{"id":4144,"date":"2017-12-16T20:36:21","date_gmt":"2017-12-16T20:36:21","guid":{"rendered":"http:\/\/betondinner.com\/?p=4144"},"modified":"2018-04-30T00:35:03","modified_gmt":"2018-04-30T00:35:03","slug":"fresh-cranberry-bread","status":"publish","type":"post","link":"https:\/\/betondinner.com\/fresh-cranberry-bread\/","title":{"rendered":"Fresh Cranberry Bread."},"content":{"rendered":"

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Moist, sweet, tender bread stuffed full of bright, tart cranberries – this is the most festive little loaf! Who wouldn’t want a slice for breakfast? Or a snack? Or as a bribe to make your children ea<\/del>t fun dinner component? I love holiday baking, but so many of my favorites require individual rolling of cookies (like gingersnaps<\/a>), or individual rolling plus not-one-but-two<\/em> powdered sugar dustings (see Russian tea cookies<\/a>) or individual rolling plus a melted chocolate dunk (see cookie dough truffles<\/a>) <–all 100%, utterly worth the effort, btw. I’m thrilled to add something to the lineup that you can stir with a whisk and even make ahead and freeze!\u00a0Fresh cranberry bread would make a great gift for neighbors or friends, too.<\/p>\n

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So: rinse and chop up your cranberries. I had never bought fresh cranberries before (um, our family has QUITE the affection for cranberry sauce from a can), and Costco has a great deal on a big ol’ bag. I also found them at Trader Joe’s! I used my food processor to pulse them into pieces, but you could hone your knife skills and chop the cranberries by hand, too.<\/p>\n

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Whisk together the dry ingredients in a big bowl, the wet ingredients in a big measuring cup, and then combine it all! It really only takes a few minutes to mix up. (…Unless you have helpers. I have so many helpers these days. My 18-month-old just figured out she can climb up on our bar stools, so she thinks she’s a chef now, too. #hideyoknives)<\/p>\n

I recommend either lining your pans with foil or parchment paper, especially if you’re giving bread as a gift or freezing it for later! If you leave enough foil overhang, you can wrap the loaves right in the foil once they’re cool, and I always think parchment looks so classy and bakery-y. Plus: not having to scrub the pans.<\/em><\/p>\n


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A thick slice of sweet-tart fresh cranberry bread…a slather of butter…that tiny crunch from the sugar topping…well. Merry Christmas to me! Would you say the appropriate serving size is half a loaf? Asking for a friend.<\/p>\nPrint<\/a>

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