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Chocolate Chip Cranberry Bread
(9 Votes)
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- MAKES
- 2 loaves
- COOK TIME
- 50 Min
Looking for that "little something" to give your kids' teachers, your neighbors and your hair stylist? Chocolate Chip Cranberry Bread fits the bill, plus it tastes like a million bucks without breaking the bank.
What You'll Need
- 2 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1/2 cup vegetable shortening
- 3 eggs
- 1 cup cranberry juice cocktail
- 1/4 cup chocolate-flavored syrup
- 1 cup dried cranberries
- 1/2 cup (3 ounces) semisweet chocolate chips
- 1/2 cup chopped walnuts
What to Do
-
Preheat oven to 350 degrees F. Coat two (4- x 8-inch) loaf pans with cooking spray.
-
In a large bowl, combine flour, sugar, and baking powder. With an electric mixer, beat in shortening until well combined. Beat in eggs, cranberry juice, and chocolate syrup until thoroughly combined. Fold in cranberries, chocolate chips, and walnuts. Pour batter into prepared pans.
-
Bake 50 to 55 minutes, or until a wooden toothpick inserted in center comes out clean.
-
Cool 5 minutes before removing from pan, then cool completely on a wire rack. Slice and serve.
Change It Up
-
Wanna bake these in mini loaf pans? Go ahead. Just reduce the cooking time accordingly, based on your pan size. For gift-giving, wrap a whole loaf or mini loaves in cellophane and tie with a ribbon.
- And if you'd like to whip up some other quick breads, try our Bapple Bread (novel name but so tasty!) or our Easy Pumpkin Bread (smells and tastes fabulous!) and our Lemon Coconut Bread (tropically refreshing!) There are more delicious quick breads on our website so give 'em a try and have fun!
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sls1026 5784451
Dec 12, 2014
Help I made this and it all fell apart.
- REPLY
- WAS THIS HELPFUL? YesNo
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Test Kitchen Team
Dec 12, 2014
Oh no, we're sorry to hear your bread fell apart! It's hard to help without knowing exactly what happened, but a common problem is overbeating the batter, which can cause the bread to have a tough texture. We recommend just stirring the batter until it is moistened; the batter can still be lumpy. Overcooking can also lead to dryness, but can be fixed by adding just a little bit more liquid. We hope you'll give this recipe another try!
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anellod 7298697
Dec 05, 2014
Can I use fresh cranberries instead of dried?
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Test Kitchen Team
Dec 08, 2014
Hi there! You can use fresh cranberries, but they may "bleed" and won't be as sweet as the dried cranberries. If you do decide to use fresh cranberries, we recommend lightly dusting them in flour, so that they don't sink to the bottom of the bread. Let us know how it turns out!
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dwnandkg 5373206
Sep 24, 2014
HELP!!! When I made this bread all the cranaberries, nuts and chocolate chips ended up at the bottom of the loaf of bread! Should I have floued the chips, nuts and cranberries before adding them to the batter?
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Test Kitchen Team
Sep 25, 2014
Hi there! Yes, you can flour the chips and nuts, but you'll also want to make sure that your batter gets poured into the pans immediately before it goes into the oven. The oven should be up to temperature when you put everything in. Don't let your batter sit in the pans and wait to go into the oven. Let us know if this works out for you!
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gothonus
Nov 21, 2010
Couldn't orange juice be used instead to make it "Orange Cranberry" bread also deleting the choc. chips?
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PrairieWitch2008 6432170
Dec 10, 2013
I can't imagine why you couldn't use orange juice. it sounds good!
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