If you ask me, no holiday goodie table or tin is complete without some delicious quick breads. This bread is sure to stand out with its smooth walnuts and beautiful red cranberries that look like bright, sparkling jewels.
I've lightened Martha Stewart's recipe just a bit by subbing in part whole-wheat flour and using half and half instead of heavy cream. I thought the result was a wonderful, hearty bread with just the perfect pop of tartness from the cranberries.
Cranberry Bread with Cinnamon and Walnuts
adapted from www.marthastewart.com
printer-friendly recipe
Ingredients:
1 1/3 c. all-purpose flour
2/3 c. whole-wheat flour
1 c. packed light-brown sugar
1 TBSP ground cinnamon
1/2 tsp. freshly-grated nutmeg
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
4 TBSP unsalted butter, melted
1 large egg, lightly beaten
1 c. half and half
1 tsp. vanilla extract
2 c. fresh cranberries (approx. 8 oz.)
1 c. chopped walnuts
1 TBSP turbinado sugar, for topping (optional)
Directions:
1. Preheat oven to 350 degrees; spray a 9x5 loaf pan with baking spray and set aside.
2. In a large bowl, whisk together flours, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Set aside.
3. In a medium bowl, combine butter, egg, vanilla, and half and half.
4. Add wet mixture to dry mixture, and whisk to combine; fold in cranberries and walnuts.
5. Pour batter into prepared pan; sprinkle top with turbinado sugar, if desired. Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour and 15 minutes.
6. Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to cool completely.
One year ago: My 100th post and a tribute to my adorable and much missed great-grandmother, chocolate rum balls
I've lightened Martha Stewart's recipe just a bit by subbing in part whole-wheat flour and using half and half instead of heavy cream. I thought the result was a wonderful, hearty bread with just the perfect pop of tartness from the cranberries.
Cranberry Bread with Cinnamon and Walnuts
adapted from www.marthastewart.com
printer-friendly recipe
Ingredients:
1 1/3 c. all-purpose flour
2/3 c. whole-wheat flour
1 c. packed light-brown sugar
1 TBSP ground cinnamon
1/2 tsp. freshly-grated nutmeg
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
4 TBSP unsalted butter, melted
1 large egg, lightly beaten
1 c. half and half
1 tsp. vanilla extract
2 c. fresh cranberries (approx. 8 oz.)
1 c. chopped walnuts
1 TBSP turbinado sugar, for topping (optional)
Directions:
1. Preheat oven to 350 degrees; spray a 9x5 loaf pan with baking spray and set aside.
2. In a large bowl, whisk together flours, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Set aside.
3. In a medium bowl, combine butter, egg, vanilla, and half and half.
4. Add wet mixture to dry mixture, and whisk to combine; fold in cranberries and walnuts.
5. Pour batter into prepared pan; sprinkle top with turbinado sugar, if desired. Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour and 15 minutes.
6. Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to cool completely.
One year ago: My 100th post and a tribute to my adorable and much missed great-grandmother, chocolate rum balls