Cranberry bread, one of the best Christmas foods (besides cookies of course). It’s fluffy, soft, sweet but not too sweet of a bread. Perfect with butter, or even cream cheese; the cream cheese gives it a nice tang.
This bread isn’t hard to make at all! It may be more difficult if you don’t have a food processor for the cranberries, but besides that – easy peasy! Oh, and what great flavor and addition it gives around the holidays.
I hope you enjoy it as much as I do!
Ingredients:
- 2 cups all-purpose flour
- 1 cup sugar
- ½ tsp salt
- ½ tsp baking soda
- 1 ½ tsp baking powder
- 2 Tbsp butter
- ¼ cup boiled water
- 1 cup finely chopped cranberries*
- ½ cup orange juice
- 1 egg, beaten
Instructions:
Preheat the oven to 375 and prepare a loaf pan by greasing the edges.
Add the water to a heat-proof bowl and add the butter. The hot water will help the butter melt and you’ll be able to combine everything smoother.
Once the butter is melted, add the cranberries, egg, sugar, and orange juice, mix till combined.
Then fold the flour, baking soda, and baking powder into the mixture.
Pour the cranberry bread batter into the prepared pan and put in the preheated oven for 1 hour. Let cool for a minute or two and then take the bread out and put it on a rack.
Notes:
- The cranberries can either be frozen or fresh
- To finely chop the cranberries, I’d suggest using a food processor. You can cut them by hand but will take forever and won’t be as fine.
- I suggest using a standard loaf pan ( 9×3), but any will work. I used an 8×4 one time and the top was pretty flat, but still worked!
- If you want to make these into muffins, preheat the oven to 400 and then bake 15-20 minutes
- This is what the batter will look like if you don’t melt the butter. It’ll just look unappetizing, but it still comes out good!
~Becky 🙂
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