Cranberry Orange Bread
Cranberry Orange Bread is a delightful quick bread that combines the tartness of fresh cranberries with the bright citrus notes of orange. Perfect for breakfast or as a snack, this bread is a seasonal favorite that appeals to fruit lovers and those seeking a cozy, homemade treat.
Ingredients
Instructions
- Sift the flour, baking powder, sugar, salt, and baking soda together.
- To the juice and rind of the orange, add the melted shortening and enough boiling water to make 3/4 cup.
- Combine the orange mixture with the beaten egg and add it to the dry ingredients.
- Stir in the chopped walnuts if desired.
- Fold in the chopped cranberries.
- Mix well and pour the batter into a greased and lined bread pan.
- Bake at 325°F for 1 hour.
Tips & Substitutions
For an added depth of flavor, consider using fresh orange zest instead of just the rind. You can substitute half of the granulated sugar with brown sugar for a richer taste. If you prefer a nut-free version, simply omit the walnuts. This bread is versatile and can also be made with lemon juice and zest for a different citrus twist.
Serving Suggestions
Serve cranberry orange bread warm, sliced, and topped with a pat of butter or cream cheese for a delightful breakfast or snack. It pairs beautifully with a cup of tea or coffee. For a festive touch, consider serving it alongside Cheese Puffs at holiday gatherings.
Storage & Reheating
Store leftover cranberry orange bread 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 2 months. To reheat, simply slice and warm in the microwave for a few seconds or toast lightly in a toaster.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Orange Bread contains roughly 315 calories, with 6g protein, 64g carbohydrates, and 5g fat. It is a good source of calcium (16% of the Daily Value), vitamin C (13% of the Daily Value), and protein (12% of the Daily Value). Note that it is relatively high in sodium, at 1250mg per serving (54% 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 do not thaw them before adding to the batter, as this prevents them from becoming mushy and maintains their tart flavor.
What can I replace the shortening with?
You can substitute melted butter or coconut oil for the shortening in this recipe. This will give the bread a richer flavor and maintain the moisture. Use the same amount as specified for shortening.
How do I know when the bread is done baking?
To check if the bread is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the bread is ready. If it has wet batter on it, bake for an additional 5-10 minutes.
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).