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CRANBERRY BREAD Recipe

   
 

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     CRANBERRY BREAD

Category   Desserts - Breads
Sub Category   None

Ingredients
4 TBS. unsalted butter, melted (plus more for pan)
2 cups 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 TBS. turbinado sugar for topping

Instructions
Preheat butter to 350 degrees. Butter and flour a 9x5 loaf pan or 5 mini-loaves (219 grams each) 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 melted butter, egg, and milk. Add wet mixture to dry mixture and whisk to combine. Fold in cranberries.
Pour batter into prepared pan(s); sprinkle top with turbinado sugar, if desired. Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour 15 minutes for a full loaf or 35 minutes for mini-loaves. Transfer pan(s) to a wire rack. Let bread cool 30 minutes. Invert onto rack then immediately turn right side up to let cool completely.
Serving Suggestions
The use of turbinado makes this extra sparkly and festive and good for small Christmas gifts.


Originally Submitted
10/28/2008





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