Grandma Edith Nollan'S Cranberry-Orange Bread
A moist, flavorful cranberry-orange bread with crunchy nuts and zesty citrus, perfect for breakfast, brunch, or as a delightful holiday treat.
Ingredients
Instructions
- Sift flour, sugar, baking powder, baking soda, and salt together.
- Combine orange juice, grated orange rind, Wesson oil, and enough water to make 3/4 cup liquid.
- Stir in the well-beaten egg.
- Pour the liquid mixture into the dry ingredients, mixing just enough to dampen.
- Fold in chopped nuts and cranberries.
- Spoon the batter into a greased loaf pan.
- Bake at 350°F (175°C) for 50 to 60 minutes.
- Remove from pan and let cool.
Tips & Substitutions
For a twist on flavor, consider adding a teaspoon of cinnamon or nutmeg to the dry ingredients. If you're short on fresh cranberries, dried ones can work in a pinch; just rehydrate them in water for about 30 minutes. You can also substitute the nuts with seeds for a nut-free version, making it suitable for more diets. This bread can be made ahead and freezes well.
Serving Suggestions
This cranberry-orange bread is delightful when served warm with a pat of butter or cream cheese. It pairs beautifully with a cup of tea or coffee for breakfast or an afternoon snack. For a festive touch, consider serving it alongside a fruit salad or as a side to a holiday brunch. It also makes a lovely gift wrapped in parchment paper.
Storage & Reheating
To store leftover cranberry-orange bread, wrap it tightly in plastic wrap or aluminum foil and keep it at room temperature for up to three days. For longer storage, place it in an airtight container in the freezer for up to three months. To reheat, simply slice and warm in a toaster or oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Edith Nollan'S Cranberry-Orange Bread contains roughly 404 calories, with 7g protein, 68g carbohydrates, and 13g fat. It is an excellent source of calcium (22% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1280mg per serving (56% 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 make this recipe gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum to help with texture. The baking time may vary slightly, so keep an eye on it while baking.
How can I adjust the sweetness of the bread?
If you prefer a less sweet bread, you can reduce the sugar by 1/4 cup without significantly affecting the texture. Alternatively, you can use a sugar substitute that measures cup-for-cup with sugar for a healthier option.
What should I do if the bread is too dry?
If you find the bread is too dry, it may be due to overbaking or measuring too much flour. To fix this, add a little more liquid next time, or incorporate a tablespoon of applesauce or yogurt into the batter for added moisture.
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).