Tart Cranberry Bread
Cranberries are so sweet and tart when baked in this Tart Cranberry Bread. Top it with a touch of whipped butter for a quick breakfast.
- 4 Tbsp butter, melted
- 1 egg
- 3/4 cup milk
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp salt
- 1 12-oz bag cranberries
- Preheat your oven to 350ºF and spray a loaf pan with cooking spray.
- In a bowl whisk together the butter, egg, and milk until combined. Set aside.
- In a separate bowl whisk together the flour, brown sugar, baking soda, baking powder, and salt. Add the egg mixture into the flour mixture and stir. Fold in the cranberries.
- Pour the batter into the loaf pan and bake until a toothpick inserted comes out clean, about 1 hour 15 minutes. Remove from oven and cool in the pan for 30 minutes. Remove from pan and cool completely. Serve.
We like to eat this with whipped butter. This bread can be stored covered at room temperature for about 2 days.