Cranberry Nut Bread
Looking for a delightful Cranberry Nut Bread to treat your family and friends? Follow this simple recipe and enjoy the taste of homemade goodness!
Looking for a delightful Cranberry Nut Bread to treat your family and friends? Follow this simple recipe and enjoy the taste of homemade goodness!
- Carbohydrate 27.6966204447839 g
- Cholesterol 20.7437499991716 mg
- Fat 12.5869983341805 g
- Fiber 1.4007708470568 g
- Protein 3.80383958542663 g
- Saturated Fat 5.24109598956949 g
- Serving Size 1 1 Serving (81g)
- Sodium 330.234750315611 mg
- Sugar 26.2958495977271 g
- Trans Fat 0.919865364688617 g
- Calories 235 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
- Combine the flour, sugar, salt, baking powder, and baking soda. Add the cranberries and walnuts, and stir to coat with flour. Mix together the egg, oil, orange juice, and orange zest. Pour the egg mixture into the flour mixture, and stir until just blended. Spoon the batter into the prepared pan.
- Bake for 50 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack, and cool completely.
Unlike a standard breakfast muffin that dries out by noon, quick breads containing citrus juice and oil retain moisture exceptionally well. Storing this loaf properly transforms its crumb over twenty-four hours, allowing the orange zest and tart fruit oils to fully permeate the flour matrix.
- Wrap the cooled loaf tightly in plastic wrap and store at room temperature for up to three days to maintain moisture.
- Cut day-old slices one-half inch thick for optimal structural integrity during secondary heating.
- Sear stale slices in a hot skillet with a thin film of butter for two minutes per side to create a crisp exterior crust.
- Substitute bottled orange juice with freshly squeezed citrus when possible, noting that fresh juice contains active enzymes that slightly soften the crumb compared to pasteurized alternatives.
- Freeze individual wrapped portions for up to two months without losing structural integrity.
Slicing the loaf after a full twenty-four rest yields cleaner edges because the starches retrograduate fully. Reheat leftover portions in a toaster oven set to 300 degrees Fahrenheit for five minutes to restore the initial oven-fresh texture.
