Cranberry Nut Holiday Bread

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 175°C (350°F).

   Ca. 5 min.

2. 2

   Grease and flour a 9x5-inch (23x13 cm) loaf pan.

   Ca. 2 min.

   Kokkens note: You can also line the pan with parchment paper for easier removal.

3. 3

   In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.

   Ca. 2 min.

4. 4

   In a separate medium bowl, whisk together the milk, lightly beaten egg, neutral oil, and vanilla extract.

   Ca. 2 min.

5. 5

   Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined.

   Ca. 1 min.

   Kokkens note: Be careful not to overmix; a few lumps are okay. This keeps the bread tender.

6. 6

   Gently fold in the cranberries and chopped walnuts.

   Ca. 1 min.

   Kokkens note: If using frozen cranberries, do not thaw them first to prevent them from bleeding into the batter.

7. 7

   Pour the batter into the prepared loaf pan and spread it evenly.

   Ca. 2 min.

8. 8

   Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.

   Ca. 50 min.

   Kokkens note: If the top is browning too quickly, you can loosely tent it with aluminum foil for the last 15-20 minutes of baking.

9. 9

   Let the bread cool in the pan on a wire rack for 15 minutes.

   Ca. 15 min.

10. 10

    Carefully remove the bread from the pan and let it cool completely on the wire rack before slicing.

    Ca. 15 min.

    Kokkens note: Cooling completely ensures clean slices and prevents the bread from crumbling.