Healthy Cranberry Orange Loaf Recipe (2024)

FAQs

Should you chop cranberries before baking? ›

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

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.

Both cranberries and oranges are good sources of vitamin C and combined into juice, the mixture packs a large dose of this important nutrient. Vitamin C is vital for your body to effectively heal wounds and helps keep your teeth and gums healthy, reports the Centers for Disease Control and Prevention.

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.

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.

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

Soak Dried Fruits First

If you are planning on using dried fruits, it may be a good idea to soak them first. Dried fruits can lose up to 75% of their volume during the drying process according to cookinglight.com. Once they are mixed with the other ingredients they will begin to reabsorb the moisture around them.

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®.

Cranberry growers experienced cold temperatures, with below-normal precipitation and above-normal snowfall during the winter months. In Wisconsin and Massachusetts, the winter freeze and early snow affected plant dormancy and froze out buds, the release said.

Michalczyk suggests looking for orange juices that are made with just one ingredient: oranges. Brands that use just the solo ingredient — including Natalie's organic orange juice and Simply orange juice — have no added sugars, just the natural sugars that come from the fruit itself.

Put your dried fruit in a small bowl and cover with boiling water. Let it steep for 10 to 15 minutes, and then strain the fruit and discard the water. The fruit will be plumper, juicier, and softer. To give your fruit some extra flavor, swap the water for fruit juice or a liquor, like rum, bourbon, or brandy.

Soak Dried Fruits First

If you are planning on using dried fruits, it may be a good idea to soak them first. Dried fruits can lose up to 75% of their volume during the drying process according to cookinglight.com. Once they are mixed with the other ingredients they will begin to reabsorb the moisture around them.

If cooking your berries into a pie filling, you may need to add additional thickening agents because frozen berries tend to release more liquid than fresh and will lead to a runnier consistency. For best results in your baking, don't defrost the berries before use but instead toss them in flour.