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Now you can have that wonderful cranberry flavor anytime of the year!
This is a super easy variation that yields two beautiful loaves, one for you and one for a friend. Use fresh or dried cranberries (I sometimes soak my dried cranberries or Craisins to plump them up–just remember to drain them well), and if using fresh, toss in a tablespoon of sugar before adding to the batter.
If you don’t like to keep opened bags of dried fruit on hand, try these individual 4-oz snack packs of organic dried cranberries so you can use what you need and keep the rest fresh.
Try a glaze or frosting to up the oomph factor:
This Cranberry Amish Friendship Bread recipe is fast and easy, and lets you have a delicious tart and sweet flavor year round.
- 1 cup Amish Friendship Bread Starter
- 3 eggs
- 1 cup oil
- ½ cup milk
- 1 cup sugar
- 2 teaspoons vanilla
- 1½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 cups flour
- 1 box vanilla instant pudding
- 1 cup nuts chopped (optional)
- 1 tablespoon lemon rind grated
- 1 cup cranberries dried (if fresh, used 1½ cups)
- Cinnamon-Sugar Mixture (optional)
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Preheat oven to 325° F (165° C).
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In a large mixing bowl, add ingredients as listed. If using fresh cranberries, toss in a tablespoon of sugar before adding.
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Grease two large loaf pans.
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Dust the greased pans with Cinnamon-Sugar Mixture.
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Pour the batter evenly into loaf or cake pans and sprinkle any remaining sugar-cinnamon mixture on the top.
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Bake for one hour or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean.
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ENJOY!
>> Have you tried this? Share your best pic with us or leave a comment below and let us know how it worked for you!
I’d love to try this recipe, because my starter is ready and I LOVE things with cranberries in them.
How could you add pumpkin to this recipe. I know I would need to change up the recipe…..help…..
Hi Ingrid! Try this one: https://www.friendshipbreadkitchen.com/pumpkin-cranberry-afb/. Good luck!
TO BAKE THE AMISH FRIENDSHIP BREAD ON DAY 10:
Preheat oven to 325F/160C. Oil 2 large medium or 3 small loaf pans and dust with flour. (I prefer parchment paper, especially for gifts.)
Ingredients:
1 cup starter
3Â eggs
1/2 cup pumpkin pie filling
1 cup vegetable oil
1 cup white sugar
1 cup milk
1 1/2 Tablespoons pumpkin pie spice
½ teaspoon vanilla
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
3 cups flour
1/2Â small box vanilla instant pudding mix (just the dry mix)
Beat oil and sugar and mix in the starter mix.
Add all of the remaining ingredients. ADD FLOUR SLOWLY. Mix well on low.
Poor batter into prepared loaf pans. Batter should be at least 1/2 inch from top of loaf pan.
Bake in 325F/160C oven for about 1 hour, or until a toothpick inserted in the center comes out clean. Cool on a wire rack and then remove bread from pans.
I use selfrising flour in my starter do ineed to omit the soda and salt?
Hi Pam! If you use self-rising in the RECIPE, then yes, omit. If it’s only in your starter but you’re using all-purpose in the recipe, then add.