Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp fresh rosemary or thyme, finely chopped
Add-ins
- 1 cup fresh or dried cranberries (chopped if large)
- 1 cup shredded sharp cheddar or Gruyère cheese
Wet Ingredients
- 2 large eggs
- 1 cup milk or buttermilk
- ¼ cup olive oil or melted butter
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease or line a 9×5-inch loaf pan to prepare for baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, salt, black pepper, and finely chopped fresh rosemary or thyme until well combined.
- Add Cranberries and Cheese: Gently fold the cranberries and shredded cheddar or Gruyère cheese into the dry mixture, ensuring even distribution without over-mixing.
- Combine Wet Ingredients: In a separate bowl, whisk together the eggs, milk or buttermilk, and olive oil or melted butter until smooth and fully combined.
- Mix Batter: Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix to keep the bread tender.
- Prepare for Baking: Transfer the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
- Bake: Bake in the preheated oven for 45 to 50 minutes. The bread is done when a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes before removing. Slice and serve warm or at room temperature.
Notes
- Toss cranberries lightly in flour before mixing to prevent them from sinking to the bottom.
- Swap cheddar for goat cheese or feta for a different, tangier flavor profile.
- This bread is excellent served with butter or alongside hearty soups and stews.
- Store wrapped at room temperature for up to 2 days or refrigerate for up to 5 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
