CRANBERRY BREAD

By á-8623

Studded with cranberries, this quick bread is adaptable: Try it at breakfast or as an afternoon snack. A sprinkle of turbinado sugar on top gives the bread a sweet crunch.

Ingredients

• 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 (12-ounce) bag cranberries
• 1 tablespoon turbinado sugar, for topping (optional)

Details

Servings 8
Preparation time 15mins
Cooking time 120mins

Preparation

Step 1

Preheat oven to 350 degrees; 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 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 before serving.

Makes 8 servings, each 310 calories, 7.4 grams fat (4.3 grams saturated), 5 grams protein, 56.9 grams carbohydrates, 2.8 grams fiber.