Mamaw'S Cranberry-Nut Bread
A moist, flavorful cranberry-nut bread with orange zest and crunch, perfect for holiday gatherings or as a delightful breakfast treat with a citrusy twist.
Ingredients
Instructions
- Sift flour, sugar, baking powder, baking soda, and salt into a bowl. Cut in shortening until mixture resembles cornmeal.
- Combine orange juice and grated orange rind with the beaten egg.
- Pour the orange mixture into the flour mixture and stir just until the flour is dampened.
- Fold in chopped nuts and chopped cranberries.
- Pour the batter into a floured and greased loaf pan.
- Bake in a preheated 350°F oven for 1 hour.
Tips & Substitutions
For a twist, consider substituting half of the chopped nuts with chocolate chips or using walnuts instead of pecans for a different flavor. If you're short on time, you can use pre-chopped cranberries. Make sure not to overmix the batter to keep the bread light and fluffy. This recipe can also be made gluten-free by using a 1:1 gluten-free flour blend.
Serving Suggestions
Mamaw's Cranberry-Nut Bread is delightful 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, serve it alongside other holiday treats like Butter Pecan Pie Squares or Chocolate Buttermilk Bread during gatherings.
Storage & Reheating
Store any leftover cranberry-nut bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze it for up to 3 months. To reheat, simply thaw overnight in the refrigerator and then warm it in a preheated oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Mamaw'S Cranberry-Nut Bread contains roughly 365 calories, with 5g protein, 76g carbohydrates, and 6g 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 1025mg per serving (45% 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 frozen cranberries in this recipe?
Yes, you can use frozen cranberries! Just make sure to thaw and drain them before folding them into the batter. This helps prevent excess moisture from affecting the bread's texture.
How can I make this recipe vegan?
To make a vegan version, substitute the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) and use a plant-based shortening. You can also replace the orange juice with a non-dairy milk alternative.
What can I do if my batter is too thick?
If your batter seems too thick, you can add a little more orange juice, a tablespoon at a time, until you reach the desired consistency. Be careful not to add too much, as this can affect the bread's rise.
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).