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Cranberry Tea Bread

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“This recipe belongs to one of my dearest friends. Her original recipe calls for fresh cranberries, but I love to use a combination of fresh cranberries and fresh blueberries. When I cannot find fresh cranberries, I have made it with frozen cranberries or all fresh blueberries. It makes a great gift during the holidays, too!”-Wendy Cannon, a cooking instructor at the Doctor Yum Project Kitchen

Ingredients

Food
Amt
Units
Prep
Notes
2 cups all-purpose flour
all-purpose flour
2
cups
1 cup sugar
sugar
1
cup
1½ teaspoons baking powder
baking powder
teaspoons
½ teaspoon baking soda
baking soda
½
teaspoon
½ teaspoons salt
salt
½
teaspoons
1 tablespoon lemon zest
lemon zest
1
tablespoon
½ cup orange juice
orange juice
½
cup
1 egg, beaten
egg
1
beaten
2 tablespoons butter, melted
butter
2
tablespoons
melted
1 cup cranberry (fresh or thawed from frozen)
cranberry
1
cup
fresh or thawed from frozen
1 cup blueberries
blueberries
1
cup
optional: 1 tablespoon sugar (for topping)
optional: sugar
1
tablespoon
for topping

Method

Combine flour, 1 c sugar, baking powder, baking soda, salt, and lemon zest. Mix in orange juice, egg, and butter until evenly combined. Carefully fold in berries so as not to smash them. Put batter into a greased loaf pan and sprinkle with remaining tablespoon of sugar. Bake in a 350 degree preheated oven for 60 minutes. Cool and remove from pan.

Prep time
15
Cook time
60
Yields/Serves:
8-10

Yum Ratings

😫😟😐😀😍 “Super Yum! I love the different flavors that pop!” —Santhi, a grown up
😫😟😐😀😍 “Love berries and the sweetness” —Asher, age 3
😫😟😐😀😍 “Love the whole thing!” —Gabby, age 6
😫😟😐😀😍 “Great holiday recipe!” —Noah, an adult
😫😟😐😀😍 “Super Yum! (she ate it all!) —Alana, age 1