Sour Cream Cranberry Bread Recipe

Name: Sour Cream Cranberry Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. flour; 1/2 tsp. baking powder; 1 1/4 c. unsalted butter, softened; 1 1/3 c. sugar; 1 Tbsp. grated orange peel; 5 large eggs; 1/2 c. sour cream; 1/4 c. orange juice; 2 tsp. vanilla; 1 1/4 c. fresh cranberries; 1/2 tsp. salt

Servings: persons

2 c. flour
1/2 tsp. baking powder
1 1/4 c. unsalted butter, softened
1 1/3 c. sugar
1 Tbsp. grated orange peel
5 large eggs
1/2 c. sour cream
1/4 c. orange juice
2 tsp. vanilla
1 1/4 c. fresh cranberries
1/2 tsp. salt

1
Heat oven to 325u00b0.
2
Butter and flour two 7 x 5-inch loaf pans. In medium bowl, sift flour, baking powder and salt; set aside. In large bowl, with electric mixer, beat butter until creamy.
3
Add sugar and orange peel; beat until light and fluffy.
4
Beat in eggs, one at a time.
5
Add sour cream and orange juice alternately with flour mixture.
6
Blend in fresh cranberries.
7
Pour into prepared pans and bake for 1 hour or until toothpick comes out clean.

1537

kcal

Calories

Fat

178

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 11 ingredients. The key ingredients include: 2 c. flour, 1/2 tsp. baking powder, 1 1/4 c. unsalted butter, softened, 1 1/3 c. sugar, and more.

Yes, Sour Cream 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.

Sour Cream Cranberry Bread

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