Tuesday, December 13, 2011
Since posting about cranberry ketchup in October, I've quietly gone through at least five pounds of fresh New Jersey cranberries. When I spy that bin at the farmers market, I can't contain myself. I need more of the jewel-like berries that keep so nicely in my refrigerator or freezer. And because I keep buying them, I have to come up with tasty cranberry-laden recipes to try.
I thought a nice quick bread would be a great way to enjoy some of my stash, but when I started looking through recipes, most required ingredients I didn't have on hand (namely oranges). I'm not a huge fan of cranberry-orange anyway. I thought I was going to have to make something up myself . . . then I found this recipe from Martha Stewart. Martha clearly knew what I was looking for - not an insipid little loaf with a handful of sweetened, dried cranberries, but one packed with bright, fresh fruits. It makes for a very tart, but satisfying, final product. And since it's rather low-cal (without trying to be - those cranberries take up a lot of space), it's one holiday treat you won't feel guilty about!
Adapted from Martha Stewart.
4 tbsp butter, melted and slightly cooled
2 c flour
1 c light brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/4 tsp ginger
1/2 tsp cinnamon
Coat a loaf pan with baking spray. Spoon the dough into the loaf pan and spread evenly.
Bake for 75 minutes until a cake tester comes out clean. Cool in the pan for 5 minutes or so, then remove to a wire rack. Enjoy!