Cranberry Bread
This delightful Cranberry Bread recipe is a fantastic choice for holiday gatherings, offering versatility as a breakfast, snack, or dessert. With a quick preparation time of just five minutes, it’s also an excellent option for gifting, yielding six small loaves per batch.
Ingredients
- 2 cups of white granulated sugar
- 4 cups of all-purpose flour
- 2 tablespoons of baking powder
- 1 teaspoon of salt
- 2 eggs
- 2 cups of milk
- ⅔ cup of vegetable oil
- 1½ cups of fresh cranberries
- ⅓ cup of white granulated sugar for sprinkling
Instructions
- Begin by preheating the oven to 350°F and greasing six miniature loaf pans.
- In a medium-sized bowl, combine the flour, sugar, baking powder, and salt. Set the mixture aside.
- In a separate large mixing bowl or using a mixer, beat together the eggs, milk, and vegetable oil.
- Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined.
- Pour the batter into the loaf pans, filling them about one inch below the rim to allow space for the bread to rise.
- Sprinkle the top of each loaf with cranberries and a dusting of sugar. Bake for approximately 40 minutes or until a toothpick inserted into the center comes out clean.
- Substitutions
- Milk: Any variety of milk works well, from skim to full-fat or even almond milk for a dairy-free option.
- Oil: You can substitute vegetable oil with canola oil or melted butter, depending on your preference.
- Cranberries: Fresh cranberries are recommended for the best results. If using frozen cranberries, note that they may bleed more and may not bake as evenly. Chopped cranberries work best for folding into the batter, but dried cranberries are also a suitable alternative.
- Variations
- Brown Sugar: For a richer flavor, consider replacing white sugar with brown sugar.
- Glaze: Although optional, you can enhance the bread with a glaze. Try an orange glaze, lemon glaze, or even a cream cheese glaze for added flavor.
- Nuts: For extra texture, add a half-cup of toasted walnuts to the batter.
- Orange Zest: For a twist, infuse the bread with orange zest and a hint of orange juice to create a cranberry-orange bread.
- Larger Loaves: You can adjust the recipe to create two 1-pound loaves or reduce it by half for a single loaf, baking for 50 minutes.
- Muffins: For individual servings, use mini muffin tins, filling each about two-thirds full, and bake for 12 minutes.
- Tips
- Toothpick Test: Baking times can vary depending on your oven, altitude, and bakeware. To ensure the bread is fully cooked, insert a toothpick into the center; if it comes out clean, the bread is done.
- Avoid Overfilling: To accommodate the rise of the batter, make sure not to overfill the loaf pans.
- To Store
- Room Temperature: Store the cranberry bread at room temperature, tightly wrapped in a plastic bag or covered with saran wrap, for up to five days.
- Freezing: For longer storage, wrap the bread in heavy-duty foil or place it in freezer bags, ensuring it’s tightly sealed. It can be frozen for up to three months. Allow it to come to room temperature before serving.