Sugartop Cranberry Bread


Serves: 5
Total Calories: 568

Ingredients

1 1/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/2 cup buttermilk
1/2 cup brown sugar packed
1/3 cup vegetable oil
1/4 cup granulated sugar
1 egg large
1/2 teaspoon vanilla extract
1 cup cranberry fresh or frozen
3/4 cup walnuts chopped or pecans
1 tablespoon sugar

Directions:

Heat oven to 350°. Grease bottom only of an 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pan. Stir together flour, baking soda, salt, and baking powder. Beat buttermilk, brown sugar, oil, 1/4 cup sugar, egg, and vanilla in a medium bowl until well blended.

Stir in flour mixture just until moistened. Fold in cranberries and nuts. Spoon evenly into prepared pan. Sprinkle 1 tablespoon sugar over the top.

Bake 55 to 60 minutes until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing. Cool completely on a wire rack. Store tightly covered in a cool place.

High Altitude Adjustments: At 6,000 feet, increase flour to 1 1/3 cups, decrease baking powder to 1/8 teaspoon, and bake at 375° for 50 to 55 minutes.

Nutritional Facts:

Serves: 5
Total Calories: 568
Calories from Fat: 243

This Sugartop Cranberry Bread recipe is from the Current Calendars Cookbook. Download this Cookbook today.




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