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Cranberry Cake Bread Recipe

Yields1 Serving

Cranberries have been identified as one of the healthiest foods we can eat. In fact, is has more iodine for a terrestrial food source than any other. 99% of our iodine comes from the oceans. There’s little iodine on land but cranberries break the bank in addition to being a great source of vitamins C, D, A and an excellent source of calcium, iron and magnesium. For this recipe, we’re going to use a dried form of cranberry sometimes known as “Craisins.” They’re already sweetened and don’t add a lot of soupy cranberry juice to the batter nor the natural bitterness present in cranberries.

INGREDIENTS:
 ¾ cup of orange juice
 1 cup of white sugar
 ¼ cup of melted butter
 1 teaspoon of salt
 1 ½ teaspoons of baking powder
 2 cups of all-purpose flour
 3 cups of dried cranberries
DIRECTIONS:
Bake in Bread Machine:
1

Add the ingredients in the order indicated and select the cake-bread setting for a 1-pound loaf and medium crust.

2

When done, let it rest 10 minutes and slice and serve.

Started in the bread machine and finished in the oven (in case you don’t have a cake-bread setting)
3

Once again, add the ingredients to the bread pan in the order indicated and select the pizza dough setting.

4

When done pre-heat oven to 350° F./175° C. Butter an 8-½ inch by 4 ¼ baking pan and pour in the batter.

5

Bake for 70 minutes or until a skewer or toothpick emerges dry from the center.

6

Let rest for 10 minutes and slice and serve. Can be wrapped and refrigerated for up to one week.

Nutrition Facts

Servings 1