CRANBERRY BREAD

Cooking Time:  55 Minutes

Make Ahead:  this bread can be
baked and kept in the freezer for
up to 2 months.

Makes 2 loaves

For a great holiday treat, serve
with hot spiced tea.

SHOPPING LIST

Sour Cream, Cranberries, Sugar, Margarine, Eggs,
Vanilla Extract, Flour, Baking Soda, Salt

INGREDIENTS

1 1/2 cups sugar
1 stick margarine, softened
1 teaspoon vanilla extract
2 eggs
1 cup sour cream
2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups fresh cranberries

1. Preheat the oven to 350 degrees.  Grease and flour 2 loaf pans.  Beat the sugar and margarine in a large bowl with an electric miser set at a medium speed until fluffy (about 2 minutes).  Add the vanilla and eggs and mix well.
2. Add the sour cream to the bowl and mix well.  Ad the flour, baking soda and salt and mix well.
3. Stir in the cranberries and divide the batter between the prepared pans.
4. Bake until a toothpick inserted in the center comes out clean (about 55 minutes).

VARIATION

For a tangy flavor, add 2 teaspoons of grated orange zest and 1/2 teaspoon orange extract when adding the sour cream, flour, baking soda and salt together.

EXPRESS COOKING

To avoid having a soggy crust, let the bread cool completely before covering it in plastic wrap.

MONEY SAVING TIPS

Fresh cranberries are the least expensive in the winter months.  Double this recipe and use a whole bag of cranberries.  You will eliminate waste, plus you will have one loaf to keep and three to give as gifts.

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