Those who know me well know that I spend a good chunk of time each day perusing food blogs and websites. Every time I see something delicious, I bookmark it for future use. This cranberry bread, for example, has been bookmarked for at least a couple of months now because I rarely find fresh (or even frozen) cranberries in supermarkets! I'm so glad I finally tried it, because it is the perfect combination of tangy and sweet, and pretty much fat free.
I tweaked the recipe a bit because I ran out of brown sugar and added some orange zest because I've been inspired by all the holiday recipes I've seen lately. The resulting loaf was colourful (so many orange and red flecks!), and deliciously light.
Adapted from Three Many Cook's cranberry bread2 cups flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 large egg, beaten
3/4 cup milk
2 cups of fresh cranberries
1 tbsp orange zest
Preheat oven to 350F. Sift flour, sugar, baking powder, baking soda and salt together. Combine egg and milk in a small bowl and add a splash of vinegar. Halve approximately one cup of the cranberries. Add wet ingredients to dry ingredients and mix until just combined. Stir in orange zest and all the cranberries. Pour batter into a loaf pan. Bake until golden brown and a cake tester comes clean, about 1 hour. Let cool a few minutes. Run a knife around pan to loosen bread. Slice up and dig in! The bread is delicious with ice cream or yogurt. Happy holidays, everyone!
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