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Chocolate Cranberry Bread

Chocolate Cranberry Bread

Idea gallery #650
Ingredients and Supplies
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup sour cream
  • ¾ cup unsweetened cocoa powder
  • 6 tablespoons butter, softened
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • ¾ teaspoon pure vanilla extract
  • 1 cup fresh or frozen cranberries, chopped
  • 3 ounces Callebaut semi-sweet chocolate
  • 8" x 4" loaf pan
Preheat oven to 350°F. Butter bottom and sides of loaf pan. Whisk together flour, baking powder, baking soda and salt in medium bowl. Stir together sour cream and cocoa in a small bowl until blended. Beat butter in mixing bowl until creamy, using electric mixer at medium speed. Add sugar and beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and sour cream mixture, mixing just until combined. Stir in cranberries and chocolate. Turn batter into prepared loaf pan. Bake for 55 to 65 minutes or until toothpick inserted in center of bread comes out clean. Cool in pan on wire rack for 15 minutes. Remove pan and cool completely on wire rack.


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