Best Ever Cranberry Bread!!!!!
Recipe: #3694
December 25, 2011
" I got this from Martha Stewart. It is slightly tweaked. I always freeze bags of cranberries so I can make this year round as my kids love this. This bread tastes better the next day, or at least after a few hours becuase the flavors mellow."
Ingredients
Nutritional
- Serving Size: 1 (65.8 g)
- Calories 204.2
- Total Fat - 8.1 g
- Saturated Fat - 2 g
- Cholesterol - 6.6 mg
- Sodium - 203.9 mg
- Total Carbohydrate - 28.7 g
- Dietary Fiber - 2.5 g
- Sugars - 0.7 g
- Protein - 4.9 g
- Calcium - 42.5 mg
- Iron - 0.9 mg
- Vitamin C - 1.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350, and grease a 9 by 5 loaf pan and set aside. In a large bowl whisk together the dry ingredients except cranberries.(they go in last) In a medium bowl combine the wet ingredients. Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the cranberries.
Step 2
The batter will be thick. Scoop it into prepared loaf pan, and sprinkle with the turbo ado sugar. Bake until a toothpick comes out clean, about an hour and fifteen minutes but start checking after an hour. Let it cool 30 minutes and invert pan. Let it cool completely.
Tips
No special items needed.