Crazy Delicious Cranberry Bread

2 c. flour
1 1/4 c. light brown sugar, packed
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 large egg
3/4 c. milk
4 Tbsp. butter melted
1 bag (12 ounces) fresh cranberries
1 Tbsp. Raw Sugar (don't leave this out!)


Grease and flour 9 x 5 inch loaf pan (I always use Bakers Joy.  The non-stick spray that has the flour in the spray.  Stuff just comes out so much easier with that instead of using just plain Pam) 

Adjust oven rack to lower middle.  Set to 350 degrees. 

With mixer, mix flour, brown sugar, baking powder, baking soda and salt.   Make a well in the center of the flour mixture and pour in egg, butter and milk.  Mix to combine. 

Take bag of cranberries and pour them into a separate bowl.  Remove any that might look shrivled or bad.

Pour entire bag of cranberries into batter and stir by hand to combine. 

Pour batter into prepared pan.  Sprinkle top with raw sugar (don't leave this out!) 

Bake until top is golden brown and tester comes out clean from center.  This should be about 50 to 60 minutes, but start checking around 50 minutes. 

Let cool a few minutes, run a knife around  edges.  It should come right out with ease since you greased and floured it, or used Bakers Joy. Remove to plate for cooling.

Let it sit at room temperate for at least an hour before trying it.  It tastes way way better after it has totally finished cooling.  Keep in a large zip lock bag for storing, or a container with lid.  Can be left on the counter instead of refrigerating. 

Fantastic with coffee!