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Cranberry Bread Tested Recipe

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Cranberry Bread Recipe

This Cranberry Bread is speckled with chunks of ruby red cranberries, candied mixed peel, and toasted almonds. It is a lovely tea bread with its almost bread-like texture that begs to be served in thick buttered slices with a hot cup of tea. I found this recipe in Jane Grigson's 'Fruit Book' where she tells us to leave it for a day or two before cutting as it does improve with age. 

 

You may be surprised to find that I have used fresh cranberries in this Cranberry Bread instead of dried. Many recipes today have moved away from using 'fresh' for the more readily available 'dried' cranberries. Dried cranberries do have a sweeter taste and softer texture and you can use them in this recipe, but I think it is a shame not to use fresh when they are in season. Although raw cranberries are quite bitter tasting with a hard outer skin, once they are baked their tartness softens as do their skins which pairs very nicely with the chewy and sweet candied mixed peel. Candied mixed peel is preserved citrus fruits (oranges, lemons, and grapefruit) that have been dipped several times in a concentrated sugar syrup. It can be found in grocery stores during the holiday season, so stock up if you want to make this Cranberry Bread other times of the year.

Now, we often think that quick breads should be eaten immediately after baking.  Although this may be the case for most quick breads, it does not apply here. This Cranberry Bread is, as I mentioned above, very bread-like with a lower fat content than most other quick breads so it does need a day or two after baking to give it time to soften and to allow all the flavors to mingle. While perfect during the holiday season, don't limit it to just a fall and winter treat. Make sure to freeze an extra bag or two when fresh cranberries are in season.

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Cranberry Bread: Butter, or spray with a nonstick vegetable spray, a 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pan.  Preheat oven to 350 degrees F (180 degrees C). (Note:  if you are using a dark colored pan reduce the oven temperature to 325 degrees F (160 degrees C).)

In a large bowl whisk together the sifted flour, sugar, baking powder, salt, and orange zest.  In a separate bowl whisk together the beaten egg, melted butter, vanilla extract and milk.  Stir the wet ingredients into the dry ingredients.  Mix in the fruit and nuts.  Pour into the prepared pan and bake for about 70 minutes or until a toothpick inserted into the center of the cake comes out clean.  Remove from oven and let cool on a wire rack.  Wrap in aluminum foil and store for a few days before serving.  It can be frozen.

Makes one - 9x5 inch loaf

The best way to enjoy this bread is to spread a little butter on each slice.

Note:  To toast almonds, spread on a baking sheet and place in a 350 degree F (180 degree C) oven for 5 - 10 minutes until lightly brown.  Watch carefully as they can burn easily.  Cool before using.

Cranberry Bread:

4 cups (460 grams) sifted all-purpose flour

1 cup (200 grams) white granulated sugar

4 teaspoons baking powder

1 teaspoon salt

Zest of one orange or lemon (optional)

1 large egg, lightly beaten

1/4 cup (4 tablespoons) (56 grams) unsalted butter, melted and cooled

1 teaspoon pure vanilla extract

1 1/2 cups (360 ml) milk

1 cup (120 grams) fresh cranberries, coarsely chopped

1/2 cup (90 grams) candied and chopped mixed peel

1/2 cup (60 grams) toasted almonds, coarsely chopped (can use walnuts, hazelnuts or pecans)

 
 
     
 

 

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