Welcome! Are you looking for a new and delicious way to use cranberries? Here’s a unique recipe for cranberry bread, which combines the tart flavor of berries with the texture of moist bread. You will enjoy preparing this easy and delicious bread, which is a perfect addition to your morning meal with a cup of coffee or as a special snack. Come with me and let’s start preparing this fall color and delicious taste!
★Ingredients
- 1 cup fresh cranberries (or thawed if using frozen)
- 1 teaspoon baking powder
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk (or substitute with milk mixed with 1/2 tablespoon lemon juice or vinegar)
- 1 teaspoon vanilla extract
★Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a small bowl, toss the cranberries with 1 tablespoon of flour to coat them evenly. Set aside.
In a medium bowl, whisk together the remaining flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. 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, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the flour-coated cranberries.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice and serve. Enjoy your cranberry loaf!