Cranberry and Wild Rice Sweet Bread
- 1 stick butter
- 2 eggs
- 2 cups flour
- 1 cup brown sugar
- 1teaspoon baking soda
- 15 ounces whole berry cranberries
- 3 cups wild rice, cooked
- 1 teaspoon salt
For the topping:
- 1/2 cup brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 teaspoon cloves
- 2 tablespoons corn oil
- 2 tablespoons flour
This is a one bowl, throw everything in and stir type recipe. Except today, I was working with cold butter and needed to microwave it to make it stirrable, which set off a chain reaction of sorts..
I needed to add my ingredients in a certain order so as to protect my raw eggs from cooking in the bowl, considering I was working with freshly cooked wild rice and melted butter.
Mixed my can of cranberries with the hot rice to cool the rice down. Put the sugar and flour, salt and baking soda in before I added the eggs. Then had half the bowl filled with the rice and cranberries before I started to stir.
I stirred for 50 stirs. I mixed some brown sugar, cinnamon, nutmeg, cloves and ginger, flour and oil together and sprinkled it across the top of the batter after I had it poured into my pan, which I sprayed with a cooking spray. My oven was set at 350.
I placed it in the middle rack and set my timer for an hour and 15 minutes. I have found that this amount of time is sufficient
Mix cranberries and Rice
Yes, I store mine in the refrigerator. It's a moist bread that will mold if kept on the counter. Of course, it will mold in the refrigerator if you forget it is in there, but that's an entirely different scenario.