Orange Cranberry Bread Recipe (video) (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.

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.

Great Harvest Bread Bread Cranberry Orange (1 slice) contains 28g total carbs, 25g net carbs, 0g fat, 3g protein, and 120 calories.

Fresh cranberries make a great addition to your baking, whether it's throwing them into bread or pancakes, flinging them into muffins or scones, or tossing a handful into any dry ingredients for baking to add a tart and tangy flavour.

Knead the Dough Longer – It's possible that the dough just isn't forming enough gluten to support the structure of the bread. We suggested kneading the bread at a low speed for 8-10 minutes and then testing to see if it's done.

Make sure that your dough is not too wet or too dry, both extremes will result in a dense crumb. You can check to see if you are using the right amount of water for the type of flour you use (click here to check).

Orange mold is often slimy and spongy instead of fuzzy like most other types of molds, and is capable of growing on foods, wood, and other items. This type of mold will appear as small dark-shaded spots as it begins to grow before assuming its slimy, orange color.

Answer : (a) The common name of the organism is bread mould, and its scientific name is Rhizopus. (b) Spores of the fungus are present in the air in their inactive form. When these spores get the favourable condition like a moist bread, they germinate and grow into new organisms.

If cranberries are picked before maturity, they're white, because the pigments haven't had time to develop.

Bread Basket Bakery Cranberry Orange Bread (1 slice) contains 26g total carbs, 21g net carbs, 1g fat, 3g protein, and 110 calories.

How many carbs are in cranberry bread? ›

1 slice of orange, cranberry loaf (Wolferman's) contains 210 Calories. The macronutrient breakdown is 47% carbs, 47% fat, and 6% protein. This has a relatively high calorie density, with 412 Calories per 100g.

They're not dissimilar to raisins, but with a sweet-tart flavor that pairs well with cheese, like in our cranberry cheese ball bites or our sweet potato feta salad; with white chocolate, like in our copycat Starbucks cranberry bliss bars or our oatmeal cranberry cookies; or with citrus, like in our mandarin orange ...

If you're feeling a little nervous about the tartness of the cranberries, though, you could definitely chop them up to create smaller pieces throughout the cake.

Add A Splash Of Vinegar

One of the best foils for bitter flavors are acidic ingredients, like citrus juices or vinegars.

Your Bread Was Not Kneaded Enough

Kneading mixes the dough's ingredients and creates a good gluten structure for the bread. It is one of the trickiest parts of learning to bake bread because it's hard to tell if you've kneaded too much or not enough. Bread that is under-kneaded will have more crumbs.

If you achieved windowpane and you're bread loaf was still crumbly, then it could be an issue of being too dry. In this instance, my recommendation is to add a little bit more fat. My favorite fat to add to my bread is melted butter. I personally love the flavor and extra richness that the butter gives the bread.

The underdeveloped gluten molecules will cause your dough to flop around and tear easily. While underworked dough can simply be fixed by a little more kneading, severely overworked dough cannot be fixed. Instead, the overworked dough will result in a hard loaf that will likely not be eaten.

If the dough was too dry it can form a crust too early before it's had time to rise, then when it begins to rise it forms cracks which then burst in odd places when the pressure builds up. Steam is important in this stage of baking of some breads like sourdoughs so it's a good thing to try and use steam.