Grandma'S Cranberry Bread
A moist, flavorful cranberry bread with bright orange zest and sweet raisins, perfect for holiday gatherings or cozy mornings with a cup of tea or coffee.
Ingredients
Instructions
- Sift together into a large bowl the flour, sugar, baking powder, salt, and baking soda.
- Add the butter, cutting in until crumbly.
- Then add the beaten egg, grated orange peel, orange juice, raisins, and cranberries.
- Pour the batter into a greased loaf pan.
- Bake at 350°F (175°C) for 45 to 55 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting half of the butter with cream cheese. You can also use dried cranberries instead of light raisins for a tart twist. If you don't have orange juice, lemon juice can be a suitable replacement, but adjust the sugar slightly to balance the acidity. Ensure to mix the batter gently to avoid overworking the flour, which can lead to a dense bread.
Serving Suggestions
This cranberry bread is wonderful served as a breakfast treat or an afternoon snack. Pair it with a dollop of cream cheese or butter for extra richness. It also complements a warm cup of tea or coffee beautifully. For a festive touch, serve alongside a light salad like Granola Or Granola Salad for a balanced meal, or enjoy it with a slice of Hummingbird Cake (Light Version) for dessert.
Storage & Reheating
Once cooled, wrap the cranberry bread tightly in plastic wrap or aluminum foil to keep it fresh. Store it at room temperature for up to three days or in the refrigerator for up to a week. For longer storage, slice and freeze the bread, placing parchment paper between slices. To reheat, warm individual slices in the microwave or toast them for a delightful crunch.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Cranberry Bread contains roughly 519 calories, with 5g protein, 68g carbohydrates, and 26g fat. It is an excellent source of calcium (22% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1454mg per serving (63% 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 raisins?
Yes, you can use fresh cranberries for a more tart flavor. However, fresh cranberries are much more acidic than raisins, so you may want to increase the sugar in the recipe slightly to balance the flavors. If using fresh cranberries, consider chopping them coarsely to distribute the tartness evenly throughout the bread.
How do I know when the bread is done baking?
The cranberry bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Bake it for 45 to 55 minutes, but start checking at the 45-minute mark, as oven temperatures can vary. If the top is browning too quickly, you can cover it loosely with aluminum foil to prevent burning.
Can I make this recipe gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Look for a blend that includes xanthan gum, which helps mimic the texture of wheat flour. Keep in mind that the baking time may vary slightly, so monitor the bread closely towards the end of the baking period.
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).