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 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.
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