Red, White And Blue Bread
A vibrant and flavorful bread showcasing red, white, and blue colors with blueberries and cranberries, perfect for patriotic celebrations or a sweet, fruity treat.
Ingredients
Instructions
- Combine dry ingredients: flour, salt, soda, and baking powder.
- Mix in boiling water and juice (orange or lemon).
- Add egg and shortening, then fold in coarsely chopped cranberries and drained blueberries.
- Pour batter into a greased loaf pan.
- Bake at 325°F (160°C) for 1 hour.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of vanilla extract or almond extract. For a lighter texture, you can substitute half of the all-purpose flour with cake flour. Additionally, if you don't have shortening, unsalted butter or coconut oil can work as a great alternative. Make sure the blueberries are well-drained to prevent excess moisture in the bread.
Serving Suggestions
This bread is delightful on its own, but you can elevate it by serving it with a spread of cream cheese or butter. It pairs beautifully with a fresh fruit salad or a scoop of vanilla ice cream for dessert. For a festive touch, consider serving alongside Easy Home Style Potato Salad at a summer picnic.
Storage & Reheating
Store any leftover Red, White And Blue Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the loaf tightly in plastic wrap and freeze it for up to 3 months. To reheat, simply slice and toast in a toaster or warm in the oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Red, White And Blue Bread contains roughly 440 calories, with 7g protein, 81g carbohydrates, and 11g fat. It is an excellent source of calcium (22% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1304mg per serving (57% 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 blueberries instead of fresh?
Yes, you can use frozen blueberries in this recipe. Just be sure to thaw and drain them well to avoid excess moisture in the batter. This will help maintain the texture of the bread.
What can I substitute for cranberries?
If you don’t have cranberries, you can substitute them with chopped cherries, raspberries, or even diced strawberries. Each will bring a unique flavor that complements the blueberries.
Is this recipe suitable for freezing?
Absolutely! This bread freezes well. After baking, let it cool completely, wrap it tightly in plastic wrap or aluminum foil, and place it in a freezer-safe bag. It will keep well for up to 3 months.
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).