Cranberry Nut Loaf
A moist and flavorful cranberry nut loaf featuring vibrant cranberries, zesty orange rind, and crunchy nuts. Perfect for breakfast, brunch, or teatime, this sweet-tart bread offers a delightful combination of citrus and berry flavors with a tender crumb that appeals to all ages.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Grease two 9 x 5 x 3-inch loaf pans and set aside.
- Sift together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- Cut in shortening until the mixture resembles coarse cornmeal.
- Combine orange juice, grated orange rind, and beaten egg in a separate bowl.
- Pour the liquid mixture into the dry ingredients all at once.
- Mix slightly, then carefully fold in the chopped cranberries and chopped nuts.
- Spoon the batter into the prepared loaf pans.
- Bake at 350°F (175°C) for 1 hour or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a twist, consider substituting half of the raw cranberries with dried cranberries for added sweetness. You can also replace the shortening with unsalted butter for a richer flavor. If you prefer a nuttier taste, try using pecans instead of walnuts. Ensure the flour is measured correctly by spooning it into the measuring cup to avoid a dense loaf.
Serving Suggestions
Serve slices of cranberry nut loaf with a dollop of whipped cream or a spread of cream cheese for a delicious breakfast or snack. It pairs beautifully with a cup of tea or coffee. For a festive touch, consider adding a sprinkle of powdered sugar on top or serving it alongside a slice of Grandma Mary's Fudge during holiday gatherings.
Storage & Reheating
Store any leftover cranberry nut loaf in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw overnight in the fridge and warm slices in the microwave or toaster oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Nut Loaf contains roughly 368 calories, with 7g protein, 76g carbohydrates, and 5g fat. It is an excellent source of calcium (21% of the Daily Value), and a good source of iron and protein. 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 use frozen cranberries in this recipe?
Yes, you can use frozen cranberries instead of fresh ones. There's no need to thaw them before adding to the batter; just fold them in frozen. However, keep in mind that this may slightly alter the baking time, so check for doneness with a toothpick.
What can I do if my loaf is too dense?
If your cranberry nut loaf turns out dense, it may be due to overmixing the batter or measuring the flour incorrectly. Ensure you're using the spoon-and-level method for measuring flour and mix just until combined. Additionally, check that your baking powder is fresh, as expired leavening agents can lead to denser baked goods.
How do I know when my loaf is done baking?
The loaf is done when it is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, you can loosely cover it with aluminum foil while baking to ensure even cooking.
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).