Get ready to revolutionize your baking game with a recipe that will make your taste buds dance and your kitchen smell like heaven! This Double Chocolate Cranberry Bread isn't just another ordinary quick bread – it's a decadent masterpiece that perfectly balances rich, intense chocolate with tart, vibrant cranberries. Whether you're looking to impress your brunch guests, treat yourself to a luxurious afternoon snack, or simply satisfy your deepest chocolate cravings, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 cup buttermilk
- 1 cup chocolate chips
- 1 cup dried cranberries
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or cooking spray, and set it aside.
- In a large mixing bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. This will ensure that the dry ingredients are well combined and free of lumps.
- In another mixing bowl, cream together the softened butter and sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs one at a time to the butter-sugar mixture, beating well after each addition until fully incorporated.
- Gradually add the buttermilk to the mixture, continuing to mix until everything is well combined and smooth.
- Slowly add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the bread tough.
- Fold in the chocolate chips and dried cranberries using a spatula, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully transfer the loaf to a wire rack to cool completely.
- Slice the Double Chocolate Cranberry Bread once it has cooled, and enjoy it as a delicious treat or dessert. Store any leftovers in an airtight container at room temperature for up to 3 days.
Tips
- Use room temperature ingredients: Ensure your butter, eggs, and buttermilk are at room temperature for smoother mixing and better texture.
- Don't overmix the batter: Mix just until ingredients are combined to keep the bread tender and avoid a tough texture.
- Check for doneness carefully: Use the toothpick test, but remember that some moist crumbs are okay – you don't want to overbake and dry out the bread.
- For extra indulgence, try using dark cocoa powder for a more intense chocolate flavor.
- If dried cranberries aren't available, you can substitute with fresh cranberries or dried cherries for a different twist.
- Allow the bread to cool completely before slicing to help it set and make cleaner cuts.
- For maximum flavor, consider toasting a slice and adding a pat of butter or a drizzle of chocolate sauce.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 60mg
