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.

Cool thoroughly, and serve. (Store leftover cranberry-orange bread wrapped in foil or plastic wrap in the refrigerator for up to 2 weeks.)

In some recipes, cranberries need to be cooked before adding to the rest of the ingredients to avoid them tasting tart and raw. However, you'll be relieved to know that this isn't the case when using them in baked goods!

This is a great way to use up leftover fresh cranberry relish. Don't be worried about a greenish tint on the inside; it's caused by an interaction of the fresh cranberries and baking powder (acid and alkaline).

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.

Gluten helps bread maintain its shape and produces the "crumb" (or texture). If your bread does not have enough gluten, the crumb will not come out as expected. Different flours have varying amounts of gluten: white wheat flour contains the most, and whole-grain flours contain considerably less.

Many people consider cranberries to be a superfood due to their high nutrient and antioxidant content. In fact, research has linked the nutrients in cranberries to a lower risk of urinary tract infection (UTI), the prevention of certain types of cancer, improved immune function, and decreased blood pressure.

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.

Bad bread just smells sour, venigar, alcholic and somewhat dry. One does not require cutting to check the freshness. Visible signs of mold or white, black, blue, or green spots on the bread are a sure sign it has spoiled and one should discard it.

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 in baking? ›

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.

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.

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.

Orange mold can grow in a variety of places. However, the most common area to spot this type of mold would be in your kitchen, specifically in your refrigerator. Orange mold is most commonly found on food items, such as dairy products and bread.

The bread mold appears like a green or black color as visible on the loaf of bread and it reproduces further spreading throughout the bread forming spores. Formation of bread mold occurs due to prolonged exposure of the bread to the moist air and fungus can thrive in the presence of moist air.

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.

Low hydration might be a cause, but another typical culprit is flour. If you flour your bread too much, and, especially, if your crust is moist when you flour it, you will end up with a thick dry layer on top. This will not be elastic and will just shatter, creating a web of cracks.

Over-proofing: When dough is left to rise for too long, the yeast will continue to produce gas, causing the dough to rise too much. Once the dough is placed in the oven, the gas will escape quickly, causing the dough to deflate and sink.