This delightful cranberry orange nut bread is a perfect blend of tangy cranberries and zesty orange, complemented by the crunch of nuts. It's an ideal treat for breakfast or a snack, bringing a burst of flavor to your table. The combination of fresh ingredients makes this bread moist and flavorful, perfect for any occasion.
While most of the ingredients for this recipe are common pantry staples, you may need to pick up a few items at the supermarket. Fresh cranberries are essential for this recipe, and they might not be something you have on hand. Additionally, freshly squeezed orange juice and orange zest are crucial for achieving the best flavor. Make sure to get nuts like walnuts or pecans if you don't already have them.
Ingredients for Cranberry Orange Nut Bread
Flour: The base of the bread, providing structure and texture.
Sugar: Adds sweetness to balance the tartness of the cranberries and orange.
Baking powder: Helps the bread rise and become fluffy.
Baking soda: Works with the baking powder to leaven the bread.
Salt: Enhances the flavors of the other ingredients.
Orange juice: Provides moisture and a fresh citrus flavor.
Orange zest: Adds a concentrated orange flavor and aroma.
Vegetable oil: Keeps the bread moist and tender.
Egg: Binds the ingredients together and adds richness.
Cranberries: Adds a tart and fruity burst in every bite.
Nuts: Adds a crunchy texture and nutty flavor, complementing the cranberries and orange.
Technique Tip for This Recipe
When folding in the cranberries and nuts, be gentle to avoid overmixing the batter. Overmixing can lead to a denser texture in your bread. Use a spatula and fold just until the ingredients are evenly distributed.
Suggested Side Dishes
Alternative Ingredients
all-purpose flour - Substitute with whole wheat flour: Adds a nutty flavor and increases fiber content, though it may make the bread denser.
sugar - Substitute with honey: Provides natural sweetness and moisture, but reduce the liquid in the recipe slightly.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.
baking soda - Substitute with baking powder: Use 3 times the amount of baking powder, but it may affect the taste slightly.
salt - Substitute with sea salt: Provides a similar taste but with a slightly different mineral profile.
freshly squeezed orange juice - Substitute with store-bought orange juice: Convenient and provides a similar flavor, though it may contain added sugars.
grated orange zest - Substitute with lemon zest: Adds a citrusy flavor, though it will be slightly different in taste.
vegetable oil - Substitute with coconut oil: Adds a subtle coconut flavor and is a healthier fat option.
beaten egg - Substitute with flaxseed meal and water: Mix 1 tablespoon flaxseed meal with 3 tablespoon water for a vegan alternative.
coarsely chopped fresh cranberries - Substitute with dried cranberries: Provides a similar tart flavor, but soak them in water first to rehydrate.
walnuts or pecans chopped nuts - Substitute with almonds: Adds a different nutty flavor and crunch, but still complements the bread well.
Other Alternative Recipes Similar to This Bread
How to Store / Freeze This Bread
Allow the Cranberry Orange Nut Bread to cool completely on a wire rack before storing. This ensures that the bread doesn't become soggy from trapped steam.
Wrap the cooled loaf tightly in plastic wrap or aluminum foil. This helps to maintain its moisture and prevent it from drying out.
Place the wrapped loaf in an airtight container or a resealable plastic bag. This adds an extra layer of protection against air and moisture.
Store the bread at room temperature for up to 3 days. If you plan to keep it longer, consider refrigerating or freezing it.
To freeze, first wrap the cooled loaf tightly in plastic wrap or aluminum foil.
Place the wrapped loaf in a resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of its freshness.
Freeze the bread for up to 3 months. When ready to enjoy, thaw it at room temperature while still wrapped to prevent condensation from making the bread soggy.
For quicker thawing, you can slice the bread before freezing. Wrap individual slices in plastic wrap and place them in a resealable freezer bag. This way, you can thaw and enjoy one slice at a time without defrosting the entire loaf.
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Wrap the cranberry orange nut bread in aluminum foil to prevent it from drying out. Place the wrapped bread on a baking sheet and heat for about 10-15 minutes, or until warmed through. This method helps retain the moisture and texture of the bread.
Microwave Method: Slice the bread into individual servings. Place a slice on a microwave-safe plate and cover it with a damp paper towel. Microwave on medium power for 20-30 seconds. Check if it's warm enough; if not, continue in 10-second intervals. This method is quick and convenient but may slightly alter the texture.
Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place slices of the cranberry orange nut bread directly on the rack or on a small baking sheet. Heat for about 5-7 minutes, or until the edges are slightly crispy and the center is warm. This method gives a nice crisp to the edges while keeping the inside soft.
Stovetop Method: Heat a non-stick skillet over medium-low heat. Place slices of the bread in the skillet and cover with a lid. Heat for 2-3 minutes on each side, or until warmed through. This method is great for achieving a slightly toasted exterior while keeping the inside moist.
Steaming Method: If you have a steamer, place the cranberry orange nut bread slices in the steamer basket. Steam for about 5 minutes, or until warmed through. This method helps retain the moisture and flavor of the bread without drying it out.
Best Tools for This Recipe
Oven: Used to bake the bread at a consistent temperature of 350°F (175°C).
Loaf pan: A 9x5 inch pan to shape and bake the bread.
Mixing bowl: A large bowl to combine the dry ingredients.
Mixing bowl: Another bowl to mix the wet ingredients.
Measuring cups: To measure out the flour, sugar, and orange juice accurately.
Measuring spoons: To measure the baking powder, baking soda, salt, and vegetable oil.
Grater: To grate the orange zest.
Spatula: To fold in the cranberries and nuts gently.
Whisk: To beat the egg and mix the wet ingredients.
Knife: To coarsely chop the cranberries and nuts.
Toothpick: To check if the bread is baked through by inserting it into the center.
Wire rack: To cool the bread completely after baking.
Cooling rack: To let the bread cool in the pan for 10 minutes before transferring it to the wire rack.
Cooking spray: To grease the loaf pan.
How to Save Time on Making This Bread
Pre-measure ingredients: Measure and prepare all ingredients in advance to streamline the baking process.
Use a food processor: Quickly chop cranberries and nuts using a food processor instead of doing it by hand.
Combine dry ingredients ahead: Mix the flour, sugar, baking powder, baking soda, and salt the night before.
Room temperature ingredients: Ensure the egg and orange juice are at room temperature for easier mixing.
Use parchment paper: Line the loaf pan with parchment paper for quick and easy removal of the bread.
Cranberry Orange Nut Bread
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- ¾ cup orange juice freshly squeezed
- 1 tablespoon grated orange zest
- 2 tablespoon vegetable oil
- 1 egg beaten
- 1.5 cups fresh cranberries coarsely chopped
- 0.5 cup chopped nuts walnuts or pecans
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
- In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix together the orange juice, orange zest, vegetable oil, and beaten egg.
- Add the wet ingredients to the dry ingredients, stirring just until moistened.
- Fold in the chopped cranberries and nuts.
- Pour the batter into the prepared loaf pan.
- Bake for 55 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
Nutritional Value
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