Is there anything more heartwarming than baking for friends & family around the holidays? Jasmine Nicole created a delicious, seasonal spiced bread that’s SO good… you might not want to give it away. We gladly used the “one for you, one for me” concept in the Rue kitchen and doubled the recipe to make sure there was enough to accompany our morning lattes. Enjoy:

INGREDIENTS:
3 sticks unsalted butter at room temperature
3 cups granulated sugar
5 large eggs at room temperature
2 cups flour
1 ¼ cup unsweetened cocoa
1 tbsp ground cinnamon
1 tsp salt
½ tsp baking powder
½ tsp baking soda
1 cup buttermilk
¼ cup water
1 tsp vanilla
2 cups cranberries
2 cups chocolate chips

TOPPING:
¼ cup sugar
¾ tsp cinnamon
½ tsp unsweetened cocoa

NOTES:
This recipe makes 6 mini loaves or 2 whole 9×5 loaves

DIRECTIONS:
Preheat oven to 350 and butter pans. Line with parchment paper. It’s helpful to have the sides stick out to easily lift the loaf out of the pan!

Cream together butter and sugar for about 5 minutes. Add eggs one at a time.

Mix together all of the dry ingredients in a separate bowl. In one more bowl, mix together buttermilk, water, and vanilla. With your mixer on low, alternate pouring both mixtures to the butter mixture. Lastly, fold in cranberries and chocolate chips. These are optional, but they make it more festive! Then distribute into your pans, filling about 3/4 of the way.

Sprinkle the topping over the top of the loaves.

Bake for 40 minutes.

Let cool for about an hour before removing and packaging.

Gift to all of your friends & family, but be sure to save some for your own home. Happy Holidays!