I looked in our fridge and saw we had a bag of cranberries to eat. Usually, we use the entire bag to make just cranberry sauce. This time, I decided to try something different and used half of the bag to bake yummy bread instead. My recipe is somewhat based off Martha Stewart's Cranberry Bread* in her Everyday Food magazine, except mine is healthier.
Healthy Cranberry Bread
Fresh cranberries folded into a delicious bread to create a scrumptious, breakfast pastry.
Prep Time: 15 min
Total Time: 1 hr
Yields: 2 mini loaves of cranberry bread (Serves: 8)
Ingredients
- 2 tbsp unsalted butter, melted
- 1 c all-purpose flour
- 1/2 c light-brown sugar
- 1 t baking powder
- 1/2 t baking soda
- 1 t salt
- 1 egg white
- 1/3 c skim milk
- 1/2 bag (6 oz) cranberries
Baking Instructions
- Heat oven to 350° F. Spray mini loaf pans with cooking spray and set aside on a cookie sheet. In a large bowl, mix flour, brown sugar, baking powder, baking soda, and salt together. In a medium bowl, combine butter, egg white, and milk. Add the wet mixture to the dry mixture and whisk to combine. Finally stir in cranberries.
- Pour bread batter into the mini loaf pans. Bake for 20-25 min or until a toothpick inserted in center of loaf comes out clean.
- Let cranberry bread cool for 20 min. Serve warm or wrap in saran wrap and place in the refrigerator for tomorrow's treat.
"Cranberry Bread." Martha Stewart Recipes. Martha Stewart Living, n.d. Web. 13 Jan 2013. <http://www.marthastewart.com/314213/cranberry-bread>.
