2 3/4 cups flour
3/4 cup halved fresh cranberries
3/4 cup dried sweetened cranberries
1 1/4 cup milk
3/4 cup sugar
1/4 cup butter, melted
1 teaspoon vanilla
2 teaspoons baking powder
1/2 teaspoon roasted Saigon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
Preheat oven to 350. Grease and flour one large loaf pan. Beat together the eggs and sugar. Add the vanilla, butter and milk and stir. Slowly stir in the baking powder, salt, spices and flour. Mix until just combined. Fold in both types of cranberries and pour into prepared pan. 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.
It has been ages since I’ve made a quick bread or at least it seems that way. This summer so was hot then this fall seems to be going by in the wink of an eye. Happily, my return to the quick bread was a successful one. I was a little worried when I saw how much it peaked over the top of the pan but not a drop escaped and I think the height made it even prettier when sliced. I brought this to a family dinner and everyone raved about it. The contrast between the fresh and dried cherries is more pronounced then one might think, the fresh are tarter but the dried have a deeper, more concentrated flavor.
Comments are closed on this post due to spam.