CRANBERRY BREAD
 
Prep time
Cook time
Total time
 
This sweet and tangy quick bread is perfect for a holiday brunch. And it's quite festive looking as well. Makes 1 large loaf.
Author:
Recipe type: Quick Bread
Serves: 8
Ingredients
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 cup shortening
  • 1 -1/4 cups granulated sugar (divided & more for sprinkling on top)
  • 1 egg
  • ½ teaspoon vanilla extract
  • ¾ cup of milk
  • 6 ounces (1/2 bag) cup fresh cranberries, sorted and rinced
Instructions
  1. Start by preheating your oven to 350ยบ F and grease and flour a large loaf pan.
  2. Add the flour, baking powder and salt to a medium sized mixing bowl.
  3. Using a whisk combine the dry ingredients together and set aside.
  4. To the bowl of your standing mixer add shortening and 1 cup granulated sugar, reserving the additional ¼ cup sugar for later.
  5. Cream until it is light and fluffy.
  6. Add the egg and vanilla extract and mix to combine.
  7. Add ⅓ of the milk to the creamed mixture, alternating with ⅓ of the dry ingredients, and mix to combine until you have exhausted all of the milk and dry ingredients.
  8. Add the cranberries to a strainer and sort through them, removing any bad ones, then rinse them clean.
  9. Next add the reserved ¼ cup granulated sugar to the cranberries and mix to coat the berries with the sugar. This will help to keep the berries from sinking to the bottom of your Cranberry Bread during the baking process.
  10. Using a rubber spatula, fold the fresh cranberries into the batter.
  11. Pour batter into prepared loaf pan and sprinkle with granulated sugar.
  12. Set timer and bake for approximately 1 hour (baking times vary).
  13. The bread is done when a tester inserted into the center of the loaf comes out clean.
  14. Allow bread to cool in the loaf pan for 5 minutes.
  15. Then, loosen the sides of the loaf and carefully transfer it onto a cooling rack.
  16. Cool completely before slicing. Serve at room temperature.
Notes
This bread freezes well. Wrap tightly in plastic wrap and place in a ziplock freezer bag. Keeps in the freezer at least 1 month.
Recipe by After Orange County at http://afterorangecounty.com/2014/12/15/cranberry-bread/