I bought a bag of fresh cranberries a week ago and hadn’t used them yet. I had made cranberry bread before, but wanted to try a new recipe and see how they compared.
1/2 cup sugar
1/2 cup brown sugar
1/3 cup oil
1/2 cup milk
2 Tbsp lemon zest (I used 2 Tbsp dried lemon zest from Watkins)
1 large egg
1 tsp vanilla extract
2 cups plus 2 Tbsp all purpose flour
1 1/2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt
1 1/2 cup fresh cranberries
1/2 cup chopped walnuts (optional)
Preheat oven to 350 degrees and spray a loaf pan with cooking spray (or 4 mini loaf pans).
In a large bowl, add sugars and oil and mix until very well combined. Mixing while incorporating, add milk, zest, egg, and vanilla. Mix to combine well.
Sift flour, baking powder, cinnamon, and salt over wet ingredients.Fold dry ingredients in until half way combined, about 5 full strokes. Add cranberries and walnuts and fold in. (Batter should be just barely combined)
Spoon batter into loaf pan(s) and tap to release air pockets. Place pan(s) into oven and bake until toothpick inserted into center of loaf comes out clean, about 50-55 minutes for regular loaf and 25-30 minutes for mini loaves.
Remove from oven and let cool in pan for 15 minutes. Turn loaf out onto wire rack and let cool completely before slicing.
Adapted from Good Things Catered