Grandmother'S Cranberry Bread
A moist, fruity cranberry bread with bright orange flavor, perfect for breakfast or tea time, combining raisins, cranberries, and citrus for a delightful treat.
Ingredients
Instructions
- Sift flour, sugar, baking powder, salt, and baking soda into a large bowl.
- Cut in margarine until the mixture is crumbly.
- Add beaten egg, grated orange peel, and orange juice all at once.
- Stir just until the mixture is evenly moist.
- Fold in white raisins and cranberries.
- Spoon the batter into a greased 9 x 5 x 3-inch loaf pan.
- Bake at 350°F (175°C) for 1 hour and 10 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half the sugar with brown sugar. If you don't have white raisins, regular raisins will work fine, but the color may change. Ensure the margarine is softened for easier incorporation. Adding chopped walnuts or pecans can provide a delightful crunch, and you can adjust the orange juice to taste for desired sweetness. For a twist, try pairing it with a cream cheese spread.
Serving Suggestions
This cranberry bread is delightful on its own but also pairs beautifully with a spread of cream cheese or butter. Serve it as a breakfast item or with tea for a cozy afternoon snack. You might also enjoy it alongside a fresh fruit salad or a light yogurt for a balanced meal. It is a perfect addition to holiday brunches or as a gift during the festive season.
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 freeze for up to three months. To reheat, simply thaw overnight in the refrigerator and warm slices in the microwave for about 15-20 seconds or in a toaster until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Grandmother'S Cranberry Bread contains roughly 332 calories, with 5g protein, 59g carbohydrates, and 9g fat. It is an excellent source of calcium (21% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1492mg per serving (65% 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 definitely substitute fresh cranberries for the white raisins in this recipe. However, since fresh cranberries are more tart, you might want to adjust the sugar to balance the flavors. A good rule of thumb is to add an extra 1/4 cup of sugar to offset the tartness.
What can I do if my bread is too dense?
If your cranberry bread turns out too dense, it may be due to overmixing the batter or incorrect measurements of flour. To rectify this, ensure you spoon the flour into your measuring cup without packing it down. If you find it dense after baking, consider serving it toasted, which can enhance the texture.
Can I make this recipe vegan?
Yes, you can easily adapt this recipe to be vegan by substituting the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and using a plant-based margarine. Additionally, ensure your sugar is vegan-friendly, as some sugars are processed with bone char.
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).