I have a delicious quick bread recipe for you today.
Cranberry Bread. I love cranberries and this is a unique way to use fresh cranberries.
I love the sweetness of the brown sugar and the tartness of the cranberries and to top it off there is a crunchy topping of turbinado sugar! It is the perfect combination of flavor and texture.
Make it for a brunch! Eat it as a snack with a swipe of butter! It is wonderful.
Here's what you need,
4 tbsp butter
2 cups flour
1 cup brown sugar
½ tsp baking soda
½ tsp baking powder
1 tsp salt
1 egg, lightly beaten
¾ - 1 cup whole milk (the original recipe called for ¾ cup milk but it was really dry.. so i added a bit more, then a little bit more.. about ¼ cup more total. Maybe best to start with the ¾ cup and add as needed.
1 12oz bag fresh cranberries ( I didn’t have fresh so I used frozen! They were fine!)
1 tbsp turbinado sugar for topping
Preheat your oven to 350 degrees. Grease a loaf pan well.
In a large bowl whisk together flour, brown sugar , baking powder, baking soda and salt. Set aside.
In another bowl combine butter, egg and milk. Add wet mix into dry. Fold to combine. Fold in the cranberries.
Pour batter into prepared pan, sprinkle turbinado sugar on top.
Bake until a toothpick comes out clean about 1 hour and 15 minutes.
Let cool in pan for 30 minutes then turn onto a rack to cool completely.
(recipe adapted from Martha Stewart)