Cranberry Sour Cream Bread

Cranberry Sour Cream Bread

Preheat oven to 350ºF
Prepare two 8x4 inch bread pans, or a bundt pan with grease and flour or parchment line

In a large bowl add:
1 cup sugar
12 tablespoons very soft butter
**mix for two minutes

2 room temperature eggs
**add one at a time, mix after each egg is added

1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 teaspoon vanilla extract
**mix well and scrape down the bowl as needed

2 cups flour
1 cup sour cream
**add half the flour and half the sour cream and blend. Then add the second half of the flour and sour cream, blend again.

1½ - 2 cups rinsed cranberries tossed with 1 Tablespoon flour
**fold into the very thick batter.
**Divide batter between both pans
**Bake about 35-40 minutes, until a toothpick inserted in the middle comes out mostly clean
**Remove from pan after 10 minutes and cool on a cooling rack