Sour Cream Cranberry Bread
A moist and flavorful cranberry bread with a hint of orange and sour cream, perfect for breakfast or teatime. The tart cranberries and bright orange peel create a delightful contrast to the sweet, buttery crumb, making it an ideal treat for festive gatherings or cozy weekends.
Ingredients
Instructions
- Heat oven to 325°F (160°C). Butter and flour two 7 x 5-inch loaf pans.
- In a medium bowl, sift together flour, baking powder, and salt; set aside.
- In a large bowl, with an electric mixer, beat the unsalted butter until creamy.
- Add sugar and grated orange peel; beat until light and fluffy.
- Beat in eggs, one at a time, mixing well after each addition.
- Add sour cream and orange juice alternately with the flour mixture, beginning and ending with the flour.
- Gently fold in the fresh cranberries.
- Pour the batter into the prepared loaf pans.
- Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For best results, use fresh cranberries for a burst of flavor. If they're unavailable, frozen cranberries can work, but do not thaw them before adding. You can substitute the unsalted butter with coconut oil for a dairy-free option. Ensure your butter is at room temperature for easier mixing. To enhance the flavor, consider adding chopped walnuts or pecans.
Serving Suggestions
This 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. Consider serving it alongside a fresh fruit salad or as a part of a brunch spread that includes dishes like Chili Egg Puff or Cream Scones for a delicious variety.
Storage & Reheating
Store leftover Sour Cream Cranberry Bread in an airtight container at room temperature for up to three days. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to three months. To reheat, simply thaw at room temperature and warm slices in a toaster or oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Cranberry Bread contains roughly 280 calories, with 2g protein, 53g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 668mg per serving (29% 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 other fruits instead of cranberries?
Absolutely! You can substitute cranberries with blueberries, raspberries, or chopped apples. Just keep in mind that the moisture content may vary, so adjust the baking time slightly if needed. Ensure the fruit is chopped to similar sizes for even distribution throughout the bread.
Why is my bread dense?
Dense bread can result from overmixing the batter or using too much flour. Make sure to measure your flour correctly—using the spoon and level method can help. Additionally, ensure that your baking powder is fresh, as expired leavening agents can lead to poor rise and density in baked goods.
How can I make this recipe healthier?
To make a healthier version of Sour Cream Cranberry Bread, consider substituting half of the all-purpose flour with whole wheat flour for added fiber. You can also reduce the sugar by a quarter and replace sour cream with Greek yogurt for less fat while maintaining creaminess. Adjusting the butter to olive oil can also provide a healthier fat option.
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).