Dear Baby Jebus!
Christmas has already passed us by and New Years Eve is coming on!
This is my favorite time of year. Not only for the fact that it’s appropriate to skip complete meals to keep some room in your tummy for yummy, but massive, desserts. But also because there’s loads of giving and accepting presents, plenty of occasions to meet your friends and family, dress up, and drink like there’s no tomorrow, and so on, and on… But also because there’s plenty of reasons to play the not-study game (instructions in the video: https://www.youtube.com/watch?v=R8UDoIaVYng) and bake, bake bake!
And actually I should’ve posted tons of recipes to prepare you guys for the holiday season, and give you inspiration to create beautiful desserts, but hey I’m only human. I had to party too.
But I’ll try to make this promise (oh yaiks, my first New Year’s resolution for 2015!): next year I’ll upload Christmas and New Years Eve inspired recipes (in time) so that everyone can enjoy baking and eating through these cold winter months.
But I have to stick to the topic of this post. Cranberry bread.
It’s not really a bread actually, and I don’t really know why it’s called that way, except for maybe the bread pan it is baked in… But I’d call it more of a cake. A lovely moist, and sweet cake with a sour touch of cranberry. And since cranberry is the fruit of the season right now, I think it’s only fair to bake with this underrated beauty.
So for all of you who think it’s weird to bake with cranberries, because they’re not very tasty when not-processed, try this recipe, and I promise you won’t be disappointed!
- 250 g all-purpose flour
- 1 & 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 120 g fresh cranberries, chopped
- 180 ml buttermilk
- 1 tsp vanilla extract
- 60 ml vegetable or canola oil
- 1 egg
- 200 g granulated sugar
- Line a 23 x 13 cm loaf pan with aluminium foil. Butter the bottom and sides of the foil and set the pan aside.
- In a large mixing bowl, whisk together flour, baking powder, baking soda and salt. Add the chopped cranberries and stir to distribute.
- In another bowl, whisk together egg, buttermilk, vanilla, oil and sugar.
- With a rubber spatula, fold the wet ingredients into the dry ingredients. Do not overmix the batter, so if you’re left with some lumps in the batter, that’s alright. Then pour the batter into the prepared loaf pan.
- Bake the bread in a 190°C preheated oven for about 33 to 38 minutes, or until the top is golden brown and a toothpick inserted in few places in the center of the cake comes out clean.
- Let the cake cool completely before you take it out of the pan and than brush it with 2 tbsp of unsalted, melted butter, and then sprinkle with 3 tbsp of granulated sugar.
- Slice, serve, and never ever stop eating.
It’s obvious that this recipe serves 1 loaf, and I guess you could take about a slice or 10 from this bake.
Original recipe from: http://www.crunchycreamysweet.com/2013/11/26/cranberry-bread-recipe/
And once again,
Happy Holidays (or Cake days)!