This easy Cranberry Bread Recipe is perfect for holiday entertaining -it makes a great breakfast, snack or dessert.It also makes a beautiful edible gift yielding 6 miniature loaves per batch. This quick bread recipe takes just 5 minutes hands on time!
In a medium mixing bowl, combine sugar, flour, baking powder and salt. Set aside.
In a large mixing bowl or mixer, beat eggs, milk and oil.
Gradually add dry mixture to wet until just moist.
Grease 6 miniature baking dishes and pour mixture an inch below to the top to compensate for rise.
Sprinkle with cranberries and sugar. Bake 40 minutes.
Milk - Use whatever you have on hand from skim milk to vitamin D. Almond milk also works well and makes it dairy free.
Oil - Canola oil or melted butter also work well, if needed.
Cranberries - Use fresh cranberries for best results. Frozen cranberries tend to bleed a bit more and won't thoroughly bake through, though can be used. Chopped cranberries work best to fold into the batter. Use up to an entire bag depending on how much cranberry you'd like. Dried cranberries also work well.
Brown Sugar - substitute granulated sugar with brown sugar
Use the Toothpick Test - Bake time varies depending on your oven, altitude, baking dish material and size. It's done when a toothpick inserted in center comes out clean.
Don't Overfill - Leave room to compensate for rise.
Room Temperature - Store cranberry bread in a sealed plastic bag or covered in saran wrap at room temperature for up to 5 days.
Freeze - To freeze bread, wrap tightly in heavy foil, saran wrap or place them in freezer bags (I like to do at least 2 to prevent freezer odors from seeping in). Freeze up to 3 months. Bring to room temperature to serve.