Cranberry Bread
4 Tbls butter, melted
2 C all-purpose flour, plus more for pan
1 C brown sugar, packed
1 ½ tsp baking powder
½ tsp baking soda
1 tsp salt
1 large egg, lightly beaten
¾ C milk, whole or 2%
1-12 oz bag cranberries, fresh
Preheat oven to 350-degrees. Coat 9x5-inch loaf pan with cooking spray; flour pan and set aside.
In a large bowl, whisk together 2 C 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 stir to combine (small lumps may remain). Let it rest for 5 minutes then fold in cranberries.
Pour batter into prepared pan. Bake about 1 hour and 15 minutes or until inserted toothpick comes out clean. Let pan cool on wire rack for 30 minutes; invert bread onto rack and then immediately turn right-side-up to let cool completely.
Serves: 8 (adapted from Everyday Food Magazine, November 2008)
Submitted by Chef Mary Kelly, CPC of Simply Delicious Personal Chef Service. To learn more about her and this unique dining alternative, please visit www.ChefMaryKelly.com or email her at Dining@ChefMaryKelly.com
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