Cranberry Tea Bread
Cranberry Tea Bread offers a moist, flavorful loaf with tart cranberry, warm spices, and crunchy nuts, perfect for holiday gatherings or cozy teatime treats.
Ingredients
Instructions
- In a large mixing bowl, beat the butter and brown sugar together until creamy; beat in the eggs, one at a time, beating well after each addition.
- Stir together the all-purpose flour, baking powder, baking soda, ground cinnamon, and ground cloves; add to the creamed mixture and stir until well blended.
- Mix in the cranberry sauce, chopped walnuts, and golden raisins.
- Spoon the batter into 2 greased and flour-dusted 9 x 5-inch loaf pans.
- Bake in a 350°F oven for 1 hour or until a wooden pick inserted in the center comes out clean.
- Cool the bread in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
Tips & Substitutions
For a lighter texture, ensure your butter is at room temperature before creaming with the brown sugar. If you don't have walnuts, pecans or hazelnuts can be excellent substitutes. For a twist, consider adding orange zest or dried cranberries along with the golden raisins. If you prefer a less sweet bread, reduce the brown sugar by 1/4 cup.
Serving Suggestions
This cranberry tea bread is delightful on its own but pairs beautifully with a dollop of cream cheese or butter. Serve it alongside a warm cup of tea or coffee for a cozy afternoon treat. For a festive touch, consider serving it with a side of Mother'S Best Lima Beans for a hearty meal or as part of a brunch spread.
Storage & Reheating
Once cooled, wrap the cranberry tea bread tightly in plastic wrap or aluminum foil and store it at room temperature for up to three days. For longer storage, freeze the bread in an airtight container for up to three months. To reheat, slice and warm in the toaster or microwave for a few seconds until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Tea Bread contains roughly 1313 calories, with 21g protein, 240g carbohydrates, and 45g fat. It is an excellent source of dietary fiber (247% of the Daily Value), calcium (118% of the Daily Value), and iron (92% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 693mg per serving (30% 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 canned cranberry sauce?
Yes, you can use fresh cranberries, but you'll need to cook them down with some sugar and water to create a similar sauce consistency. This adds a fresh, tart flavor to the bread, but ensure they are sweetened sufficiently to balance the taste.
How do I know when the bread is done baking?
The bread is done when a wooden pick inserted into the center comes out clean. If there is any batter on the pick, return the bread to the oven and check every 5 minutes until fully baked. The surface should be golden brown and spring back when gently pressed.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that measures 1:1. Ensure that your baking powder and baking soda are also gluten-free. The texture may vary slightly, but it will still be delicious!
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).