Equally good for breakfast, an afternoon snack, or a not-too-sweet dessert, this quick bread is studded with tart Wisconsin cranberries.
Prep.
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Ingredients
For 1 COM_JOOMRECIPE_SERVING_TYPE_
cranberry-bread
- 4 T butter
- 2 c all-purpose flour
- 1 c light brown sugar
- 1 1/2 t baking powder
- 1/2 t baking soda
- 1 t salt
- 1 egg
- 3/4 c milk
- 12 oz cranberries
- 1 T turbinado sugar
Cranberry Bread Directions
- Preheat oven to 350˚F. Butter and flour a 9x5-inch loaf pan, and set aside.
- In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt. In a medium bowl, whisk together the melted butter, egg, and milk. Add the wet mixture to the dry mixture and fold to combine. Fold in the cranberries.
- Pour the batter into the prepared loaf pan and sprinkle with turbinado sugar. Bake 1 hour and 15 minutes, until a toothpick inserted into the center comes out clean. Allow to cool in pan on a wire rack for 30 minutes, then remove from pan and place on wire rack to cool completely.