Ever since last year around Christmas/December, I’ve been on the lookout for fresh cranberries. Its great to make cranberry sauce if I had to make a turkey for the holidays. For baking, fresh cranberries may be more sour than dried ones but its so much more moist or just better texture when using fresh stuff. That is why I bought three pouches of cranberries so after having a dessert that I did for New Year’s Eve with my best friend (forgot to take pictures), I still have room for some more baking adventures. The first one that I chose is Cranberry Bread!
This is a variation of the Pumpkin Bread that I posted before HERE taken from Betty Crocker’s Christmas Cookbook.
Makes 1 loaf of 9×5 inch pan
1 2/3 cups sugar
2/3 cup vegetable oil
1/2 cup milk
*2 tsp grated orange peel
*2 tsp vanilla
*3 cups all purpose or whole wheat flour
*2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
*1/2 cup coarsely chopped nuts
3 cups fresh or frozen cranberries (thawed and drained)
1. Move oven rack to low position so that top of pan will be in center of oven. Heat oven to 350F. Grease bottom of pan with shortening or cooking spray (I use oil).
2. In large bowl, stir sugar, oil, milk, vanilla and eggs until well mixed. Stir in remaining ingredients except nuts and cranberries. Stir in cranberries and nuts.
3. Bake for 1 hour 10 minutes to 1 hour 20 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes in pan or wire rack.
4. Loosen sides of loaves from pan; remove from pan to wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store in room temperature up to 4 days or refrigerate up to 10 days.
- Didn’t have so omitted: baking soda, grated orange peel, vanilla.
- Misread so didn’t add in chopped nuts.
- Substitute almond milk instead of regular milk
- Substitute flour with gluten-free flour
- Used 3 eggs instead of 4
This cranberry bread was pretty good. It was moist and very fluffy. The cranberries are a little sour so I used vanilla yogourt with it and it actually turned out pretty good. A very simple recipe and easy to put together. Loved it!
How do you use fresh cranberries? Loved to hear your ideas. I need to use up 1.5 pouches of it 🙂
11 thoughts on “Baking: Cranberry Bread!”
That looks so scrumptious!
Thanks!!! 🙂 It definitely was!
looks good from here!… like the flavors of orange and cranberry together…
Yeah, its sad that I ran out of oranges at home so couldn’t use the grated orange peels. That would probably have been even better 🙂
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Looks good – amazing that is Gluten Free.
Thanks! From now on, most of my baking adventures will be gluten free 🙂
Honestly, I’m searching for that gluten free pizza dough…if not I’ll have to figure out how to do it myself.
If you can find this in your stores:
It is the best pizza crust I have had. Slap on some olive oil cook the crust for about five minutes and let it brown. Then put on some sauce and toppings and cook it until the cheese browns. Best I’ve had so far.
Pillsbury also has some good frozen doughs for pies and pizzas as well.
Hope it helps. I’ve been Gluten Free for a couple of years now and Pizza Crust has been the hardest thing to find.
I tried the pizza dough from Pillsbury. Not GF, right? Its pretty. Only Target carries it in Canada which is kind of crazy…
They actually have one that is GF, but it might only be here and not in Canada.
Thats okay…On my list for the next time I go to Plattsburgh 😉 I’ve accepted that Canada holds a lot less options.
Good luck. Gluten Free is fairly easy to find down here. Sorry to hear it is tough for you up there.