Category: Breakfast

Pandan Coconut Milk Rolls

These pandan coconut milk rolls are soft, pillowy, and infused with the sweet, grassy aroma pandan is known for — the kind of bakery treat that usually means a special trip to your local Asian bakery. This homemade version comes together with a simple tangzhong method for extra-fluffy texture, and it’s not too sweet, so it works just as well alongside a savory breakfast as it does with your afternoon coffee. Once you’ve made a batch, you’ll wonder why you ever bought them

My family loves it when I bake this kind of, not too sweet, pastry at home. They think it is made to order and call for these all the time. We usually don’t have any leftovers but if we do, they disappear with morning coffee or as a grab breakfast treat. Since then this has grown into a family favorite. Watch the video and follow the instructions below to have this dish today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

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Tangzhong– in a saucepan: add flour, water, milk and mix everything together. Turn the heat to low-medium. Use a spatula or whisk and stir frequently to prevent burning. Cook for 3-5 minutes or until the mixture thickens (reaches to 150°F). Set aside until ready to use.

In a bowl: mix the yeast and coconut cream (warm 110°) Let sit for 10 minutes. Stand Mixer: add the rest of the ingredients.

Knead on low (speed 1) for 1-2 minutes, then gradually increase the speed 2 for 8 minutes. Shape the dough into a ball. Grease your hands with oil because the dough is going to be a little sticky.Knead by hand for 10-14 minutes until smooth. Shape the dough into a ball. 

Transfer the dough to a lightly grease bowl. 

First Dough Rise: Cover with a clean towel or saran wrap for the first 1 hour or until it doubles in size. Optional: place in the cold oven with the light on.

Coat the 9″x13″ pan with coconut oil or cooking spray. Make sure to grease your hands before touching the dough. Gently punching down the dough. Fold the edges towards the center. Transfer the dough to a working surface. Then, divide the dough into 12 pieces (70g-73g each). Highly recommend using a food scale for your dough. 

Flatten and fold the edges together then seal them to form the roll. Gently shape each piece into a smooth ball (Watch the video for reference). Transfer the rolls to the greased pan. 

Second Dough Rise: cover and let rise for 2 hour or until it doubles in size. Optional: place in cold oven with the light on. Remove pan when ready o bake.

Preheat the oven to 320°. Sprinkle or sift cornstarch on top of the rolls (this will prevent it turning too brown). 

Bake for 20-22 minutes or until lightly golden on top. It took me 22 minutes.

Serve

Enjoy!

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Pandan Coconut Milk Rolls

Pandan Coconut Milk Rolls feature a beautiful green breading that harmonizes to form a soft, moist and exquisitely smooth memorable treat.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 22 minutes
Total Time 47 minutes
Course Baked Goods, Breakfast
Cuisine Asian
Servings 12
Calories

Equipment

  • 9" x 13" baking pan

Ingredients
  

Tangzhong

  • 2 tbsp (18g) flour
  • 3 tbsp (44mL) whole milk
  • 3 tbsp (44mL) water

Rolls

  • ¾ cup coconut cream (warm ~ 110°F) not coconut milk
  • 2 tsp instant yeast
  • 3 cups (440g) bread flour weigh the flour
  • ½ cup (116g) superfine sugar
  • 2 tbsp unsalted butter melted
  • 1 tbsp homemade pandan extract
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 large egg room temperature
  • 4-7 drops green food color

Other

  • 1-2 tbsp cornstarch

Instructions
 

  • Tangzhong: Combine flour, water, and milk in a saucepan. Heat on low-medium, stirring frequently, 3–5 minutes until thickened (150°F). Cool before using.
  • Mix yeast with warm coconut cream; let sit 10 minutes.
  • Add remaining ingredients to a stand mixer. Knead on speed 1 for 8-12 minutes until smooth. Shape into a ball. Hand-knead the dough 10–14 minutes until smooth.
  • Transfer to a greased bowl; cover. First rise: 1 hour, until doubled.
  • Divide into 12 pieces (70–73g each). Shape each into a smooth ball; place in a greased 9"x13" pan.
  • Second rise: Cover 2 hours, until doubled.
  • Preheat oven to 320°F. Dust rolls with cornstarch. Bake 20–22 minutes until lightly golden.

Serve Warm & enjoy!

    Video

    Keyword asian bakery pandan coconut milk rolls, asian bakery pandan rolls, asian bakery rolls, best pandan coconut milk rolls, easy pandan coconut milk rolls, pandan coconut milk rolls

    Storage & Reheating

    Room temperature: Store in an airtight container for up to 2 days. Freezer: Freeze baked, cooled rolls in a freezer-safe bag for up to 1 month. Reheating: Microwave a roll for 15–20 seconds, or wrap in foil and warm in a 300°F oven for about 5 minutes to bring back that fresh-baked softness.

    Recipe FAQs

    Can I use coconut milk instead of coconut cream? Coconut cream is thicker and richer, which gives these rolls their soft, tender crumb. Coconut milk is thinner and will make the dough wetter — if it’s all you have, reduce the water in the tangzhong slightly or add an extra tablespoon or two of flour.

    Where can I find pandan extract? Bottled pandan extract is available at most Asian grocery stores or online. You can also make your own by blending fresh or frozen pandan leaves with a little water and straining out the liquid.

    Can I make the dough ahead of time? Yes — after the first rise, you can refrigerate the dough overnight, then let it come to room temperature before shaping. Alternatively, shape the rolls, cover tightly, and refrigerate overnight for the second rise; let them sit at room temperature for 30–45 minutes before baking.

    Do I have to use food coloring? No — it’s purely cosmetic. Pandan extract adds flavor and a very faint natural tint on its own; the food coloring just makes the green more vibrant.

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    Asian Recipes

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    Homemade Raspberry Preserve

    This homemade raspberry preserve comes together with just three ingredients and about 18 minutes on the stove — no pectin, no canning equipment, no fuss. As it simmers, your kitchen fills with the smell of tart berries and caramelizing sugar, and what’s left is a preserve with a fraction of the sugar you’ll find in the jarred stuff at the store. It’s perfect swirled into oatmeal or yogurt, spread on toast or scones, or spooned over English muffins. Fair warning: in this house it disappears in a couple of weeks, not the full 4–6 it’ll keep.

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    Place the raspberries

    Add sugar and lemon juice in a medium sized pot/sauce pan. Mix everything together.

    Turn the stove top heat high and cook for 10 minutes. Stir frequently to prevent burning or sticking to the pan. Then, turn down the heat to medium-low and let simmer for an additional 8-10 minutes. Continue to stir frequently. Let the raspberries simmer until the juice evaporates. Turn off the heat & remove the pan from heat source.. The mixture will thicken after as the preserve reaches room temperature. 

    Once cool enough to touch; Transfer the contents to a jar or container and place in the refrigerator. It’s good for up to 4-6 weeks.

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    Homemade Raspberry Preserves

    Only 3 ingredients with a few simple steps to prepare sweet and delicious good old-fashioned homemade raspberry preserves.
    Print Recipe Pin Recipe
    Prep Time 18 minutes
    Total Time 18 minutes
    Course Breakfast, Condiment
    Cuisine American
    Servings 1 c
    Calories

    Ingredients
      

    • 18 oz Raspberries fresh or frozen
    • 1 cup granulated sugar
    • 2 tbsp lemon juice

    Instructions
     

    • Combine raspberries, sugar, and lemon juice in a medium pot. Mix thoroughly.
    • Heat on high for 10 minutes, stirring frequently to prevent burning. Reduce heat to medium-low and simmer 8–10 minutes more, stirring constantly until juice evaporates.
    • Remove from heat. The mixture thickens as it cools to room temperature.
    • Once cooled sufficiently, transfer to a jar or container and refrigerate for up to 4–6 weeks.

    Video

    Notes

    The recipe is adaptable — other seasonal fruits can be substituted for comparable results.
    Keyword best homemade raspberry preserves, easy homemade raspberry preserves, homemade raspberry preserves

    Recipe FAQs

    Can I use frozen raspberries? Yes — the recipe already calls for fresh or frozen. No need to thaw first; they’ll break down as the mixture heats.

    Is this a jam, a jelly, or a preserve — what’s the difference? Jelly is made from strained juice only (no fruit pieces), jam uses crushed fruit, and preserves keep larger pieces or whole berries intact. This recipe is closer to a jam-style preserve since the raspberries break down but still leave some texture.

    Do I need pectin to get it to set? No — simmering the berries down with sugar and lemon juice naturally thickens the mixture as it cools. It’ll be a looser, spoonable set rather than a stiff, sliceable jelly, which is normal for a no-pectin preserve.

    Can I can this for longer shelf life instead of refrigerating? This recipe as written is meant for the refrigerator, not shelf-stable canning — the sugar level and processing time aren’t calibrated for a proper water-bath seal. If you want a shelf-stable jar, follow a tested canning-safe raspberry preserve recipe and processing time instead.

    Can I freeze it? Yes — it freezes well in a freezer-safe container for a few months. Leave a little headspace in the jar since it’ll expand slightly as it freezes.

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    Homemade Fluffy Biscuits

    Homemade Fluffy Biscuits are the best when enjoyed fresh from the oven. This recipe is simple and easy to make with ingredients you likely already have in your kitchen. The best part is they only take less than 30 minutes to prepare and cook.

    I have worked over time to make a recipe for biscuits that, my very traditional southern husband, loves to eat. In the south making a good biscuit can make you a legend in your own family. Soft filling comfort food that is great served with honey, butter or my kids favorite, with sausage gravy. If you have never had a good homemade biscuit, you should watch the video and follow the detailed instructions below to find out for your self what all the fuss is about.

    Traditional food from the different regions of the world are largely based on what type of ingredients are available there and what the culture is like. Soft fluffy southern style biscuits are no exception; as flour is used heavily in southern style foods from fried food to gravy, you will likely find flour somewhere near the cooking area as an enhancement to the food experience. No better way to experience what flour can do than having a delicious warm biscuit with some eggs and bacon to fill the eat. My favorite way to enjoy a fresh made biscuit is to cover it with some local honey and butter, it goes great with morning coffee or as a standalone snack. Like and share this or any of my recipes you find interesting from my daily growing catalogue of meal ideas and presentation suggestions.

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    Preheat the oven to 425°F. Place parchment paper on a baking sheet. In a large bowl: combine flour, salt, sugar, baking powder and cold butter. Use a pastry cutter or your hand to mix until it begins to form coarse crumbs. Add milk and knead the dough in the bowl for a few minutes. The dough will be sticky at first but once you knead everything it will be fine. If the dough is still sticky add 1 tbsp of flour and knead until it is no longer sticky. Food Processor: add flour, salt, sugar and mix everything together. Add cold butter and mix until it forms into crumbs. Add cold milk and mix. It’s going to be a little sticky.

    Transfer the dough to a floured surface. Pat the dough out to ¾” to 1″ thick. Use a biscuit cutter or glass to shape 6 biscuits.

    Then transfer to the baking sheet.

    Bake for 12-14 minutes or until golden brown on top. Remove biscuits from the oven. Brush melted butter over the top of the biscuits immediately. 2-3 tbsp melted butter

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    Homemade Fluffy Biscuits

    Delicious homemade Fluffy Biscuits will melt in your mouth and satisfy your hunger in a hearty yet comforting soulful way.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 12 minutes
    Total Time 27 minutes
    Course Baked Goods, Breakfast
    Cuisine American
    Servings 6
    Calories

    Equipment

    • Food Processor
    • Large Bowl
    • Cookie/Biscuit Cutters

    Ingredients
      

    • 255g (2 cups) all-purpose flour recommend weighing your flour
    • 8 tbsp unsalted butter place in the freezer for 15 minutes
    • 1 tbsp baking powder
    • 1 tbsp sugar
    • ¾ cup cold whole milk
    • 2-3 tbsp melted butter for brushing

    Instructions
     

    • Preheat the oven to 425°F. Place parchment paper on a baking sheet.
    • In a large bowl: combine flour, salt, sugar, baking powder and cold butter. Use a pastry cutter or your hand to mix until it begins to form coarse crumbs. Add milk and knead the dough in the bowl for a few minutes. The dough will be sticky at first but once you knead everything it will be fine. If the dough is still sticky add 1 tbsp of flour and knead until it is no longer sticky.
    • Food Processor: add flour, salt, sugar and mix everything together. Add cold butter and mix until it forms into crumbs. Add cold milk and mix. It's going to be a little sticky.
    • Transfer the dough to a floured surface. Pat the dough out to ¾" to 1" thick. Use a biscuit cutter or glass to shape 6 biscuits. Then transfer to the baking sheet.
    • Bake for 12-14 minutes or until golden brown on top. Remove biscuits from the oven. Brush melted butter over the top of the biscuits immediately.
      2-3 tbsp melted butter

    Serve immediately and enjoy!

      Video

      Keyword best fluffy biscuits, best homemade biscuits, easy fluffy biscuits, homemade fluffy biscuits

      Breakfast Recipes

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      Iced Lemon Loaf

      Lemon Loaf is a moist and delicious treat that is sure to put a smile on anyone’s face. With the perfect balance of sweet lemon zest and a smooth, sweet bread, this homemade Iced Lemon Loaf is even better than those from popular coffee shops. It’s not only a delightful snack on the go or an anytime treat, but it also pairs wonderfully with a cup of coffee.

      To enjoy these rich and delicious rewards, watch the instructional video and follow the detailed steps provided. Don’t forget to show your support by liking and sharing this recipe or any others that catch your interest from the growing menu selection. Stay updated on all the latest publications by hitting the subscribe button on the EatFoodlicious YouTube channel.

      For more mouth-watering recipes and to receive daily updates, make sure to follow EatFoodlicious on Facebook, Instagram, Twitter, and Pinterest, or subscribe to the blog for free recipe emails.

      Enjoy this delightful Iced Lemon Loaf and share the joy on social media!

      Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (9″x 5″) with softened butter & flour or line the inside of the pan with parchment paper. In a bowl: combine all the sugar, eggs and beat until pale yellow.

      Then add lemon extract, oil, lemon zest, lemon juice, sour cream and continue to mix. 

      Mix the flour, salt & baking powder together. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).

      Transfer the batter to the pan.

      Bake for 50-55 minutes or until a toothpick placed in the center of the bread comes out clean (tent with aluminum foil after 35 minutes, if it’s getting too brown on top). Remove from the oven and rest the bread in the pan for 15 minutes before transferring the loaf to a cake rack to finish cooling. 

      Icing

      • In a small bowl: combine powdered sugar and lemon juice. Mix well until nice and smooth. It’s going to be thick. If you prefer thinner icing, add more lemon juice. Spread icing over cool loaf.

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      Iced Lemon Loaf

      Iced Lemon Loaf is zesty with a smooth sweetness making this a very moist rich and delicious treat.
      Print Recipe Pin Recipe
      Prep Time 15 minutes
      Cook Time 55 minutes
      Total Time 1 hour 10 minutes
      Course Baked Goods, Breakfast, Dessert
      Cuisine American
      Servings 8
      Calories

      Equipment

      • 9" x 5" Loaf Pan

      Ingredients
        

      Dry

      • 218g 1 ½ cups all-purpose flour
      • 2 ½ tsp baking powder aluminum free
      • ½ tsp salt

      Wet

      • 1 cup sour cream or greek yogurt (full fat) room temperature
      • 1 cup superfine sugar
      • ½ cup vegetable or canola oil 
      • ¼ cup lemon juice
      • 2 tbsp lemon zest packed
      • 1 ½ tsp lemon extract
      • 3 large eggs room temperature

      Icing

      • 1 cup powdered sugar sifted
      • 1 ½ tbsp lemon juice

      Instructions
       

      • Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (9"x 5") with softened butter & flour or line the inside of the pan with parchment paper.
      • In a bowl: combine all the sugar, eggs and beat until pale yellow. Then add lemon extract, oil, lemon zest, lemon juice, sour cream and continue to mix.
      • Mix the flour, salt & baking powder together. Add dry and wet ingredients together. Transfer the batter to the pan. (I highly recommend weighing your flour and sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy).
      • Bake for 50-55 minutes or until a toothpick placed in the center of the bread comes out clean (tent with aluminum foil after 35 minutes, if it's getting too brown on top). Remove from the oven and rest the bread in the pan for 15 minutes before transferring the loaf to a cake rack to finish cooling.

      Icing

      • In a small bowl: combine powdered sugar and lemon juice. Mix well until nice and smooth. It's going to be thick. If you prefer thinner icing, add more lemon juice. Spread icing over cool loaf.

      Serve & enjoy!

        Video

        Keyword best iced lemon loaf, easy iced lemon loaf, easy lemon loaf, lced lemon loaf

        Baked Goods

        Breakfast

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        Apple Turnovers

        Fresh cooked Apple Turnovers are rich with natural flavors and has a soft delicate soothing texture that is absolutely delicious. The simmering apples create a seasonal perfume that is rich with cinnamon-sugary notes. Perfect for a mid morning snack or with a cold glass of milk any time of the day. These Apple Turnovers are a buttery cinnamon laced way to distract yourself from the demands of a daily routine and they are a delight to share with others. We have made this a few times and they never last very long. I love how the lightly browned pastry glistens with the granulated crystals giving this treat a presentation not found at the local fast food window or frozen food section of the grocery store.

        Watch the video and follow the detailed instructions below to make these beautiful, warm, rich and tasty Apple Turnovers today. Don’t forget to hit the subscribe button and feel free to browse my growing catalog of menu items for more eatfoodlicious meal inspirations. Today’s recipe, is a fun way to get the kids to help in the kitchen that everyone in the home will enjoy. These did not last long enough to cool properly in my house but they will keep well when refrigerated and are best enjoyed warm/hot (be careful not to burn your mouth/tongue).

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        Peel & remove core of the apples. Cut into ¼” cubes. Place butter in the saucepan. Turn up the heat to medium and wait until the butter is melted.

        Add cut apples, brown sugar, cornstarch, cinnamon, salt in the sauce pan and mix everything together.

        Cook for 5-7 minutes until the sauce has thickens. Remove pan from the heat source and let cool.

        Preheat the oven to 400°F. Place parchment paper on a baking sheet. Egg wash: In a small bowl: combine egg, water and whisk. Optional: strain the egg wash for a smooth finish. Place flour on a working surface (this will help prevent the puff sheets from sticking to the working surface). Unfold the puff sheet & use a rolling pin to remove any dents in the pastry. Use a pizza cutter or knife to cut out 4 equal squares. Repeat the other pastry. You should have 8 pastries total. Brush the egg wash on around the edges of the pastries. Place the cool apple filling in the center of each pastries (leaving ½ boarders around the edges).

        Bring the edges together. Use a fork and seal the dough edges together.

        Slice 2-3 slit to each pastry.

        Brush the egg wash on top. Sprinkle sugar on top of the pastry.

        Bake for 18-22 minutes or until golden. Remove from the oven and let rest for 15 minutes before serving.

        Serve

        Enjoy!

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        Apple Turnovers

        These Apple Turnovers are full of fruit chunks that are swimming in a smooth cinnamon flavored brown sugar syrup that everyone will enjoy.
        Print Recipe Pin Recipe
        Prep Time 10 minutes
        Cook Time 25 minutes
        Total Time 35 minutes
        Course Baked Goods, Breakfast, Dessert
        Cuisine American
        Servings 8
        Calories

        Ingredients
          

        • 2 puff pastry sheets
        • coarse/sparkling sugar

        Filling

        • 1 ½ lbs green apples
        • ⅓ cup light brown sugar
        • 2 tbsp unsalted butter
        • 2 tsp cornstarch
        • ½ tsp ground cinnamon
        • ⅛ tsp salt

        Egg Wash

        • 1 egg
        • 1 tbsp water

        Instructions
         

        • Peel & remove core of the apples. Cut into ¼" cubes. Place butter in the saucepan. Turn up the heat to medium and wait until the butter is melted. Add cut apples, brown sugar, cornstarch, cinnamon, salt in the sauce pan and mix everything together. Cook for 5-7 minutes until the sauce has thickens. Remove pan from the heat source and let cool.
        • Preheat the oven to 400°F. Place parchment paper on a baking sheet.
        • Egg wash: In a small bowl: combine egg, water and whisk. Optional: strain the egg wash for a smooth finish.
        • Place flour on a working surface (this will help prevent the puff sheets from sticking to the working surface). Unfold the puff sheet & use a rolling pin to remove any dents in the pastry. Use a pizza cutter or knife to cut out 4 equal squares. Repeat the other pastry. You should have 8 pastries total.
        • Brush the egg wash on around the edges of the pastries. Place the cool apple filling in the center of each pastries (leaving ½" boarders around the edges). Bring the edges together. Use a fork and seal the dough edges together. Slice 2-3 slit to each pastry. Brush the egg wash on top. Sprinkle sugar on top of the pastry.
        • Bake for 18-22 minutes or until golden. Remove from the oven and let rest for 15 minutes before serving.

        Serve & Enjoy!

          Video

          Keyword apple tunrover puff pastry, apple turnovers, best apple turn overs, easy apple turnover, easy apple turnover puff pastry

          Breakfast Recipes

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          Cranberry Banana Bread

          This is a delicious traditional Banana Bread that features a twist of Cranberry tartness for your holiday celebration. I love the fragrance of this homemade bread and this loaf bakes sweetness into the atmosphere of your home, I have made many different dessert types of bread and I have to say my family loves this one too. Show up to your holiday gathering with this simple to make affordable selection and leave with the satisfaction of an empty plate. I highly recommend giving this a try and seeing for yourself just how delicious this seasonal bread really is. 

          Watch the video and follow the instructions below to have this gorgeous warm cranberry banana bread on a dish in the center of the table today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Folks will be asking you for your secret and where you found this recipe. I would appreciate you telling them that it is just another eatfoodlicious suggestion that is spot on in flavor and satisfaction. This is another bread that is perfect in the morning with a nice cup of hot coffee, if you have any leftovers. Thanks for visiting and see you again soon.

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          Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (9″x 5″) with softened butter & flour or coat with flour cooking spray. (optional: line the inside of the pan with parchment paper). Smash the ripe bananas using a fork or potato masher.

          Add sugar, eggs, vanilla extract and mix. Add melted butter and mix. 

          In a bowl: add flour, salt & baking soda while mixing everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). 

          Combine wet and dry ingredients together. Mix until well combined. 

          Add in fresh cranberries (if using frozen cranberries: do not let thaw use/mix in while still frozen). 

          Then gently fold the batter until the cranberries and is evenly distributed throughout the batter (do not over mix or use a mixer for this step, be gentle). 

          Transfer the batter to the loaf pan. 

          Bake for 60-65 minutes or until a toothpick placed in the center of the bread comes out clean (tent with aluminum foil after 30 minutes, if it’s getting too brown on top). Remove from the oven and rest the bread in the pan for 15-20 minutes before transferring the loaf to a baking rack to finish cooling.

          Slice

          Enjoy!

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          Cranberry Banana Bread

          Cranberry Banana Bread is moist and delicious with the perfect balance of sweet meets tart.
          Print Recipe Pin Recipe
          Prep Time 10 minutes
          Cook Time 1 hour 5 minutes
          Total Time 1 hour 15 minutes
          Course Baked Goods, Bread
          Cuisine American
          Servings 8
          Calories

          Equipment

          • 9" x 5" Loaf Pan

          Ingredients
            

          • 3 small ripe bananas
          • 1 cup fresh or frozen cranberry
          • 1 ½ cups all-purpose flour
          • ¾ cup granulated sugar
          • ½ cup unsalted butter melted
          • 1 tsp vanilla extract
          • 1 tsp baking soda
          • ½ tsp salt
          • 2 large eggs room temperature

          Instructions
           

          • Preheat the oven to 350°F / 176°C. Lightly grease the loaf pan (9"x 5") with softened butter & flour or coat with flour cooking spray. (optional: line the inside of the pan with parchment paper).
          • Smash the ripe bananas using a fork or potato masher. Add sugar, eggs, vanilla extract and mix. Add melted butter and mix.
          • In a bowl: add flour, salt & baking soda while mixing everything together. (I highly recommend sifting the dry ingredients before adding to the wet ingredients, this will make the batter fluffy and not lumpy). Combine wet and dry ingredients together. Mix until well combined. 
          • Add in fresh cranberries (if using frozen cranberries: do not let thaw use/mix in while still frozen). Then gently fold the batter until the cranberries and is evenly distributed throughout the batter (do not over mix or use a mixer for this step, be gentle). Transfer the batter to the loaf pan. 
          • Bake for 60-65 minutes or until a toothpick placed in the center of the bread comes out clean (tent with aluminum foil after 30 minutes, if it's getting too brown on top). Remove from the oven and rest the bread in the pan for 15-20 minutes before transferring the loaf to a baking rack to finish cooling.

          Slice & enjoy!

            Video

            Keyword best cranberry banana bread, christmas cranberry banana bread, cranberry banana bread, easy cranberry banana bread, moist cranberry bread

            Baked Goods

            Bread Recipes

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