Cranberry Quick Bread
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 183.1
- Total Fat: 4.2 g
- Cholesterol: 35.6 mg
- Sodium: 253.5 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 1.0 g
- Protein: 3.8 g
View full nutritional breakdown of Cranberry Quick Bread calories by ingredient
Introduction
A Delightful tea bread. Great for the Holidays for gift giving, but I like to make this year 'round. A Delightful tea bread. Great for the Holidays for gift giving, but I like to make this year 'round.Number of Servings: 16
Ingredients
-
3 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 cup sugar
2 eggs
1/4 cup melted unsalted butter
1 cup whole milk
1 teaspoon vanilla
1 1/2 cups fresh or frozen (unsweetened) Cranberries
Directions
Measure the flour, baking powder, salt and sugar into it. Mix the dry ingredients up with a whisk in a large bowl. Make a well in the center of the dry ingredients. Mix milk, vanilla, eggs, and melted butter in a small bowl. Combine all of these ingredients until the batter is well mixed, but still a little lumpy, sort of like muffin batter, but a little smoother. Dump in the cranberries. If they are frozen, donft bother thawing them; they will thaw as they cook. Stir the batter well. Divide the mixture between two buttered 8 by 4 loaf pans or 4 mini loaf pans. 350 degrees for 45 minutes or for small loaf pans bake for 20-30 minutes.. You can tell they are done when a knife inserted into the center of the largest one, comes out clean. If they arenft done, but are very brown on top, then reduce the heat and continue cooking until the centers are cooked through. Allow the bread to sit a few minutes before removing from the pan.
Number of Servings: 16
Recipe submitted by SparkPeople user MISSCHELLEY.
Number of Servings: 16
Recipe submitted by SparkPeople user MISSCHELLEY.
