Cranberry Bread

Preheat oven to 350ºF. Butter and flour a 9×5-inch loaf pan and set aside.

In a large bowl, whisk flour, brown sugar, baking powder, baking soda, and salt together and set aside.

In a medium bowl, combine butter, egg, and milk. Add wet mixture to dry mixture and whisk to combine.

Rinse cranberries and lightly dry and sprinkle flour lightly over them. This will insure that the cranberries distribute evenly throughout the bread rather than sink to the bottom. Fold cranberries into batter.

Pour batter into prepared pan and sprinkle turbinado sugar on top if desired. Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour. Transfer pan to a wire rack and let bread cool for 30 minutes. Invert onto rack and immediately turn right side up to let cool completely.

Recipe slightly adapted from Martha Stewert.