Get an early start on holiday baking with these cranberry mini loaves.

By SARA VANDEN BERGE

I let two things dictate my pre-Christmas spirit: The weather and Hallmark channel.

Since it’s been raining all week and Christmas movies are already playing, I didn’t feel guilty when I did a little holiday baking yesterday. I was in the mood for cranberry bread and wanted to try out a new recipe.

This recipe for easy cranberry bread came from Julie Blanner who says it’s perfect for holiday entertaining.

It makes 6 miniature loaves that are pretty enough to give as gifts. (In fact, we met with our accountant yesterday and brought him a loaf. Turns out, I’m in the spirit of giving too.)

This delicious recipe is super easy to make so that’s another plus!

WHAT YOU NEED

2 cups white granulated sugar

4 cups all-purpose flour all purpose

2 tablespoons baking powder

1 teaspoon salt

2 eggs

2 cups milk

⅔ cup vegetable oil

1½ cups cranberries fresh (I will use more next time)

⅓ cup white granulated sugar for sprinkling (be generous)

HOW TO MAKE IT

Preheat oven to 350 degrees and grease 6 miniature loaf pans.

In medium bowl, combine sugar, flour, baking powder and salt.

In separate, larger mixing bowl, beat eggs, milk and oil.

Gradually add dry mixture to wet and fold in chopped cranberries.

Pour mixture into loaf pans an inch below the top to compensate for rise.

Sprinkle with whole cranberries and sugar.

Bake 40 minutes or until a toothpick inserted into the center comes out clean.