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Cranberry Bread Recipe

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Cranberry Bread image
Karen and Newt, 2009

 

This recipe for Cranberry Bread, by , is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Bukowick
Added: Monday, January 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 tbsp. unsalted butter, melted, plus more for pan
2 cups flour, plus more for pan
1 cup packed light brown sugar
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 large egg, lightly beaten
1/4 cup whole milk
1 bag (12 oz.) fresh cranberries
1 tbsp. turbinado sugar, for topping

Directions:
Directions:
Preheat oven to 350, butter and flour a 9x5 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 the 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.

Personal Notes:
Personal Notes:
I first made this because I'd never cooked with fresh cranberries before. It's fun to listen to them popping in the oven! A great addition to Thanksgiving or way to use up any leftover fresh cranberries from the holiday. KEB

 

 

 

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