Cranberry Bread

Growing up I remember my mom always  making cranberry bread during the late fall months. I made a loaf of cranberry bread the week leading into Thanksgiving so my guest would have something quick and delish to munch on for breakfast (or dessert or for a late night snack)!

This bread recipe is perfect! The bread is dense yet moist and the tones of cranberries you can find throughout! This is a simple recipe that any novice baker could make and wow their guest! I plan to bake another batch for my guest who will be celebrating Christmas with us next week!

Source: Three Many Cooks via Shutterbean
Prep Time: 10 minutes
Cook Time: 1 hour, 15 minutes
Servings: 1 Loaf


Ingredients: 
2 cups flour
1 1/4 cups light brown sugar, packed
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 large egg, beaten
3/4 cup milk
4 tablespoons butter, melted
1 12 ounce bag of fresh cranberries
1 tablespoon raw sugar


Directions: 
1.  Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease and flour a 9- by 5-inch loaf pan. 


2. Mix  flour, sugar, baking powder, baking soda and salt in a medium bowl. Meanwhile combine egg, milk and butter in a small bowl. Add wet mix to dry mix and combine thoroughly then stir in cranberries. 


3. Pour batter into prepared pan. Sprinkle with raw sugar. Bake until golden brown and a cake tester comes clean, about 1 hour 15 minutes. Let cool for a few minutes. Run a knife around pan to loosen bread. Turn onto a wire rack to cool completely.