Sometimes the weather outside is just a little too chilly (8 degrees this morning) for firing up some charcoal or wood to do any outdoor cooking.
It is during these times when you look at the spice cabinet that an idea pops into your head.
Let’s make some Cranberry Bread! Not just any cranberry bread, this is Tango Spice after all - Southwest Sunset Cranberry Bread!
Just happened to have all the ingredients I needed, including some ‘fresh’ cranberries. By ‘fresh’ I mean these were fresh picked here on Long Island before Thanksgiving and what we did not use then was frozen in one cup portions for future use. Lucky me!
Here is the ingredient list and the method I used to prepare it.
Southwest Sunset Cranberry Bread
1 3/4 Cup AP Flour
2 tsp Tango Spice Southwest Sunset
2 tsp Baking Powder
1/2 tsp Salt
1 1/4 Cup Sugar
1 Stick Unsalted Butter
1/2 Cup Ricotta Cheese
1/2 Cup Buttermilk
1 TBS Lemon Extract
1 tsp Vanilla Extract
1 Cup Cranberries
In a medium size bowl, mix flour, Southwest Sunset, baking powder & salt. Set aside.
Put the buttermilk & ricotta in a small bowl and blend together.
In a mixer bowl add the eggs and sugar, beat until thoroughly combined and light in color.
Add butter and beat on medium speed until thoroughly combined.
Add the ricotta-buttermilk mixture, lemon & vanilla extracts. Mix on low speed until combined.
Add the dry ingredients and mix well on low speed, do not over beat.
Fold in the cranberries by hand until just combined.
Pour batter into a 5X9 loaf pan prepared with cooking spray.
Place on middle rack in a preheated 350 degree oven for 55 to 60 minutes. Skewer should pull out clean.
Allow to cool completely before removing from pan.
I am sure you will enjoy this bread very much. The sweetness from the butter milk and sugar goes great with the tart from the lemon and ricotta. Underlying all this is the the subtle heat from the Southwest Sunset.
When you bake this, please let me know how great yours turns out!
|Please - Give This A Try!|
As Always, Thank You For Reading!