Cranberry Bread

• 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 350u0b0F. 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.

allpurpose, brown sugar, baking powder, baking soda, salt, unsalted butter, egg, milk, weight cranberries, turbinado sugar

Taken from tastykitchen.com/recipes/breads/cranberry-bread-3/ (may not work)