I bought a bag of cranberries last week for no reason. I found a delicious recipe for cranberry bread on Martha Stewart.com. Here is the link.
Here are the changes I made; I used 2% instead of whole milk and I sprinkled the top with granulated sugar instead of the turbinado. This is a dense, slightly sweet bread that is bursting with tart cranberries. The top of the bread comes out of the oven crunchy and delicious. After a day wrapped in foil, however, the top became a little gooey. It remains delicious, especially when toasted.
This bread is easy to make and isn’t too sweet to serve for breakfast, unlike some quick breads. Almonds or pecans would be yummy in this bread. Enjoy!Cranberry Bread
Courtesy of Martha Stewart.com
- Preheat oven to 350 degrees; grease and sugar 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.