Crantastic Cranberry Bread

(adapted from Everyday Food Magazine)

-4 tablespoons melted butter
-1 12oz. bag fresh cranberries
-2 cups flour, spoon & leveled
-3/4 cup buttermilk
-1 large egg beaten
-1 1/4 cup light brown sugar, packed
-1 1/2 teaspoons baking powder
-1/2 teaspoon baking soda
-1 teaspoon salt
-2 tablespoons turbinado sugar for the top

1. Preheat oven to 350 degrees. Butter and flour a 9×5 inch capacity loaf pan. In a large bowl mix flour, sugar & other dry ingredients together. Whisk mixture and set aside. In a small bowl, beat egg; then add buttermilk and melted butter. Stir to combine. Add wet mixture to dry mixture and whisk well to combine. Fold in cranberries.

2. Pour batter into prepared loaf pan. Sprinkle top with the turbinado sugar. Bake until a toothpick inserted in the center comes out clean. This should take 1 hour and 15 minutes. Transfer pan to a wire rack and let cool for 30 minutes. Invert loaf onto a rack. Turn right side up and let cool completely. (I kinda cheated cuz I was too anxious to try it…shhh)

Many people have asked me how I am able to do so much in the kitchen while being a new mom. Well to answer you’re question- I have a little help! When Casey isn’t around to hold/cuddle the bebe, I use the detachable seat for Cooper’s swing and take it wherever I’m working. I put him on the kitchen table and he watches his momma run around the kitchen making a mess.

He will always get first dibs on licking the beaters when he’s old enough to!

Oh… and while I’m on the topic of Cooper, I thought I’d let you know that he started smiling on Tuesday 11.11.08

And I’ve been smitten ever since!