Cranberry Bread Recipe - Food.com (2024)

FAQs

Why does my cranberry bread fall apart? ›

If your cranberry bread is crumbly, it could be because there isn't enough fat or eggs in the batter, or the bread was overbaked. If the recipe you're using provides gram measurements (like mine), then I would highly recommend using them for the most accurate results.

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.)

There's really not much you need to do to prepare fresh cranberries for baking. I just soaked and rinsed my berries to wash them off and then folded them into my cranberry orange pound cake batter. Pro tip: toss your fresh cranberries with a little flour so they won't sink in the batter!

Can I substitute dried cranberries in recipes that call for fresh cranberries? Yes, dried cranberries work well in baked goods; however there is a ¼ cup difference in measurement. If a recipe calls for one cup of fresh or frozen cranberries, use ¾ cup of sweetened dried cranberries.

Too much flour and not enough water can cause crumbly bread – people often do this if the dough is too sticky and they add more flour rather than kneading through it. Other culprits can be overproving or not kneading enough – the things you need to do to get a good structure.

Why does my cranberry bread sink in the middle? If your bread sinks in the middle, the usual culprit is too much moisture in the bread, or the baking powder has expired. Always make sure to measure your ingredients and check for the freshness of the ingredients for the best results.

The Bottom Line. Cranberries are widely consumed dried, as a juice, or in supplements. They're a good source of a few vitamins and minerals — and exceptionally rich in several unique plant compounds. Some of these compounds may help prevent UTIs, stomach cancer, and heart disease.

Using Dried Cranberries in Place of Fresh

You can use dried cranberries in recipes that call for fresh cranberries, but there is a difference in measurement. If a recipe calls for 1 cup fresh cranberries, use ¾ cup of sweetened dried cranberries instead.

The type of bread that lasts the longest before molding is part-baked vacuum-packed bread, which typically has a shelf life of up to 3 months. Another option is cheap sliced brown bread in its original plastic wrapper, which can last for at least a month.

Is it safe to eat cranberries raw? Cranberries are generally considered safe whether they are cooked or raw. However, because of their notoriously bitter, sharp taste, most people prefer not to eat them raw or unsweetened. This bitterness is due to the high tannin content of cranberries.

Can you use Craisins instead of cranberries? ›

Yes, Craisins® Sweetened Dried Cranberries work well in baked goods; however, there is a 1/4 cup (60 mL) difference in measurement. If a recipe calls for one cup of fresh cranberries you should use 3/4 cup (175 mL) of Craisins®.

Both fresh and dried cranberries are safe to feed to dogs in small quantities. Whether your dog will like this tart treat is another question. Either way, moderation is important when feeding cranberries to dogs, as with any treat, as too many can lead to an upset stomach.

The United States Department of Agriculture reported that two glasses of cranberry juice per day could reduce the risk of type 2 diabetes and heart disease. This is due to the polyphenols contained in cranberries which protect cells from damage and disease.

HOW MUCH CRANBERRIES TO EAT DAILY? Studies confirming the health-promoting properties of cranberries have typically used doses of 100-300 g of fresh cranberries, equivalent to 7-10 g of dried cranberries, and 100-150 ml of 100% cranberry juice.

Out of all fruits, cranberries have one of the lowest amounts of sugar. In every cup of cranberries, there is only 4g of sugar. This compares to raspberries, blackberries, and strawberries, which have 5, 7, and 7 grams of sugar per cup, respectively.

Under proofing can cause a runaway oven spring causing the dough to rise too much and split in an uncontrolled manner. It is corrected by leaving it for a bit longer after shaping. Just how much longer comes with practice.

If the dough tears, you haven't developed enough gluten and it needs more kneading. If it stretches without breaking, making a windowpane of sorts, you're done and you can let the dough rest.

If the dough was too dry it can form a crust too early before it's had time to rise, then when it begins to rise it forms cracks which then burst in odd places when the pressure builds up. Steam is important in this stage of baking of some breads like sourdoughs so it's a good thing to try and use steam.