Cranberry Bread

This Cranberry Bread is a delightful, moist treat filled with the burst of fresh cranberries. Perfect for breakfast, a snack, or even as a gift, this simple loaf is full of flavor and nutrients. It’s easy to prepare and a great way to enjoy cranberries outside of the holiday season!

Ingredients:

2 cups fresh cranberries (you can use frozen if fresh is unavailable)
2 cups all-purpose flour
1 cup sugar (adjust to your sweetness preference)
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup orange juice (freshly squeezed for best flavor)
1/4 cup milk (or plant-based milk)
Optional: 1/2 cup chopped walnuts or pecans

Instructions:

Preheat Oven: Preheat your oven to 350°F (175°C) and grease or line with parchment paper two loaf pans.
Prepare Cranberries: If using fresh cranberries, rinse them and discard any that are damaged. You can leave them whole or chop them coarsely for smaller pieces.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, cream together the butter and sugar using an electric mixer or whisk until light and fluffy.
Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Alternate Adding Wet and Dry Ingredients: Gradually add the dry ingredients, alternating with the milk and orange juice, starting and ending with the dry ingredients. Mix until just combined.
Fold in Cranberries: Gently fold the cranberries (and nuts, if using) into the batter using a spatula.
Pour and Bake: Pour the batter evenly into the prepared loaf pans. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
Cool and Serve: Let the bread cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Notes:

Sweetness: You can adjust the sugar according to your preference. If you like your bread less sweet, reduce the sugar by 1/4 cup.
Orange Zest: For an extra citrus flavor, you can add 1 tablespoon of orange zest to the batter.
Storage: This bread stays fresh for up to 3 days at room temperature, or you can store it in the fridge for up to 5 days.
Freezing: Cranberry bread freezes well. Wrap it tightly in plastic wrap and foil, and it will last up to 3 months in the freezer.

Tips:

For Even Cranberry Distribution: Toss the cranberries in a tablespoon of flour before adding them to the batter. This helps prevent them from sinking to the bottom.
Non-Dairy Version: To make this bread dairy-free, use a plant-based butter substitute and non-dairy milk.
Make It Extra Special: Drizzle with a simple glaze made from powdered sugar and orange juice for a festive touch.

Servings:

This recipe makes 2 loaves, each serving about 10 slices.

Nutritional Info (Per Slice – Approximate):

Calories: 220
Carbs: 32g
Protein: 2g
Fat: 10g
Fiber: 2g
Sugar: 14g

Benefits:

Rich in Fiber: Cranberries provide a good source of dietary fiber, supporting digestive health.
Vitamin C: The cranberries and orange juice in this recipe are rich in vitamin C, boosting your immune system.
Antioxidants: Cranberries are known for their antioxidant properties, which can help protect your cells from damage.

Q&A:

Q: Can I make this bread without cranberries?
A: Yes, you can substitute cranberries with other fruits like blueberries, raisins, or chopped apples.

Q: Can I make this bread in a different size pan?
A: Yes, you can use an 8×8-inch square pan, but the baking time may vary. Check for doneness with a toothpick.

Q: Can I reduce the sugar for a healthier version?
A: You can reduce the sugar by up to 1/4 cup without compromising the texture, or substitute with a sugar alternative like stevia.