Cranberry Bread Recipe +Video (2024)

FAQs

Should you pre cook cranberries before baking? ›

Do you need to cook fresh cranberries before baking? While cranberries should not be eaten as is (they are unpleasantly tart), they do not need to be cooked before they are used in baked goods.

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.)

Fresh cranberries are tart. The only baking cranberries I know of are the dried and sweetened ones. I've only used dried and soaked cranberries in baking, but I suppose you could use the fresh ones if you prefer a more tart taste. They are bigger than the dried ones so you want to make allowances for that.

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.

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!

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.

Bread with no egg looked as normal as any other white loaf. It had puffed up evenly and had a nice crust colour and a soft texture. The interior was soft but quite tight. This could be made lighter by skipping the pre-shaping or folding steps making the dough looser.

Bread expands as it bakes. This can cause it to open at the seam, if baked as a free form loaf. It can also create breaks in the top crust, as oven rise can increase volume by as much as 20%.

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).

Can you use dried cranberries instead of fresh? ›

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.

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.

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.

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.

Dried cranberries may be marketed as craisins due to the similarity in appearance with raisins, although the word "Craisin" is a registered trademark of Ocean Spray. Craisins were introduced as part of a packaged cereal produced by Ralston Purina in 1989.

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.

Preheat oven to 170 degrees or the lowest setting. Line a baking sheet or two with parchment paper. Spread cranberries in a single layer on baking sheet. Bake rotating pans and stirring cranberries every hour or so to break up any clumps until dry and chewy.