Cranberry Loaf(Makes 2 Loaves)
A moist, flavorful cranberry loaf featuring raisins, nuts, and warm cinnamon, perfect for breakfast or teatime, appealing to those who enjoy fruity, nutty baked treats.
Ingredients
Instructions
- Cream shortening and sugar together until light and fluffy.
- Add the beaten egg and mix well.
- Stir in raisins and chopped nuts.
- Gradually add sifted all-purpose flour, salt, baking soda, baking powder, and cinnamon, mixing until just combined.
- Fold in the jellied cranberry sauce until evenly distributed.
- Pour the batter into prepared loaf pans and bake at 350°F (175°C) for about 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with unsweetened applesauce. This can enhance moisture while reducing fat. If you prefer a more festive touch, try adding orange zest or chopped fresh cranberries alongside the jellied cranberry sauce. When mixing, be careful not to overmix the batter to ensure a tender loaf. You can also experiment with different nuts like walnuts or pecans.
Serving Suggestions
This cranberry loaf is delightful on its own, but it pairs beautifully with a spread of cream cheese or butter. For a complete breakfast or snack, serve it alongside a cup of hot tea or coffee. Consider serving with a side of fresh fruit or yogurt for a balanced meal. It also complements well with dishes like Mom'S Vegetable Dish Casserole for a cozy brunch.
Storage & Reheating
Store any leftover cranberry loaf in an airtight container at room temperature for up to three days. For longer storage, wrap the loaf tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw at room temperature and warm slices in a toaster or microwave for a few seconds until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Loaf(Makes 2 Loaves) contains roughly 1201 calories, with 8g protein, 94g carbohydrates, and 90g fat. It is an excellent source of calcium (42% of the Daily Value) and vitamin C (25% of the Daily Value), and a good source of iron and protein. 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 fresh cranberries instead of jellied cranberry sauce?
Yes, you can use fresh cranberries, but you'll need to adjust the sweetness since they are tart. Chop about 2 cups of fresh cranberries and mix them with a bit of sugar to taste before folding them into the batter. This will ensure a balanced flavor in the loaf.
How can I tell when the cranberry loaf is done baking?
The loaf is done when a toothpick inserted into the center comes out clean or with just a few crumbs. Baking times may vary based on your oven and the size of the loaf pans used, so keep an eye on it, especially after the 50-minute mark.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend, ensuring it contains xanthan gum for proper texture. You may need to adjust the liquid slightly, so keep an eye on the batter's consistency. This adaptation allows those with gluten sensitivities to enjoy the cranberry loaf as well.
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).