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Cranberry Bread
4.0 (397 reviews)
This cranberry bread recipe is one of our favorite quick breads to make. It's an easy and delicious option for breakfast or afternoon tea.
Total Time90
Servings8
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Caloriesper servingIngredients
- 4 tablespoons unsalted butter, melted, plus more for pan
- 2 cups all-purpose flour (spooned and leveled), plus more for pan
- 1 cup packed light-brown sugar
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon salt
- 1 large egg, lightly beaten
- 0.75 cup whole milk
- 1 bag (12 ounces) cranberries
- 1 tablespoon turbinado sugar, for topping (optional)
Instructions
- 1Preheat oven, prep pan, and combine dry ingredients: 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.
- 2Combine wet ingredients and add wet to dry: In a medium bowl, combine butter, egg, and milk. Add wet mixture to dry mixture, and whisk to combine; fold in cranberries.
- 3Transfer batter to prepared pan: Pour batter into prepared pan; sprinkle top with turbinado sugar, if desired.
- 4Bake: 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.
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