- 3 cups flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup sugar
- 2 medium eggs
- 1/4 cup melted margarine or oil
- 1 1/3 cups milk
- 1 teaspoon vanilla
- 1 to 1-1/2 cups cranberries, fresh
or frozen
This is Tommy's favorite tea bread. To
prepare it you will need to get out your
favorite large mixing bowl. Measure the
flour, baking powder, salt and sugar into
it. Mix the dry ingredients up with a fork
or a whisk, to distribute the baking powder
and salt evenly. Make a well in the center
of the dry ingredients. Crack in the eggs.
Add the margarine, milk and vanilla. Combine
all of these ingredients until the batter is
well mixed, but still a little lumpy, sort
of like muffin batter, but a little
smoother. Dump in the cranberries. If they
are frozen, don't bother thawing them; they
will thaw as they cook. Stir the batter
well. Divide the mixture between two well
oiled 8" by 4" loaf pans. 350 degrees for 45
minutes. You can tell they are done when a
knife inserted into the center of the
largest one, comes out clean. If they aren't
done, but are very brown on top, then reduce
the heat and continue cooking until the
centers are cooked through. Allow the bread
to sit a few minutes before removing from
the pan. Serve with cream cheese, or
margarine, or even plain, as a snack or
dessert. I often include thick slices in the
kids lunches as a dessert. Very good with a
tall glass of cold milk.
When cranberries are reduced to half price
after the winter holidays, I stock up on
bags of cranberries and store them in my
freezer at home. Then we have cranberries
all year long. When the Holidays come around
again, I use the last of the frozen
cranberries for the festivities. Then I
restock my freezer supply at the end of
December, and start the process all over
again.
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