Cranberry Bread

Bright  red  is  the  color  of  the   season   and  no  wonder  cranberries  are  in  my  mind  again . These  tart  bright   red berries  are a  treat  for the   eyes.    Believe  it  or  not  they  pack more  antioxidants  than  blueberries.   My kids  are  find it  easy to  pop a  few  in  the  mouth at a  time. Personally I am not a  big  fan  of  raw  cranberries but when  paired   with the   right   ingredients  they   are indeed a  treat  for the  taste buds.

This is  a  quick bread   finds its  way to my kitchen a  few  times  every fall. The  hardest  part  in my mind is chopping  the   cranberries .   The   first  time  I made  it , I  followed  the   recipe  from the back of the packaging :-).  It was   a  good  recipe  to start   with, but  I am  glad   to have tinkered  with  it. Over  the   years  it   evolved  into a healthier   and  more flavorful version.
 The   first  part  is   getting  the  prep  work  done …  Preheat  the   oven , butter  the  pan , chop  the  nuts  and   cranberries , zest  the  orange  and  beat  the  egg  well .
Measure the   dry ingredients  – the   flours ,  baking  powder , salt  and  sugar – into  a  medium   mixing  bowl . Mix  thoroughly .Make   a  well in the   center .  Pour  in the  Egg ,  oil  and Orange  juice  and  zest  mix .  Use a  spoon / spatula  to mix  the   dry ingredients  to  the   wet .Once  the  mix  becomes   uniformly wet  add  the  cranberries  and  chopped  nuts   The   addition of   fresh berries  and  walnuts  makes  it a   dense   bread . We  are not   expecting   a  very  airy  spongy  crumb   . Once  the  nuts  and  berries  are  mixed  in ,  transfer  to the  pan   and  bake  in  the   350 degree  oven .
Everything  came together   in a  snap .  Simple  as   can be …   Here I have  used a  piece of  parchment  longer  than required.  This  makes  removing  the  removing  the   cake  from the  pan easy .

Look  how pretty it  is ..

If  you are  an early  riser , it  is  very  easy to assemble  and  bake in the  morning . On the other hand if you have a  busy  morning   bake it  the  night   before , cool it  on the  pan  for  10 to  15  minutes ,   transfer  to a  wire  rack   and   tent   with a    foil  leaving  few  air   vents , and  leave  it  alone to   finish  cooling.  By the  next  morning  the   flavors   in the   bread   would  have   developed   even   further .

I normally serve  these as  it  is , but  a  quick and  easy  way to  dress it  up  is  an   orange   glaze.  Mix  up a  couple  of   tablespoons  of  orange   juice   with   1 c  confectioner’s  sugar   until  lump  free . and   drizzle   over  the  bread  .

Notes :

  • If  you   would  like  a  more  cake   like  crumb  use  full 2  C of   all purpose  flour .
  • Since  I make  this   for   breakfast  this recipe is yields a  mildly sweet   and  tart  loaf . .  Increase  the   sugar  to  1 cup  or 1 1/4 cup   for  a sweeter   loaf .

Enjoy !

Cranberry Bread

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Yield: 1 Loaf


For the loaf
Whole Wheat flour – 1 C
Unbleached All Purpose Flour – 1C
Sugar – 3/4 C
Baking Powder – 2 Tsp
Salt – 1 Tsp
Fresh Squeezed orange juice – 3/4 C
Orange – 1
Melted Butter /oil – 2 Tbsp
Egg, – 1 Large
Cranberries – 2 Cups Fresh or Frozen , coarsely chopped
Walnuts / Pecan – 1/2 Cup chopped
For Glaze (optional)
Confectioner’s sugar – 1 C
Orange Juice – 2 tbsp
Orange zest – 1 tsp


Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.

Break the egg into a small bowl and beat well .

Zest the orange and squeeze to extract the juice, add this to the orange juice to measure 3/4C. Mix the zest with he juice.

Take the dry ingredients – flours , sugar, baking powder, salt – in a medium mixing bowl. Mix well and make a well in the middle. Pour in orange juice, oil/butter and the beaten egg into it. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.

Bake for 40 minutes . Reduce the temperature to 325ºF and bake for another 10 to 15 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight.

Mix the ingredients for the glaze together until smooth . If the glaze feels too thick add a few more drops of orange juice to thin it . Drizzle over the loaf .


Leave a Reply

Your email address will not be published. Required fields are marked *