Bourbon Spice Cupcakes with Cranberries

Bourbon Spice Cupcakes with Cranberries

I don’t skimp on spice during the spring and summer, but I definitely incorporate a lot more spice into my fall and winter baked goods. There is something about a really flavorful spice cake that just feels especially warm and satisfying when there is a chill in the air. These Bourbon Spice …

The post Bourbon Spice Cupcakes with Cranberries appeared first on Baking Bites.

Bourbon Spice Cupcakes with Cranberries

I don’t skimp on spice during the spring and summer, but I definitely incorporate a lot more spice into my fall and winter baked goods. There is something about a really flavorful spice cake that just feels especially warm and satisfying when there is a chill in the air. These Bourbon Spice Cupcakes with Cranberries are a great way to welcome in a change in the season, with a wonderful blend of flavors that is perfect for holidays from Thanksgiving through New Year’s.

The cupcakes are moist with a dense, tight crumb. You can really taste all the warm spices and the bourbon in the cake, but the cranberries are what take these from good to great. They add a sweet-tart pop of flavor that contrasts well with the spices, brightening up the cupcakes and making them downright addictive! Plus, they bring in a beautiful holiday pop of color!

Bourbon itself is slightly sweet and has distinct notes of oak, which tends to be a bit spicy itself. There are many recipes that include spirits where they don’t make much of an impact on the flavor of the recipe and that is simply not the case with these cupcakes. Here, the bourbon makes a difference and makes the overall flavor of the cupcakes richer and more complex. I also added a small splash of bourbon to the frosting to emphasize it a bit more.

You can use any kind of bourbon in these cupcakes. I happened to use Maker’s Mark in this batch. The alcohol from the bourbon is going to bake out as the cupcakes are in the oven, so you don’t need to worry about anyone getting a buzz off one one of these cupcakes. With 18 cupcakes in a batch, there is less than a teaspoon in each cupcake anyway. That said, if you really want to leave out the bourbon, there is no good nonalcoholic substitute for it flavor-wise. You’ll can replace it with milk, double the vanilla extra and enjoy a (still delicious!) simple spiced cranberry cupcake instead.

Bourbon Spice Cupcakes with Cranberries

Bourbon Spice Cupcakes with Cranberries
2 1/4 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground nutmeg
1/2 cup butter, melted and cooled
1 1/4 cups sugar
2 large eggs
1 tsp vanilla extract
3/4 cup milk
1/4 cup bourbon
1 cup fresh or frozen cranberries, coarsely chopped.

Preheat oven to 350F. Line 18 muffin cups with paper liners.
In a medium bowl, whisk together flour, baking powder, salt and spices.
In a large bowl, whisk together butter, sugar, eggs and vanilla extract until well combined.
In a small bowl or measuring cup, combine milk and bourbon.
Blend one third of the flour mixture into the butter mixture, followed by half of the milk mixture. Stir in another third of the flour mixture, followed by the remaining milk. Stir in all of the remaining flour and mix just until all ingredients are combined and no streaks of flour remain. Fold in cranberries
Bake for 16-18 minutes, until a toothpick inserted into the center comes out clean.
Turn cupcakes out onto a wire rack to cool completely before frosting.

Makes 18 cupcakes

Bourbon Cream Cheese Frosting
4 oz cream cheese, room temperature
1/2 cup (4 oz) butter, room temperature
1 tbsp bourbon
1 tbsp milk
1/2 tsp vanilla extract
2-3 cups confectioners’ sugar

In a large bowl, cream together bream cheese and butter until well-combined. Beat in bourbon, milk and vanilla extract, then gradually blend in the confectioners’ sugar until the frosting comes together to a thick, spreadable consistency. If you want to pipe your frosting out, you may need additional confectioners’ sugar to make it stiffer.

The post Bourbon Spice Cupcakes with Cranberries appeared first on Baking Bites.

No-Bake Cranberry Cheesecakes

No Bake Cranberry Orange Cheesecakes are bright and sweet, tart and tangy. Little bites of no-bake bliss for your holiday party!

The post No-Bake Cranberry Cheesecakes appeared first on My Baking Addiction.

No-Bake Cranberry Cheesecakes are perfect for the holiday season. Tart cranberry sauce paired with creamy no-bake cheesecake base makes for a delightful seasonal bite!

Cranberry cheesecakes topped with cranberry sauce and orange zest on a marble counter

This post is sponsored by Challenge Butter. Thank you for continuing to support the brands that make My Baking Addiction possible.

I know it’s December, but we’re still into no bake desserts, right? I mean, is there ever really a time not to be into them?

I shared this recipe for No-Bake Cranberry Cheesecakes years ago and decided that the post needed a little upgrade in the photo department.

Not to mention this recipe is super simple and totally delicious which makes it absolutely perfect for the holidays, or just a random Friday night when you’re craving festive cheesecake.

(more…)

The post No-Bake Cranberry Cheesecakes appeared first on My Baking Addiction.

Cranberry Orange Scones

Cranberry Orange Scones drenched in vanilla glaze.

The post Cranberry Orange Scones appeared first on My Baking Addiction.

Tart cranberries and sweet oranges come together in these soft and buttery Cranberry Orange Scones drenched in vanilla-orange glaze.

8 glazed cranberry orange scones arranged in a circle on a piece of parchment

INTRO

(more…)

The post Cranberry Orange Scones appeared first on My Baking Addiction.

Warm Winter Farro with Cranberry Cinnamon Vinaigrette.

This warm winter farro salad is so comforting and delish! Bowl meals like this are something I live for in the winter. They are so hearty and flavorful and you can make a big batch and eat it throughout the week. Sounds perfect right?!  Plus, you can always customize these to your preferences. Throw in […]

The post Warm Winter Farro with Cranberry Cinnamon Vinaigrette. appeared first on How Sweet Eats.

This warm winter farro salad is so comforting and delish!

winter farro salad with cranberry cinnamon vinaigrette

Bowl meals like this are something I live for in the winter.

roasted butternut squash

They are so hearty and flavorful and you can make a big batch and eat it throughout the week. Sounds perfect right?! 

Plus, you can always customize these to your preferences. Throw in what you love, sub something else that you may have in your pantry. It’s perfect! 

maple toasted pecans

I’m absolutely obsessed with the flavors and textures in this salad. We have the caramely roasted squash – a nice hint of sweet and savory. 

The pecans are crunchy, but also have a hint of maple. The farro is chewy. The goat cheese is creamy with a bit of tanginess. And the cranberries are chewy and sweet!

Let me tell you a little secret about the cranberries too: I kind of prefer dried cherries more. I mean, I definitely do! So you can toss in either of those and it will work.

winter farro salad with cranberry cinnamon vinaigrette

The dressing is a DREAM! 

This cranberry cinnamon vinaigrette is originally from my thanksgiving kale salad. I never thought I’d enjoy cinnamon in a vinaigrette, but the slight hint of spice is wonderful. The cranberry adds a bit of holiday flavor and it’s still a classic, briney vinaigrette that dresses the salad so nicely.

A dressing on a grain salad is so perfect, because it basically marinates everything. Instead of wilting a salad as it sits, it essentially marinates everything in the bowl so all flavors are enhanced. Awesome, right? 

winter farro salad with cranberry cinnamon vinaigrette

My favorite thing about this salad is that you can technically enjoy it warm or cold! Yes, the title says it’s a warm salad. And it is so lovely to serve warm – it’s nourishing and satisfying and tastes fantastic.

But if you find yourself with leftovers in the fridge, they are just as excellent right out of the container! If not, better.

winter farro salad with cranberry cinnamon vinaigrette

It’s one of those dishes that even gets better as it sits – the farro and squash and goat cheese all marinate in the dressing and everything just had a boatload of flavor. The ingredients hold their textures well in the fridge too. 

It’s one of the reasons that I love serving this for lunch! You can have it as a bowl, over greens, on top of a salad or even as a side dish – really the options are endless.

winter farro salad with cranberry cinnamon vinaigrette

This bowl has everything you want in a cozy, weeknight meal.

warm winter farro with butternut squash, goat cheese, cranberries and pecans

Warm Winter Farro Salad

Print

Warm Winter Farro Salad

This warm winter farro salad is hearty and nourishing. Butternut squash, goat cheese, cranberries and pecans make this irresistible.
Course Main Course, Salad
Cuisine American
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 4 people (or more, as a side dish)
Author How Sweet Eats

Ingredients

  • 2 cups cooked farro
  • 3 cups cubed butternut squash, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • kosher salt and pepper
  • 1 cup whole pecans
  • 1 tablespoon maple syrup
  • 1 cup dried cranberries or tart cherries
  • 2 to 3 ounces goat cheese, crumbled
  • 3 tablespoons chopped fresh parsley

cranberry cinnamon vinaigrette

  • 3 tablespoons cranberry juice
  • 2 tablespoons red wine vinegar
  • 1 1/2 tablespoons honey
  • 1 teaspoon dijon mustard
  • 1 garlic clove minced
  • 1/4 to 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup olive oil

Instructions

  • Preheat the oven to 425 degrees F. Place the squash on a baking sheet and drizzle with the olive oil. Season with a big pinch of salt and pepper. I also like to do a sprinkle of garlic powder!
  • Roast the squash for 20 minutes, or until slightly caramelized and fork tender. While the squash is roasting, you can make the farro too! Cook it according to the package directions. You can also make the vinaigrette during this time too!
  • To toast the pecans, heat the pecans in a nonstick skillet over medium heat. Drizzle in the maple syrup. Cook for 2 to 3 minutes, stirring often, as the maple syrup sizzles. Spread the pecans on a sheet of parchment paper until ready to use. You can chop them or leave them whole - your choice.
  • Place the farro in a large bowl. Toss in the roasted butternut squash cubes, the dried cranberries, goat cheese and pecans. Drizzle on a few tablespoons of the vinaigrette and toss the salad well.
  • Taste the farro and season with a pinch of salt and pepper if needed. Drizzle in more of the vinaigrette if desired. Top with the fresh parsley. Serve immediately!
  • Leftovers of this stay great in the fridge for a few days in a sealed container.

cranberry cinnamon vinaigrette

  • Whisk together the vinegar, juice, honey, mustard, garlic, cinnamon, salt and pepper. Whisk in the olive oil until emulsified. This keeps great in the fridge for a few days!

warm winter farro with butternut squash, goat cheese, cranberries and pecans

Hugs. Head to instagram to see my make this meal step by step!

The post Warm Winter Farro with Cranberry Cinnamon Vinaigrette. appeared first on How Sweet Eats.

Cranberry Fluff

Whole berry cranberry sauce, crushed pineapple and mini marshmallows combine with whipped topping to create a perfectly sweet and tangy Thanksgiving side dish.

The post Cranberry Fluff appeared first on My Baking Addiction.

Whole-berry cranberry sauce, crushed pineapple and mini marshmallows combine with whipped topping to create a perfectly sweet and tangy Thanksgiving side dish in this Cranberry Fluff.

Overhead view of cranberry fluff in a white serving dish

In case you haven’t noticed, I’m very much into easy, festive cranberry recipes right now. From cranberry cream cheese dip and cranberry brie bites to this cranberry fluff, I’m crushing hard on all things cranberry at the moment.

If you’re also a cranberry lover, you’ll definitely want to keep checking back because I have more cranberry recipes coming your way!

(more…)

The post Cranberry Fluff appeared first on My Baking Addiction.

Homemade Cranberry Sauce

Tart, fresh cranberries combine with sugar, orange juice and a splash of Grand Marnier to create an incredibly delicious homemade cranberry sauce.

The post Homemade Cranberry Sauce appeared first on My Baking Addiction.

Tart, fresh cranberries combine with sugar, orange juice and a splash of Grand Marnier to create an incredibly delicious and unbelievably easy Homemade Cranberry Sauce.

Cranberry sauce in a white bowl, surrounded by greenery and cinnamon sticks

INTRO

(more…)

The post Homemade Cranberry Sauce appeared first on My Baking Addiction.

Apple Pie Bread

Sweet apples, blended with an enthusiastically spiced batter and finished with a nutty, streusel topping – perfect for Fall.

The post Apple Pie Bread appeared first on My Baking Addiction.

Filled with fall apples, studded with pecans and dried cranberries, and crowned with a sweet streusel topping, this Apple Pie Bread is what breakfast dreams are made of! 

Sliced loaf of apple pie bread on a cutting board with coffee, apples and spices in the background

I know it’s only September 9th and it’s still blazin’ hot outside, but you guys, I kind of think I’m ready to decorate for fall.

I probably shouldn’t have walked into both Kirkland’s and Home Goods yesterday, but ever since seeing all the pumpkin decor, I’ve been thinking about pulling the fall/Halloween bins up from the basement.

Tell me..when do you decorate for fall?

Not only am I ready to decorate for fall, but I am also pretty excited about fall baking – especially apple recipes like this Apple Pie Bread!

(more…)

The post Apple Pie Bread appeared first on My Baking Addiction.

Chocolate Chip “Kitchen Sink” Cookies

Being confined for two weeks has been, um, interesting. As someone who works at home, I was, like, “I got this…” But by day two I started getting loopy. As much as I think Romain is the greatest thing ever, it’s hard to be cooped up and not allowed to go out. True, we can go to the grocery store or bakery if we bring…

Being confined for two weeks has been, um, interesting. As someone who works at home, I was, like, “I got this…” But by day two I started getting loopy. As much as I think Romain is the greatest thing ever, it’s hard to be cooped up and not allowed to go out. True, we can go to the grocery store or bakery if we bring a signed attestation with us for each trip we make (good thing we keep plenty of paper on hand for printing and photocopying here all the paperwork) but I was surprised how much I missed the interactions of daily life, much more than I thought.

Today they suddenly closed one of my local bakeries because they didn’t have enough masks and other supplies to protect their employees and customers, and tears welled up when I talked to one of the owners, who I’ve known since they opened the place. I ran over to get a baguette and a loaf of bread. They’re not the only bakery in the neighborhood, but it was sad to see them go and I hope they can reopen.

I knew from living in earthquake country, when this started, to have extra provisions on hand, so I bought a few extra bags of non-perishables like sardines, tuna, canned tomatoes, and pasta sauce. I have tons of grains and pasta always on hand, but I wanted to make sure I had enough butter, eggs, and flour, which I usually keep well-stocked. But when I was at the grocery store last week and saw all those blocks of butter on the shelf, I thought, “Why not?”

Continue Reading Chocolate Chip “Kitchen Sink” Cookies...

Cranberry, Pecan and Bourbon Christmas Cake

Cranberry, Pecan and Bourbon Christmas Cake
During the holidays, I do a lot of entertaining – just like I’m sure that many of you do, too. It’s fun to spend the day in the kitchen whipping up elaborate desserts that will really impress guests, but there isn’t always time for that. And there are many desserts that look impressive …

The post Cranberry, Pecan and Bourbon Christmas Cake appeared first on Baking Bites.

Cranberry, Pecan and Bourbon Christmas Cake
During the holidays, I do a lot of entertaining – just like I’m sure that many of you do, too. It’s fun to spend the day in the kitchen whipping up elaborate desserts that will really impress guests, but there isn’t always time for that. And there are many desserts that look impressive without requiring a whole day of baking. This Cranberry, Pecan and Bourbon Christmas Cake is an easy-to-make bundt cake that is loaded with warm holiday flavors including sweet-tart cranberries and toasty pecans.

The cake batter is simple to put together, with vanilla extract and orange zest in the batter alongside a generous dose of bourbon. The bourbon also brings a vanilla-y flavor to the cake and gives it quite a lot of depth. While there is quite a bit of bourbon in the cake, the alcohol in it will burn off during baking, so there is no chance of catching a buzz even if you happen to overindulge in this dessert. If you want to skip the bourbon, you can substitute orange juice (freshly squeezed) to bring out more of the orange flavor already in the cake.

Whole cranberries and finely chopped, toasted pecans are folded in just before the batter is poured into a greased bundt pan. Whole cranberries not only look beautiful in the finished cake, but their tart sweetness is a nice contrast to the rest of the cake – especially once you’ve added a generous drizzle of Vanilla Orange Glaze to the top. I opted to finely chop the pecans to ensure an even distribution throughout every slice. If you like, feel free to sprinkle some chopped pecans on top of the cake after adding the glaze!

The cake is moist and dense, with a pound-cake like texture that will almost melt in your mouth. I love how all of these flavors come together and work so well, even though it may seem like there is quite a lot going on in this cake at first glance! The cake will keep for several days after baking when stored in an airtight container. That said, it’s ready to serve as soon as it has cooled, so feel free to cut yourself a slice right away.

Cranberry, Pecan and Bourbon Christmas Cake
3 cups all purpose flour
2 tsp baking powder
3/4 tsp salt
1 1/2 cups sugar
1/2 cup butter, room temperature
3 large eggs
2 tsp vanilla extract
1/2 cup vegetable oil
1/2 cup buttermilk
1/2 cup bourbon*
2 tsp orange zest
1 1/2 cups whole cranberries, fresh or frozen
3/4 cup finely chopped, toasted pecans

Preheat oven to 350F. Grease and flour a 10-inch tube pan.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together butter and sugar until light. Beat in the eggs one at a time until well-combined.
In a measuring cup or small bowl, combine vanilla, buttermilk, bourbon, orange zest and vegetable oil. Working in two or three additions, alternately add the flour mixture and the milk mixture to the butter mixture, ending with a final addition of dry ingredients. Fold in cranberries and chopped pistachios until well-distributed. Pour into prepared pan.
Bake for about 50 minutes, until a toothpick inserted into the center comes out clean.
Cool on a wire rack before topping with glaze.

Serves 16

*To substitute out the bourbon, use freshly squeezed orange juice instead.

Vanilla Orange Glaze
2 tbsp butter, melted and cooled
2 tsp vanilla extract
2 tbsp orange juice
2 tsp orange zest
1 1/2-2 cups confectioners’ sugar

Combine all ingredients in a small bowl and whisk until smooth. Drizzle over cooled cake.

The post Cranberry, Pecan and Bourbon Christmas Cake appeared first on Baking Bites.

Easy Cranberry Bread

This festive cranberry bread is so easy to make! It’s got a hint of bourbon and is just sweet enough, punctuated by tangy cranberries. When it comes to festive recipes, cranberry bread is near the top (right there with Christmas pudding and mulled cider). But here’s a confession: I’ve never been a cranberry bread person. Until this bread! Something about the astringent orange and sweet moistness rubbed me the wrong way. But this cranberry bread: it’s got the right crunchy sugar outside and fluffy interior. It’s not too sweet, punctuated with tart cranberries. The best part? A hint of vanilla and bourbon seals the deal. (No orange here, folks.) There’s a bit of a healthy spin, but it’s every bit a holiday treat! The secrets to this cranberry bread What makes this the best cranberry bread? I’ve been scarred by cranberry breads of Christmas past that are too oily, too sweet, or too bitter orange-y. This one makes it all right again, in a culmination of holiday sweet bread perfection. Here’s what makes this cranberry bread uniquely delicious: Oat flour. To infuse nutrients, this bread uses ground oats or oat flour along with the all purpose flour. You can make […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This festive cranberry bread is so easy to make! It’s got a hint of bourbon and is just sweet enough, punctuated by tangy cranberries.

Easy Cranberry Bread

When it comes to festive recipes, cranberry bread is near the top (right there with Christmas pudding and mulled cider). But here’s a confession: I’ve never been a cranberry bread person. Until this bread! Something about the astringent orange and sweet moistness rubbed me the wrong way. But this cranberry bread: it’s got the right crunchy sugar outside and fluffy interior. It’s not too sweet, punctuated with tart cranberries. The best part? A hint of vanilla and bourbon seals the deal. (No orange here, folks.) There’s a bit of a healthy spin, but it’s every bit a holiday treat!

Cranberry bread

The secrets to this cranberry bread

What makes this the best cranberry bread? I’ve been scarred by cranberry breads of Christmas past that are too oily, too sweet, or too bitter orange-y. This one makes it all right again, in a culmination of holiday sweet bread perfection. Here’s what makes this cranberry bread uniquely delicious:

  • Oat flour. To infuse nutrients, this bread uses ground oats or oat flour along with the all purpose flour. You can make your own oat flour by blending the same amount of rolled oats in a blender or food processor. This makes the bread heartier and gains the nutrition benefits of oats.
  • Cinnamon, nutmeg, and vanilla. This cranberry bread is without orange: instead, spices carry the way.
  • Bourbon (optional)! Adding a splash of bourbon gives this cranberry bread a nuance to the flavor that’s irresistible.
  • Crunchy sugar topping. This bread has a nice crispy exterior, both from the recipe itself and from adding a sprinkle of glittery turbinado sugar.
Cranberry bread recipe

How to store cranberry bread

What’s the best way to store a quick bread like cranberry bread? Here are a few different ways:

  • Room temperature (2 to 3 days): If you think you’ll eat the bread quickly, store it at room temperature and cover it with aluminum foil. The benefit of this method is that it keeps the crunchy texture on top and is easy to eat.
  • Frozen (up to 3 months): To extend the life further, pop your sliced bread into the freezer wrapped in foil and in a sealed container or plastic bag. It can last at least 3 months, or maybe more. Consider doing this with half of the loaf, and keeping the other half out at room temperature.

Add a sparkle: use turbinado sugar!

It’s optional, but this cranberry bread is complete with a sprinkle of sparkly turbinado sugar on top. What is it? Turbinado sugar is raw sugar with large, light brown crystals. It’s less processed than refined white sugar, because it’s boiled only once to remove the molasses (refined sugar is boiled multiple times). It has a more complex, caramel-y flavor than refined sugar. Because its crystals are large, they add a nice texture to the top of muffinscakes and breads.

What is a substitute for turbinado sugar? For this cranberry bread, you can use a light sprinkle of light brown sugar or refined sugar in its place. While it doesn’t have the signature large crystals, it has a similar flavor.

Cranberry champagne cocktail

Ways to use up whole cranberries!

The reason Alex and I made this cranberry bread was…we were looking for ways to use up whole cranberries ! We bought cranberries as a garnish for making festive Poinsettia’s: a cranberry champagne cocktail. With almost an entire bag left, we weren’t sure what to do with the rest! Here are a few ways to use up whole cranberries:

  1. Cranberry bread. Go to the recipe below!
  2. Cocktails. Use them as a garnish for our Cranberry Champagne Cocktail, or any of our other cranberry cocktails: the Cosmo, Madras, and Cape Codder.
  3. Muffins. Use them instead of blueberries into our Healthy Blueberry Muffins, or add 1 cup to our Best Blender Muffins.
  4. Salsa. Make our Fresh Cranberry Salsa as a holiday appetizer.
  5. Sauce for baked brie. This Baked Brie with Roasted Cranberry Sauce is so satisfying! Perfect for Christmas dinner or winter entertaining.
  6. Jam. This sweet tart Cranberry Jam is fantastic on biscuits.
  7. Crisp. Make a Cranberry Crisp as a wintery dessert.
Cranberry bread

Can you make it vegan or gluten free?

Good questions! We have not tested variations here, but here’s what we recommend:

  • Vegan: For vegan, plant-based and dairy-free, we’ve made quick breads vegan (like our vegan zucchini bread) with this formula and it works well. Try using flax eggs for the eggs, any non-dairy milk for the milk, and coconut oil or neutral oil for the butter.
  • Gluten free: It’s already halfway there with the oat flour! Try substituting 1-for-1 gluten-free flour for the all purpose flour.

This cranberry bread recipe is…

Vegetarian.

Print
Easy Cranberry Bread

Easy Cranberry Bread


1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 to 14 slices

Description

This festive cranberry bread is so easy to make! It’s got a hint of bourbon and is just sweet enough, punctuated by tangy cranberries.


Ingredients

  • 1 cup oat flour OR 1 cup blended rolled oats (see Step 2)
  • 1 cup all purpose flour
  • 3/4 cup brown sugar, packed
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 large egg
  • 4 tablespoons unsalted butter, melted
  • 3/4 cup milk
  • 1 tablespoon bourbon (optional)
  • 1 teaspoon vanilla extract
  • 1 cup whole cranberries
  • 1 tablespoon turbinado sugar (optional), for topping

Instructions

  1. Preheat the oven to 350 degrees Farenheit. Butter a 9″ loaf pan.
  2. If using rolled oats, place them in a blender (high-speed is helpful) or food processor and blend for a minute or so until a fine flour-like texture forms.
  3. In a medium bowl, whisk together the oat flour (or ground oats), brown sugar, baking powder, baking soda, kosher salt, cinnamon, and nutmeg.
  4. In a separate bowl, whisk the egg. Then whisk in the melted butter, milk bourbon, and vanilla.
  5. Pour the wet ingredients into the bowl with the dry ingredients and stir to combine. Fold in the cranberries.
  6. Pour into the prepared pan. Bake about 50 to 55 minutes, until a toothpick inserted in the center of comes out clean. Transfer to a cooling rack, still in the pan, and let cool for 30 minutes. Then remove from the pan and cool completely before slicing. Store at room temperature for 2 to 3 days, or frozen for at least 3 months.

  • Category: Bread
  • Method: Baked
  • Cuisine: Winter

Keywords: Cranberry Bread, Healthy Cranberry Bread, Easy Cranberry Bread

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes