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Fresh Cranberry & Orange Bread
By
DK
on Dec 07, 2009
Delicious, bright red and fresh cranberries have been checking me out for the past few days (or is it the other way?!). Every where I go, there they are nestled among other fruits, yet standing out with their juicy appearance! I could not resist the temptation any longer (can't remember what the heck was stopping me in the first place!) and bought some home last week.
Just like I suffer from C.D.U.W.F, I also suffer from C.D.F.M.B - "Compulsive Disorder for Making Breads" with anything and everything! My smarter half accuses me of a misleading tag line in my website. He says, instead I should name it, - "Cooking only two things - Wholegrains and Breads"! Ah, well - for all that accusation, haven't come across one bread or wholegrain recipe the past few days now at Chef In You have you??? (cough! Nope - Cornbread and Vegetarian Meatloaf are not counted in breads and if you made a smart quip about Polenta Pizza being wholegrain, ahem - well too much smartness is bad for your health is all I am going to say!)
Anyways - now that we have established that I haven't posted a bread for a long while - Here it is again - Cranberry and Orange Bread :) :) Low fat Baking book gave me this recipe but I had to tinker - I am known as tinkering queen not for nothing you know. I made it a little more nutritious by substituting part of the all purpose flour with whole wheat pastry flour, half of butter with vegetable oil and 2 whole eggs with egg whites. If you like the tartness of the cranberries, then this recipe is for you. The juicy tartness is complemented very well with the citrusy flavor of Orange. The walnuts add a nice crunch to this otherwise moist bread. If you have a sweet tooth then this bread will benefit from some additional sugar. Even we (the anti-sugar club) thought that it needed some - Now that's a first in any of the recipes i have tried so far :)
References
adapted from low fat baking
Basic Information
Prep Time: Under 15 min
Cook Time: 30 min to 1 hour
Yield: Makes one 9X5 inch loaf
Ingredients
- 1 cup whole wheat pastry flour (see substitute here)
- 1 cup all purpose flour
- 1/2 cup sugar (add 1/4-1/2 cup more for those liking sweet bread)
- 1 tbsp baking powder
- 1/2 tsp salt
- zest from 1 orange
- 2/3 cup fresh orange juice
- 3 egg whites, lightly beaten
- 3 tbsp melted butter
- 3 tbsp vegetable oil
- 1-1/2 cups (6 ounces) fresh cranberries
- 1/2 cup (2 ounces) walnuts, chopped
Tips
If you want to Bake using Microwave pls refer to these articles:1) How to Bake in Microwave
2) How to Bake in Microwave Convection Oven
For making Substitutions please refer my handy chart:
1) Baking substitutions
2) Egg Substitutions
Method
1
Preheat Oven 350F. Line the bottom and sides of a loaf pan with waxed paper and grease. Set aside. In a bowl, sift and mix all the dry ingredients together. Stir in the orange zest.
2
Make a well and one by one add the orange juice, eggs, butter and oil. Stir from the center and gently mix them all together. Make sure not to over mix the mixture.
3
Add the cranberries and walnuts and mix into the batter.
4
Transfer this batter into the prepared loaf pan.
5
Bake for 45-50 minutes or until a skewer inserted into the middle of the loaf comes out clean.
6
Let it cool in the pan for 5-10 minutes and remove. transfer it to wire rack.
Serve thinly sliced with butter or just as it is. They taste great toasted and make great breakfast with some jam!
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24 Responses to “Fresh Cranberry & Orange Bread”
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Dk,
can I use that in this recipe? will it alter the taste? will it be bitter?.Been thinking to make since I have plenty of oranges but the sour ones prevented me from doing it..:(. Kindly let me know.
I have a query I have sour oranges growing in my backyard…
Thanks
Priya Naveen
I am not really sure. Cranberries themselves are tart and usually pair well with tart citrusy flavours. Refer uses for sour oranges here http://www.hort.purdue.edu/newcrop/morton/sour_orange.html and here :http://en.wikipedia.org/wiki/Bitter_orange – it might provide more ideas
I am looking for a dish for a potluck and this looks great. One of my co-workers is gluten intolerate. Do you know of a way to make ths gluten free??
Hi, I am most motivated to try the eggless version of this recipes (had once tried cranberry orange cookies at Mark’s & Spencers and love the combo). Have three questions for you – 1. Which amongst your list would you recommend as the best substitute for the egg whites to get the similar texture/ fluffiness? 2. Where can I get fresh cranberries in Delhi – I don’t see it at the local food vendor and 3. Do you have an eggless version for cranberry & orange cookies too?
This looks great! I usually use a combo of mostly wwflour & a little apflour. I’d use the whole eggs for the nutritional value, & maybe put some applesauce in there. I watch both sugar & fat. I’m always interested in how the baking container is prepared. What’s used & what’s leaking into the food. Waxed paper? Is that safe?
yes its safe…and it cranberry juice
How would I make this eggless?
I have updated the post with the substitution list..pls refer
Healthy & colorful bread ! I made this with some changes. Replaced orange juice with milk, 1 1/2 cups whole wheat pastry flour+1/2 cup all purpose flour, 2 Tbsp fruit mix.
It turned out crunchy and tasty. Thank you.
Hi do I substitute the whole wheat pastry flour with 1 cup of all purpose flour and 2 tbsop cornstarch? If so, a total of 2 cups all purpose flour are needed for the recipe right? Thanks.
Oh yes thats correct. Or else forget the cornstarch – Just use the all purpose flour to substitute the pastry flour. That will work too! –DK
Hey! Thanks so much for this recipe, I made it yesterday for my hockey coaches and everyone loved it! I plan to borrow many more of your ideas.. Cheers!
I am glad to hear that Katie
–DK
Hey, I made something very similar to this, but the tartness of cranberries were over-powering. Next time I’ll reduce the cranberry or add dried ones. The bread does look very pretty!
Yes it’s definitely telepathy. Earlier I have tried cranberry/orange bread with dried cranberries, so I thought I should try it with the fresh ones. Now I’m thinking of some other recipe. Somebody had posted cranberry rice/pulav recently. I think I should try that
Wow DK, so tempting…how you get the cranberries distributed
evenly in the batter?
Oh the bread looks so pretty DK..!!
Looks scrumptious!
Wowwww it looks gorgeous.Great Recipe:)
Wow,I was missing bread here.This is perfect.Fresh cranberries -I miss them now,last year I bgbt 2 packets and had very few recipes and this year I see several and there are no fresh berries.BEAUTIFUL .I am thinking of using pom instead of cran but I am not sure of the pom-orange combo!Absolutely WOW bread
very tempting cake….just one question, whenever I add orange juice to my cakes, they taste bitter,, do you know why??? Lot of people add it to the cakes somehow mine doesn’t turn out great
Does your juice taste bitter? Taste and see first before adding it to the baked goods. Are you using Orange zest in such recipes? Usually it needs care while zesting orange/lemons since even a little deeper skin can cause extreme bitterness. Other than I am not able to think of why it tastes bitter – will chk and let u know if I get more info on this…–DK
I can’t believe my eyes Dhivi. I bought fresh cranberries this morning to make the very same bread, but eggless.
Din’t I tell you – we have some telepathy thingy going on between us. On my last count , this will be like the 4th time something like this has happened between us
–DK
Mmmmmmmmmmmmmmmmmmmmmmmmmmmm ;-D Those are my favorite flavors right now, and pomegranate.
Wow, looks absolutely deelish!
Such a healthy and delicious bread…unfortunately i wont get that much easily fresh cranberries, will try out with dry cranberries…Tempting bread!
I baked a cake with pomegranates last Friday. This bread sounds healthy and delicious. This might be my next baking venture! Nice recipe Dhiv.
This is so tempting…