Food
Cranberry Bread
By Yankee Magazine|Apr 21 2012|
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This easy recipe for cranberry bread produces a very moist cake-like texture that’s delicious any time of year.
Ingredients
4 cups flour
3 cups sugar
1 tablespoon baking powder
2 teaspoons baking soda
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon vanilla
1 cup oil
1 cup cranberry juice
1 12 oz. bag cranberries, chopped
1 cup chopped walnuts
4 eggs
Instructions
Preheat oven to 325 degrees F. Combine all ingredients and mix for 4 minutes. Bake in 3 greased and sugared loaf pans for 45 to 55 minutes. Two chopped apples may be substituted for cranberries and apple juice for cranberry juice.
It was very moist and resembled a spice cake. I made it in mini bundt cake pans.
I love this recipe! I always make recipes my own so I did change a few things. I used 1/2 cup of cranberry juice and 1/2 cup orange juice. Also I used pecans. It made it even more delicious. Everyone loved it. I drizzled the top with powdered sugar glaze and use a bit of orange juice and cranberry juice with pecans in the drizzle.
I was disappointed. The flavor is great but I need a loaf that looks great too. I bake for my choir craft fair. My other recipe varieties yield an attractive rounded loaf that sells well. This recipe doesn’t fit in the 8 1/2-inch foil pan and it sinks in the middle when baked because the batter is much thinner than others. I need a cranberry loaf like this but one that will be similar in form to the others that I make. Haven’t found one yet that tastes as good as this one but comes out well.
what is the ‘bag’ quantity of cranberries? I would rather the recipe showed a ‘cup’, etc. amount.