Last year my sister-in-law shared a recipe with me that involved cranberries. Now I’m not a huge fan of cranberries but I am a huge fan of chocolate chips and orange zest so I was intrigued with the recipe and thought I should give it a try. Well I didn’t get a chance to make it during Christmas 2008 but this year when my sister-in-law visited we decided to make it. I have already made it a second time! So you know what that means, it was delicious!
The whole family loved this recipe. Thank you Amber 😉 Enjoy!
Cheery Cranberry Chocolate Chip Bread
adapted from Hersheys Cheery Cranberry Chocolate Chip Bread
1 cup semi sweet chocolate chips
1 cup fresh or frozen cranberries, coarsely chopped ( I used fresh)
½ cup chopped pecans (didn’t add due to nut allergies)
2 teaspoons freshly grated orange peel
2 cups all-purpose flour
1 cup sugar (reduced to 3/4 cup)
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons butter
¾ cup orange juice (used fresh)
1 egg, slightly beaten
Heat oven to 350°F. Grease and flour three 5¾ x 3¼ x 2-inch miniature loaf pans ( I make muffins, yields 12-13 regular size muffins). In small bowl, stir together chocolate chips, chopped cranberries (mini food processor worked great!), chopped pecans (I don’t add, we have nut allergies), and orange peel. In large bowl, stir together flour, sugar, baking powder, baking soda, and salt. With pastry blender (used large food processor and it saved so much time) cut in butter until mixture resembles coarse crumbs. Stir in orange juice, egg, and reserved chocolate chip mixture just until dry ingredients are moistened. Spread evenly into prepared pans. Bake 40 to 45 minutes (if you bake muffins like I did then check them around 18-20 minutes) or until wooden pick inserted in center comes out clean. Cool 15 minutes, them remove from pans to wire racks. Freeze great and taste great cold!