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Preheat oven, prep pan, and combine dry ingredients:
Preheat oven to 350°F. Butter and flour a 9-by-5-inch loaf pan (8-cup capacity), and set aside. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt; set aside.
Combine wet ingredients and add wet to dry:
In a medium bowl, combine butter, egg, and milk. Add wet mixture to dry mixture, and whisk to combine; fold in cranberries.
Do not over-mix the batter; whisk the wet and dry ingredients together until just combined.
Transfer batter to prepared pan:
Pour batter into prepared pan; sprinkle top with turbinado sugar, if desired.
Bake:
Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour and 15 minutes. Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to cool completely.
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:max_bytes(150000):strip_icc()/cranberry-bread-3-806059eb76b94894b968af27a9bbcc28.jpg "Cranberry Bread (3)")
:max_bytes(150000):strip_icc()/cranberry-bread-4-afaeb72c6dc34c089fb5018d9518cad5.jpg "Cranberry Bread (4)")
:max_bytes(150000):strip_icc()/cranberry-bread-5-889d112ec85242aa9795411be7f7650b.jpg "Cranberry Bread (5)")
How to Store Cranberry Bread
Let the cranberry bread cool completely before storing. Store it in an air airtight container or wrap in plastic wrap. It will keep for up to three days.
How to Freeze Cranberry Bread
Freeze a whole cooled loaf or slice the loaf so you can defrost as much (or as little) as you want. Frozen cranberry bread will last up to three months. Thaw in the refrigerator or at room temperature.
Frequently Asked Questions
Do cranberries need to be refrigerated?
Fresh cranberries should be stored in the refrigerator in their original plastic bag for up to one month. Cranberries also freeze well and will last for up to a year.
Do you need to cook fresh cranberries before baking?
While cranberries should not be eaten as is (they are unpleasantly tart), they do not need to be cooked before they are used in baked goods. Cranberries are used raw in salads and uncooked sauces, but these dishes always include sweeteners and/or sweet ingredients to balance the tartness.
