Cranberry Bread

Did you know you can freeze cranberries? You probably did, but I didn't. There were cranberries in the freezer. They probably didn't have any other fate then cranberry sauce next Thanksgiving. Well, I saved them from the sauce and allowed them to make a permanent residence in some bread. And good bread at that. The top is sprinkled with raw sugar and that makes the top crunchy. The bread it's self is very sweet, but it is just right because it is the perfect companion to the super tart cranberries.

And...

Dear Caitlyn,
You should have answered your phone that one night. I had a little loaf of this for you. But you didn't answer so I gave this luscious bread to Mom. Sorry.
Love, Whitney



4 Tbsp butter
2 cups flour
1 cup brown sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 egg, lightly beaten
3/4 cup whole milk
1 bag (12 oz) cranberries
Raw sugar or turbinado sugar for sprinkling on top of the bread

Set oven to 350 degrees. Spray a 9x5 inch bread pan with non-stick spray and set aside.

In a large bowl, combine flour, brown sugar, baking powder, baking soda and salt. Whisk until thoroughly combined. Set aside.

In a medium bowl, combine butter, egg and milk. Add wet ingredients to dry ingredients and mix with a rubber scraper. Fold in cranberries. Batter will be thick.

Pour batter into prepared pan and sprinkle the top with raw sugar. Bake until a toothpick inserted comes out clean, about 1 hour and 15 minutes. Allow to cool in pan for 30 minutes. Invert onto a cooling rack and cool right side up for another 30 minutes.