Delicious Cranberry Bread and Cranberry Muffins

by Valorie Delp | More from this Blogger

03 Nov 2007 08:37 AM

I tried out this recipe last year and now it is a family holiday favorite. I love baking with cranberries in part because they lend such a unique flavor to the finished product, balancing the sweetness and in part because I think cranberry laden breads make for pretty table fare.

White Chocolate Cranberry Bread

½ cup butter flavored shortening

1 cup sugar

3 eggs

½ cup buttermilk

3 tablespoons orange juice

1 teaspoon grated lemon peel

1 teaspoon vanilla extract

½ cup vanilla or white chips, melted and cooled (Tip: You can get directions for melting the chips on the back of the bag.)

2 ¼ cups flour

½ tsp salt

¼ tsp baking soda

1 cup dried cranberries

In a large mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. (Tip: Don't cheat. Adding eggs one at a time will make for a better texture!) Beat in the buttermilk, orange juice, lemon peel and vanilla. Stir in melted chips. Combine the flour, salt and baking soda; gradually add to creamed mixture. Stir in the cranberries.

Pour into a greased and floured 9-in x 5-in x 3-in loaf pan. Bake at 350 for approximately 55 minutes or until a toothpick inserted near the center comes out clean. Cool for about 10 to 15 minutes before removing from the pan to a wire rack to cool completely.

Cranberry Cream Cheese Muffins

Another very festive addition to the dinner table because these muffins are chock full of cranberries. I prefer to make mine with fresh berries.

You will need:

1 cup butter, softened

1 package (8 ounces) cream cheese

1 ½ cups sugar

1 ½ teaspoons of vanilla

4 eggs

2 cups of flour

1 ½ teaspoons of baking powder

½ teaspoon of salt

2 cups of fresh cranberries

½ cup chopped pecans

Directions:

In a large mixing bowl, cream the butter, cream cheese, sugar and vanilla. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; stir into creamed mixture just until moistened. Fold in cranberries and pecans.

Fill paper lined muffin cups three-fourths full of the muffin mixture. Bake at 350 for approximately 20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing to cool on a wire rack.

Learn more about Valorie Delp

Hello everybody! My name is Valorie and I am one busy lady! When I'm not writing or editing for families, I am busy trying to get my brood of 5 in line.

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