Chocolate Chip Cranberry Bread

Chocolate Chip Cranberry Bread



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.



Prep Time: 20 min
Bake: 1 hour + cooling
Yield: 1 loaf (16 slices)




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


Directions

  • 1/3 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/8 teaspoon ground cinnamon
  • 2 tablespoons cold butter
  • 3/4 cup confectioners' sugar
  • 2 to 3 tablespoons whole milk



Method

  • Preheat oven to 325°. Line bottom of a greased 9x5-in. loaf pan with parchment; grease parchment.
  • 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.
  • 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. 
  • 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.

See more at Taste of Home

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Chocolate Chip Cranberry Bread
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