After Thanksgiving, there will certainly be
many ingredients left over to make dishes on this day. Cranberries are one of
those ingredients because we sometimes tend to buy more cranberries than are
needed for that day. So this quick bread recipe is one of those recipes
for a quick and delicious cranberry makeover. This is a super easy quick bread
for breakfast or a snack for an afternoon tea party. This recipe uses most of
the ingredients that remain in your kitchen and is so easy to follow, and the result
will be a pleasure for novice bakers.
Ingredients:
Dry ingredients:
2 cups of all-purpose flour
1 ½ tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup brown or granular sugar
1 ½ cups of fresh cranberries, roughly
chopped
1/2 cup raisins
1/2 tsp pumpkin spice
Wet ingredients:
1 egg
1/3 cup melted butter or vegetable oil
3/4 cup butter milk or milk
1 tsp vanilla
Equipment:
8” x 8” loaf pan
1 tsp soft butter (to grease the above pan)
Directions:
Preheat oven to 350°.
Use soft butter to grease the loaf pan and
set aside.
In a medium bowl, combine all the dry ingredients and whisk well.
In another bowl, combine all the wet ingredients and whisk well. You can use a hand-held beater to do this job.
Make a well in the center of the dry ingredients and pour the egg and milk mixture into the flour mixture. Use a spatula to mix the batter until well combined. Do not overmix the batter; stop when you can see no more traces of flour.
Pour the batter into the prepared loaf pan
and bake for 35 to 40 minutes or until the test of a toothpick inserted into
the center comes out clean.
Enjoy when it is still warm.
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