Orange Cranberry Bread Recipe (2024)

FAQs

Why did my cranberry bread fall? ›

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.

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.

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). Or you could cook the relish and cool it before using in this recipe. The bread can be stored at room temperature for up to 1 week.

This tip applies to loaves specifically. For recipes like banana bread, lemon loaf, or pound cake, your best bet is to bake in a metal loaf pan. Metal is a quick and efficient conductor of heat. This helps to ensure your recipe will cook through the center and not collapse.

Too much flour will make this bread crumbly and dry — how you measure the flour matters a lot in it turning out moist. To measure flour for this recipe, spoon the flour into a dry measuring cup and level it off with the back of a table knife.

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.

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.

​The mold that grows on bread is caused due to the spread of a common fungus that grows on it. 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.

What are the tiny green dots on bread? ›

You might only see these white or green spots on the surface of bread, but mold branches out with roots deep inside, below the surface—that's the part you don't see. Mold thrives in warm, humid conditions, but can also live in cool environments, like the inside of a refrigerator.

You shouldn't eat mold on bread or from a loaf with visible spots. The mold roots can quickly spread through bread, though you can't see them. Eating moldy bread could make you sick, and inhaling spores may trigger breathing problems if you have a mold allergy.

Our Low GI Cranberry Brown is ideal for those days when you feel like savouring something sweet without compromising your health. It's packed with Cranberries that contain vitamin C and E. The cool cranberry also gives you long-lasting energy.

If the dough sits too long the yeast would have eaten up all the starch and will stop rising and collapse in on itself. The ideal temperature for proofing dough is between 24 and 36C or 70 to 115F and generally, the first proofing time is no more than two hours and the second no more than one.

Grease only the bottom of the pans. This will allow the batter to cling to the sides of the pan while rising and form a rounded top. A crack down the center is the sign of a good loaf and is caused by steam escaping during baking. Don't overmix the batter.

Quick bread was underbaked and cell structure wasn't set. When the cell structure doesn't set, the air spaces created by the leavening in the recipe collapses, causing the bread to sink. Oven temperatures vary over time. To insure the correct temperature each time you bake, always use an oven thermometer.

Bread that rises, then collapses in the middle as it bakes -- the infamous “crater bread” -- contains too much liquid. Adjust your formula. Adding a couple of teaspoons of flour along with the raisins/nuts helps the dough in the machine to “open up” and accept whatever you're adding more easily.