Cranberry White Chocolate Teabread Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients:
1 c. fresh or frozen cranberries, chopped
2 Tbs. plus 1/2 c. granulated sugar, divided
2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
3/4 c. milk, at room temperature
1/3 c. unsalted butter, melted and cooled
1 large egg (at room temp) lightly beaten
1 1/2 tsp. vanilla extract
6 oz. white chocolate, cut into 1/2 inch pieces
|
|
Directions: |
Directions:Preheat oven to 350º. Butter an 8 1/2 x 4 1/2 x
2 3/4 inch loaf pan.
In a small bowl, stir together cranberries & 2
tablespoons of the sugar. In a large bowl stir
together flour, remaining 1/2 cup of sugar,
baking powder, and salt. In another bowl, stir
together milk, butter, egg, and vanilla until
blended.
Make a well in center of flour mixture; add milk
mixture and stir just to combine. Stir in
cranberry mixture and white chocolate.
Scrape batter into prepared pan and spread
evenly. Bake for 60 to 70 minutes, or until a
cake tester inserted in center of bread comes
out clean.
Remove pan to wire rack. Cool for 10 minutes
before removing bread from pan; finish
cooling on rack. Store completely cooled
bread in an airtight container in refrigerator.
Allow bread to reach room temp before
serving.
If you use salted butter, omit the salt.
|
|
Number Of
Servings: |
Number Of
Servings:1 loaf; 10 to 14 slices |
Personal
Notes: |
Personal
Notes: My niece, Leigh, was a co-owner of a co-op
bakery in Eugene, Oregon for many years. She
is an experienced and an accomplished
baker.
Nell Rushton McGilberry
|
|
This recipe for Cranberry White Chocolate Teabread is from