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Cranberry Bread

Cranberry Bread***(nnxw88 A recipe image
This vibrant cranberry bread offers a delightful balance of sweet and tart flavors, making it an ideal companion for morning coffee or afternoon tea. The combination of fresh or frozen cranberries bursting with juice against a tender, moist crumb creates a sophisticated yet comforting treat. Enriched with strawberry butter and a hint of Tang, the loaf boasts a beautiful pink hue and a unique fruity depth that distinguishes it from standard quick breads. It is wonderfully simple to prepare, requiring no yeast or long rising times, making it a spontaneous addition to your holiday baking repertoire. Serve it warm with a extra pat of butter for the ultimate indulgence.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 16
Calories: 830.0
Dietary: Vegetarian
Description
This vibrant cranberry bread offers a delightful balance of sweet and tart flavors, making it an ideal companion for morning coffee or afternoon tea. The combination of fresh or frozen cranberries bursting with juice against a tender, moist crumb creates a sophisticated yet comforting treat. Enriched with strawberry butter and a hint of Tang, the loaf boasts a beautiful pink hue and a unique fruity depth that distinguishes it from standard quick breads. It is wonderfully simple to prepare, requiring no yeast or long rising times, making it a spontaneous addition to your holiday baking repertoire. Serve it warm with a extra pat of butter for the ultimate indulgence.
Ingredients
  • 8 ounce LUKEWARM WATER
  • 1/4 cup TANG
  • 1 cup FRESH OR FROZEN CRANBERRIES
  • 1/4 cup STRAWBERRY BUTTER [NON SUGAR
  • 1/2 teaspoon SEA SALT
  • 1 1/2 cup BREAD FLOUR
  • 1 1/2 cup WHOLE WHEAT FLOUR
  • 2 teaspoon DRY YEAST
Directions
  1. 1
    Preheat your oven to 350&# 194;°F (175ðC) and grease a 9x5-inch loaf pan.
  2. 2
    In a small bowl, combine the lukewarm water and Tang powder, stirring until fully dissolved.
  3. 3
    In a large mixing bowl, whisk together the bread flour, whole wheat flour, dry yeast, and sea salt.
  4. 4
    Make a well in the center of the dry ingredients and pour in the Tang-water mixture and melted strawberry butter.
  5. 5
    Mix until a shaggy dough forms, then knead gently for 2-3 minutes until smooth and elastic.
  6. 6
    Fold the cranberries into the dough, ensuring they are evenly distributed.
  7. 7
    Place the dough into the prepared loaf pan and cover with a damp cloth.
  8. 8
    Let the dough rise in a warm place for 45 minutes to 1 hour, or until it has doubled in size.
  9. 9
    Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the internal temperature reaches 190ðF.
  10. 10
    Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Nutrition Facts

Servings 16

Amount Per Serving
Calories 830.0kcal
% Daily Value *
Total Fat 3.7g6%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 2463.4mg103%
Total Carbohydrate 184.3g62%
Dietary Fiber 13.7g55%
Sugars 45.8g
Protein 24.2g49%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cranberry, bread, quick bread, holiday baking, fruit bread, strawberry butter, tang, vegetarian, breakfast, tea time, winter dessert, homemade, easy recipe, festive, moist, tart, sweet, whole wheat, gift idea, christmas baking
Read it online: https://www.chefs-mate.com/recipe/cranberry-breadnnxw88-a/