Cranberry Nut Bread
Cranberry Nut Bread is a delightful, moist loaf that combines the tartness of fresh cranberries with the nutty crunch of chopped nuts. Infused with the bright flavor of orange, it's perfect for breakfast or as a snack. This recipe is ideal for gatherings or holiday celebrations.
Ingredients
Instructions
- Put juice and rind of one orange in a cup; finish filling cup to 3/4 full with Wesson oil.
- Chop cranberries in half.
- Combine all ingredients in a mixing bowl.
- Mix well until fully combined.
- Place the mixture in a baking dish.
- Bake in the oven at 325°F for 1 hour.
Tips & Substitutions
For an extra burst of flavor, consider adding a teaspoon of vanilla extract or a pinch of cinnamon. If you prefer a less tart bread, you can substitute fresh cranberries with dried cranberries. Make sure to chop the nuts finely to distribute them evenly throughout the bread, enhancing the texture. This recipe is great for using up leftover cranberries from your holiday cooking.
Serving Suggestions
Cranberry nut bread makes a delightful breakfast or snack when served warm with a pat of butter or cream cheese. It pairs beautifully with a cup of tea or coffee. For a festive touch, serve it alongside a cheese platter or as part of a brunch spread, complemented by dishes like Whole Wheat Pancakes or Cheddar Cheese And Olive Balls.
Storage & Reheating
To store leftover cranberry nut bread, wrap it tightly in plastic wrap or aluminum foil and keep it in the refrigerator for up to one week. For longer storage, slice and freeze the bread in an airtight container for up to three months. To reheat, simply thaw and warm individual slices in the microwave or toaster for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Nut Bread contains roughly 408 calories, with 7g protein, 69g carbohydrates, and 13g fat. It is an excellent source of calcium (22% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1281mg 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 frozen cranberries instead of fresh?
Yes, you can use frozen cranberries in this recipe. Just make sure to thaw them and drain any excess moisture before chopping and adding them to the batter. This will help maintain the right consistency and flavor in your cranberry nut bread.
How can I make this recipe gluten-free?
To make cranberry nut bread gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure the blend contains xanthan gum for proper texture. You may need to adjust baking time slightly, so keep an eye on it as it bakes.
What can I add to enhance the flavor?
Enhance the flavor by adding chopped orange zest or a sprinkle of nutmeg. You might also consider incorporating dark chocolate chips or white chocolate chips for a sweet twist. These additions pair well and can elevate the dish to new heights.
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).