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 or frozen cranberries with the zesty brightness of orange peel, creating a harmonious blend 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 gatherings, 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 in your own kitchen. The recipe yields an impressive 48 servings, making it ideal for sharing with family and friends. Each slice is not only bursting with flavor but also low in calories, allowing you to enjoy a guilt-free treat. The combination of nuts adds a satisfying crunch, while the moist texture ensures that every bite is a pleasure.

As you bake, your kitchen will be filled with the warm, inviting aroma of cranberries and oranges, making it hard to resist sneaking a taste before it’s even cooled! So, gather your ingredients, preheat your oven, and get ready to create a scrumptious loaf that will become a beloved staple in your home. Enjoy the process and the delightful results of this Cranberry-Orange Bread!

Ingredients

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

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 350F. 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%