Cranberry Bread Recipe Martha Stewart
Recipe Summary
Prep:
15 mins
Total:
1 hr 30 mins
Servings:
8
Ingredients
list of 10 items
4 tablespoons unsalted butter, melted, plus more for pan4 tablespoons unsalted butter, melted, plus more for pan
2 cups all-purpose flour (spooned and leveled), plus more for pan2 cups all-purpose flour (spooned and leveled), plus more for pan
1 cup packed light-brown sugar1 cup packed light-brown sugar
1 1/2 teaspoons baking powder1 1/2 teaspoons baking powder
1/2 teaspoon baking soda1/2 teaspoon baking soda
1 teaspoon salt1 teaspoon salt
1 large egg, lightly beaten1 large egg, lightly beaten
3/4 cup whole milk3/4 cup whole milk
1 bag (12 ounces) cranberries1 bag (12 ounces) cranberries
1 tablespoon turbinado sugar, for topping (optional)1 tablespoon turbinado sugar, for topping (optional)
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Directions
list of 2 items
Step 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, and milk. Add wet mixture to dry mixture, and whisk to combine;
fold in cranberries.
Step 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 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.
list end
From the seasoned mom
Recipe Summary
Prep:
15 mins
Total:
1 hr 30 mins
Servings:
8
Ingredients
list of 10 items
4 tablespoons unsalted butter, melted, plus more for pan4 tablespoons unsalted butter, melted, plus more for pan
2 cups all-purpose flour (spooned and leveled), plus more for pan2 cups all-purpose flour (spooned and leveled), plus more for pan
1 cup packed light-brown sugar1 cup packed light-brown sugar
1 1/2 teaspoons baking powder1 1/2 teaspoons baking powder
1/2 teaspoon baking soda1/2 teaspoon baking soda
1 teaspoon salt1 teaspoon salt
1 large egg, lightly beaten1 large egg, lightly beaten
3/4 cup whole milk3/4 cup whole milk
1 bag (12 ounces) cranberries1 bag (12 ounces) cranberries
1 tablespoon turbinado sugar, for topping (optional)1 tablespoon turbinado sugar, for topping (optional)
list end
group end
Directions
list of 2 items
Step 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, and milk. Add wet mixture to dry mixture, and whisk to combine;
fold in cranberries.
Step 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 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.
list end
From the seasoned mom
