Jessie Sheehan made Cinnamon Sugar Cranberry Bread. You can find more of Jessie’s recipes and information on her cookbooks at www.jessiesheehanbakes.com and on Instagram at @jessiesheehanbakes.
2 cups cranberries, fresh, coarsely chopped
1/3 cup granulated sugar
3 1/2 tsp ground cinnamon, divided
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp table salt
3/4 tsp ground cardamom
1/3 cup vegetable oil
1 tbsp pure vanilla extract
1 1/4 cups light brown sugar
2/3 cup buttermilk Turbinado sugar for sprinkling
Preheat the oven to 350-degrees. Generously grease a 9x5-inch loaf pan with cooking spray or softened butter and line the bottom and two short sides with parchment paper. Set aside.
Combine 2 teaspoons of the cinnamon and the granulated sugar in a small bowl and sprinkle over the cranberries. Set aside.
Combine the flour, baking powder, baking soda, salt, cardamom and the remaining 1 1/2 teaspoons of cinnamon in a small bowl and whisk to combine. Set aside.
In a medium-sized bowl, combine the oil, vanilla, and brown sugar and whisk vigorously to combine. Add the egg and yolk, and whisk again. Add the buttermilk and whisk a final time.
Gently fold the dry into the wet using a rubber spatula. Do not over mix. Add the cinnamon-sugar berries and fold to combine. Stop folding when there is still a streak of flour or two.
Transfer the batter to the prepared pan and smooth the top. Sprinkle the cake with Turbinado sugar and place in the preheated oven for about 60-65 minutes, rotating the cake at 30 minutes and testing it for doneness at 55. The cake can be pulled from the oven when a tester inserted in the center comes out with only a moist crumb or two.
Once cooled enough to handle, run a paring knife around the edge of the pan to release the cake, and invert it right side up on to a serving platter. Serve slices warm or at room temperature.
Bread will keep on the counter for up to three days tightly wrapped in plastic wrap.