I picked up a Taste of Home Magazine a while back, mainly because the recipe on the cover caught my eye. Chocolate Chip Cranberry Bread, yum!
I have never been a huge fan of cranberries, but I do enjoy a cranberry muffin sometimes, and of course I love chocolate, so this seemed like the perfect combination. And it was!
What you end up with is a super soft and fluffy sweet bread. You have the sweetness of the chocolate running through but then you get that tartness of the cranberries, that creates just the right combination in each bite.
Since we all have cranberries in our fridges, at this time of year, why not throw a few into this delicious dessert. Your family will thank you for it. It is so good, especially with a hot cup of coffee or tea.
Chocolate Chip Cranberry Bread
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:
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
1. Preheat oven to 325°. Line bottom of a greased 9x5-in. loaf pan with parchment; grease parchment.
2. 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.
3. 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.
4. 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.
