Today’s recipe is a simple and quick bread which is very tasty. I used my own Eggless Blueberry Muffin recipe for this one and the delicious cranberries add such a good taste. You can also do this as muffins and you will get about 12 regular sized muffins.
Ingredients
All Purpose Flour – 1 ½ cups + 2 tea spoons
Dried Cranberries – 1 cup
Salt – ½ tea spoon
Milk Powder – ¾ cup
Milk – 1 cup
Sugar – ¾ cup
Butter (melted) – ½ cup (1 stick)
Baking Powder – 1 tea spoon
Baking Soda – 1 tea spoon
Cardamom Powder – ½ tea spoon
Nutmeg Powder – ½ tea spoon
Method
Grease a loaf pan and set aside
Preheat the oven to 350 degrees F (Convection Mode – 330 Degrees F)
Sieve and mix all the dry ingredients (flour, salt, baking powder, baking soda, cardamom powder, nutmeg powder) in a bowl. Add milk powder and mix well.
Add the milk and butter and mix slowly. Do not over mix as the muffins will become rubbery.. Lesser you mix the better
Add the cranberries and fold them gently
Pour the batter into the prepared loaf pan. Gently pat the loaf pan to release any air bubbles.
Bake it for 25 – 35 minutes until it is golden and a toothpick inserted in the center comes out clean. It took 33 minutes for me.
Remove to a cooling rack and serve warm or at room temperature..
IngredientsAll Purpose Flour – 1 ½ cups + 2 tea spoons
Dried Cranberries – 1 cup
Salt – ½ tea spoon
Milk Powder – ¾ cup
Milk – 1 cup
Sugar – ¾ cup
Butter (melted) – ½ cup (1 stick)
Baking Powder – 1 tea spoon
Baking Soda – 1 tea spoon
Cardamom Powder – ½ tea spoon
Nutmeg Powder – ½ tea spoon
Method
Grease a loaf pan and set aside
Preheat the oven to 350 degrees F (Convection Mode – 330 Degrees F)
Sieve and mix all the dry ingredients (flour, salt, baking powder, baking soda, cardamom powder, nutmeg powder) in a bowl. Add milk powder and mix well.
Add the milk and butter and mix slowly. Do not over mix as the muffins will become rubbery.. Lesser you mix the better
Add the cranberries and fold them gently
Pour the batter into the prepared loaf pan. Gently pat the loaf pan to release any air bubbles.
Bake it for 25 – 35 minutes until it is golden and a toothpick inserted in the center comes out clean. It took 33 minutes for me.
Remove to a cooling rack and serve warm or at room temperature..
Even I made cranberry bread which is coming later this week. Actually eating it for breakfast as I am commenting. :) My bread also as a similar texture as yours and wondered if we used the same recipe, but we have not.
ReplyDeleteI am sure all these fruit based cakes are so delicious for evening snack!..looks so good sowmya..
ReplyDeletecranberry bread looks very delicious!! Makes a perfect snack!!!
ReplyDeleteUsing cardamom powder sounds unique . The Bread looks interesting and has a pretty colour.
ReplyDeleteCranberry bread sounds inviting and nice clicks..very well baked and sliced.
ReplyDeleteSo soft and moist cake, great
ReplyDeleteNow i seriously want a packet of cranberries to make this bread, they came out simply prefect sowmya.
ReplyDeleteCranberries taste so good in bakes! And the added color is a bonus.
ReplyDeleteLove the texture of that bread. Looks wonderful.
ReplyDeleteCranberry loaves are looking great sowmya
ReplyDeleteBeautiful textured bread.
ReplyDeleteI love the streaks of red seen in the loaf. They look nice :-)
ReplyDeleteThat is one yummy looking cranberry bread.
ReplyDeleteWonderful texture, and very tasty... Yumm
ReplyDeleteLovely bread and texture! I have some dried cranberries, will put it to good use :)
ReplyDelete