Hope everyone had a nice Thanksgiving yesterday! Ours was really nice and included WAY too much delicious food! We have another Thanksgiving get together this afternoon and I am bringing a few desserts, including this cranberry bread. I’ve been on a bit of a cranberry kick lately and when my latest issue of Everyday Food arrived, I saw this bread inside and immediately wanted to make it. I was a bit hesitant because I’ve had some problems with release of breads from my loaf pans. Fortunately, earlier this week I made a trip to the Williams Sonoma outlet and picked up a new loaf pan, which ended up working perfectly. This bread is delicious – very moist and lots of cranberries studded throughout!
By Tracey
Cranberry Bread
from Everyday Food Magazine
Ingredients:
- 4 tablespoons unsalted butter, melted, plus more for pan
- 2 cups all purpose flour, 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 oz) cranberries
- 1 tablespoon turbinado sugar, for topping (optional)
Directions:
Preheat oven to 350 F. Butter and flour a 9-by-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 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 let cool completely.
