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)

Description

1. Preheat oven to 350°F. Butter and flour a 9-by-5-inch 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.
2. In a medium bowl, combine butter, egg, and milk. Add wet mixture to dry mixture, and whisk to combine; fold in cranberries.
3. Pour batter into prepared pan; sprinkle top with turbinado sugar, if desired.
4. 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.