Wow! I am blown away by all the heartfelt comments from yesterday’s post on being a single mom. Thank you for your constant support, your understanding, and for the kindest words I’ve read in quite some time. Thank you from the bottom of my heart.
Switching to a much lighter, and a much more delicious subject, let’s talk about a super easy recipe that’s perfect for fall / winter / Thanksgiving / the holidays / you name it. Perfect for entertaining, let’s just say that. You can make it ahead of time or have it in the oven cooking to give your house a wonderful aroma when guests are arriving. But I will say, if you make it ahead of time, make sure you keep any grubby fingers (your own or others!) out of it, so it doesn’t look like this just thirty minutes after removing it from the oven…
Yeah, that loaf didn’t stand a chance. I made a second one the day after and that, too, was demolished very quickly. Cranberries are a funny thing for being such a seasonal food. I feel like people either love them or hate them; there’s no in between. Of course many people are fond of dried cranberries. I mean, they’re loaded with sugar, what’s not to love? But fresh cranberries? I’ve got to admit I had never bought fresh cranberries before last season. I wanted to try out a cranberry sauce recipe and I became obsessed! I think I made a batch almost every week and put it on everything from sandwiches to oatmeal.
This year, I’ve been branching out a bit, and when someone suggested baking cranberry bread, I knew that’s what I had to do! After the first couple loaves with some minor tweaks, I think I’ve nailed it. It’s soft and moist and sweet and tart and most delicious when warm, though I don’t discriminate. It’s loaded with cranberries in every single bite. And did I mention it’s perfect for this time of year?
Whether I’m making eggs for breakfast or baking a sweet treat, like this fresh cranberry bread, I always, always, always use Eggland’s Best. William and I eat eggs daily; they’re such a food powerhouse, just packed with nutrition. And did you know that compared to ordinary eggs, Eggland’s Best eggs stay fresher longer, have ten times more Vitamin E, 25% less saturated fat, have more than DOUBLE the Omega-3s, have four times more Vitamin D, three times more Vitamin B12, and 38% more Lutein? Why would you ever buy any other eggs?! It’s a no brainer! [source]
Check out Eggland’s Best eCookbook!
Fresh Cranberry Bread Recipe
~makes one loaf, or double the recipe, so you don’t run out as quickly!
- 4 tablespoons butter
- 3/4 cup milk
- 1 Eggland’s Best egg
- 2 cups whole wheat flour
- 1 cup dark brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 12 ounce bag fresh cranberries, rinsed
- Mix wet ingredients. Add dry ingredients. Gently stir in cranberries.
- Pour mixture in greased bread pan. Bake at 350 for 65 minutes.
- Let cool (at least slightly) before enjoying!
Are you a cranberry fan? What’s your favorite way to eat them?
This post is sponsored by FitFluential on behalf of Eggland’s Best.