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Introduction
This Cranberry-Raisin Bread recipe is the perfect blend of sweet and savory, offering a burst of fruity flavor with every bite. Ideal for breakfast, snacks, or even as a side dish to your main meals, this bread combines the tartness of cranberries with the sweetness of raisins to create a unique and satisfying treat. With a soft, moist texture and a slight crunch from the fruits, this bread will surely become a favorite in your baking repertoire. Whether you're baking for a family gathering or simply want something comforting to enjoy with a hot beverage, this bread is versatile and delicious.
Ingredients:
2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream or Greek yogurt
1 cup fresh or dried cranberries
1/2 cup raisins
1/2 cup chopped nuts (optional: walnuts or pecans)
1 tablespoon milk (for brushing the top)
Instructions:
Preheat the oven: Begin by preheating your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper to prevent the bread from sticking.
Prepare the dry ingredients: In a large bowl, sift together the flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
Cream the butter and eggs: In another mixing bowl, beat the softened butter with the granulated sugar until the mixture becomes light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine wet and dry ingredients: Gradually add the dry ingredients to the butter and egg mixture, alternating with the sour cream (or Greek yogurt), starting and ending with the dry ingredients. Mix gently until just combined. Be careful not to overmix the batter.
Add the cranberries and raisins: Fold in the cranberries, raisins, and chopped nuts (if using). These will give your bread the perfect balance of sweetness and texture.
Transfer to the pan: Pour the batter into the prepared loaf pan. Smooth the top with a spatula, and lightly brush the surface with a bit of milk to help it brown nicely.
Bake the bread: Place the loaf pan in the oven and bake for about 60–70 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, you can cover the bread with aluminum foil halfway through the baking process.
Cool and serve: Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and serve as desired.
Tips for Serving and Storing:
Serving: This bread is delicious on its own or with a spread of butter, cream cheese, or honey. For a festive touch, serve it as part of a brunch spread or with a cup of hot tea or coffee.
Storing: Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and aluminum foil and freeze for up to 3 months. When ready to enjoy, let it thaw at room temperature or toast slices for a warm treat.
Variants:
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