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…

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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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