Everybody needs to have a quick bread recipe in their back pocket that they can throw together with ingredients they pretty much always have on hand. Preserved lemons and dried cranberries make this one my go-to.
Ingredients:
1 cup Dried Cranberries, re-hydrated
Dry Ingredients:
- 240 grams (2 cups) Flour
- 3 tsp. Baking Powder
- ½ tsp. Kosher Salt
Wet Ingredients:
- 198 grams (1 cup) Sugar
- 1 tsp. Kosher Salt
- 2 tsp. Vanilla Extract
- ¼ Preserved Lemon, rinsed and chopped (about ¼ cup)
- 1 Large Egg
- 99 grams (½ cup) Canola Oil
- 114 grams (½ cup) Water
Directions:
Step 1: Preheat oven to 300°F. Hydrate one cup of cranberries in just enough water to cover.
Step 2: In a bowl, mix dry ingredients.
Step 3: In a small saucepan, combine wet ingredients and heat just until the sugar is dissolved and the ingredients are smooth. Don’t overheat or you’ll scramble the egg.
Step 4: Lightly coat a 9 x 5 loaf pan with oil or shoot with non-stick spray. Strain the cranberries and add to the flour mixture. Coat the cranberries thoroughly with flour; this helps to keep them from sinking to the bottom of the loaf. Add wet ingredients and mix until just combined. Pour mixture in the pan and bake for 75 minutes. Allow to cool thoroughly.
Notes:
This makes for a couple nice gifts if you divide this in two of those disposable 8 x 4 aluminum foil pans. Simply pour about 430 grams of batter in each tin and bake for 65 minutes.
Schmecken! 