Cranberry Mint Bread

This recipe combines jellied cranberry sauce and dried cranberries with the flavors of cinnamon, allspice, nutmeg, mint and rum extracts in a quick bread that makes two large loaves.

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Ingredients:

• 2 cups dried cranberries
• 1 cup butter
• 2 cups sugar
• 4 large eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon cinnamon
• 1/8 teaspoon allspice
• 1/8 teaspoon nutmeg
• 16 ounces jellied cranberry sauce
• 1/4 teaspoon salt
• 1 teaspoon lemon juice
• 1 teaspoon Pure Mint Extract
• 1/4 teaspoon Imitation Rum Extract

Method

Preheat oven to 350 degrees. Thoroughly grease and flour two 9x5x3-inch loaf pans. Place the dried cranberries in a bowl of hot water to soak for five minutes. Drain well and set aside. Cream butter and sugar until light and fluffy. Add eggs, one at a time, mixing after each addition. Combine flour, baking powder, baking soda, cinnamon, allspice, and nutmeg. Blend well. Add flour mixture to creamed mixture. Blend well. Add jellied cranberry sauce, salt, lemon juice and mint. Blend well, making sure all batter is evenly colored. Fold in dried cranberries. Divide batter between pans and spread to smooth the tops. Bake at 350 degrees for 50-60 minutes. Remove to wire rack to cool for 10 minutes. Tip bread out of loaf pans onto wire rack to cool completely.

Notes: Jellied cranberry sauce should be blended in well enough to leave no lumps.

Number of servings: 18 servings

Submitted By: jlheide
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