Mini quick breads are one of my favorite things to bake. I love that I can enjoy one or
two and give the rest away!
Personal size quick breads make wonderful little gifts to leave in the mailbox for the
mailman or to gift to neighbors and friends. Today I'm sharing the recipe for
Cranberry Dark Chocolate Bread.
I had some cranberries left over from Thanksgiving, so I decided to add them and dark
chocolate chips to the mini loaves, because chocolate makes everything better!
Before baking I sprinkled each loaf with Bob's Red Mill Decorative Sparkling Sugar.
I love how the coarse sugar adds extra sweetness and a crunchy crust to each loaf.
It makes them extra pretty too :)
Try sprinkling sparkling sugar on pies, muffins and scones as well.
Package each loaf in a small cellophane bag with pretty ribbon or gift them in individual
ceramic loaf pans for a extra special touch.
Use any leftover cranberries in my Cranberry Orange Protein Smoothie.
Happy Holiday baking!
Cranberry Dark Chocolate Bread
1 cup granulated sugar
2 cups all-purpose flour
1 T baking powder
1/2 tsp. salt
1 large egg
1 cup milk (I used unsweetened almond milk)
1/3 cup canola oil
1 cup whole, fresh cranberries
1/2 cup dark chocolate chips
Bob's Red Mill decorative sparkling sugar
Preheat oven to 350 degrees.
Spray mini loaf pans with cooking spray or use paper liners.
In a large mixing bowl combine sugar, flour, baking powder and salt.
In another bowl, whisk together eggs, milk and oil.
Add wet ingredients to dry, mixing just until combined.
Fold in cranberries and chocolate chips.
Spoon batter into mini loaf pans (about 3/4 full).
Sprinkle with decorative sparkling sugar.
Bake 30 - 40 minutes, depending upon the size of your mini pans.
Yield - 6 mini loaves
This post is sponsored by Bob's Red Mill. As always, all opinions are 100% my own.