Cranberry-Orange Bread

Vegetarian
Cranberry-Orange Bread
205 min.
48
77kcal

Suggestions


Indulge in the delightful flavors of our Cranberry-Orange Bread, a perfect treat for any occasion! This vegetarian-friendly recipe combines the tartness of fresh cranberries with the zesty brightness of orange, creating a harmonious balance that will tantalize your taste buds. Whether you're looking for a delicious breakfast option, a snack to accompany your afternoon tea, or a unique addition to your holiday spread, this bread is sure to impress.

With a preparation time of just over three hours, including baking and cooling, you can easily whip up this delightful loaf to share with family and friends. Each slice is a burst of flavor, with the sweetness of sugar and the richness of eggs complementing the vibrant cranberries. Plus, the addition of coarsely chopped nuts adds a satisfying crunch that elevates the texture of this moist bread.

Not only is this Cranberry-Orange Bread a feast for the senses, but it also boasts a modest calorie count of 77 kcal per serving, making it a guilt-free indulgence. Perfect for gatherings or as a thoughtful homemade gift, this recipe is sure to become a cherished favorite in your baking repertoire. So, gather your ingredients and get ready to fill your kitchen with the warm, inviting aroma of freshly baked bread!

Ingredients

  • cups cranberries fresh thawed drained ( and )
  • 1.7 cups sugar 
  • 0.7 cup vegetable oil 
  • 0.5 cup milk 
  • teaspoons vanilla 
  • teaspoons lemon zest grated
  •  eggs 
  • cups flour whole wheat all-purpose
  • 0.5 cup nuts coarsely chopped
  • teaspoons baking soda 
  • teaspoon salt 
  • 0.5 teaspoon double-acting baking powder 

Equipment

  • bowl
  • oven
  • wire rack
  • loaf pan
  • toothpicks

Directions

  1. Move oven rack to low position so that tops of pans will be in center of oven.
  2. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 inches, or 1 loaf pan, 9x5x3 inches.
  3. Stir together cranberries, sugar, oil, milk, vanilla, orange peel and eggs in large bowl. Stir in remaining ingredients.
  4. Pour into pans.
  5. Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour 10 minutes to 1 hour 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Nutrition Facts

Calories77kcal
Protein9.12%
Fat22.77%
Carbs68.11%

Properties

Glycemic Index
5.72
Glycemic Load
5.21
Inflammation Score
-1
Nutrition Score
2.9582608575406%

Flavonoids

Cyanidin
2.9mg
Delphinidin
0.48mg
Malvidin
0.03mg
Pelargonidin
0.02mg
Peonidin
3.07mg
Catechin
0.02mg
Epigallocatechin
0.05mg
Epicatechin
0.27mg
Epigallocatechin 3-gallate
0.06mg
Kaempferol
0.01mg
Myricetin
0.41mg
Quercetin
0.93mg

Nutrients percent of daily need

Calories:76.68kcal
3.83%
Fat:2.03g
3.12%
Saturated Fat:0.39g
2.44%
Carbohydrates:13.64g
4.55%
Net Carbohydrates:12.46g
4.53%
Sugar:7.39g
8.21%
Cholesterol:13.94mg
4.65%
Sodium:105.18mg
4.57%
Alcohol:0.06g
100%
Alcohol %:0.23%
100%
Protein:1.83g
3.65%
Manganese:0.36mg
17.92%
Selenium:5.86µg
8.37%
Fiber:1.17g
4.69%
Phosphorus:44.75mg
4.47%
Magnesium:14.81mg
3.7%
Vitamin B1:0.04mg
2.96%
Copper:0.06mg
2.84%
Vitamin B6:0.05mg
2.32%
Iron:0.41mg
2.3%
Vitamin B3:0.46mg
2.28%
Vitamin B2:0.04mg
2.26%
Zinc:0.32mg
2.11%
Vitamin K:1.59µg
1.51%
Vitamin E:0.23mg
1.5%
Vitamin B5:0.15mg
1.48%
Folate:5.85µg
1.46%
Potassium:50.59mg
1.45%
Calcium:11.96mg
1.2%
Vitamin C:0.99mg
1.2%