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Dried Cranberry and Blueberry Bread
I love quick breads. I usually make a selection of quick bread ahead of time and freeze them to always have them on hand for gifts, holidays, and parties. The day before serving or giving, I remove the loaf from the freezer and let it sit at room temperature. This recipe is especially nice and easy to make. Even people who normally eschew cranberries like this recipe as the dried and sweetened cranberries combined with the blueberries makes for a great bread.
2 1/2 cups flour
1/2 cup whole-wheat flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup plus 1 tablespoon sugar
4 tablespoons cold unsalted butter, cubed
1/2 cup dried blueberries
3/4 cup dried cranberries
1 1/2 cups buttermilk
Preheat the oven to 350 degrees and liberally grease a 9 by 5 inch loaf pan. In a large bowl, combine the flours, soda, salt, and 1/2 cup sugar. With pastry blender or two knives cut in the butter until the mixture resembles fine crumbs. Stir in the dried berries and mix well. Add the buttermilk and mix until the mixture is just moistened. Scrape the batter into the prepared loaf pan and sprinkle with the remaining sugar. Bake for 45-50 minutes, or until a toothpick comes clean. Cool the bread in the pan on a wire rack for 15 minutes. Remove from the pan and finish cooling on the wire rack.
Makes 1 loaf of bread.
Preparation Time: 10 minutes
Cooking Time: 50 minutes
Cooling Time: 15 minutes
Total Time: 15 minutes
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