It is that time of year. I love the tart flavor of cranberries, especially when they are in bread, plus cranberries are healthy for you (click here to learn more on their health benefits). This Cranberry Bread recipe is an easy way to use a bag of cranberries that the whole family will love. You could make this for a gift, party or just to eat throughout the week.
Did these Cranberry Bread pictures make you hungry? Get cooking–your stomach (and your guests) will thank you!
Slightly adapted from Martha StewartPrint
- 4 tablespoons unsalted butter, melted, plus more for bread pan
- 1 cups all-purpose flour (spooned and leveled), plus more for pan
- 1 cup 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
- 3/4 cup whole milk
- 1 bag (12 ounces) cranberries
- 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, and milk. Add wet mixture to dry mixture, and whisk to combine; fold in cranberries.
- Pour batter into prepared pan. Bake until a toothpick inserted in center of loaf 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 cool completely.
You can add a 1/2 cup or 1 cup of chopped walnuts if you like. I was keeping this recipe “one year old” friendly so I didn’t add nuts in just in case my little one wanted a few bites.