Flourish with Food: Cranberry Orange Nut Bread

Cranberry Orange Nut Bread

Colorful cranberries are a seasonal standout in the produce isles. The hard, round, red fruit comes with a tartness that’s barely palatable. Adding a sweetener is the only solution for enjoying this superfood that is notable for its disease-fighting antioxidants, vitamin C and fiber.

An internet search yielded many cranberry bread recipes. Key ingredients, though, for optimal healthfulness is the inclusion of a whole grain, nuts, fruit and a healthy oil – all foods a component of the Mediterranean eating pattern.

This Ocean Spray cranberry bread recipe has been my yearly go-to recipe for over 25 years. https://www.oceanspray.com/recipes/classic-cranberry-nut-bread Naturally, it’s been tweaked, using 2 cups white whole wheat flour (rather than refined white) and 2 Tbsp. canola oil (rather than shortening).

Additionally, the cranberries, OJ, orange zest, and walnuts contribute to its healthful nutrition profile. Calories are only 211 per slice (1/16^th loaf pan). In my experience, the recipe has not needed adjustment for baking at Boulder’s elevation.

Unfamiliar with white whole wheat flour? A clarification from the Whole Grains Council: The term white flour has often been used to mean refined flour, so white whole wheat flour sounds like a contradiction in terms. But it is simply WHOLE flour – including the bran, germ and endosperm – made from WHITE wheat. (https://wholegrainscouncil.org/whole-grains-101/whats-whole-grain-refined-grain/whole-white-wheat-faq). Otherwise, most flour is made from RED wheat.

White whole wheat flour is milder in flavor and in color than traditional whole wheat flour. Its taste is more like that of refined white flour. King Arthur recommends substituting ½ all-purpose flour with white whole wheat flour in recipes. However, I find 100% white whole wheat flour works fine in quick breads and pancakes.

White whole wheat flour for baking is packaged by King Arthur and Hodgson Mill. It’s the flour choice of some food companies, such Pepperidge Farm and Sara Lee, to offer a traditional white-like bread with a nutrition bump up.

Cranberry bread storage guidance: Cooled cranberry bread should be tightly wrapped in plastic wrap. It can be stored at room temperature for a few days or up to a week in the refrigerator. To freeze, tightly wrap the plastic wrapped bread with aluminum foil and freeze up to about 3 months. Thaw overnight in the refrigerator.

Personal tip: Double the recipe to make 2 loaves because it freezes well.