Maple Cranberry Bread

 It seems I’m almost back into the groove of things and I’m not missing the holidays as much as I did in the beginning. But with this crazy weather we’ve been having I am forcing myself not to curl up under a blanket and just lay around. I like to keep myself active, but every now and then I just want to call off work and wrap myself in my blanket.  I know cranberry season is over and this may not be a shock to many of you, but I am a major fruit and veggie hoarder. If they had a show just for people who hoard food I would probably be the first person they contact. I just can’t let go of certain foods that I absolutely adore. I would half to say this season it was pumpkin, persimmons and cranberries.

 Well now that the cranberries are starting to go I’m trying use them up the best way I can. I have added them to Kombucha which I don’t think they took due to the low sugar content in the cranberries. Maybe if I would have juiced them I could taste them in the Kombucha. It was not tart at all. I also added them to this moist delicious Maple cranberry bread. If you’re in love with tart and sweet maple flavors and your hoarding cranberries, but have no clue what to do with them go ahead and give this recipe a try. 

Maple Cranberry Bread Recipe:
2 cups all-purpose flour
1 ½ tsps. baking powder
¼ tsp baking soda
¼ tsp. salt
1 ½ tsps. vanilla extract
1 tsp. maple extract
¾ cup maple syrup
2 large eggs
¼ cup almond milk
½ cup whipped butter
1 cup fresh cranberries
Recipe Directions: Preheat oven to 350. Lightly grease a 9*5 loaf pan. In large bowl combine flour, baking powder, soda and salt. Beat eggs, milk, butter, maple syrup and extracts; add to flour mixture. Beat until just moistened. Fold cranberries into batter until mixed, place batter into grease pan. Bake in preheated oven for 40 to 60 minutes, or until a toothpick inserted into center of the loaf comes out clean. Let cool in pan for 10 minutes before removing to a wire rack to cool completely, before slicing