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.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 large egg, room temperature
- 3/4 cup 2% milk
- 6 tablespoons butter, melted
- 1 cup fresh or frozen cranberries, halved
- 1 cup miniature semisweet chocolate chips
- streusel & glaze:
- 1/3 cup packed brown sugar
- 2 tablespoons all-purpose flour
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