For Thanksgiving this year I bought a gigantic bag of cranberries at Costco. I love cranberry sauce with turkey, but I also had this recipe in mind. I have wanted to try it since last Thanksgiving. This recipe is from Everyday Food, but it required many more modifications than I would have expected. I usually try to substitute at least half of the all-purpose flour with whole wheat – it makes it seem healthier. But I also added vanilla, clementine zest, and additional milk which I think really improved the recipe. The sprinkle of turbinado sugar on top offsets the tartness of the cranberries. Great.
- 4 tablespoons unsalted butter, melted, plus more for pan
- 1 cup all-purpose flour (spooned and leveled), plus more for pan
- 1 cup white whole wheat flour
- 1 cup packed light-brown sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 large egg, lightly beaten
- scant 1.25 cups whole milk
- 1 tsp vanilla extract
- zest of 1 clementine
- 1 bag (12 ounces) cranberries
- 1 tablespoon turbinado sugar, for topping (optional)
- Preheat oven to 350 degrees; butter and flour a 9-by-5-inch loaf pan (8-cup capacity), 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, vanilla, zest, 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 of loaf comes out clean, about 1 hour. Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to cool completely.