Cranberry bread is an easy, healthy, holiday treat that can be served as an afternoon snack, a healthy dessert or a fast, “out the door” breakfast. Fruit breads are simple (made with ingredients you have on hand) and easy (mix and bake) making them a perfect baking choice during this busy holiday season. I especially love the tartness of whole fresh, cranberries and the festive color they add to this bread.
Holiday Cranberry Bread
- 4 tablespoons unsalted butter (melted)
- 1 cup white whole wheat flour
- 1 cup all-purpose flour
- 1 cup packed light-brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1 cup low-fat milk
- 1 bag (12 ounces) cranberries
- 1 tablespoon white sugar for topping
Preheat oven to 350 degrees. Spray a 9 x 5 inch loaf pan with cooking spray. In a large bowl, whisk together flours, brown sugar, baking powder, baking soda, and salt. Set aside. In a medium bowl, combine butter, egg, and milk. Add the wet mixture to the dry mixture and stir until combined. Fold in the cranberries. Pour batter into prepared pan, sprinkle the top with 1 tablespoon sugar, if desired. Bake for about 1 hour and 10 minutes or until a toothpick inserted into the center comes out clean. Let bread cool on a wire rack for 30 minutes. Remove from pan and allow to cool completely.