Online Recipes

Cranberry Bread

Name: Cranberry Bread
Prep time: 25 min
Cook time: 1 h 15 min
Total time: 1 h 40 min
Yield: 12 servings
Ingredients: 1/4 c. all-purpose flour; 3 tbsp. chopped pecans; 3 tbsp. packed light brown sugar; 1/2 tsp. ground cinnamon; 3 tbsp. cold salted butter, cut into cubes; 1/2 c. vegetable oil, plus more for the pan; 1/2 c. granulated sugar; 1/2 c. packed light brown sugar; 1/2 c. sour cream, at room temperature; 2 large eggs, at room temperature; 2 tsp. vanilla extract; 1 1/2 tsp. baking powder; 1 tsp. ground ginger; 1/2 tsp. kosher salt; 1/4 tsp. baking soda; 2 c. plus 1 tablespoon all-purpose flour; 2 c. cranberries, thawed if frozen; 1/2 c. powdered sugar

12 servings

portions

25 minutes

temps actif

1 hour 40 minutes

temps total

Commencer à Cuisiner

Ingrédients

1/4 c. all-purpose flour

3 tbsp. chopped pecans

3 tbsp. packed light brown sugar

1/2 tsp. ground cinnamon

3 tbsp. cold salted butter, cut into cubes

1/2 c. vegetable oil, plus more for the pan

1/2 c. granulated sugar

1/2 c. packed light brown sugar

1/2 c. sour cream, at room temperature

2 large eggs, at room temperature

2 tsp. vanilla extract

1 1/2 tsp. baking powder

1 tsp. ground ginger

1/2 tsp. kosher salt

1/4 tsp. baking soda

2 c. plus 1 tablespoon all-purpose flour

2 c. cranberries, thawed if frozen

1/2 c. powdered sugar

Instructions

For the streusel: In a medium bowl, stir together the flour, pecans, brown sugar, and cinnamon. Add the butter and use your fingers to work it into the mixture until it is evenly incorporated and the mixture clumps together. Cover and chill until ready to use.

For the loaf: Preheat the oven to 350°F. Grease a 9-by-5-inch loaf pan with vegetable oil. Line the pan on the two long sides with parchment paper, leaving a 2-inch overhang.

In a large bowl, whisk together the granulated sugar, brown sugar, sour cream, eggs, vanilla, and ½ cup vegetable oil until smooth.

In a medium bowl, whisk together the baking powder, ginger, salt, baking soda, and 2 cups of the flour.

Coarsely chop 1 cup of the cranberries, leaving the remaining cup whole. Toss the chopped and whole cranberries in a medium bowl with the remaining 1 tablespoon of flour.

Fold the flour mixture into the egg mixture until just combined. Fold in the cranberries.

Transfer the batter to the prepared loaf pan, smoothing the top with a spoon or small offset spatula. Crumble the streusel evenly over the top. Bake until golden brown and a toothpick inserted in the center comes out clean, 1 hour 10 minutes to 1 hour 15 minutes.

Let cool in the pan for 10 minutes, then use the parchment sling to remove the bread from the pan. Let cool completely on a wire rack, about 1 hour.

For the glaze: In a medium bowl, whisk together the powdered sugar with 2 teaspoons water. Add additional water, ½ teaspoon at a time, until the glaze is loose enough to drizzle. Drizzle the glaze over the loaf and allow it to set at least 15 minutes before serving.

Nutrition

Taille de Portion

Calories

349

Lipides Totaux

16 g

Lipides Saturés

4 g

Lipides Insaturés

Acides Gras Trans

0 g

Cholestérol

44 mg

Sodium

192 mg

Glucides Totaux

46 g

Fibres Diététiques

2 g

Sucres Totaux

27 g

Protéines

4 g