Cranberry Bread Recipe

Name: Cranberry Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. unsifted flour; 1/2 c. firmly packed light brown sugar; 2 tsp. baking powder; 1/4 tsp. salt; 3/4 c. cranberry-apple juice; 1/4 c. vegetable oil; 1 large egg, lightly beaten; 1 tsp. vanilla extract; 1 c. fresh cranberries, coarsely chopped; 1/2 c. chopped walnuts

Servings: persons

2 c. unsifted flour
1/2 c. firmly packed light brown sugar
2 tsp. baking powder
1/4 tsp. salt
3/4 c. cranberry-apple juice
1/4 c. vegetable oil
1 large egg, lightly beaten
1 tsp. vanilla extract
1 c. fresh cranberries, coarsely chopped
1/2 c. chopped walnuts

1
Heat oven to 350u00b0.
2
Grease an 8 1/2 x 4 1/2-inch loaf pan. In a large bowl, combine flour, brown sugar, baking powder and salt.
3
Stir in juice, oil, egg and vanilla just until blended. Fold in cranberries and walnuts.
4
Spoon into greased pan.
5
Bake 55 to 60 minutes or until center springs back when lightly pressed with finger.
6
Cool bread in pan on wire rack 10 minutes.
7
Turn out onto rack and cool completely.

945

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 c. unsifted flour, 1/2 c. firmly packed light brown sugar, 2 tsp. baking powder, 1/4 tsp. salt, and more.

Yes, Cranberry Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Bread

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