If you’re like most families, there’s a good chance there’s going to be a drunken something or someone or other at the dinner table this holiday! Uh-oh! Let’s make sure it’s not us. Make it the bread! Seriously, the smell and taste of this Drunken Cranberry Bread will have you drooling about five minutes into making it. I cannot tell a lie.
But first: Do you struggle with food guilt? We talked about that a few weeks ago and please, let me be the first to give you permission to indulge once in awhile. Fitness and health is a lifestyle. In order to live into it every day for the rest of your life there is no such thing as perfection. It won’t happen. The closest you’ll ever get to it– is to actually live. So let’s live.
That said, it’s the holidays. The next six weeks can be H.A.R.D. It’s a time when a lot of us fall off the health wagon, get out of control, or decide to “quit” until after New Years. Stop. Hold up a second.
The secret I want to tell you is this: It’s not all or nothing. The point of living a healthy life is to honor your body for the holy place that it is — to fuel it with what it needs to bring life and vitality — and to celebrate and live your actual life. When you give yourself permission, you’ll find it’s easier to taste, savor and then stop. So good.
So, with the holidays ahead, let’s break out the baking ingredients and be merry! I found the upcoming recipe in the December issue of Oprah Magazine, and let’s just say it had me at hello. I made a few of my own little tweaks and have one more after baking and trying this delightful holiday treat. Ready? Here goes.
Drunken Cranberry Bread
1 C fresh cranberries
1/4 C dark rum (or chamomile tea, but really…?)
1 tsp. vanilla extract, divided
1/3 C melted unsalted butter
1 C sugar
1/2 C sour cream
1 1/2 C flour (I used equal parts white and wheat flour in a feeble attempt at health – high five!)
1 tsp. baking powder
1 tsp. salt
2 tsp. grated lemon zest (ohmygosh you won’t believe how amazing this smells!)
- In a bowl or jar, combine cranberries, rum and 1/2 tsp. vanilla. Cover and refrigerate for 12-24 hours, stirring at least twice. I left mine in the fridge for almost 36 hours and turned it frequently.
- Preheat oven to 350. Grease your loaf pan with butter or cooking spray.
- In a mixing bowl, beat together melted butter, sugar, eggs, remaining 1/2 tsp. vanilla, and sour cream. (You will die when you taste this! Omg.)
- In a separate bowl, combine flour, baking powder, salt and zest. Hello.
- Add cranberries and their liquid to the dry ingredients and stir. (If you are making a big batch, see *note below).
- Add a third of the dry ingredients into the wet, fold to incorporate, and repeat until batter is fully mixed.
- Pour batter into prepared pan(s) and bake until a toothpick inserted into the center comes out clean, approximately 1 hour. Cool on a wire rack or stove for at least 30 minutes before removing from pan.
* I made this recipe (times six) for the holidays and teacher gifts and it turned out great. It’s so decadent and delicious. However, if you are making a large batch, I suggest adding the liquid but not the cranberries. That way you can stir it better without smashing the berries. Then add the berries at the end.
And?? Look how pretty you can make it with a few scraps of ribbon lying around. Who would’ve thought. A perfect holiday gift for a teacher, hostess or friend. I delivered the ones pictured to my boys’ teachers just this morning.
Okay ya’ll! This is so good. I hope you love it! And seriously, enjoy. Life is meant to be celebrated, savored and lived. Cheers! To health AND happiness AND Drunken Cranberry Bread! xoxo