Help my sinking Cranberry Bread
I love the texture (very moist) and flavour of my grandmother's cranberry bread, but it always sink in the middle after it comes out of the oven. I don't remember this happening to her loaves, but it has been 15-20 years since I had one made by her.
Here's the recipe:
1/4 c shortening
1 c sugar
3/4 c orange juice (I use undiluted frozen concentrate that has defrosted)
2 c flour
1 1/2 tsp baking powder
1/2 tsp baking soda
2 c chopped cranberries
Cream sugar and shortening, add egg and mix until fully incorporated. Mix in dry ingredients and juice alternating. Add in cranberries and mix to combine.
Bake at 350 for 45-50 minutes.
So, my fist thought was that the ingredients were too cold going into the oven, I would often use frozen cranberries, not always fully defrost the juice. Now I make sure everything (but not usually the egg) is at room temp, still sinks in the middle.
I tried adding another egg to the recipe. The loaf didn't sink this time, but the bread was too eggy. It changed the texture making it drier and I didn't like the flavour as much with the extra egg.
Are there any other changes I could try or should I just accept that this is a recipe that will always taste good, just not look good.
Thanks for the advice!
All ingredients should be at room temperature, including the egg(s), and don't over mix it. Mix just long enough to incorporate all ingredients, pour into your bread pan and slide it gently onto a centered rack in a "well preheated" oven. If all else fails, try a water bath (room temperature water in the bath) so that the bread bakes more evenly. Whether you use a dark colored or shiny surfaced bread pan can also make a difference. I'd select the shiny one.
It sounds like your recipe has too much liquid in it, probably from the liquid given off by the frozen cranberries. I'd cut back the orange juice by a quarter cup if using frozen cranberries.
It sounds to me like it is simply not done baking. I know this may be a stupid question (I don't know what level of baker you are! :-) ), but are you testing it before you take it out of the oven? Loaves can be deceiving - appear to be done, but aren't in the middle. And because a loaf is much taller/thicker than a cake or muffin, using the finger-spring-back method also may not accurately tell you if it's done deep inside. Stick a long tester down into the middle and make sure it's done before you take it out (just use a piece of spaghetti if you don't have an actual tester). If the top is getting too brown and it's not done, tent it with foil until it is done.
Also, do you have an oven thermometer? It's possible your oven is not accurate.
the other suggestions are good too. I also prefer metal pans for loaves.
My recipe is pretty much the same and doesn't fall.
I make a similar recipe, don't worry about the temperature of the ingredients, and it doesn't fall. I do, however, cook it about fifteen minutes longer than the recipe calls for.
Looks like the recipe on the Ocean Spray bag, which I make all the time. I don't use concentrated OJ, though....could that be the culprit? Have you tried it with normal thickness OJ?
Do you other baked goods come out fine (or could it be old baking powder/soda?)
I use a metal loaf pan. That may well make the loaf bake faster. Mine is sometimes a little gummy (which I kinda like) in the middle, so I can see how this could happen. I agree that underbaking may be the easily resolved problem.