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I was making cranberry chicken the other day, and had half a bag of cranberries left. I was debating what to do with them, when I noticed this recipe for cranberry nut bread on the back of the bag. I decided to give it a shot, and it was a hit!

My changes to the recipe:

  1. I didn’t add nuts.
  2. I added ½ cup of chocolate chips to the batter instead.
  3. I used two 8 x 4 inch loaf pans instead of the large one called for. (Cooking time was still about the same.) The smaller loaf size worked great, and I think helps with portion control.

I used my food processor to chop the cranberries. The bread, which might as well be called a cake, has the perfect juxtaposition between the tart cranberries and the sweetness of the chocolate. I loved it; my husband loved it; my daughter loved it. I’m definitely popping this recipe back out at Thanksgiving time. It makes me wish fresh cranberries were available here year round.