At this stage of the season, most people are in the thick of baking cookies and other sweet treats. This year, I’ve decided not to make so many candies, cookies and cakes. Now, don’t get me wrong, there will be cookies and candies and one or two cakes, but there wont be as many. I really love making quick breads and my family loves having them in the house. They are great for breakfast, snacks, and perfect for a little treat in the lunchbox! I’ve actually decided to do some quick breads for gift giving this year as well. Who doesn’t love getting cute little quick breads festively wrapped?

This Cranberry Bread is wonderful because there is a great blend of tartness and sweetness. The turbinado sugar adds a wonderful crunch as well. I love using cranberries in the kitchen throughout the year, but there is something so festive about them this time of year. This could make a wonderful gift or even an easy make ahead bread for Christmas or Thanksgiving morning breakfast!

Cranberry Bread

Ingredients

• 4 Tbsp unsalted butter, melted plus more for pan
• 2 cups all-purpose flour (spooned and leveled), plus more for pan and cranberries
• 1 1/2 cups packed light-brown sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt
• 1 large egg, lightly beaten
• 3/4 cup whole milk
• 12 oz cranberries
• 1 Tbsp turbinado sugar, for optional topping

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Pre-heat oven to 350 F. Butter and flour a 9×5-inch loaf pan and set aside.

In a large bowl, whisk flour, brown sugar, baking powder, baking soda, and salt together and set aside.

In a medium bowl, combine butter, egg, and milk. Add wet mixture to dry mixture and whisk to combine.

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.

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 an 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.

Serves 8

Slightly adapted from Martha Stewert