1/4 cup dried cranberries.....................………....................1/4 cup butter, softened
1/2 cup white sugar..............................................................2 tsp. chocolate syrup (I like dark)
2 TB unsweetened cocoa powder (I like dark).................1 tsp. instant coffee powder
2 cups flour …....................……………………………… ..........2 tsp baking powder
1/2 tsp baking soda ………………………...............................1/2 tsp salt
1/2 cup sour cream ………...................……………….............2 eggs
1 TB milk or chocolate milk or chocolate flavor liquid coffee creamer
Glaze:
1/2 cup powdered sugar.....................................................1/4 tsp. instant coffee powder
2 tsp. unsweetened cocoa powder..................................1 tsp. chocolate syrup
about 1-2 TB milk (or chocolate milk or chocolate liquid coffee creamer)
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Preheat oven to 350. Spray an 8" loaf pan, or 2 mini-pans, with non-stick baking spray (containing flour).
Whisk flour, baking powder, soda, salt, instant coffee and cocoa powder together; set aside.
Cream butter and sugar; add eggs and mix well. Add milk and chocolate syrup to the sour cream. Beat 1 cup of flour into the butter mixture; then add the sour cream; then beat in the 2nd cup of flour. Fold in the dried cranberries. Spread the batter in the pan(s) and smooth the top.
Bake at 350 for 45 minutes to 1 hour for large loaf or about 35-40 minutes for the mini loaves ~ until a toothpick inserted in the center comes out clean. Remove to a rack. Spread glaze over the warm bread.
GLAZE: Put the powdered sugar, instant coffee and unsweetened cocoa powder in a small bowl. Whisk in the chocolate syrup, plus milk (about 1 tsp at a time) until smooth, thinner glaze consistency.
NOTE: You could also substitute mini-chocolate chips for the dried cranberries.
These freeze and ship well.