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Cranberry Bread Recipe

 

Cranberry Bread: Preheat your oven to 350 degrees F (180 degrees C). Butter, or spray with a nonstick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan. (Note: if using a dark colored pan reduce the oven temperature to 325 degrees F (165 degrees C).)

In a large bowl whisk together the flour, sugar, baking powder, salt, and orange zest (if using). Add the chopped cranberries, candied peel and chopped nuts and stir to combine.

In a separate bowl whisk together the beaten egg, melted butter, vanilla extract and milk. Stir the wet ingredients into the dry ingredients just until everything is mixed together. Pour into the prepared pan, smoothing the top with the back of a spoon or an offset spatula. Bake for about 50-55 minutes or until a toothpick inserted into the center of the cake just comes out clean. Remove from oven and let cool on a wire rack. Wrap in plastic wrap and aluminum foil and store overnight before serving. This bread can be frozen.

Makes one loaf.

Cranberry Bread

Cranberry Bread:

2 1/3 cups (305 grams) all-purpose flour

2/3 cup (135 grams) white granulated sugar

3 teaspoons (12 grams) baking powder

1/2 teaspoon (2 grams) salt

Zest of one orange or lemon (optional)

1 large egg, lightly beaten (55 grams without shell)

4 tablespoons (55 grams) unsalted butter, melted and cooled to room temperature

1 teaspoon (4 grams) pure vanilla extract

1 cup (240 grams) milk, at room temperature

1 cup (120 grams) fresh cranberries, coarsely chopped

1/2 cup (90 grams) candied and chopped mixed peel

1/2 cup (60 grams) almonds, coarsely chopped (can use walnuts, hazelnuts or pecans)