During the holiday season I like to make several loaves of homemade cranberry sweet bread. I give them to various friends, family members and to my neighbors. They always look forward to receiving them. One thing I like about this recipe is that it makes a “moist” bread, not a dry, crumbly bread. It’s perfect served as a dessert, snack or right along with your morning coffee.
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You can bake these loaves up ahead of time and freeze them for up to 3 months. I like to wrap them in several layers of plastic wrap and then insert the loaves into freezer storage bags. Make sure you purge out the air and ONLY freeze them once they have fully cooled. Don’t need full-size loaves? Pour the batter into mini loaf pans instead.
Classic Cranberry Sweet Bread Recipe
2 cup all-purpose flour
1 cup brown sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
4 Tbsp. butter, melted
1 large egg, lightly beaten
3/4 cup whole milk
12 oz. frozen cranberries. thawed
1/2 to 3/4 tsp. orange zest (grated orange rind)
Preheat oven to 350 degrees F. Lightly spray a loaf pan with non-stick cooking or baking spray.
In a large mixing bowl sift together the all-purpose flour, brown sugar, baking powder, baking soda and salt.
In another large mixing bowl beat together the melted butter, large egg and milk until creamy. Beat this wet mixture into your dry mixture until well combined. Fold in the thawed cranberries and orange zest.
Pour bread batter into your prepared loaf pan. Bake in a preheated 350 degree oven for 50 to 55 minutes or until done. Remove and let cool. Wrap.
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