Cranberry Upside-Down Quick Bread

• Vegetarian

• Produce

  • 1 1/4 cups Cranberries, fresh
  • 1 1/2 tsp Orange, zest

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 3/4 cups All-purpose flour
  • 1 1/4 tsp Baking powder
  • 1/4 cup Brown sugar
  • 3/4 cup Granulated sugar
  • 1/2 tsp Salt
  • 1 1/2 tsp Vanilla

• Dairy

  • 2 tbsp Butter, unsalted
  • 1 stick Butter, unsalted
  • 3/4 cup Half-n-half

Found on bellyfull.net

Description

Ingredients

• • 1 1/4 cups fresh cranberries
• • 1/4 cup brown sugar
• • 2 tablespoons unsalted butter, cut into cubes
• • 1 stick (1/2 cup) unsalted butter, softened
• • 3/4 cup granulated sugar
• • 2 large eggs
• • 3/4 cup half-n-half
• • 1 1/2 teaspoons vanilla
• • 1 1/2 teaspoons orange zest
• • 1 3/4 cups all-purpose flour
• • 1 1/4 teaspoons baking powder
• • 1/2 teaspoon salt

Directions

• Preheat oven to 350 degrees F. Line a 9x5 loaf pan with parchment paper, leaving a slight overhang on two sides. Lightly coat with nonstick cooking spray.
• In a medium bowl, toss the cranberries, brown sugar, and the 2 tablespoons of cubed butter. Spread in the prepared pan; set aside.
• In a large bowl using a handheld electric mixer, beat the butter and sugar together until fluffy. Add in the eggs, half-n-half, vanilla, and orange zest. Beat in the flour, baking powder, and salt until combined.
• Pour the batter in the prepared pan, tapping it on the counter to evenly spread it out.
• Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for about 15 minutes.
• Remove loaf from pan. Slice off a sliver from the top to make flat, if necessary, and invert to serve.