Cranberry Bread Recipe

Name: Cranberry Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 cups All-purpose Flour (spooned And Leveled), Plus More For Pan And Cranberries; 1-1/2 cup Packed Light Brown Sugar; 1-1/2 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1 teaspoon Salt; 4 Tablespoons Unsalted Butter, Melted, Plus More For Pan; 1 whole Large Egg, Lightly Beaten; 3/4 cups Whole Milk; 12 ounces, weight Cranberries; 1 Tablespoon Turbinado Sugar For Topping (optional)

Servings: persons

2 cups All-purpose Flour (spooned And Leveled), Plus More For Pan And Cranberries
1-1/2 cup Packed Light Brown Sugar
1-1/2 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1 teaspoon Salt
4 Tablespoons Unsalted Butter, Melted, Plus More For Pan
1 whole Large Egg, Lightly Beaten
3/4 cups Whole Milk
12 ounces, weight Cranberries
1 Tablespoon Turbinado Sugar For Topping (optional)

1
Preheat oven to 350u00b0F. Butter and flour a 9x5-inch loaf pan and set aside.
2
In a large bowl, whisk flour, brown sugar, baking powder, baking soda, and salt together and set aside.
3
In a medium bowl, combine butter, egg, and milk. Add wet mixture to dry mixture and whisk to combine.
4
Rinse cranberries and lightly dry and sprinkle flour lightly over them. This will insure that the cranberries distribute evenly throughout the bread rather than sink to the bottom. Fold cranberries into batter.
5
Pour batter into prepared pan and sprinkle turbinado sugar on top if desired. Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour. Transfer pan to a wire rack and let bread cool for 30 minutes. Invert onto rack and immediately turn right side up to let cool completely.
6
Recipe slightly adapted from Martha Stewert.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups All-purpose Flour (spooned And Leveled), Plus More For Pan And Cranberries, 1-1/2 cup Packed Light Brown Sugar, 1-1/2 teaspoon Baking Powder, 1/2 teaspoons Baking Soda, and more.

Yes, Cranberry Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Bread

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