Hope everyone had a nice Thanksgiving yesterday! Ours was really nice and included WAY too much delicious food! We have another Thanksgiving get together this afternoon and I am bringing a few desserts, including this cranberry bread. I’ve been on a bit of a cranberry kick lately and when my latest issue of Everyday Food arrived, I saw this bread inside and immediately wanted to make it. I was a bit hesitant because I’ve had some problems with release of breads from my loaf pans. Fortunately, earlier this week I made a trip to the Williams Sonoma outlet and picked up a new loaf pan, which ended up working perfectly. This bread is delicious – very moist and lots of cranberries studded throughout!
Cranberry Bread
from Everyday Food Magazine
4 tablespoons unsalted butter, melted, plus more for pan
2 cups all purpose flour, plus more for pan
1 cup packed light-brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 large egg, lightly beaten
3/4 cup whole milk
1 bag (12 oz) cranberries
1 tablespoon turbinado sugar, for topping (optional)
Preheat oven to 350 F. Butter and flour a 9-by-5 inch loaf pan 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 let cool completely.
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wow, look at all those cranberries!
Not only were there loads of cranberries, but the cake was excellent as well. Very moist and delicous! Thanks, Tracey!
Yes, there are so many cranberries! I’m glad you enjoyed it
I’ve gotta try this!! I love cranberry bread and used to make it alot but stopped when the holiday get together got smaller. Thought I would never make it again because my recipe has nuts in it. Found out last month I could not eat nuts anymore along with other foods that do not dissolve in your stomach. I know I could leave the nuts out in my recipe but I’m always on the look-out for new recipes and besides, my recipe says to cut each cranberry in half. This one you don’t. Thank you for sharing.