Cranberry Pudding Bread
Cranberry Pudding Bread offers a moist, flavorful treat combining the tartness of cranberry sauce with the richness of almonds and lemon-flavored pudding. Perfect for holiday gatherings or teatime, its moist crumb and vibrant taste make it a delightful addition to any dessert spread.
Ingredients
Instructions
- Mix the yellow cake mix, lemon pudding, eggs, cooking oil, sour cream, and sliced almonds with a spoon.
- Then beat the mixture for 4 minutes at medium speed with an electric beater.
- Fold in the cranberry sauce, cubed.
- Pour the batter into two greased and floured loaf pans.
- Bake at 350°F (175°C) for about 55 minutes.
Tips & Substitutions
For a lighter texture, consider using egg whites instead of whole eggs, or substituting Greek yogurt for sour cream. If you want to enhance the flavor, add a teaspoon of vanilla extract or a pinch of cinnamon. You can also replace sliced almonds with chopped walnuts or pecans for a different nutty twist. This recipe is reminiscent of Nutty Banana Bread in its moistness and flavor.
Serving Suggestions
Slice the cranberry pudding bread thick and serve as a delightful breakfast or snack. It pairs beautifully with a dollop of whipped cream or a smear of cream cheese. For a festive touch, sprinkle some powdered sugar on top before serving. This bread also makes a great addition to a brunch spread alongside other American recipes like Low - Cholesterol Pancakes.
Storage & Reheating
Allow the cranberry pudding bread to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. It can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, slice and warm in the microwave for 15-20 seconds or in a toaster oven until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Pudding Bread contains roughly 477 calories, with 10g protein, 61g carbohydrates, and 23g fat. It is a good source of protein (19% of the Daily Value), dietary fiber (16% of the Daily Value), and calcium (14% of the Daily Value). It also contributes 4g of dietary fiber toward your daily target.
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 canned cranberry sauce?
Yes, you can use fresh cranberries, but they will need to be cooked down with some sugar to create a sauce-like consistency. This will add a tart flavor that might contrast with the sweetness of the bread, so adjust the sugar in the recipe accordingly.
Can I freeze cranberry pudding bread?
Absolutely! To freeze, wrap the cooled bread tightly in plastic wrap and then in aluminum foil or place it in a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before enjoying it again.
What can I use instead of yellow cake mix?
If you don't have yellow cake mix on hand, you can make your own by combining flour, sugar, baking powder, and a pinch of salt. For a gluten-free option, use a gluten-free all-purpose baking mix. Just ensure to follow the proportions specified on the package for the best results.
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).