Chocolate Chip Cranberry Bread |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 16 |
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This cranberry bread is tender and moist. The first time I made this quick bread it immediately became a favorite for the fall and winter holidays. The tart cranberries complement the sweet chocolate so well.Jessica Hornaday, Nampa, Idaho Ingredients:
2 cups king arthur unbleached all-purpose flour |
3/4 cup sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
1 egg |
3/4 cup 2% milk |
6 tablespoons butter, melted |
1 cup fresh or frozen cranberries, halved |
1 cup miniature semisweet chocolate chips |
streusel: |
1/3 cup packed brown sugar |
2 tablespoons king arthur unbleached all-purpose flour |
1/8 teaspoon ground cinnamon |
2 tablespoons cold butter |
Directions:
1. In a large bowl, combine the flour, sugar, baking powder and salt. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fold in cranberries and chocolate chips. Transfer to a greased 9-in. x 5-in. loaf pan.
2. In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake at 325° for 60-65 minutes or until a toothpick inserted near the center comes out clean.
3. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (16 slices).
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