I always buy too many fresh cranberries around the holidays, and this is a delightful way to use some of the excess. This recipe is from my roommate during the Disney College Program. She baked cranberry bread for our Christmas celebration in Florida, and she sent me this recipe to cheer me up after the program ended and I was enduring a freezing central Illinois winter. Every time I pull out her hand-written recipe, I can’t help but smile. I’ve made a few small changes, but Kelly’s original flavors left little room for improvement. These loaves freeze well, so the recipe is for a double batch.
Makes 4 mini loaves or at least 5 dozen mini muffins
- 4 cups all-purpose flour
- 3 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 2 cups sugar
- Juice from one lemon and two oranges + enough water to make 1.5 cups
- Grated zest from the lemon and oranges
- 2 eggs, lightly beaten
- 1/2 stick unsalted butter, melted
- 2 cups fresh cranberries, rinsed and cut in half
- Preheat oven to 335 degrees (the original recipe called for 350, but I have found that the insides don’t quite get cooked enough before the outside is overly browned. This might be unique to my oven, though – keep an eye on the bread as it cooks)
- Stir together the dry ingredients.
- Add the rest of the ingredients except for the cranberries. Stir to combine.
- Gently fold in the cranberries.
- Pour into greased mini loaf or muffin pans.
- Start checking muffins at 20 minutes, mini loaves at 40 minutes. The bread is done when a toothpick inserted in the middle comes out cleanly and the outsides are golden brown.