Cranberry Bread

By Caroline Cummins, from the Culinate Kitchen collection

Introduction

This recipe is adapted from James Beard’s Beard on Bread. It’s a great way to use fresh cranberries. The use of melted butter saves the labor of beating fresh butter and makes for a more evenly tender loaf.

Ingredients

Steps

1. Preheat the oven to 350 degrees. Grease two loaf pans.
2. In a large mixing bowl, blend together the flour, soda, baking powder, and salt. In a separate bowl, mix together the eggs and sugar.
3. In a small saucepan, melt the butter (if using) and let cool before adding it to the egg-sugar mixture; otherwise, stir the canola oil into the egg-sugar mixture. Stir in the milk or milk-and-juice mixture.
4. Stir in the dry ingredients until just moistened, then fold in the cranberries. The batter will be thick.
5. Scrape the batter into the two loaf pans and spread out evenly. Bake for 50 minutes to an hour, or until a toothpick inserted into the center of a loaf comes out clean.
6. Cool on a rack. Serve warm or at room temperature.

This content is from the Culinate Kitchen collection.