Cranberry Raisin Loaf
A moist, flavorful cranberry raisin loaf with orange and walnut accents, perfect for breakfast or teatime, offering a delightful combination of tart and sweet flavors.
Ingredients
Instructions
- Grease and flour a 9-inch loaf pan.
- Mix the flour, chopped cranberries, chopped walnuts, grated orange rind, baking powder, and salt.
- Beat the eggs, sugar, raisins, orange juice, and mayonnaise until smooth.
- Add the dry ingredients to the wet ingredients and stir until moistened.
- Spoon the batter into the prepared loaf pan.
- Bake at 350°F (175°C) for 1 hour, until done.
- Cool in the pan for 10 minutes.
- Remove from the pan and cool completely.
Tips & Substitutions
For added flavor, consider substituting half of the sugar with brown sugar for a richer taste. You can also use dried cranberries if fresh ones are unavailable. If you prefer a nut-free loaf, omit the walnuts or replace them with sunflower seeds. Ensure the mayonnaise is at room temperature to blend smoothly into the batter.
Serving Suggestions
This cranberry raisin loaf makes a delightful breakfast or snack on its own. Serve it with a pat of butter or a dollop of cream cheese for extra richness. It pairs beautifully with a warm cup of tea or coffee. For a festive touch, consider serving it alongside White Sugar Christmas Cookies during the holiday season.
Storage & Reheating
Store any leftover cranberry raisin loaf in an airtight container at room temperature for up to three days. For longer storage, wrap the loaf tightly in plastic wrap and freeze it for up to three months. To reheat, slice and warm the pieces in a toaster oven or microwave for a few seconds until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Raisin Loaf contains roughly 936 calories, with 20g protein, 138g carbohydrates, and 41g fat. It is an excellent source of vitamin C (63% of the Daily Value), dietary fiber (54% of the Daily Value), and protein (39% of the Daily Value). Note that it is relatively high in sodium, at 2254mg per serving (98% 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. There's no need to thaw them before adding to the batter. Just toss them in with the dry ingredients to help prevent them from sinking to the bottom during baking.
What can I substitute for mayonnaise?
If you prefer not to use mayonnaise, you can substitute it with an equal amount of plain yogurt or sour cream. Both options will maintain the moisture of the loaf and provide a similar texture.
How can I tell if the loaf is done baking?
To check if the loaf is done, insert a toothpick or a skewer into the center. If it comes out clean or with just a few moist crumbs, the loaf is ready. If it has wet batter on it, bake for an additional 5-10 minutes and test again.
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).