Dessert Cranberry Bread
8 servings
90 minutes
Dessert cranberry bread is a true symphony of flavors, where the sweetness of brown sugar intertwines with the tart freshness of cranberries. This bread is not just baked goods but a cozy memory of cold winter evenings when the aroma fills the whole house. Its roots trace back to European cuisine, where cranberries are often used in desserts due to their rich flavor profile. The moist, soft crumb and caramelized crust make it an ideal complement to a cup of hot tea or coffee.
1
Preheat the oven to 180 degrees. Grease a loaf pan, about 23x13 cm, with oil and dust with flour (I used a silicone mold). In a large bowl, mix together flour, brown sugar, baking powder, baking soda, and salt, and set aside. In a medium bowl, mix oil, egg, and milk. Add the wet mixture to the dry, mix, and fold in the cranberries.
- Wheat flour: 2 glasss
- Light brown sugar: 1 glass
- Baking powder (raising agent): 6 g
- Baking soda: 0.5 teaspoon
- Salt: 1 teaspoon
- Butter: 4 tablespoons
- Chicken egg (large): 1 piece
- Whole milk: 0.8 glass
- Cranberry: 340 g
2
Pour the batter into the prepared pan, sprinkle with coarse brown sugar on top. Bake until a toothpick inserted in the center comes out clean, about 1 hour and 15 minutes. Remove the bread from the oven, let it cool in the pan for 30 minutes, then remove it from the pan and cool completely.
- Light brown sugar: 1 glass
- Brown sugar: 1 tablespoon
