Cranberry Bread

Ingredients

4 Tbsp unsalted butter, plus more for pan
2 cups all purpose flour, plus more for pan
1 cup 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
1 bag (12 oz) cranberries
1 Tbsp turbinado sugar, for topping (optional)


Directions

Preheat oven to 350. Butter and flour a 9x5 inch loaf pan, 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 center 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.