fresh cranberry bread

I made this to go in my soldier boxes- unfortunately one loaf didn’t survive the vacuum sealing process. Whoops. 🙁  The others fared better when I adjusted the setting.

Cranberries amaze me. I could never sit down and eat a bowl of fresh cranberries, (um, ewww!) But, if I find a recipe that calls for fresh cranberries- I am all about it. It’s like they get warm and cozy in the cooking process and then get “nice”.

So sweet of them.

I made mini-loaves, but feel free to make a standard loaf. The recipe makes one standard or three mini (5 inch) loaves.

I have to say, I have been slacking on the photos.  Sometimes I get all step-by-step with food.

Sometimes I don’t.

Sometimes you feel like a nut, sometimes you don’t. 😉

So, there’s a whopping two pictures here. Woah.

I do like the bright red berries suspended in the batter against the blue silicone, though…

Before and after baking shots always make me smile. So do puppies. And dessert. Ooops, rambling…


Fresh Cranberry bread:

1/3 c oil

1 egg (large or jumbo)

1/3 c milk

3/4 c sugar

1 1/2 cups flour

2 teaspoons baking powder

1/2 tsp salt

1 cup cranberries

mix well and pour batter into 1 greased loaf pan or 3 small loaf pans.

Bake at 400 for 25-35 minutes


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