cranberry bread recipes
This delightful cranberry bread combines the tartness of fresh cranberries with a sweet, moist batter, making it perfect for breakfast or as a snack. It's easy to prepare and can be enjoyed any time of the year.
Equipment
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 wooden spoon or spatula
- 1 loaf pan (9x5 inches)
- 1 oven
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ cup unsalted butter, softened (1 stick)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries if using frozen, do not thaw
- ½ cup chopped walnuts or pecans optional
Instructions
- Preheat your oven to 350°F (175°C). Grease the loaf pan with butter or non-stick spray.
- In a mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and ground cinnamon. Stir to mix well.
- In another bowl, cream the softened butter until smooth. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the cranberries and nuts (if using) until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, let the cranberry bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
For a sweeter bread, you can add a little more sugar to the batter.
Store the cranberry bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
This bread also makes a fantastic base for delicious French toast!