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CRANBERRY BREAD

Yield 2 loaves
Prep Time40 mins
Cook Time1 hr 20 mins
Total Time2 hrs
Course: Quick Breads
Keyword: Cranberry bread

Equipment

  • Stand mixer
  • digital scale
  • mixing bowls

Ingredients

Ingredient

  • 4 EGGS WHOLE, FRESH
  • 376 g FLOUR ALL PURPOSE
  • 9 g SALT
  • 3 g BAKING POWDER ¼ tsp
  • 9 g BAKING SODA 2 ¼ tsp
  • 2 g CINNAMON GROUND (½ tsp)
  • 2 g ALLSPICE GROUND (½ tsp)
  • 2 g NUTMEG GROUND (½ tsp)
  • 2 g CLOVES GROUND (½ tsp)
  • 600 g SUGAR GRANULATED
  • 211 g OIL SALAD
  • 397 g CRANBERRY WHOLE BERRY, SAUCE
  • 113 g WATER
  • 14 g COOKING SPRAY NONSTICK

Instructions

Method

  • Beat eggs in mixer bowl at medium speed 3 minutes or until lemon colored.
  • Blend flour, salt, baking powder, baking soda, cinnamon, allspice, nutmeg, and cloves together in separate bowl.
  • Add flour mixture, sugar, salad oil, cranberry sauce, water, to beaten eggs.
  • Beat at low speed for about 1/2 minute. Beat 1 minute or until well blended. DO NOT OVER BEAT.
  • Line bottom of pan with parchment paper and lightly spray each pan with non-stick cooking spray. Pour about 5 cups of batter into each 8 x 4 ½ sprayed loaf pan.
  • Using a convection oven, bake at 325 F. for about 70 minutes or until done. Let cool in pans 5 to 10 minutes before removing from pans.
  • Cool thoroughly; wrap in waxed paper; store overnight before slicing.