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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 12 |
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Recipe originally submitted by H. Naylor. Love the flavors of the cranberry sauce and blueberries. A nice take on a berry bread. Ingredients:
1/2 cup butter, softened |
1 cup sugar |
2 eggs |
3 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 teaspoon salt |
1 cup buttermilk |
1 cup whole berry cranberry sauce |
1 cup blueberries (fresh or frozen) |
Directions:
1. In a mixing bowl, cream the butter and sugar together. Add the eggs one at a time, beating well after each addition.
2. Combine the dry ingredients together with a whisk. Add the dry ingredients to the creamed mixture alternately with the buttermilk, beginning and ending with the dry ingredients.
3. Stir in cranberry sauce and blueberries by hand.
4. Pour into four greased mini loaf pans (approximately 5 3/4 x3 x2 ).
5. Bake at 350F for 25-30 minutes or until bread passes a toothpick test.
6. Cool for 10 minutes before removing from pans and cooling completely on a wire rack.
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