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Sugartop Cranberry Bread |
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Print this Recipe 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 cranberries fresh or frozen 3/4 cup walnuts chopped or pecans 1 tablespoon sugar 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. Sugartop Cranberry Bread comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Homestyle Sausage And Gravy Auntie Peg's Favorite Pancakes Cozy Baked Eggs Tender Sour Cream Waffles Savory Breakfast Quiche Country Hash And Eggs Blueberry Crumb Coffee Cake Golden Brunch Bake Dutch Oven Puff Sugartop Cranberry Bread Sunny Cheese Strata |
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