I’ve long had a love affair with cranberries. There. I said it. I’ve said it before and I’ll keep saying it. I love to find new ways to use my favorite fruit. Much like my stuffing recipe, I’ve been making this cranberry bread for years. I don’t remember how many years but it has to be at least a decade, if not more.
I love Martha Stewart and her recipes and this recipe is so easy to put together, which is probably why I’ve been making it for so many years. It uses ingredients that you would typically have on hand, along with a bag of cranberries (I keep mine stored in the freezer).
If you know me, you’ll know that I will always use a recipe once and then adapt from there and this recipe is no exception. I’ve modified to suite me and my tastes.
Cranberry Bread
Ingredients
4 tablespoons unsalted butter, melted, plus more for pan
1 cup all-purpose flour (spooned and leveled)
1 cup whole wheat flour (spooned and leveled)
1 cup packed light-brown sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
1 large egg, lightly beaten
¾ cup oat milk
½ teaspoon nutmeg
¼ teaspoon cloves
1 teaspoon cinnamon
1 bag (12 ounces) cranberries
Directions
1. Preheat oven to 350°F. Spray a loaf pan (8-cup capacity), and set aside. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, spices and salt; fold in cranberries. set aside.
2. In a medium bowl combine butter, egg, and oat milk. Add wet mixture to dry mixture, and whisk to combine. Do not over-mix the batter; whisk the wet and dry ingredients together until just combined.
3. Pour batter into prepared pan. Bake until a toothpick inserted in the center of loaf comes out clean, about 1 hour and 15 minutes. Transfer pan to a wire rack: invert onto rack, then immediately turn right side up to cool completely.
recipe adapted from Martha Stewart
Do you have a favorite fruit that you keep coming back to over and over again?
til next time
-k
xoxo
