The Parish House Inn

A Victorian Bed & Breakfast with Modern Amenities
Ann Arbor, Ypsilanti Area

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November 6, 2017

Recipe for Layered Cranberry Nut Bread from Ypsilanti's Parish House Inn

Posted by: Chris Mason

Recipe for Layered Cranberry Nut Bread from Ypsilanti's Parish House Inn

cranbery bread

A twist on the usual cranberry bread. There's apple cider, fresh cranberries and nuts plus a layer of cream cheese. Enjoy for breakfast, as a snack or for dessert.

LAYERED CRANBERRY NUT BREAD

makes 1 loaf

Filling

2 – 3 ounce packages cream cheese, at room temperature
1 egg
1 tablespoons Cointreau (orange flavored liquer) or apple juice
1 tablespoon sugar

Bread

2 cups all-purpose flour
1 cup sugar
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup apple cider or juice
¼ cup unsalted butter, melted
1 beaten egg
1 ½ cups fresh cranberries, coarsely chopped
½ cup walnuts, coarsely chopped

  • Spray a 9x5x3 inch loaf pan with cooking or baking spray
  • In a small bowl, beat cream cheese with electric mixer until light and fluffy.
  • Add 1 egg, cointreau or apple cider, and 1 tablespoon sugar and beat until mixed together.
  • In a large bowl, stir together flour, 1 cup sugar, baking powder, baking soda, and salt.
  • In a small bowl, mix together apple cider, melted butter and beaten egg. Stir into the dry ingredients until just moistened. Fold in the cranberries and walnuts.
  • Place half of the batter into the prepared pan. Add the cream cheese mixture evenly over the batter.
  • Top with remaining batter.
  • Bake for 65 to 75 minutes. Cool 15 minutes before removing from pan.
  • Place the loaf on a wire rack and cool completely then wrap and store in the refrigerator or freeze.

 

By Chris Masonchris mason

Chef/innkeeper at the Parish House Inn for 24 years and

author of her cook book

"7 Recipes to get You Out of bed For Breakfast Every Morning"


Contact information:
email: chris@parishhouseinn.com
http://www.parishhouseinn.com
telephone: 734-480-4800
Parish House Inn on Facebook

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