Are you ready to elevate your baking game with a wholesome twist? This Whole Wheat Cranberry Bread is not just another loaf; it’s a delightful blend of nutrition and flavor that will have your taste buds dancing! With its perfect balance of hearty whole wheat and sweet, tangy cranberries, this recipe is sure to become a family favorite. Whether you’re looking for a nutritious breakfast option or a delicious snack, this bread is your answer. Plus, it’s incredibly easy to make—so why wait? Dive into this recipe and discover the joy of homemade bread that’s both healthy and indulgent!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups whole wheat flour
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup cranberry juice
- 1/2 cup vegetable oil
- 1 cup dried cranberries
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, combine whole wheat flour, all-purpose flour, sugar, baking powder, and salt. Whisk the dry ingredients together until well blended and no lumps remain.
- Create a well in the center of the dry ingredients. Pour in the cranberry juice and vegetable oil. Mix with a wooden spoon or spatula until the batter is smooth and no dry flour pockets remain.
- Fold in the dried cranberries, gently stirring to distribute them evenly throughout the batter. Be careful not to overmix, as this can make the bread tough.
- Transfer the batter into the prepared loaf pan, spreading it evenly and smoothing the top with a spatula. Ensure the batter is distributed uniformly for consistent baking.
- Place the loaf pan in the preheated oven and bake for 45-50 minutes. To check doneness, insert a toothpick into the center of the bread - it should come out clean with just a few moist crumbs.
- Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, carefully transfer to a wire rack to cool completely before slicing.
- Once cooled, slice the bread and serve. The bread can be stored in an airtight container at room temperature for up to 3 days.
Tips
- Measure Accurately: For the best results, use a kitchen scale to measure your flour and sugar. Accurate measurements ensure the right texture and flavor in your bread.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until the flour is incorporated. Overmixing can lead to dense bread, so be gentle when folding in the dried cranberries.
- Check for Doneness: Ovens can vary, so start checking your bread at the 45-minute mark. Insert a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool Properly: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. This prevents it from becoming soggy and helps maintain its structure.
- Store Smart: To keep your bread fresh, store it in an airtight container at room temperature. It can last up to 3 days, but it’s so delicious you might find it disappears much sooner!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 4g
Fat: 12g
Saturated Fat: g
Cholesterol: 0mg
