November 04, 2006

Cranberry Bread


Ingredients:
3 cups flour
1 1/4 cup cranberries, chopped
1 1/4 cup milk
1 cup sugar
1/4 cup butter, melted
1 tablespoon lemon zest
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon rosewater
1 teaspoon mace
1/2 teaspoon salt
2 eggs

Directions:
Preheat oven to 350. Grease and flour one large loaf pan or two smaller pans. Beat together the eggs and sugar. Add the rosewater, lemon zest, butter and milk and stir. Slowly stir in the baking soda, baking powder, salt,mace and flour. Mix until just combined. Fold in cranberries and pour into prepare pan(s). Bake for about 1 hour or until a knife inserted in the middle comes out clean. Allow to cool on a wire rack for about 5 minutes, then invert and continue to cool. Serve warm or at room temperature.

My thoughts:
This is a surprisingly mild cranberry bread, the rosewater and zest sort of even out the tartness without being sweet. Perfect for breakfast.