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It Bakes Me Happy

November 20, 2012 By Emily 11 Comments

Cranberry Bread: Get Your Chef On Challenge

Filed Under: bread, breakfast Tagged With: cranberry

A few weeks ago Julie announced the secret ingredient for this month’s challenge: cranberries and I eagerly signed-up. I’ll be honest, I almost backed out over the weekend, but yesterday I talked myself back into it. I hate to not follow through on a commitment, but more importantly, I needed something to snack on. Oh bread, the wonderful carb that is my greatest weakness! I know I post a lot of bread recipes on here, mostly quick breads, because hey, they are fast and lead to immediate satisfaction. Todays bread is no exception, a hearty, lightly sweet loaf filled with cranberries – glazed or unglazed; this recipe is a keeper. I love breakfast breads and one thing that is so great about this cranberry bread is the customization you can achieve; nuts, chocolate, ect. I hope you’ll enjoy mixing and matching ingredients to your desire, happy baking!

Ingredients:

for the bread:

1 c all purpose flour
1 c whole wheat flour
1/4 c brown sugar
2 Tbs flaxmeal
1 tsp baking soda
1/4 tsp salt
1 c milk
1 c cranberries, I rehydrated 3/4 c dried cranberries in apple juice
1/4 c applesauce, unsweetened

for the glaze:

3 Tbs powdered sugar
1 tsp milk

Directions:

Preheat your oven to 350º and prepare a medium sized loaf pan with cooking spray. In a medium bowl combine the flours, sugar, flaxmeal, baking soda and salt. In a large bowl whisk together the milk, cranberries and applesauce, slowly incorporate the dry ingredients into the wet. Spread the batter into the pan and bake for 30-35 minutes, until lightly golden and a tester comes out clean. Cool 15 minutes in the pan and then turn out onto a clean surface and cool completely. Slice and serve.

Yields 1 Loaf

*Note: to rehydrate the dried cranberries place them in a 2 c measuring cup and cover with apple juice, wait 30-45 minutes.


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Comments

  1. Pam says

    November 21, 2012 at 4:31 pm

    This looks delicious. Stopping by from SITS today. You have a lovely blog!

    Reply
    • Emily Dicks says

      November 21, 2012 at 4:34 pm

      Oh thank you Pam, happy thanksgiving!

      Reply
  2. Four Marrs and One Venus says

    November 22, 2012 at 6:10 am

    WOW! I would love to snack on that bread as well! Yumm-O! Thank you so so much for joining in GYCO with Julie and I! Always great seeing what everyone whips up! Happy Thanksgiving to you!
    Jen

    Reply
  3. Sandra says

    November 24, 2012 at 11:57 pm

    That bread looks delicious! Great picture, too! 🙂 Pinning this recipe.

    Reply
  4. Mellisa Rock says

    November 25, 2012 at 12:47 am

    This looks delicious but not sure what flax meal is. Can it be left out? Pinning this recipe too!

    Reply
    • Emily Dicks says

      November 25, 2012 at 10:19 pm

      You can leave it out, it’s good extra nutrients, can be mixed with water and used as an egg sub for allergies.

      Reply
  5. Inspire Me Heather says

    November 25, 2012 at 1:17 pm

    That looks very good, thanks for posting your recipe!

    Reply
  6. MM says

    November 26, 2012 at 1:56 am

    Nice bread! I like your idea of mix and match ingredients.

    Reply
  7. Jamie @ Love Bakes Good Cakes says

    November 26, 2012 at 7:56 pm

    Delicious! Thanks for sharing at All my Bloggy Friends. I’m looking forward to seeing what you share this week! 🙂

    Reply
  8. Crafty Mischief says

    December 2, 2012 at 1:58 am

    Oh how I love cranberry bread! Thank you for sharing!

    Reply
  9. Crafty Mischief says

    December 2, 2012 at 1:58 am

    Also, I love the name of your blog!

    Reply

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