Cranberry Pecan Bread

It's cold and gross looking outside. I decided that it was a sign that I needed to do some housework, which means time to do the dishes.  With a clean kitchen I decided it was a perfect time to make some bread.  I've had a bag of cranberries in my freezer since Thanksgiving and I have some fabulous pecans laying around.  Cranberry-Pecan bread... FTW.

Cranberry Nut Bread:
(adapted from Martha Stewart)

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 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 large egg, lightly beaten
3/4 cup whole milk
1 teaspoon vanilla extract
1 bag (12 ounces) cranberries
1 cup pecans

Directions:

Preheat oven to 350 degrees; 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. In a medium bowl, combine butter, egg, vanilla, and milk. Add wet mixture to dry mixture, and whisk to combine; fold in cranberries and pecans.

Pour batter into prepared pan and top with some sanding sugar, if you want.

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.


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