Cranberry Quick Bread
A moist, flavorful cranberry quick bread with zesty orange notes and crunchy nuts, perfect for breakfast, brunch, or holiday gatherings with a tangy-sweet finish.
Ingredients
Instructions
- Beat margarine and sugar until light and fluffy.
- Add eggs, one at a time, mixing well after each addition.
- Combine dry ingredients (flour, baking powder, salt, baking soda) in a separate bowl.
- Add dry ingredients to the creamed mixture, alternating with orange juice, mixing well after each addition.
- Stir in orange rind, chopped cranberries, and chopped nuts.
- Pour batter into a greased and floured 9 x 5-inch loaf pan.
- Bake at 350°F for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean.
- Cool for 5 minutes; remove from pan.
- Serve with Sweet Orange Spread.
Tips & Substitutions
For a lighter texture, ensure your margarine is at room temperature before beating with sugar. You can substitute half the flour with whole wheat flour for added nutrition. If you don’t have orange juice, use apple juice or a mix of water and lemon juice. Consider adding dried cranberries for a different texture or using walnuts instead of chopped nuts.
Serving Suggestions
This cranberry quick bread pairs beautifully with Sweet Orange Spread for a delightful breakfast or snack. Serve it alongside a cup of tea or coffee for a cozy afternoon treat. It also complements savory dishes well, making it a great addition to a holiday meal or brunch spread. For a twist, try it with a side of Carrot And Cracker Casserole.
Storage & Reheating
Store leftover cranberry quick bread in an airtight container at room temperature for up to three days. For longer storage, wrap tightly in plastic wrap and freeze for up to three months. To reheat, slice the bread and warm it in the microwave for about 10-15 seconds, or toast it lightly to restore its freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Quick Bread contains roughly 200 calories, with 1g protein, 13g carbohydrates, and 17g fat. Note that it is relatively high in sodium, at 1307mg per serving (57% 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 fresh cranberries instead of chopped cranberries?
Yes, fresh cranberries can be used in place of chopped cranberries. Just remember to chop them coarsely and consider adding a little extra sugar to balance the tartness, as fresh cranberries can be quite sour.
What can I do if my bread is too dry?
If your cranberry quick bread turns out dry, try adding a little more orange juice or a splash of milk to the batter next time. You can also brush the cooled bread with melted margarine or a simple syrup for added moisture.
How can I make this recipe gluten-free?
To make this cranberry quick bread gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum for proper texture. Additionally, check that your baking powder is gluten-free.
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).