Cranberry Orange Bread Recipe | Julie Blanner (2024)

FAQs

How long will cranberry bread last? ›

Cranberry bread can be stored in an airtight container at room temperature for a few days, after which it's best to refrigerate (upto a week) to maintain it's freshness.

Great Harvest Bread Bread Cranberry Orange (1 slice) contains 28g total carbs, 25g net carbs, 0g fat, 3g protein, and 120 calories.

Quick breads are prepared by the blending-, creaming-, or biscuit-method which determines the final texture and crumb of the finished product. The blending-method, also known as the muffin-method, combines the wet ingredients in one bowl and dry ingredients in a second bowl before mixing together.

Don't be worried about a greenish tint on the inside; it's caused by an interaction of the fresh cranberries and baking powder (acid and alkaline).

Sourdough bread: Sourdough bread can last for up to a week at room temperature, but may become stale faster than other bread types. It can be stored in the refrigerator for up to 2 weeks or frozen for up to 3 months. Rye bread: Rye bread tends to be more dense and have a longer shelf life than other bread types.

Bread Basket Bakery Cranberry Orange Bread (1 slice) contains 26g total carbs, 21g net carbs, 1g fat, 3g protein, and 110 calories.

Fibre can ease digestion and is great for gut health. For those days when you want to indulge in sweetness but don't want to compromise your health, go for the Low GI Cranberry Brown Bread. Cranberries give you long-lasting energy and are a rich source of vitamins C and E.

Eggs also act as an emulsifier. By surrounding small particles of fat, the egg helps make the quick bread batter smoother, thus contributing to volume and texture. In addition, when eggs are beaten, they incorporate tiny air bubbles that expand with heat in the oven, contributing to volume.

Overmixing can cause quick breads to be tough, bake unevenly or cause elongated holes (or tunnels). Chopped nuts, fruit and other small "add in" ingredients may be combined with the dry ingredients or folded gently into the batter near the end of mixing.

What is the secret to success when making quick breads? ›

Quick breads are typically mixed by hand, and it's important not to overmix the batter. Overmixing can cause the gluten in the flour to develop, resulting in a tough and chewy bread. Mix the batter just until the ingredients are combined, and then stop. If there are a few lumps in the batter, that's okay.

Bake until the loaves are golden brown and a toothpick inserted into the center of each loaf comes out clean, about 1¼ hours. Cool thoroughly, and serve. (Store leftover cranberry-orange bread wrapped in foil or plastic wrap in the refrigerator for up to 2 weeks.)

Refrigerate – you can cover and store the loaf in the refrigerator for up to a week. Freezing – cool the loaf completely to room temperature then place in a freezer-safe zip bag, removing any excess air. Freeze up to three months. Thaw in the refrigerator overnight before serving.

Johanna Hartzheim, co-founder and head of product at Wildgrain, a bread and pasta delivery service, recommends eating homemade bread within three days but says it will last up to a week. "The bread will start to dry up and become a bit harder over time, but it takes much longer until it becomes moldy," she says.