Linda'S Cranberry Bread
A hearty cranberry bread featuring oats, nuts, and warm spices, perfect for breakfast or holiday gatherings, offering a balance of tart and sweet flavors.
Ingredients
Instructions
- Preheat oven to 350°F.
- Chop cranberries in a blender.
- In a small bowl, combine cranberries, oats, sugar, and orange extract. Set aside.
- In a large bowl, mix flour, baking powder, baking soda, and allspice.
- In a separate bowl, beat eggs, then add milk and oil; mix well.
- Add the wet mixture to the dry ingredients, then fold in the cranberry mixture.
- Pour the batter evenly into two greased or lined 9 1/4 x 5 1/4 x 3-inch bread pans.
- Bake for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool for 15 minutes before removing from pans.
Tips & Substitutions
For optimal results, consider using fresh cranberries for a tart flavor, but if they're out of season, frozen cranberries work well too. You can substitute half the oil with applesauce for a lighter option. If you prefer a sweeter bread, increase the brown sugar slightly. Adding a pinch of salt can enhance the overall flavor profile.
Serving Suggestions
This cranberry bread is delicious on its own but pairs beautifully with a spread of cream cheese or butter. For a delightful breakfast, serve it alongside a fresh fruit salad or the No-Name Salad for a refreshing balance. It also makes a wonderful snack or dessert option, especially when enjoyed with a cup of tea or coffee.
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 slice and warm in the oven at 350°F for about 10 minutes or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Linda'S Cranberry Bread contains roughly 712 calories, with 14g protein, 87g carbohydrates, and 35g fat. It is an excellent source of protein (29% of the Daily Value), iron (29% of the Daily Value), and dietary fiber (23% of the Daily Value), and a good source of calcium and potassium. It also contributes 6g of dietary fiber toward your daily target.
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 other fruits instead of cranberries?
Absolutely! You can substitute cranberries with blueberries, chopped apples, or even a mix of fruits. Just keep in mind that the sweetness and moisture levels may vary, so adjust the sugar and liquid ingredients accordingly for the best results.
Is there a gluten-free option for this recipe?
Yes, you can make this cranberry bread gluten-free by substituting the whole wheat flour with a gluten-free all-purpose flour blend. Ensure that the baking powder is also gluten-free, and your bread will be suitable for those with gluten sensitivities.
Can I make this bread ahead of time?
Certainly! This cranberry bread can be made a day in advance and stored at room temperature. For best flavor, wrap it tightly to keep it moist. You can also freeze the bread and thaw it overnight in the refrigerator before serving for a fresh taste.
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).