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Tangy Cranberry Bread

Tangy Cranberry Bread

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
CHRISW

CHRISW

Super tangy, super easy and super good!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 15 servings

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Nutrition

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  • Calories:
  • 148 kcal
  • 7%
  • Fat:
  • 2.1 g
  • 3%
  • Carbs:
  • 28.4g
  • 9%
  • Protein:
  • 4 g
  • 8%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 252 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. Place all ingredients (except cranberries) in the bread machine according to manufacturer's instructions. If using the delayed time cycle, place dried cranberries away from water. Press start.
  2. If your machine has a Fruit setting, add the cranberries at the signal, or about 5 minutes before the kneading cycle has finished.
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Reviews

ZAKKIE
11

ZAKKIE

5/7/2009

I’ve been making this bread for several years. It is definitely a recipe that requires accurate measurement. I only use 1 c. cranberry juice as the 1 1/4 cups is almost a guaranty for a cratered top. I also use margarine, only 1 t. salt (Kosher) and 2 t. bread machine yeast. (Be sure to take 1 t. from the 3 c. flour to use to flour the dried cranberries. It helps them to mix in better.) The result is always a small yet soft loaf full of wonderful flavor!

AllieDream
1

AllieDream

11/9/2011

This recipe worked perfectly in my bread machine set to the "sweet bread" option. My only complaint--and it's not really a complaint since I should have paid more attention to the title of this recipe--is that this really is a very tangy bread. If I do it again in the future I think I'd like to add some sugar.

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