Cranberry Bread
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Everyday Food, November 2008
- Prep Time 15 minutes
- Total Time 1 1/2 hours, plus cooling
- Yield Serves 8
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Ingredients
- 4 tablespoons unsalted butter, melted, plus more for pan
- 2 cups all-purpose flour (spooned and leveled), plus more for pan
- 1 cup packed light-brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 large egg, lightly beaten
- 3/4 cup whole milk
- 1 bag (12 ounces) cranberries
- 1 tablespoon turbinado sugar, for topping (optional)
Directions
- Preheat oven to 350 degrees; butter and flour a 9-by-5-inch loaf pan (8-cup capacity), and set aside. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt; set aside. In a medium bowl, combine butter, egg, and milk. Add wet mixture to dry mixture, and whisk to combine; fold in cranberries.
- Pour batter into prepared pan; sprinkle top with turbinado sugar, if desired. Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour and 15 minutes. Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to cool completely.
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I loved this bread! I ended up adding about a cup of semi sweet chocolate chips and it perfect! Just enough tart and sweet.
Cranberries are definitely tart, but that's what makes them lovely! This recipe is great as is, though I found I had to add 1/4 cup more of milk to make it a "pourable" batter. Definitely a perfect holiday season bread.
I love this bread/cake! My son calls it Chet bread instead of Cranberry bread because he loves it so much! A must make, so easy to prepare, takes a while in the oven but i usually throw in an apple crisp at the same time as the oven is on.
WAY too tart with a full 12 oz bag of cranberries. I'm going to make it again with only 1/2 bag. I also added 1/2 tsp each of cinnamon and nutmeg to help punch it up some. I'll probably add a tsp of vanilla next time, too.
The batter is pretty bland will add cinnamon and orange zest next time, vanilla too. You have to love cranberries if you make this?
Can this bread be frozen?
This bread was very good. It was fast and simple to make. I roughly chopped my cranberries instead of leaving them whole. This bread wasn't too sweet either.
This was the bread of choice morning noon and night at our Thanksgiving family reunion. It was an especial favorite of my 2-year-old grandson. I'll be sending copies of the recipe to all of them in their Christmas cards this year. Thanks, Martha!
This weekend, I made this bread in small loaf tins and they baked for about 35-45 minutes. They turned out fantasitic. I also added two clementines (juice and zest) to the bread batter. It was a hit.
I'd like to make these as gifts and bake them right in the disposable aluminum loaf tins. Does anyone know how that would affect the baking time?
I also think I am going to halve the amount of cranberries to save a little on cost.
This sounds really nice as I love making fruit breads. My only problem with this one is here in Australia we can't get fresh cranberries, would dried cranberries be alright to use as that is all we are able to get. If so, I could rejuvenate them by soaking them in a little orange juice before hand, discard juice but add the rind finely grated as I like the idea of Karaheald with the added citrus flavour.
Could somebody PLEASE let me know about the rejuvenating idea.
I made this bread a couple of weekends ago. It was a big hit. I could not believe the amount of cranberries but it was great! Wonderful flavour and easy as can be to make. This one is going to be made many times this fall and winter. I am thinking of making several and giving them out at Christmas time.
I made this recipe last night and it is great. I love cranberries so it was just right for me. I added some orange zest for a pop of citrus flavour and it was a nice addition. Loved the recipe
I made this recipe last night and it is great. I love cranberries so it was just right for me. I added some orange zest for a pop of citrus flavour and it was a nice addition. Loved the recipe
I halved the amount of cranberries that the recipe listed. This cut down on the tartness so that the cranberries just "pop" the flavor, but don't overwhelm the bread. I'm making it for the second time today.
I made this because I had extra cranberries on hand. I do not like the tart cranberry flavor in the bread. I will not be making this again.