One of our favorite quick breads, this cranberry loaf is a delicious option for breakfast, afternoon tea, or a snack.
Ingredients
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4 tablespoons unsalted butter, melted, plus more for pan
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2 cups all-purpose flour (spooned and leveled), plus more for pan
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1 cup packed light-brown sugar
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1 ½ teaspoons baking powder
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½ teaspoon baking soda
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1 teaspoon salt
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1 large egg, lightly beaten
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¾ cup whole milk
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1 bag (12 ounces) cranberries
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1 tablespoon turbinado sugar, for topping (optional)
Description
- Preheat oven to 350°F. Butter and flour 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.
