Cranberries, beautiful little crimson red cranberries! They’re fresh in the market right now and I’m stocking up on them to use in some great recipes that have been featured in many cooking magazines this season. I have an old perennial cherished family recipe that I cannot be without for the holidays, but I’m also anxious to try a lot of new recipes this year too. Gotta stay fresh and on top of things!
So to share with you, here is one of my absolutely favorite Thanksgiving and Christmas family recipes. I bake batches and batches of this Cranberry Bread that our family just devours. They freeze beautifully and make wonderful gifts for friends, family, and neighbors (especially nice to give as gifts to folks who pop by with those surprise visits with a holiday gift in hand, and you’re standing there thinking, “Oh my gosh, I need to reciprocate with something nice in return!” Well this little bread is the answer to your situation. Plus, it’s so nice to know that something as delicious as fresh cranberries have such strong health benefits as well! These little red gems are packed with powerful antioxidants and cooking does NOT destroy their benefits!
So dig in, enjoy, and feel good about it all at the same time!
Here’s what you need for the cranberry bread:
2 large eggs
1 1/2 tsp. vanilla
1 cup whole or 2% milk
2 cups sifted flour
Here’s what you need to do to prepare the cranberry bread:
Remove from pans and allow to cool on wire racks.
Decadent when spread with softened butter and sprinkled with sugar.