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Cranberry Bread

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Studded with cranberries, this quick bread is adaptable: Try it at breakfast or as an afternoon snack. A sprinkle of turbinado sugar on top begets crunch.

Prep: 15 minutes
Total: 1 1/2 hours, plus cooling

Ingredients

Serves 8

  • 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

  1. 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.
  2. 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.
From Everyday Food, November 2008

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