Whole Wheat Cranberry Bran Bread
A hearty whole wheat cranberry bread with bran, nuts, and a touch of orange, perfect for breakfast or snack, offering wholesome flavor and moist texture.
Ingredients
- 1 cup all-purpose flour
- 2 cups whole wheat flour ⓘ
- 1/2 cup all-bran or crushed bran cereal with raisins ⓘ
- 3/4 cup light brown sugar ⓘ
- 1 teaspoon baking powder ⓘ
- 1 teaspoon baking soda ⓘ
- 1 cup chopped nuts ⓘ
- 1 cup chopped cranberries ⓘ
- 1/4 cup granulated sugar ⓘ
- 1 egg ⓘ
- 1/2 cup milk ⓘ
- 1/2 cup orange juice ⓘ
- 1/2 cup melted margarine or vegetable oil ⓘ
Instructions
- Combine all-purpose flour, whole wheat flour, bran cereal, brown sugar, baking powder, baking soda, and chopped nuts; mix well.
- Combine cranberries and granulated sugar in a separate bowl.
- Stir sugared cranberries, egg, milk, orange juice, and melted margarine into the flour mixture all at once, mixing only until combined.
- Pour the batter into a greased 9 x 5 x 3-inch loaf pan.
- Preheat the oven to 350°F (175°C).
- Bake for 60 to 70 minutes, or until the center is firm.
- Cool in the pan for 10 minutes, then remove to a rack and cool on its long side before slicing.
Tips & Substitutions
For a lighter texture, consider substituting half of the whole wheat flour with additional all-purpose flour. If you prefer a sweeter bread, increase the granulated sugar slightly or add a touch of honey. To enhance the flavor, you can include spices such as cinnamon or nutmeg. If you don't have cranberries, dried cherries or blueberries can be excellent alternatives.
Serving Suggestions
This Whole Wheat Cranberry Bran Bread is delicious on its own, but it pairs beautifully with cream cheese or butter. Serve it alongside a fresh fruit salad or yogurt for a wholesome breakfast. It's also a wonderful addition to a brunch spread, complementing dishes like Cholesterol Free Hot Rolls. Enjoy it toasted with a drizzle of honey for a delightful afternoon snack.
Storage & Reheating
Store any leftover 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 place in a toaster or warm in the oven at 350°F (175°C) for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Whole Wheat Cranberry Bran Bread contains roughly 4478 calories, with 59g protein, 895g carbohydrates, and 86g fat. It is an excellent source of iron (168% of the Daily Value), calcium (150% of the Daily Value), and protein (118% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 3000mg per serving (130% 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 fresh cranberries instead of dried?
Yes, you can use fresh cranberries, but keep in mind they are more tart than dried. To balance the tartness, you may want to increase the amount of granulated sugar slightly. Fresh cranberries can also add a nice texture to the bread.
What can I use instead of eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana. Both will provide moisture and help bind the ingredients together, making them great options for vegan or egg-free diets.
How do I know when the bread is done baking?
The bread is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. You should also check that the center feels firm to the touch. If the top is browning too quickly, you can tent it with foil during the last part of baking.
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).