Polka Dot Quick Bread

  • Prep Time: 20 mins
  • Total Time: 1 hrs 20 mins
  • Servings: 8

    • About This Recipe

    “I adopted this recipe from Recipezaar, and I’m very proud to be it’s new owner. I made a few changes from the original recipe and I think my version is perfect!This quick bread is great for breakfast on the go or as a late night snack with a glass of milk.I plan on making these next Christmas for gifts!”

    Ingredients

  • 2cupscranberries, fresh
  • 3/4 cupmilk
  • 1largeegg
  • 1/4 cupbutter, melted, cooled
  • 1/4 cuporange juice
  • 2cupsunbleached flour
  • 1cupsugar
  • 1tablespoonbaking powder
  • 1/2 teaspoonsalt
  • 1/2 cupcheddar cheese, shredded
  • 1/2 cupwalnuts, coarsley chopped

    • Directions

  • Preheat the oven to 350 degrees F.
  • Spray a 9 X 5-inch loaf pan with non-stick cooking spray; set aside.
  • Coarsley chop the cranberries and set aside in a small bowl.
  • In a medium bowl, combine the milk, egg, melted butter (cooled), and orange juice with a whisk; set aside.
  • Sift the flour, sugar, baking powder, and salt into a large bowl.
  • Add the chopped cranberries, cheese and nuts to flour mixture and toss to coat cranberries.
  • Add the milk mixture to the flour mixture and stir until just moistened.
  • Pour into the prepared loaf pan and bake for about 1 hour until a wooden pick inserted in the center comes out clean.
  • Cool in the pan on a rack for 10 minutes, then remove from the pan.(It is important to let it cool, otherwise the bread might stick as you turn it out!)
  • Cool to room temperature on the wire rack before slicing.

    • Reviews

  • “The only problem I can find with this recipe is the 1 TABLESPOON of baking powder.Way too much.”

  • “Very impressed with thias recipe.I thought the chessdar cheese sounded odd but I was wrong.A pleasant surprise and I didn’t change a thing. Thanks”

  • “I chose this recipe in our Adopted Recipe Swap #2 and made this bread for breakfast yesterday using raspberries.The aroma as it baked was so tantalizing, made my mouth water just inhaling it!I actually had to bake it a little longer than stated before it was done, more like almost 70 mins.The recipe made a sweet, moist loaf of bread that was deliciously satisfying served with bacon and scrambled eggs.My whole family thanks you for adopting this recipe!”

  • “Very nice bread! Looks beautiful. I made it just as stated, except that I used frozen cranberries which I chopped up at the last minute before tossing them with the flour. Worked fine, the colour didn’t bleed into the dough or anything. I’m going to try toasting the nuts a bit first next time, since I’d like a stronger nut flavour. Otherwise it is ideal.”

    •