Whole Wheat Cranberry Bread
I know, I know… I can’t get enough of fall flavors! It’s too much fun.
Now that I’ve started a new job, I’m out the door in a hurry every blessed day. Typically I have a banana, a granola bar, and coffee, but I’m in the mood for something a little different this week. I actually had a free moment this afternoon and decided to whip up some bread. This bread was far from high maintenance… I love recipes that are incredibly easy. And it was just sweet enough to satisfy my sweet tooth but also just tart enough to keep things interesting. It was perfect!! Eat it warmed with a little butter and honey – it is delicious!
Whole Wheat Cranberry Bread
Source: Adapted from Blue Ridge Baker and Martha Stewart Every Day Food
Serves 8
Ingredients:
4 tablespoons unsalted butter, melted, plus more for pan
1 cup all-purpose flour, plus more for pan
1 cup whole wheat flour
1 cup packed light-brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 large egg, lightly beaten
3/4 cup milk
1 bag (12 ounces) cranberries
1 tablespoon turbinado sugar, for topping (optional)
Directions:
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 flours, 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.
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 an hour. Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to cool completely.
