* Exported from MasterCook *
Bread, Cranberry #1
Recipe By :
Serving Size : 8 Preparation Time :0:15
Categories : Bread Bread-Bakers Mailing List
Fruit Low Fat
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons unsalted butter -- melted, plus more for pan
2 cups all-purpose flour -- (spooned and leveled),
plus more for pan
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 whole milk
12 ounces cranberries
1 tablespoon turbinado sugar -- or topping (optional)
Studded with cranberries, this quick bread is adaptable: Try it at
breakfast or as an afternoon snack. A sprinkle of turbinado sugar on
top begets crunch.
Preheat oven to 350F; butter and flour a 9-by-5" 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. 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 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.
Source:
"Everyday Food, November 2008"
S(Internet address):
"http://www.marthastewart.com/314213/cranberry-bread";
Start to Finish Time:
"1:30"
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Per Serving (excluding unknown items): 318 Calories; 8g Fat (21.0%
calories from fat); 5g Protein; 59g Carbohydrate; 3g Dietary Fiber;
45mg Cholesterol; 469mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 2 Other Carbohydrates.