Cranberry Orange Bread
User Reviews
5
Cranberry Orange Bread
Description
Cranberry Orange Bread is a quick bread featuring a combination of fresh cranberries and chopped walnuts folded into a spiced flour base sweetened with cane sugar. Orange juice and zest contribute a citrus brightness and moisture, balancing the tartness of the cranberries. The recipe uses both baking powder and baking soda as leavening agents to create a tender, risen loaf.
The texture of the finished bread offers a slightly crisp crust with a soft, moist interior dotted with fruit and nuts. This loaf makes a refreshing breakfast bread or a lightly sweet snack throughout the day, providing appealing tart and nutty contrasts to the mild sweetness.
To prepare, ingredients are mixed separately by wet and dry components, then gently combined to preserve texture. The batter bakes in a greased loaf pan at moderate heat until a toothpick emerges clean from the center.
Substitutions are possible for dietary needs: gluten-free flour blends can be used though texture will differ, and alternative oils or sugars can be swapped in with modest effect on flavor.
Ingredients
- 2 cups all-purpose flour
- ¾ cup cane sugar
- ¾ teaspoon salt
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup cranberries sliced
- ½ cup walnuts roughly chopped
- 1 egg large
- 2 tablespoons coconut oil
- ¾ cup orange juice
- 1 tablespoon orange zest
Instructions
- Preheat oven to 350° F. Grease a loaf pan with coconut oil spray.
- In a medium bowl, combine the flour, sugar, salt, baking powder, and baking soda. Add the cranberries and walnuts, and stir to coat with flour mixture.
- In another large bowl, combine the egg, oil, orange juice, and orange zest. Pour the dry ingredients into the wet ingredients, and stir until everything is well-blended. Transfer the batter into the prepared pan
- Bake for 50-55 minutes in the preheated oven or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack, and cool completely.
Notes
- Use a FoodSaver vacuum sealing system to preserve cranberries for easy future use.
- For gluten-free bread, use an all-purpose gluten-free flour mix, but avoid replacing only with almond or coconut flour.
- Substitute cane sugar with coconut sugar or other granulated sugars as preferred.
- Neutral oils or butter can replace coconut oil if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 30g | 10% |
| Protein | 3g | 6% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 13mg | 4% |
| Sodium | 204mg | 9% |
| Potassium | 200mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 9.6mg | 11% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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