Grandmother'S Famous Orange-Cranberry Bread
A moist and flavorful orange-cranberry bread featuring bright citrus notes and sweet raisins, perfect for breakfast, brunch, or teatime with family and friends.
Ingredients
Instructions
- Sift together the flour, sugar, baking powder, salt, and baking soda.
- Cut in the butter until the mixture is crumbly.
- Add the beaten egg, grated orange peel, and orange juice all at once; stir just until the mixture is evenly moist.
- Fold in the light 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 or until a toothpick inserted into the center comes out clean.
- Remove from the pan and cool on a wire rack.
Tips & Substitutions
For a twist, consider substituting half of the orange juice with cranberry juice for added flavor. If you want to reduce sugar, use a sugar substitute or decrease the sugar by a quarter cup. Make sure not to overmix the batter after adding the wet ingredients to keep the bread tender. You can also add chopped walnuts or pecans for a crunchy texture, which pairs beautifully with Grandmother's Famous Orange-Cranberry Bread.
Serving Suggestions
This bread is delightful served warm with a pat of butter or cream cheese. It makes a perfect breakfast alongside Apple Cinnamon French Toast or as a snack with coffee. Consider slicing and toasting the bread for a crispy texture, or serve it with a fruit preserve for added sweetness. It also pairs well with a light salad for a refreshing lunch.
Storage & Reheating
Store any leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. To reheat, simply thaw at room temperature and warm in the oven at 350°F (175°C) for about 10 minutes before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Grandmother'S Famous Orange-Cranberry Bread contains roughly 347 calories, with 5g protein, 61g carbohydrates, and 10g fat. It is an excellent source of calcium (21% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1283mg 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 use fresh cranberries instead of raisins in this recipe?
Yes, you can substitute fresh cranberries for the light raisins in this recipe. Just be aware that fresh cranberries are tart, so you might want to increase the sugar slightly to balance the flavors. Also, chop them roughly to distribute evenly in the batter.
Is there a gluten-free option for this bread?
Absolutely! You can use a gluten-free all-purpose flour blend instead of regular flour. Make sure to check that the blend contains a binding agent like xanthan gum for the best texture. The other ingredients remain the same, but be mindful of baking time, as gluten-free bread can sometimes bake faster.
How can I tell when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean or with a few crumbs attached. The top should be golden brown, and the bread should spring back when lightly pressed. If the top is browning too quickly, you can cover it loosely with aluminum foil during the last 15 minutes of baking.
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).