Cranberry Bread
I found this recipe somewhere years ago, and I have been making it ever since. It is the perfect treat to bring to a brunch or eat as a yummy dessert; sweet but not too sweet. I typically make this recipe around the holiday’s when cranberries are in season; however, I have used the same dough and substituted blueberries as well!
What I love about this recipe: it is EASY. It only has 5 ingredients that you likely have in your house already + your fruit of choice. There is one take home point that I want to stress: there is no leavening agent in this cake. Make sure you follow all of the instructions in order for the cake to rise- its like magic.
INGREDIENTS:
3 eggs
2 cups of sugar
3/4 cups of butter, softened
1 tsp vanilla
2 cups all- purpose flour
12 oz fresh cranberries
WHAT TO DO:
Preheat oven to 350 degrees
Beat the eggs with the sugar, preferably with a stand mixer as this takes about 5-7 minutes.
Mixture should become slightly thickened, light in color, and almost double in size. You should notice a ribbon when you lift the beaters out of the bowl.
Add butter and vanilla, mix for an additional 2 minutes
Stir in flour until just combined. Do not over mix
Add the washed and dried cranberries to the dough, stir until mixed throughout
Spread dough in a buttered 9 x 13 pan
Bake @ 350 degrees for about 40-45 minutes.
top should only be very lightly browned and toothpick should come out clean.
Let cool completely before cutting into small bars
I hope you enjoy this recipe, it is one of our family favorites. I find joy in seeing others enjoy what I share- this is the reason I am using this space. Tag me on Instagram if you make this so I can see!
If you’d like to print this recipe or download it to your phone, you can download a cute little recipe card!
