Cinnamon Sugar Cranberry Bread

Cranberry season is kind of the best season. Or, at least it is up there. This simple cinnamon sugar cranberry bread is the perfect showcase for the tart bright beauties that you may have leftover from the sauce you just made for turkey day.
This cranberry bread is the easiest to throw together and the tastiest to consume. I tried this bread with nuts, as you can see from the below image, but decided I liked it unencumbered. Feel free to attempt to squeeze in a few more cranberries, however, as I kind of think the more the merrier.

And if you find yourself picking at, and nibbling on, the sugary top crust from the loaf itself, know that you are not alone.

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Cinnamon Sugar Cranberry Bread

Recipe Author Jessie Sheehan

Course Bread, Breakfast

Ingredients

• 2 cups cranberries fresh, coarsely chopped
• 1/3 cup granulated sugar
• 3 1/2 tsp ground cinnamon divided
• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp table salt
• 3/4 tsp ground cardamom
• 1/3 cup vegetable oil
• 1 tbsp pure vanilla extract
• 1 1/4 cups light brown sugar
• 1 egg
• 1 yolk
• 2/3 cup buttermilk

Instructions

• Preheat the oven to 350-degrees.Generously grease a 9×5-inch loaf pan with cooking spray or softened butter and line the bottom and two short sides with parchment paper. Set aside.
• Combine 2 teaspoons of the cinnamon and the granulated sugar in a small bowl and sprinkle over the cranberries. Set aside.
• Combine the flour, baking powder, baking soda, salt, cardamom and the remaining 1 1/2 teaspoons of cinnamon in a small bowl and whisk to combine. Set aside.
• In a medium-sized bowl, combine the oil, vanilla, and brown sugar and whisk vigorously to combine. Add the egg and yolk, and whisk again. Add the buttermilk and whisk a final time.
• Gently fold the dry into the wet us- ing a rubber spatula. Do not over mix. Add the cinnamon-sugar berries and fold to combine. Stop folding when there is still a streak of flour or two.
• Transfer the batter to the prepared pan and smooth the top.
• Sprinkle the cake with Turbinado sugar and place in the preheated oven for about 60-65 minutes, rotating the cake at 30 minutes and testing it for doneness at 55. The cake can be pulled from the oven when a tester inserted in the center comes out with only a moist crumb or two.
• Once cooled enough to handle, run a paring knife around the edge of the pan to release the cake, and invert it right side up on to a serving platter. Serve slices warm or at room tempera- ture. Bread will keep on the counter for up to three days tightly wrapped in plastic wrap.