Cranberry Nut Bread(Fall Bread)
A moist, flavorful fall bread featuring tart cranberries and zesty orange peel, perfect for breakfast, snacks, or holiday gatherings with warm, comforting flavors.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Grease a loaf pan.
- Combine flour, sugar, baking powder, salt, and baking soda in a bowl.
- Cut in chilled butter until mixture resembles coarse crumbs.
- In a separate bowl, mix grated orange peel, orange juice, and well-beaten egg.
- Add the wet ingredients to the dry ingredients, mixing just to moisten.
- Fold in chopped cranberries.
- Pour the batter into the greased loaf pan.
- Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For added flavor, consider incorporating chopped nuts like walnuts or pecans into the batter. You can substitute the orange juice with cranberry juice for a more intense cranberry flavor. If you don't have fresh cranberries, dried cranberries work as a good alternative, but reduce the sugar slightly. Ensure the butter is very cold for a better crumb texture.
Serving Suggestions
This cranberry nut bread is delightful served warm, perhaps with a pat of butter or a drizzle of honey. It pairs beautifully with a cup of tea or coffee, making it an excellent choice for breakfast or as a snack. For a festive twist, serve it alongside Mom'S Butterscotch Dumplings as a dessert option during the fall.
Storage & Reheating
To store leftovers, wrap the cooled bread tightly in plastic wrap or aluminum foil and keep it at room temperature for up to three days. For longer storage, freeze the bread by wrapping it in plastic wrap followed by foil. To reheat, thaw overnight in the refrigerator, then slice and warm in the oven at 300°F (150°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Nut Bread(Fall Bread) contains roughly 480 calories, with 8g protein, 60g carbohydrates, and 25g fat. It is an excellent source of calcium (23% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1451mg per serving (63% 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 make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum or add it separately to help with the texture. The baking time may remain similar, but check for doneness a few minutes earlier.
How do I know when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top starts to brown too quickly, cover it loosely with aluminum foil during the last 15 minutes of baking.
Can I add other fruits to this bread?
Absolutely! Consider adding chopped apples or pears alongside the cranberries for extra moisture and sweetness. Just be sure to adjust the sugar to taste, especially if using sweeter fruits. Chocolate chips can also be a delightful addition for a sweeter variation.
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).