This easy Martha Stewart Cranberry Bread is a deliciously simple treat, perfect for breakfast or an afternoon snack. Quick to prepare and wonderfully moist, it’s filled with fresh, juicy cranberries that burst with flavor. Made with common pantry ingredients, it’s an effortlessly tasty loaf, with a crunchy sugar topping that adds delightful texture.
Recipe Ingredients:
- 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 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 large egg, lightly beaten
- ¾ cup whole milk
- 1 bag (12 ounces) cranberries
- 1 tablespoon turbinado sugar, for topping (optional)
How To Make Cranberry Bread?
- Preheat and prep pan: Preheat the oven to 350°F (175°C). Butter and flour a 9-by-5-inch (23×13 cm) loaf pan; set aside.
- Mix dry ingredients: In a large bowl, whisk together flour, brown sugar, baking powder, baking soda/bicarbonate of soda, and salt; set aside.
- Combine wet ingredients: In a medium bowl, combine melted butter, egg, and milk.
- Combine mixtures and add cranberries: Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in cranberries.
- Pour batter into pan: Transfer batter to the prepared loaf pan. Sprinkle top with turbinado sugar, if desired.
- Bake: Bake for about 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let bread cool in the pan for 30 minutes on a wire rack. Invert bread onto the rack, then immediately turn right side up and let cool completely before slicing and serving.
Recipe Tips:
- Don’t overmix the batter; stir gently just until combined to keep your cranberry bread soft and tender.
- Use fresh cranberries for the best flavor and texture; if using frozen, don’t thaw them first.
- Check your bread early; ovens vary, so start checking for doneness around 1 hour to avoid overbaking.
- Let the bread cool completely before slicing to prevent it from crumbling and falling apart.
- Sprinkle sugar on top before baking for a sweet, crunchy crust that makes the loaf extra tasty.
How To Store Leftovers?
- Refrigerate: First, let the leftover cranberry bread cool until it reaches room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container. Refrigerate for up to 4 days.
- Freeze: Let the cranberry bread cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe bag. Freeze for up to 3 months. To thaw, leave it at room temperature for several hours or overnight before serving.
- Reheat: Place a slice on a microwave-safe plate and heat for about 15-20 seconds until warm.
Nutrition Facts
- Calories: 275
- Total Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 40mg
- Sodium: 350mg
- Potassium: 100mg
- Total Carbohydrate: 50g
- Dietary Fiber: 2g
- Sugars: 30g
- Protein: 4g
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Martha Stewart Cranberry Bread
Description
This easy Martha Stewart Cranberry Bread is a deliciously simple treat, perfect for breakfast or an afternoon snack. Quick to prepare and wonderfully moist, it’s filled with fresh, juicy cranberries that burst with flavor. Made with common pantry ingredients, it’s an effortlessly tasty loaf, with a crunchy sugar topping that adds delightful texture.
Ingredients
Instructions
- Preheat and prep pan: Preheat the oven to 350°F (175°C). Butter and flour a 9-by-5-inch (23×13 cm) loaf pan; set aside.
- Mix dry ingredients: In a large bowl, whisk together flour, brown sugar, baking powder, baking soda/bicarbonate of soda, and salt; set aside.
- Combine wet ingredients: In a medium bowl, combine melted butter, egg, and milk.
- Combine mixtures and add cranberries: Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in cranberries.
- Pour batter into pan: Transfer batter to the prepared loaf pan. Sprinkle top with turbinado sugar, if desired.
- Bake: Bake for about 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let bread cool in the pan for 30 minutes on a wire rack. Invert bread onto the rack, then immediately turn right side up and let cool completely before slicing and serving.
Notes
- Don’t overmix the batter; stir gently just until combined to keep your cranberry bread soft and tender.
- Use fresh cranberries for the best flavor and texture; if using frozen, don’t thaw them first.
- Check your bread early; ovens vary, so start checking for doneness around 1 hour to avoid overbaking.
- Let the bread cool completely before slicing to prevent it from crumbling and falling apart.
- Sprinkle sugar on top before baking for a sweet, crunchy crust that makes the loaf extra tasty.
Martha Stewart Cranberry Bread