alongside the Oven Popover With Sauteed Apples for a delightful brunch experience.
Storage & Reheating
Store leftover cranberry fruit bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, slice and warm in the oven at 350°F (175°C) for about 10 minutes, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Fruit Bread contains roughly 1779 calories, with 35g protein, 383g carbohydrates, and 18g fat. It is an excellent source of iron (74% of the Daily Value), protein (70% of the Daily Value), and calcium (69% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 or frozen?
While fresh or frozen cranberries provide a tart flavor and moisture, you can use dried cranberries in a pinch. However, you'll want to soak them in warm water for about 15 minutes to plump them up and maintain some moisture in the bread.
What can I substitute for orange juice?
If you don't have orange juice, you can substitute it with an equal amount of apple juice or a mixture of water and a teaspoon of lemon juice for a citrus flavor. This will still keep the bread moist and flavorful.
How can I make this recipe gluten-free?
To make cranberry fruit bread gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum, or add 1/2 teaspoon for better texture. The other ingredients should be gluten-free, but always check labels to ensure they meet your dietary needs.
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).