Cranberry Bread

Quick breads are another favorite of mine. Here’s a perfect bread for breakfast or an afternoon snack. Recipe is from Everyday Food.

4 Tbsp unsalted butter, 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 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 large egg, lightly beaten
3/4 cup whole milk
1 bag (12 oz) cranberries
1 Tbsp turbinado sugar for topping (I left this off since I didn’t have any)

Preheat oven to 350 degrees. Butter and flour a 9×5 inch loaf pan 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 prepare pan; sprinkle with turbinado sugar if desired. Bake until toothpick inserted in center come out clean, about 1 hour and 15 minutes. Mine baked in closer to 1 hour.

Transfer pan to wire rack; let bread cool for 30 minutes. Invert onto rack; then immediately turn right side up to let cool completely.