Cranberry Sunflower Bread Recipe

All-purpose flour: The base of the bread, providing structure and texture.

Dried cranberries: Adds a sweet and tart flavor to the bread.

Sunflower seeds: Provides a nutty crunch and extra texture.

Milk: Adds moisture and richness to the bread.

Sugar: Sweetens the bread and helps with browning.

Baking powder: Leavening agent that helps the bread rise.

Salt: Enhances the flavors of the other ingredients.

Vegetable oil: Adds moisture and helps bind the ingredients together.

Vanilla extract: Adds a subtle sweetness and enhances the overall flavor.

When folding in the dried cranberries and sunflower seeds, be gentle to avoid overmixing the batter. Overmixing can lead to a denser texture in your bread. Use a spatula and fold the ingredients in with a few careful strokes until they are evenly distributed. This technique helps maintain the light and airy structure of the bread.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and increases the fiber content.

• dried cranberries - Substitute with dried cherries: Dried cherries offer a similar tartness and chewy texture.

• sunflower seeds - Substitute with pumpkin seeds: Pumpkin seeds provide a similar crunch and nutritional profile.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking.

• sugar - Substitute with honey: Honey adds natural sweetness and moisture to the bread.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and adds a slightly different mineral taste.

• vegetable oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor and is a healthier fat option.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the bread.

• Allow the Cranberry Sunflower Bread to cool completely on a wire rack before storing. This prevents condensation and sogginess.
• Wrap the cooled loaf tightly in plastic wrap or aluminum foil to maintain its freshness and moisture.
• For short-term storage, place the wrapped bread in an airtight container or a resealable plastic bag. Store at room temperature for up to 3 days.
• To extend the shelf life, refrigerate the wrapped bread. It will stay fresh for up to a week.
• For freezing, wrap the loaf in plastic wrap, then in aluminum foil to prevent freezer burn. Alternatively, place the wrapped loaf in a freezer-safe resealable bag.
• Label the package with the date to keep track of its freshness.
• Freeze the Cranberry Sunflower Bread for up to 3 months.
• When ready to enjoy, thaw the bread at room temperature while still wrapped to retain moisture.
• For a freshly-baked taste, reheat the thawed bread in a preheated oven at 350°F (175°C) for about 10 minutes.
• Slice the bread before freezing if you prefer to defrost individual portions. Wrap each slice in plastic wrap and store in a resealable bag.
• To reheat individual slices, toast them directly from the freezer or let them thaw at room temperature for a few minutes.

• Preheat your oven to 350°F (175°C). Wrap the Cranberry Sunflower Bread in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until warmed through.

• For a quick reheat, slice the bread and place the slices on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds per slice.

• Use a toaster oven for a crispier texture. Set the toaster oven to 350°F (175°C) and place the slices directly on the rack. Toast for 5-7 minutes, checking frequently to avoid burning.

• If you prefer a stovetop method, heat a non-stick skillet over medium heat. Place the bread slices in the skillet and cover with a lid. Heat for 2-3 minutes on each side until warmed through and slightly crispy.

• For an indulgent twist, lightly butter both sides of the bread slices and grill them in a pan over medium heat until golden brown and warm. This adds a delicious buttery crust to the Cranberry Sunflower Bread.

• Oven: Used to bake the bread at the specified temperature.

• Large mixing bowl: Used to combine the dry and wet ingredients.

• Measuring cups: Used to measure out the flour, sugar, milk, and vegetable oil accurately.

• Measuring spoons: Used to measure the baking powder, salt, and vanilla extract.

• Spatula: Used to stir and fold the ingredients together.

• Loaf pan: Used to hold the batter while it bakes in the oven.

• Toothpick: Used to check if the bread is fully baked by inserting it into the center.

• Wire rack: Used to cool the bread completely after it has been removed from the pan.

• Grease or cooking spray: Used to coat the loaf pan to prevent the bread from sticking.

Pre-measure ingredients: Measure and prepare all ingredients ahead of time to streamline the baking process.

Use a stand mixer: A stand mixer can quickly combine wet and dry ingredients efficiently, saving you time and effort.

Soak cranberries: Soak dried cranberries in warm water for a few minutes to soften them, making them easier to fold into the batter.

Preheat oven early: Start preheating your oven before you begin mixing to ensure it reaches the correct temperature by the time your batter is ready.

Use parchment paper: Line your loaf pan with parchment paper for easy removal and minimal cleanup.