Taste of Home
Chocolate Chip Cranberry Bread
TOTAL TIME: Prep: 20 min. Bake: 1 hour + cooling
YIELD: 1 loaf (16 pieces).
This cranberry bread is tender and moist. The first time I made it, it immediately became a favorite for the fall and winter holidays. The tart cranberries complement the sweet chocolate so well.—Jessica Hornaday, Nampa, Idaho
Ingredients
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2 cups all-purpose flour
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3/4 cup sugar
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2 teaspoons baking powder
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1/2 teaspoon salt
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1 large egg, room temperature
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3/4 cup 2% milk
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6 tablespoons butter, melted
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1 cup fresh or frozen cranberries, halved
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1 cup miniature semisweet chocolate chips
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STREUSEL & GLAZE:
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1/3 cup packed brown sugar
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2 tablespoons all-purpose flour
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1/8 teaspoon ground cinnamon
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2 tablespoons cold butter
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3/4 cup confectioners' sugar
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2 to 3 tablespoons 2% milk
Directions
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1.
Preheat oven to 325°. Line bottom of a greased 9x5-in. loaf pan with parchment; grease parchment.
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2.
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 prepared pan.
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3.
In a small bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter. Bake until a toothpick inserted in the center comes out clean, 60-65 minutes.
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4.
Cool for 10 minutes; loosen sides of bread from pan. Cool completely before removing from pan. For the glaze, mix confectioners' sugar and 2 tablespoons milk until smooth; if needed, add additional 1 tablespoon milk to reach desired consistency. Drizzle glaze over top of bread; allow to sit 10-15 minutes before slicing.
Nutrition Facts
1 piece: 253 calories, 10g fat (6g saturated fat), 28mg cholesterol, 193mg sodium, 41g carbohydrate (26g sugars, 1g fiber), 3g protein.
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