cranberry bread

November 8, 2008 |  Category:   recipes

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Fresh cranberries are one of my favorite impulse buys around this time every year. I subconsciously realize that they’re a seasonal product, even though they might not seem like it, and feel compelled to buy some. Sometimes I’ll make muffins, maybe some chutney or relish. This time I made a nice quick bread with them. It is a scaled down variation of a recipe I used to use in restaurants which explains why some of the measurements are in ounces – I apologize to all those out there without kitchen scales.

Cranberry Bread (makes one 9-inch loaf)

8-1/2 ounces all-purpose flour
1/2 teaspoon ground allspice
1/2 teaspoon ground mace
1/4 teaspoon ground cloves
5/8 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3-1/2 ounces butter, at room temperature
6 ounces sugar
2 eggs
1 teaspoon vanilla
3 ounces sour cream
3 ounces buttermilk
1-1/2 cups fresh cranberries, washed and dried

Preheat the oven to 325 degrees. Sift the dry ingredients together and set aside. Beat the butter and sugar in an electric mixer with the paddle attachment until light and fluffy. Beat in the eggs and vanilla. Gradually add the dry ingredients, alternating with the sour cream and buttermilk. Continue beating until smooth. Fold in the cranberries by hand. Spray a 9 inch loaf pan with nonstick spray, and pour in the batter. Bake for 50-60 minutes, until cooked in the middle. Test it with a toothpick, if it comes out clean after sticking it in the center, it is cooked. Cool in the pan for a few minutes, then remove from the pan and cool completely.

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