Cranberry Bread

Cranberry Bread
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)
  1. 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.
  2. 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.Cranberry Bread Slice
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About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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