Cranberry Bread
By Caroline Cummins, from the Culinate Kitchen collection
| Total Time | 1⅓ hours |
| Yield | 2 loaves |
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
| 3 | cups all-purpose flour | |
| 1 | tsp. baking soda | |
| 1 | tsp. baking powder | |
| 1 | tsp. salt | |
| 2 | eggs | |
| 1 | cup granulated sugar | |
| ¼ | cup melted butter or canola oil | |
| 1¼ | cups milk, or ½ cup orange juice and ¾ cup milk | |
| 1¼ | cups raw cranberries, washed, dried, and picked over (frozen is fine) | |
| 3 | Tbsp. grated orange rind (optional) |
Steps
- Preheat the oven to 350 degrees. Grease two loaf pans.
- In a large mixing bowl, blend together the flour, soda, baking powder, and salt. In a separate bowl, mix together the eggs and sugar.
- 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.
- Stir in the dry ingredients until just moistened, then fold in the cranberries. The batter will be thick.
- 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.
- Cool on a rack. Serve warm or at room temperature.
This content is from the Culinate Kitchen collection.