The Best Cranberry Orange Bread | Easy Bread Recipe (2024)

FAQs

Why is my cranberry orange bread crumbly? ›

Too much flour will make this bread crumbly and dry — how you measure the flour matters a lot in it turning out moist.

Cranberry Bread Storage Tips

Wrap the loaf in plastic wrap or foil to prevent it from drying out. The cranberry orange bread will stay fresh at room temperature on the counter for 1-2 days, and it will keep in the refrigerator for up to 1 week.

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.

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.

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.

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.

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®. Craisins® should not be used in cooked sauces.

Rehydrate the fruits: Dried fruits can be quite hard and dry, so it's often a good idea to rehydrate them before adding them to your baked goods. To do this, simply soak the dried fruits in warm water or fruit juice for 15-20 minutes until they are plump and tender.

Cooking with Cranberries. The commonly sold 12-ounce bag contains about 3 cups of cranberries.

Is bread still good after 20 days? ›

Baked Goods and Snack Foods Baked goods and snacks typically have a Use-By Date. Store-bought bread will typically last five to seven days at room temperature, but can last one to two weeks in the refrigerator.

Understanding bread's shelf life

According to Booker, "fat is a natural preservative, so anything that has more fat tends to preserve or freeze well and last longer." Loaves that have eggs (like challah) or butter (such as banana bread) will go stale slower than French bread, which is leaner.

* The availability of fresh cranberries is limited because the harvest season is very short. Harvesting begins in September and continues through November, and fresh cranberries may be purchased during that time.

Baking with Cranberries: Cut cranberries in half before adding them to baked goods to prevent them from swelling and popping. Cooking Cranberries on the Stove-Top: Simmer whole cranberries gently in a small amount of water, uncovered, since too much steam might cause them to swell and explode.

Surprise your taste buds with the sweet, delicious taste of Craisins® Dried Cranberries. Made with real fruit and good as a snack or in a recipe, they're gluten free.

A coarse, crumbly texture: Your quick bread should be moist and dense. Too much fat (butter, oil, or shortening) or too much leavening (baking soda or baking powder) will cause the bread to be crumbly.

There may be several reasons for a dense, cake like texture in bread. It may indicate the kneading wasn't enough for the gluten to develop properly, or the dough was proved for too short a time or the dough may have been too dry. It is also worth checking the flour you used.