{"id":4527,"date":"2011-01-19T09:54:36","date_gmt":"2011-01-19T15:54:36","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=4527"},"modified":"2011-01-19T09:54:36","modified_gmt":"2011-01-19T15:54:36","slug":"cranberry-bread","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2011\/01\/19\/cranberry-bread\/","title":{"rendered":"Cranberry Bread"},"content":{"rendered":"

I bought a bag of cranberries last week for no reason. \u00a0I found a delicious recipe for cranberry bread on Martha Stewart.com. \u00a0Here is the link.<\/a><\/p>\n

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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. \u00a0This is a dense, slightly sweet bread that is bursting with tart cranberries. \u00a0The top of the bread comes out of the oven crunchy and delicious. \u00a0After a day wrapped in foil, however, the top became a little gooey. \u00a0It remains delicious, especially when toasted.<\/p>\n

This bread is easy to make and isn’t too sweet to serve for breakfast, unlike some quick breads. \u00a0Almonds or pecans would be yummy in this bread. \u00a0Enjoy!Cranberry Bread<\/strong><\/p>\n

Courtesy of Martha Stewart.com<\/p>\n

Ingredients<\/p>\n

  • 4 tablespoons unsalted butter, melted<\/li>\n
  • 2 cups all-purpose flour<\/li>\n
  • 1 cup packed light-brown sugar<\/li>\n
  • 1 1\/2 teaspoons baking powder<\/li>\n
  • 1\/2 teaspoon baking soda<\/li>\n
  • 1 teaspoon salt<\/li>\n
  • 1 large egg, lightly beaten<\/li>\n
  • 3\/4 cup milk<\/li>\n
  • 1 bag (12 ounces) cranberries<\/li>\n
  • 1 tablespoon turbinado sugar, for topping (optional)<\/li>\n

    Directions<\/p>\n

      \n
    1. Preheat oven to 350 degrees; grease and sugar a 9-by-5-inch loaf pan (8-cup capacity), and set aside.<\/li>\n
    2. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt; set aside.<\/li>\n
    3. In a medium bowl, combine butter, egg, and milk.<\/li>\n
    4. Add wet mixture to dry mixture, and whisk to combine; fold in cranberries.<\/li>\n
    5. Pour batter into prepared pan; sprinkle top with turbinado sugar, if desired.<\/li>\n
    6. Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour and 15 minutes.<\/li>\n
    7. Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to cool completely.<\/li>\n<\/ol>\n