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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.
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 Quick Bread

Cranberry Bread

By Syama
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. 
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 10 mins
Course Breakfast
Cuisine American
Servings 1 Loaf


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


  • 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 .

Important: Values are only estimates. Actuals vary depending on ingredients and serving size.

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