Serves: 5
Total Calories: 568
Heat oven to 350°. Grease bottom only of an 8 1/2 x 4 1/2 x 2 1/2 -inch loaf pan. Stir together flour, baking soda, salt, and baking powder. Beat buttermilk, brown sugar, oil, 1/4 cup sugar, egg, and vanilla in a medium bowl until well blended.
Stir in flour mixture just until moistened. Fold in cranberries and nuts. Spoon evenly into prepared pan. Sprinkle 1 tablespoon sugar over the top.
Bake 55 to 60 minutes until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing. Cool completely on a wire rack. Store tightly covered in a cool place.
High Altitude Adjustments: At 6,000 feet, increase flour to 1 1/3 cups, decrease baking powder to 1/8 teaspoon, and bake at 375° for 50 to 55 minutes.
This Sugartop Cranberry Bread recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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