Cranberry Bread

Cranberry Quick Bread
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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.
Cranberry Quick Bread
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 .

Cranberry Quick Bread
Cranberry Bread
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 10 mins

An easy  breakfast  quick bread  made  with part  whole  wheat flour,  filled  with  tart  cranberries,  flavorful  orange  juice  and   crunchy nuts .  This  bread is  full of with  flavors  and  wonderful textures.   Cranberries and  orange   complement  each other  while  the  walnuts  add a bit  of  crunch. 

Course: Breakfast
Cuisine: American
Servings: 1 Loaf
Author: Syama
For the loaf
  • 1 C Whole Wheat Flour
  • 1 C All Purpose Flour Unbleached
  • 3/4 C Sugar Raw
  • 2 Tsp Baking Powder
  • 1 Tsp Salt
  • 3/4 C Fresh Squeezed Orange Juice
  • 1 Orange
  • 2 Tbsp Melted Butter /oil
  • 1 Egg Large
  • 2 C Cranberries Fresh or Frozen , coarsely chopped
  • 1/2 C Walnuts / Pecan Chopped
For Glaze (optional)
  • 1 C Confectioner’s Sugar
  • 2 Tbsp Orange Juice
  • 1 Tsp Orange Zest
  1. Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.
  2. Break the egg into a small bowl and beat well .
  3. 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.
  4. 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.
  5. 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.
  6. 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 .

Cranberry Quick Bread



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