Quick Cranberry Bread
A moist, flavorful cranberry bread with walnuts and a hint of rose water, perfect for breakfast or holiday gatherings, balancing tart cranberries with nutty richness.
Ingredients
Instructions
- Sift the flour with baking soda, baking powder, and salt.
- In a mixing bowl, beat the eggs and sugar until well blended.
- Stir in melted butter and milk mixed with rose water.
- Add the dry ingredients to the wet ingredients, just until moistened.
- Fold in the halved or chopped cranberries and chopped nuts without overmixing.
- Butter a 10-inch loaf pan and spread the batter evenly in the pan.
- Bake in a preheated 350°F oven for 55 to 60 minutes, or until the center springs back when lightly touched.
- Let the bread stand in the pan for a few minutes before turning out onto a wire rack to cool.
- Wrap cooled bread in plastic or foil and let sit overnight or at least a day before slicing.
- Store in the refrigerator.
Tips & Substitutions
For a twist, try substituting half of the all-purpose flour with whole wheat flour for added nutrition. If you don't have rose water, vanilla extract can be a great alternative. Ensure the cranberries are fresh; frozen can also work but may require longer baking time. To enhance flavor, consider adding a teaspoon of cinnamon or nutmeg to the dry ingredients.
Serving Suggestions
This cranberry bread is delightful served warm with a pat of butter or cream cheese. It pairs beautifully with a cup of tea or coffee, making it a perfect breakfast or snack option. For a festive touch, consider serving it alongside a fruit compote or yogurt. It also complements savory dishes, making it a versatile addition to any meal.
Storage & Reheating
Once cooled, wrap the cranberry bread tightly in plastic wrap or aluminum foil to keep it moist. It can be stored at room temperature for up to three days, or in the refrigerator for about a week. If you want to keep it longer, consider freezing slices. To reheat, gently warm in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Cranberry Bread contains roughly 283 calories, with 3g protein, 59g carbohydrates, and 5g fat. Note that it is relatively high in sodium, at 1030mg 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 dried cranberries instead of fresh?
Yes, you can use dried cranberries, but keep in mind they are sweeter than fresh. You may want to reduce the sugar in the recipe slightly. Soak the dried cranberries in warm water for about 10 minutes before adding them to the batter to help them rehydrate and enhance their texture.
Is it necessary to let the bread sit overnight before slicing?
While it’s not strictly necessary, letting the bread sit overnight allows the flavors to meld and the texture to improve. If you slice it too soon, it may crumble. However, if you're in a hurry, you can slice it after a few hours of cooling, just be gentle.
Can I add nuts to the cranberry bread?
Absolutely! Chopped walnuts or pecans are excellent additions that provide a lovely crunch. Simply fold them in along with the cranberries, being careful not to overmix. This additional texture will enhance the overall experience of your cranberry bread.
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).