Cranberries are so very good for you, but lets face it, the juice is bitter (the real stuff, not cranberry cocktail) and eating cranberry sauce year round would get old fast. This bread however, I could enjoy ANY time of the year.
2 cups whole wheat flour
1 1/4 cups light brown sugar, packed
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 whole large egg, beaten
3/4 cups milk
4 tbsp butter, melted
1 bag (12 ounces) fresh cranberries
1 tbsp raw sugar
Prepare loaf pan and heat oven to 350. Mix flour, sugar, baking powder, baking soda and salt in a medium bowl and set aside. Combine egg, milk and butter in a small bowl. Add wet to dry mixture and combine thoroughly, then stir in cranberries. Pour into prepared loaf pan and sprinkle with raw sugar.
Bake until golden brown and a cake tester comes out clean, about 1 hour and 15 minutes. Let cool a couple of minutes and run a knife around pan to loosen bread. Cool completely.
Mini-loaves: bake 40 min.
Adapted from: Tasty Kitchen