CRANBERRY BREAD

Ingredients

• 4 tablespoons unsalted butter, melted, plus much more for pan
• 2 cups all-purpose flour (spooned and leveled), plus much more for pan
• 1 cup packed light-brown sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon sodium bicarbonate
• 1 teaspoon salt
• 1 large egg, gently beaten
• 3/4 cup dairy
• 1 bag (12 ounces) cranberries
• 1 tablespoon turbinado sugar, for topping (optional)

Directions

Preheat oven to 350 levels butter and flour a 9-by-5-inch loaf pan (8-cup capacity), and hang aside. Inside a large bowl, whisk together flour, brown sugar, baking powder, sodium bicarbonate, and salt put aside. Inside a medium bowl, combine butter, egg, and milk. Add wet mixture to dry mixture, and whisk to mix fold in cranberries.
Pour batter into prepared pan sprinkle top with turbinado sugar, if preferred. Bake until a toothpick placed in center of loaf arrives clean, about one hour and fifteen minutes. Transfer pan to some wire rack let bread awesome half an hour. Invert onto rack, then immediately turn right side as much as awesome completely.