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Chocolate Chip Cranberry Bread

 Chocolate Chip Cranberry Bread
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
16 ServingsPrep: 20 min. Bake: 1 hour + cooling

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.

2 of 2

Chocolate Chip Cranberry Bread (continued)

Directions (continued)

  • 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.