Another homemade item was successful!! And OH so yummy! I love the tartness of the cranberries. It's a nice surprise in the bread. Max loves it. The 3 friends I had over today and all their children loved it. Payton does not. (No surprise there.)
(I believe this is from"Everyday Food" magazine back in November or even October).
4 Tbsp. unsalted butter, melted, plus enough for the pan
2 c. all-purpose flour , plus more for pan
1 c. packed light-brown sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 large egg, lightly beaten
3/4 c. whole milk
1 bag (12 oz) fresh cranberries
1 Tbsp. turbinado sugar, for topping, optional
1. Preheat oven to 350, butter & flour 9x5 loaf pan and set aside. In a large bowl, whisk together dry ingredients. Set aside. In a small bowl, combine wet ingredients. Add wet mix to dry mix and combine well; fold in cranberries.
2. Pour batter into prepared pan; sprinkle with turbinado sugar if desired. Bake until toothpick comes out clean, approx 1 hour and 15 minutes. Transfer pan to a wire rack and let col 30 minutes. Invert onto rack and let cool completely.
It says "Serves 8" but I've gone through about 2/3 of the loaf and have cut 7 slices already. And those slices cut in 1/2 are really enough for a light snack. So really, I think you could get 20 decent size servings out of it.