Cranberry Bread (Buttermilk)

Cranberry Bread - quick and easy sweet bread with whole cranberries. Delicious along with a cup of coffee or tea or a wonderful holiday gift.

2 cups all-purpose flour, unmbleached
1½ tsp. baking powder
¼ tsp. baking soda
1 tsp. sea salt
1 cup fresh cranberries chopped
¾ cup buttermilk
1 tsp. pure vanilla extract
¼ cup vegetable or Canola oil
1 large egg, slightly beaten
1 cup granulated sugar

Line a 9x5" loaf pan with aluminum foil. Butter the bottom and sides of the foil. Set aside.

Preheat the oven to 375°F (190°C/170°C fan, Gas Mark 5).

In a large mixing bowl, whisk together flour, baking powder, baking soda and salt. Add chopped cranberries and stir to distribute.

In another mixing bowl, whisk together egg, buttermilk, vanilla, oil and sugar.

With a rubber spatula, fold in wet ingredients to dry ingredients. Do not overmix. Few flour lumps are okay. Pour batter into prepared pan.

Bake bread for 33-38 minutes, or until the top is golden brown and the toothpick inserted in few places in the center of the cake comes out clean. Cool completely in the pan.

Makes 5 servings.