This Whole Wheat Cranberry Bran Bread is a wholesome, satisfying quick bread that balances earthy whole grains with bright, tart fruit. Made with a blend of all-purpose and whole wheat flours, plus fiber-rich bran cereal, it offers a dense, moist crumb perfect for slicing thick. The addition of chopped nuts provides a delightful crunch, while the sugared cranberries add bursts of sweetness that cut through the richness. Its an excellent choice for a healthy breakfast, a snack with coffee, or a side dish for soups and stews. Simple to mix and bake, this bread freezes beautifully, making it a convenient make-ahead option for busy mornings.
Whole Wheat Cranberry Bran Bread
Description
This Whole Wheat Cranberry Bran Bread is a wholesome, satisfying quick bread that balances earthy whole grains with bright, tart fruit. Made with a blend of all-purpose and whole wheat flours, plus fiber-rich bran cereal, it offers a dense, moist crumb perfect for slicing thick. The addition of chopped nuts provides a delightful crunch, while the sugared cranberries add bursts of sweetness that cut through the richness. Its an excellent choice for a healthy breakfast, a snack with coffee, or a side dish for soups and stews. Simple to mix and bake, this bread freezes beautifully, making it a convenient make-ahead option for busy mornings.Ingredients
Directions
-
Preheat oven to 350F (175C). Grease a 9x5x3-inch loaf pan.
-
In a large bowl, whisk together all-purpose flour, whole wheat flour, crushed bran cereal, brown sugar, baking powder, baking soda, and chopped nuts until well combined.
-
In a small bowl, toss chopped cranberries with granulated sugar until evenly coated.
-
In a separate medium bowl, whisk the egg, milk, orange juice, and melted margarine or oil.
-
Add the egg mixture and sugared cranberries to the dry ingredients along with the raisins. Stir gently until just combined; do not overmix.
-
Pour batter into the prepared loaf pan and smooth the top.
-
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean and the bread is firm.
-
Let cool in the pan for 10 minutes, then turn out onto a wire rack. Cool completely on the long side before slicing.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 740.1kcal
- % Daily Value *
- Total Fat 6.9g11%
- Saturated Fat 1.1g6%
- Cholesterol 0.0mg0%
- Sodium 115.5mg5%
- Total Carbohydrate 152.4g51%
- Dietary Fiber 18.4g74%
- Sugars 3.2g
- Protein 24.0g48%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: This bread freezes well. Wrap tightly in plastic wrap and then foil, or place in a freezer bag. Thaw at room temperature before slicing.
Substitution: You can substitute 1/2 cup of cranberry-orange relish for the sugared cranberries for a tangier flavor profile.
Note on Ingredients: Ensure your melted margarine or oil is cooled slightly before adding to the egg mixture to avoid cooking the egg.
Tip: For best texture, let the bread cool completely before slicing to prevent crumbling.
