When the winds of winter blow, The long nights are crystal clear and cold, ... Of a crisp winter's night, Watching a full moon rise over the horizon, Exposing a winter wonderland beautiful and bright. - poem
Yum
There's something about winter that's seem magical to me. It might be the quiet still nights, or the festive activites, or just the innate nature to stay warm and hibernate until that first bud of spring.
Whatever the actual reason is I love to stay home and bake during the wintertime. I get that cozy, homey feeling and it feels really good! You may have noticed this by my many baking posts such as these scrumptious Yogurt Pecan Streusel Muffins or these 1 Hour Dinner Rolls, or even my recent Raspberry Almond Baked Oatmeal.
Today I have an absolutely delicious winter wonder of a quick bread for you that features one of my favorite winter ingredients: fresh cranberries. Oh how I love these tart little fruits and I buy bags of them each year and freeze them so I can have cranberries in the dead of summer! These are considered a superfruit due to the amount of nutrients and antioxidants in them....that makes this quick bread healthy right?! Well let's just say it's damn good.
Hot from the oven, and bursting with tart cranberries, and melted decadent chocolate this bread is a wonderful breakfast treat. This takes about 1 hour in the oven, so plan ahead, but you will have the most wonderful winter treat that will be good for breakfast, snacking, with tea or coffee, even as a dessert with a scoop of vanilla ice cream!
Enjoy!
Cranberry Chocolate Chip Bread
serves 16
2 cups flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
3/4 cup low-fat milk
1/3 cup canola oil
1 cup cranberries (fresh or frozen), chopped in half
1 cup mini semisweet chocolate chips
Preheat oven to 325 degrees. Spray a loaf pan (9x5) with non-stick cooking spray.
In a large bowl, combine the flour, sugar, baking powder and salt. Whisk the egg, milk and oil; stir into dry ingredients just until moistened. Fold in cranberries and chocolate chips. Transfer to prepared pan.
Bake until a toothpick inserted in the center comes out clean, 60-65 minutes. Cool for 10 minutes; run a knife along the sides of the pan, invert and remove from the pan. Place on a cooling rack to continue cooling. Slice and serve.
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