I got this recipe from my friend Tracy over atShutterbean. It’s one of the best quick breads I’ve ever had and not too sweet. More of a bread than a cake, but still soft and moist.

Makes 1 loaf

2 cups flour
1 1/4 cups light brown sugar, packed
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 large egg, beaten
3/4 cup milk
4 tablespoons butter, melted
1 12 ounce bag of fresh cranberries
1 tablespoon raw sugar

Grease and flour a 9- by 5-inch loaf pan. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Mix  flour, sugar, baking powder, baking soda and salt in a medium bowl. Meanwhile combine egg, milk and butter in a small bowl. Add wet mix to dry mix and combine thoroughly then stir in cranberries. Pour batter into prepared pan. Sprinkle with raw sugar. Bake until golden brown and a cake tester comes clean, about 1 hour 15 minutes. Let cool a few minutes. Run a knife around pan to loosen bread. Turn onto a wire rack to cool completely.