Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Cranberry Bread 3.2 (797) 35 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on November 17, 2022 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 1 hrs 30 mins Servings: 8 For a fall breakfast, afternoon tea, or an anytime snack, this cranberry bread can’t be beat. It's an easy quick bread that's studded with fruit and has just the right balance of sweet and tart thanks to the fresh cranberries and brown sugar. 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 ½ teaspoons baking powder ½ teaspoon baking soda 1 teaspoon salt 1 large egg, lightly beaten ¾ 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. Emily Laurae Print