Fruity Cranberry Bread
A moist and flavorful bread bursting with fruity cranberry and banana flavors, complemented by nuts — perfect for breakfast, brunch, or a cozy snack with friends.
Ingredients
Instructions
- Sift together flour, baking soda, cream of tartar, and salt.
- Beat shortening until creamy.
- Gradually add sugar, beating until light and fluffy.
- Add eggs and beat well.
- Add flour mixture alternately with mashed bananas, 1/4 at a time, stirring only until flour is moistened.
- Very carefully fold in cubed cranberry sauce and chopped nuts.
- Turn into a well-greased 9 x 5 x 3-inch loaf pan.
- Bake at 350°F (175°C) about 1 hour.
Tips & Substitutions
For a lighter texture, ensure your ingredients are at room temperature before mixing. If you don't have cream of tartar, you can substitute it with an equal amount of lemon juice or vinegar. You can also use applesauce instead of shortening for a healthier option. For added flavor, consider adding a teaspoon of vanilla extract or a pinch of cinnamon to the batter.
Serving Suggestions
Serve slices of the fruity cranberry bread as a delightful breakfast option or a sweet afternoon snack. It pairs beautifully with a dollop of cream cheese or butter. For a complete meal, consider serving it alongside a fresh fruit salad or a warm cup of tea. This bread is also a wonderful addition to holiday brunch tables, complementing dishes like Joyce's Banana Pudding.
Storage & Reheating
Store leftover cranberry bread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice the bread and warm in the microwave for about 10-15 seconds or toast lightly for a few minutes to revive its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Fruity Cranberry Bread contains roughly 2594 calories, with 36g protein, 541g carbohydrates, and 37g fat. It is an excellent source of vitamin C (180% of the Daily Value), iron (119% of the Daily Value), and potassium (106% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 jellied cranberry sauce?
Yes, you can use frozen cranberries, but you'll need to sweeten them to match the flavor of jellied cranberry sauce. Just thaw and mash them slightly before folding into the batter. This will give your bread a unique tartness, enhancing the overall flavor.
What can I substitute for nuts if I have allergies?
If you have nut allergies, you can simply omit the nuts from the recipe or replace them with seeds like sunflower or pumpkin seeds. This will still add a nice crunch without the risk of allergens. Enjoy your bread nut-free while maintaining its delightful texture.
Can I make this recipe in a muffin tin instead of a loaf pan?
Absolutely! To make muffins, pour the batter into a greased muffin tin and bake at 350°F for about 20-25 minutes, or until a toothpick inserted in the center comes out clean. This is a great option for portable snacks or breakfast on the go.
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).