Cranberry Bread

A tasty treat to bake and share during the holiday season. These instructions make two small loaves or one regular loaf.

Ingredients

1/3 cup unsalted butter, softened

1 cup sugar

1 teaspoon vanilla

2 large eggs

1 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon salt

3/4 cups whole milk or low fat

12 ounces fresh cranberries

Walnuts or pecans, ¼ cup, chopped

Additional butter and flour for the pans, 1 teaspoon each

Preparation

Preheat the oven to 350 degrees. Butter and flour two mini-loaf pans or one 8 × 4-inch loaf pan. Set the butter out so it becomes room temperature. I set it out in the morning or the day before. The wrapper around each cube of butter will have measurements. In a large bowl, cream the butter and sugar until light and fluffy, then add in the vanilla and eggs and beat until fluffy. In a separate bowl sift together the flour and baking powder. As an alternative mix briskly with a wire whisk. Or shake gently through a medium wire colander. Alternate adding the flour with the butter/sugar mixture and the milk. Do not over mix. Stir the cranberries in by hand until just combined. Gently stir in the nuts. Scoop or pour the batter into the pans. Bake 30 to 35 minutes for the mini-loaf pans; or 60 minutes for the regular size pan. Test for doneness with a toothpick: It will be clean when done.

Preheat the oven to 350 degrees. Butter and flour two mini-loaf pans or one 8 × 4-inch loaf pan. Set the butter out so it becomes room temperature. I set it out in the morning or the day before. The wrapper around each cube of butter will have measurements. In a large bowl, cream the butter and sugar until light and fluffy, then add in the vanilla and eggs and beat until fluffy. In a separate bowl sift together the flour and baking powder. As an alternative mix briskly with a wire whisk. Or shake gently through a medium wire colander. Alternate adding the flour with the butter/sugar mixture and the milk. Do not over mix. Stir the cranberries in by hand until just combined. Gently stir in the nuts. Scoop or pour the batter into the pans. Bake 30 to 35 minutes for the mini-loaf pans; or 60 minutes for the regular size pan. Test for doneness with a toothpick: It will be clean when done.

Preheat the oven to 350 degrees. Butter and flour two mini-loaf pans or one 8 × 4-inch loaf pan. Set the butter out so it becomes room temperature. I set it out in the morning or the day before. The wrapper around each cube of butter will have measurements. In a large bowl, cream the butter and sugar until light and fluffy, then add in the vanilla and eggs and beat until fluffy. In a separate bowl sift together the flour and baking powder. As an alternative mix briskly with a wire whisk. Or shake gently through a medium wire colander. Alternate adding the flour with the butter/sugar mixture and the milk. Do not over mix. Stir the cranberries in by hand until just combined. Gently stir in the nuts. Scoop or pour the batter into the pans. Bake 30 to 35 minutes for the mini-loaf pans; or 60 minutes for the regular size pan. Test for doneness with a toothpick: It will be clean when done.

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