Cranberry Quick Bread
Author and Educator
James Beard updated this classic American favorite with a couple of unorthodox touches, yet this quick bread, with its touch of color and pleasant tartness, adds a wonderfully festive touch to your holiday table.
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon double-acting baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup sugar
- 1/4 cup (4 tablespoons) melted butter
- 1 1/4 cups whole milk mixed with 1 teaspoon rosewater
- 1 1/4 cups cranberries, coarsely chopped
- 3/4 cup chopped walnuts or pecans
Preheat oven to 350°F. Butter a 9 x 5 x 3-inch loaf pan.
Sift the flour with the soda, baking powder, and salt. Set aside.
In a mixing bowl, by hand, or in an electric mixer, beat the eggs and sugar until well blended.
Stir in the melted butter and the milk mixed with the rosewater. Stir in the flour until just moistened, and then fold in the cranberries and nuts. Do not overwork the dough.
Spread the dough in the prepared loaf pan and bake for 55 to 60 minutes, or until the center of the bread springs back when touched lightly or a cake tester comes out clean. (The top will often crack, which is typical of soda and baking powder breads.)
Cool on a wire rack for a few minutes before removing from the pan. When thoroughly cooled, wrap in plastic or foil and let sit overnight or at least a day before cutting. Store in the refrigerator.