Monday, November 30, 2015

Fresh Cranberry Bread

Thanksgiving had come and gone. The leaves have fallen and the weather growing colder each day. Fall has always been one of my favorite times of year. The crisp November air is enough to bring a smile to my face. Along with fall weather comes fall foods! For this year's Thanksgiving I gave cranberry bread a try. I have made it a few times with craisins but nothing beats the flavor or fresh cranberries. This bread recipe is so fluffy and moist too! It's perfect for breakfast, dessert, snacks, etc. Anytime of the day you can eat, this bread is appropriate! The original recipe is found on

Ingredients: (Makes 1 loaf)
3 large eggs
2 cups sugar
3/4 cup unsalted butter, softened at room temp, cubed
1 tsp vanilla
1 tsp almond extract, optional
2 cups flour
1 tsp salt
2 1/2 cups (12 oz bag) fresh cranberries

Preheat your oven to 350 F. Grease your metal loaf pan, set aside.
In a large bowl beat eggs and sugar until smooth and increased in volume. For stand mixers beat 5-7 minutes, and for hand mixers beat 6-8 minutes. You are done mixing when the batter is leaving ribbons on the top from mixing and holds its form.
Beat in the softened butter, vanilla, and almond extract. Beat until butter is well incorporated.
Using a spatula, fold in the remaining ingredients. The batter will be very thick. Spread into prepared pan.

Bake the bread for 60-80 minutes. I start checking mine at 40 minutes to see how the top is browning. If your loaf if browning too much, but isn't fully cooked in the middle, cover the load with tin foil for the remaining baking time. The bread is done when a tooth pick comes out clean. Allow the bread to cool in the pan 20 minutes before slicing. I recommend serving the loaf chilled (if you can wait that long! It's so good you might want to eat it right out of the pan!) I hope you enjoy this as much as we did!


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