Ingredients for Cranberry Mint Loaf
- Fresh Cranberries
- Spearmint Candy Leaves
- All Purpose Flour
- 1 cup (2 sticks) softened margarine
- Granulated Sugar
- 3 large eggs
- Mint Extract
- Zest of 1 lemon
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk
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How to Make Cranberry Mint Loaf
- Preheat oven to 350°F (175°C). Grease and flour a 9x5x3 inch loaf pan.
- In a medium bowl, toss 1 cup fresh cranberries, 1 cup chopped spearmint gumdrops, and 1 tablespoon all-purpose flour until cranberries and gumdrops are evenly coated.
- Set aside.
- In a large bowl, cream together 1 cup (2 sticks) softened margarine and 1 ¾ cups granulated sugar until light and fluffy.
- Add 3 large eggs one at a time, beating well after each addition.
- Beat in 1 teaspoon vanilla extract and the zest of 1 lemon.
- In a separate large bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in 1 cup milk and the cranberry-gumdrop mixture until evenly distributed.
- Pour batter into the prepared loaf pan.
- Bake for 70-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the loaf cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once completely cool, slice into 18 servings. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
76g
Fat
6g
Carbs
12g
