Best Cranberry Bread Recipe Ever
Kickstart your day with the delightful harmony of sweet and tart in this Cranberry Bread—a perfect breakfast bread that's both flavorful and satisfying.
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Calories: 200kcal
Servings: 10
Equipment
- Loaf Pan
- Whisk or Electric Hand Mixer
- Oven and Oven Mitts
- Cooling Rack
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups fresh cranberries coarsely chopped
Instructions
- Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- In another bowl, beat the eggs, and then add the milk, vegetable oil, and vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry ingredients, and stir until just combined. Avoid overmixing.
- Gently fold in the chopped cranberries, distributing them evenly throughout the batter.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the Cranberry Bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Once cooled, slice and enjoy! This Cranberry Bread is perfect for breakfast or as a delightful snack.
Notes
- Fresh Ingredients: Use fresh cranberries for optimal flavor and texture.
- Gentle Mixing: Avoid overmixing the batter to prevent a dense texture.
- Accurate Oven Temperature: Ensure the oven is preheated to 350°F (175°C) for even baking.
- Toothpick Test: Check for doneness with a toothpick; it should come out clean or with a few moist crumbs.
- Proper Cooling: Allow the Cranberry Bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition
Calories: 200kcal