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Chocolate Chip Cranberry Bread Recipe

This cranberry bread is tender and moist. The first time I made this quick bread it immediately became a favorite for the fall and winter holidays. The tart cranberries complement the sweet chocolate so well.—Jessica Hornaday, Nampa, Idaho

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Chocolate Chip Cranberry Bread Recipe

Prep: 20 min. Bake: 1 hour + cooling

Yield: 16 Servings

20 60 80

Ingredients

2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup 2% milk
6 tablespoons butter, melted
1 cup fresh or frozen cranberries, halved
1 cup miniature semisweet chocolate chips
STREUSEL:
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
2 tablespoons cold butter

Directions

In a large bowl, combine the flour, sugar, baking powder and salt. Whisk the egg, milk and butter; stir into dry ingredients just until moistened. Fold in cranberries and chocolate chips. Transfer to a greased 9-in. x 5-in. loaf pan.
In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake at 325° for 60-65 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes before removing from pan to a wire rack to cool completely. Yield: 1 loaf (16 slices).

Nutritional Facts 1 slice equals 229 calories, 10 g fat (6 g saturated fat), 29 mg cholesterol, 178 mg sodium, 35 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Chocolate Chip Cranberry Bread in Taste of Home Christmas Annual Annual 2012, p47