We all know the holidays are the time for cranberries galore. In my previous post about homemade cranberry juice and cranberry tincture, there were leftover cranberries so I decided to try my hand at cranberry bread from scratch. The original recipe is from Kleinworth & Co. It turned out fairly well if I do say so myself but the next time, I’ll fold in a few more cranberries into the dough versus just having them on top.
Ingredients:
4 Cups All-Purpose Flour
2 Cups Granulated Sugar
2 Tablespoons Baking Powder
1 Teaspoon Salt
2 Cups of Milk
2 Eggs
2/3 Cup of Vegetable Oil
1 ½ cups of Fresh Cranberries (may use frozen)
½ Cup of Granulated Sugar for the tops (dusting)
2 Regular Loaf Pans or 5 to 6 Mini Loaf Pans
If using mini loaf pans, consider purchasing pans you would be willing to give or throw away as this bread would be a great gift or housewarming present. There are both aluminum and paper options available.
Liberally grease 2 regular loaf pans or 5 to 6 mini loaf pans. Set aside and preheat oven to 350 degrees. Combine the flour, sugar, baking powder and salt in a large bowl. Whisk to combine and set aside.
Add the milk, eggs, and oil together in a large measuring cup. Whisk to combine and then pour it into the dry ingredient mixture. Fold the wet and dry ingredients until just moistened.
Divide the batter between the prepared pans filling ¾ full. Add fresh cranberries to the top and then sprinkle with about ¼ cup of sugar between the loaves. For the next time, I will likely fold in a few cranberries into the dough before adding the fresh cranberries on top and the sugar.
Bake time is dependent upon loaf pan size:
2 regular pans 50 to 60 minutes
5 to 6 mini loaf pans 40 to 50 minutes
Or until toothpick comes out clean.
Once done, remove and sprinkle with remaining sugar. Allow to cool for 10 to 15 minutes before removing and transferring to cooling rack. Our first loaf didn’t make it to the cooling rack before he cut into it and started eating. I guess that means it’s a winning recipe!
Cranberry Bread
This cranberry bread topped with sugar can be eaten as a dessert or for just a quick treat. You can even add a little maple syrup on a slice
- Total Time: 1 hour 15 minutes to 1 hour 30 minutes
Ingredients
4 Cups All-Purpose Flour
2 Cups Granulated Sugar
2 Tablespoons Baking Powder
1 Teaspoon Salt
2 Cups of Milk
2 Eggs
2/3 Cup of Vegetable Oil
1 1/2 Cups of Fresh Cranberries (May use frozen)
1/2 Cup of Granulated Sugar for dusting the tops of the loaves
2 Regular Loaf Pans or 5 to 6 Mini Loaf Pans
Instructions
1. Liberally grease 2 regular loaf pans or 5 to 6 mini loaf pans. Set aside and preheat oven to 350 degrees.
2. Combine the flour, sugar, baking powder and salt in a large bowl. Whisk to combine and set aside.
3. Add the milk, eggs, and oil together in a large measuring cup. Whisk to combine and then pour it into the dry ingredient mixture. Fold the wet and dry ingredients until just moistened.
4. Divide the batter between the prepared pans filling ¾ full. Add fresh cranberries to the top and then sprinkle with about ¼ cup of sugar between the loaves.
6. Bake time is dependent upon loaf pan size:
2 regular pans 50 to 60 minutes
5 to 6 mini loaf pans 40 to 50 minutes
Or until toothpick comes out clean.
7. Once done, remove and sprinkle with remaining sugar. Allow to cool for 10 to 15 minutes before removing and transferring to cooling rack.
Notes
You may fold in a few cranberries into the dough before adding the fresh cranberries on top and the sugar.
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