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Healthy Snacks: Cranberry Bread

'Tis the season for cranberries--any which way we can get 'em.

A Snack for the Season

This time of year is jam-packed with cookies, candy, and other assorted sugar-high inducers, so you’ll probably be looking for a healthy snack to bring the kids back to neutral. But it is the holiday season, so it needs to be fun, too!

Bread, sprinkled with sweet, red cranberries ought to do the trick. (And throw in some nuts for extra protein!)
Ways to serve it up:

  • Bake a loaf fresh for the week, then slice as you go.
  • Bake several loaves and freeze, pulling them out as needed. (Muffins and quick breads can be frozen for up to three months.) 
  • Slice loaves and freeze servings individually (wrap each in plastic wrap, then in a resealable plastic bag). Kids can grab one from the freezer in the morning for a snack if they are going straight from school to an after-school activity.

Try these recipes:

Sep. 25, 2009 8:51 am
Thanks. This is just what I was looking for.
Anne G. 
Oct. 11, 2009 7:49 pm
When I make zucchini or pumpkin bread i always add a cup of frozen cranberries and a cup of very coarsley chopped walnuts to the recipe for two loaves. the sour berries make a wonderful compliment to the sweetness of the bread, and the bitterness of the walnuts adds another level of flavor to the bread.They always win rave reviews.
Oct. 29, 2009 7:25 am
I had a bag of cranberries that went spoiled but I had the bread all ready except for the cranberries so rather than waste all my ingredients I substituted blue berries or apples and those turned out real good. They always have really good recipes here.
Oct. 29, 2009 9:07 am
The site has some wonderful and healthy bread recipes. Thanks!
Nov. 28, 2009 7:51 pm
Recipe is great, but would appreciate if anyone could give me someway to substitute corn, spelt, black bean, or brown rice flours for wheat flour in any combination, or individual flours as I have 2 grandson's who are allergic to wheat, dairy, and eggs. I just can't figure out if 1 cup of wheat flour equals one cup of the others. I would love to bake for them once again and I can't seem to find the right site for any info. Hope someone can help me. Many thx.
Dec. 5, 2009 7:06 am
Hi, Carrie! I am celiac (can't have anything with gluten which is the starch in wheat flour and is added to almost every product pre-packaged). On top of that, I should not have dairy or eggs either -- Get ready to experiment! Let's start with the biggie -- wheat. The substitutes for wheat sometimes have different consistencies, so they're a little tricky. Check for amounts. For milk, I use almond milk (which is really tasty and better than rice milk or soy milk), but rice or soy milk are on par with cow's milk. So, 1 cup milk = 1 cup almond, rice, or soy milk. You can also use fruit juice or water (although use a little less of these as it's not as thick as milk). There is no real substitute for the fluffiness of eggs, but there is a powdered egg substitute that you can get at healthfood stores and now some grocery store chains are starting to carry it where they have the cornstarch. I used to use cornstarch and water. Hope this helps.
Dec. 23, 2009 5:50 pm
I need to find recipes that have no salt/sodium in them. My husband can't have much sodium (b'cuz.of very high blood pressure)and also no pork-even though theres naturally more sodium in beef than in pork.(can anyone tell me why pork bothers him so much then?). Most generally when recipes call for salt-I just omit it. For what significant reason is salt called for in recipes?
Jan. 17, 2010 9:22 am
Quick breads and muffins can be made from muffin or Quick breads just as most cakes and cup cakes can be interchanged.
Jan. 19, 2010 4:23 pm
These are all good breds but I have the Wilburn's Restraunt Cranberry Bread and it is really good too.
Feb. 25, 2010 7:04 pm
02/25/2010 i just baked banana nut bread using CHIQUITA banana bread mix,,i added water,egg 2 ripe mashed bananas, chopped pecans, mixed all together, baked, let cool . did a taste test & it passed!!!
Dec. 13, 2010 1:16 am
Baking has been very challenging since discovering I need to be gluten free. Berkeley Bowl, a grocery near me has a gluten free flour that works cup for cup like regular all purpose flour and potato flour has no gluten.
Mar. 4, 2011 9:19 pm
hey carrie40, My brother does a lot of cooking thats in the scd diet, which excludes flour and wheat products. He uses almond flour, is hard to cook with when you're not used to it, but is a great substitute for flour and wheat products, tastes great too. Also for an egg substitute try apple sauce, I know it sounds weird but for some reason when baking it the chemical properties act a lot like eggs. As for milk, like everyone else said use soy, almond, or rice milk, also theres sweetened, flavored, or unsweetened coconut milk, you can buy any of those milk substitutes in the organic section at the grocery store. As for the almond flour, you can either make your own by just grinding raw almonds into powder, or at your local health food store you can get the pre made almond flour. hope that helped
Mar. 11, 2011 9:20 am
Debie Neugent 
Apr. 19, 2011 2:29 pm
Hi Micky, I love Cranberry Bread all year too, and I have had it with Craisins, but what I normally do is freeze cranberries (lots of them) when they are in season and then I can have cranberry bread whenever I want during the year!! Works great!!
Apr. 28, 2011 2:32 pm
Hi mikey, i love anything with crandberries but unfortunately i moved from the usa back to my home country...trinidad.The crandberries here are actually very costly because we dont grow it here we export it, however i have substituded crandberries with crasins and my cakes and breads surprisingly came out pretty great. hopes this help!
Dec. 1, 2011 1:23 pm
For the person asking about salt: A touch of salt makes everything taste better, including baked sweet things... a pinch of salt to brownies brings out the chocolate flavor makes chocolate taste more like chocolate, it wakes up whatever you are cooking/baking. If salt bothers you try a reduced sodium product, but please keep a pinch of salt in your baking, really makes a notable difference. and there is the theory out there that there is NO coorelation between hypertension and salt intake, so ask your health care provider or registered dietican. Good luck!
Feb. 1, 2012 12:46 pm
There most definitely IS a correlation between hyper-tension and salt! The amount of salt in baked goods, however, can halved and results in a negligible amount per serving so go ahead and use it
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