Cranberry bread recipe with orange juice is a sweet quick bread that is delicious any time of year!
This bread is a great way to use up cranberries you may have left over from Thanksgiving.
The orange juice in the recipe provides a subtle sweetness and also balances out the tartness of the cranberry.
This combination creates a flavorful cake-like bread that can be served alongside your morning coffee, as an afternoon snack, or in lieu of dessert.
It’s best when fresh but will keep for up to three days if stored properly.
Cranberry bread recipe with orange juice is a quick bread and may not rise as high as a regular yeast bread because the rosemary dries out the flour.
It is a sourdough style bread and if used as such, you will need to let it sit overnight in a warm area before slicing.
There are many benefits of using fresh cranberries in recipes. They have the highest antioxidant content of any food.
They are also a great source of vitamins and minerals including vitamin C and E, potassium, B-complex vitamins and higher levels of omega-3 fatty acids than olives or oranges.
Using fresh cranberries also helps to reduce stains on your clothes because they do not retain odors as much as other fruits such as oranges and apples that are commonly used for this purpose.
How To Make Cranberry Bread Recipe With Orange Juice?
Prepare time: 15 minutes
Ingredients
- 2 eggs
- 1 cup sugar
- 1/2 cup coarsely ground wheat germ
- 1/2 tsp salt
- 3 cups whole wheat pastry flour
- approximately 3 cups shortbread style flour
- 4 tbsp dried minced onion
- 2 tbsp dried rosemary leaves
Instructions
Step 1. Place the eggs in a large bowl and add the sugar. Beat well. Add rosemary and mix again.
Step 2. Stir in the wheat germ and salt and then stir in the pastry flour until just combined.
Step 3. Divide the dough into fourths.
Step 4. Roll evenly into balls and place into a greased bread pan lined with parchment paper.
Step 5. Bake breads in a preheated oven at 375 degrees Fahrenheit for approximately 30 minutes or until golden brown, removing them from oven once the lightest golden brown.
Step 6. Place the breads onto a rack, remove the parchment paper and allow to cool completely.
Step 7. Slice and serve!
Nutrition Facts Of Cranberry Bread Recipe With Orange Juice
- Calories: 226
- Protein: 6 grams
- Carbs: 45 grams
- Fat: 1 gram
5 Amazing Health Benefits Of Cranberry Bread Recipe With Orange Juice
1. Antioxidants
Cranberry bread recipe with orange juice provides antioxidants that help to fight the signs of aging. They also help to cleanse your blood by ridding it of free radicals that can lead to heart disease, cancer and even wrinkles.
2. Fiber
This bread is full of fiber making it great for your digestive health. Fiber helps your body get rid of waste through regularity by absorbing water and regulating the absorption of nutrients.
3. Omega-3 Fatty Acids
Studies have shown that omega-3 fatty acids can help to lower risks of cancer, cardiovascular disease, and Alzheimer’s disease.
The Omega 3s in this bread are derived from the wheat germ which is a great alternative to flax seeds because it is more readily available at most grocery stores due to its use in making other foods.
4. Vitamin C
Cranberry bread recipe with orange juice provides Vitamin C which is a powerful antioxidant that helps to fight free radicals.
Not only do they help to reduce the risk of cancer, they also help to reduce the risk of heart disease, arthritis and osteoporosis.
5. Vitamin E
Vitamin E is a powerful antioxidant that helps to fight free radicals. Not only do they help to reduce the risk of cancer, they also help to reduce the risk of heart disease, arthritis and osteoporosis.
Conclusion
This is a great recipe for a quick bread that is great for breakfast, as an afternoon snack, or as a dessert. This recipe is relatively simple and lends itself well to modification.
You may substitute the cranberries for another fruit of choice or even other nuts or seeds for variety in your recipes. Try adding walnuts, almonds, sunflower seeds or pumpkin seeds instead of the wheat germ.
