23 Dec 2011
This recipe used up the last of my giant bag of cranberries, and I think it was my favorite of all the things I made with them. This bread is dense and rich and studded with tartness and a little crunch. In a word: it’s perfect.
This bread would be great for a Christmas morning breakfast, as it would lend itself nicely to being nibbled on the couch in front of the tree. 😉 We always had a special breakfast of cinnamon rolls and pigs in blankets for Christmas morning, and I am still thinking about how I will make that tradition our own for our first Christmas. So many ideas! Such limited quantities of butter it is reasonable to intake!
This bread, I think, will become a fall staple for us as we stroll our way through these windy and chilly months. I am already looking forward to making it again next year to ring in the fall festivities I love so much. 🙂
4 Tbsp butter, melted
2 c flour
1 c brown sugar
1 1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 egg, lightly beaten
1 1/4 c milk
2 c fresh cranberries
1/2 to 1 c walnuts (you can guess which one I used!)
Sugar or sugar crystals for topping
-Heat the oven to 350F and butter a 9×5 loaf pan.
-Whisk the dry ingredients together in a large bowl.
-Combine the wet ingredients in a medium bowl. Mix the wet ingredients into the dry ones until combined, and then fold in the cranberries and walnuts. Sprinkle the top with sugar.
-Bake for about 1 hour and 30 minutes, or until a toothpick inserted in the middle comes out clean.
-Cool for 30 minutes on a drying rack, and then cut into it and enjoy! Happy holidays!