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Cranberry loaf

I changed the name of this recipe from "Cranberry Pudding" to
"Cranberry Loaf" simply because of the consistency (even drier
than a bread pudding, I would say).  I am amazed by the simplicity
of this delicious little treat.  It is good hot or cold.

Cranberry Loaf

1 c. flour
2 tsp baking soda
1/2 c. molasses   /* I used less */
1/4 c. hot water
2 c. cranberries, frozen or fresh /* I used fresh */

Preheat oven to 350F.  Mix batter, then stir in berries.  Bake in a
9" dish 30 min, until brown and set.  Serve with sweetened ricotta,
yogurt, or a custard sauce if desired.

Note: I did half the recipe, put it in a mini loaf pan, and cooked
it for the same amount of time.  It is good both warm and refridgerated!

Ellen M. Sentovich			
Cadence Berkeley Laboratories	1 510 647-2807 (office)
2001 Addison Street, 3rd floor	1 510 486-0205 (FAX)
Berkeley, CA  94704-1103		ellens@xxxxxxxxxxx