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–+ servings
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Cranberry Crumble Bread


Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 1 loaf
Close up photo of slices of cranberry bread resting on each other on a wooden cutting board.
This Cranberry Bread is a deliciously tender quick bread dotted with juicy, tart cranberries and topped with a buttery crumble topping! Enjoy it with coffee or warmed up with vanilla ice cream or wrap it up as a gift.

Ingredients  

For the bread:

  • 2 cups fresh cranberries divided
  • 1 cup light brown sugar packed
  • ½ cup whole milk
  • 1 large egg lightly beaten
  • 2 tablespoons vegetable oil
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt

For the Topping:

  • ⅓ cup all-purpose flour
  • ¼ cup light brown sugar packed
  • 1 tablespoon salted butter cold and cut into cubes

Instructions

  • Preheat the oven to 375°F and spray a 9x5-inch loaf pan with cooking spray or line with parchment paper.
  • Pulse ½ cup of the cranberries in the food processor until it is finely minced, but not pureed. Set aside.
  • Combine the brown sugar, milk, egg, and vegetable oil in a medium-sized mixing bowl.
  • In a separate bowl, combine flour, baking powder, and salt.
  • Add the flour mixture to the egg mixture and mix to combine.
  • Fold 1½ cups of whole cranberries into the batter and then pour the batter into the prepared pan.
  • Dot the minced cranberries on top of the batter.
  • Mix together the flour and brown sugar and cut in the butter with a pastry cutter.
  • Scatter the brown sugar topping mixture over the top of the minced cranberries in the loaf pan.
  • Bake 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
  • Cover loosely with aluminum foil if the topping starts to get brown before the cook time is up.
  • Cool to room temperature before serving.
  • Slices of this loaf can be eaten as is, or served on a plate with whipped topping or vanilla ice cream.

Notes

  • Variations:
    • To make this quick bread overflow with flavor try adding in the zest from an orange peel to the batter. Exchange the cranberry and crumble topping for my Homemade Icing recipe and lace it with more orange zest.
    • For another delicious variation, add in ½ cup of white chocolate chips to the original batter!
    • This recipe can also be made in two 5 3/4 x 3-inch loaf pans, as shown in the photos. You'll want to reduce the baking time to around 30 minutes if you use this size.
  • If you want to use dried cranberries, simply rehydrate the cranberries by soaking them in hot water for 15 minutes, then drain them. 
  • If you want to use frozen cranberries, just thaw and drain them before using them in the recipe. You’ll also want to rinse them and let them dry or the juice will bleed into the batter making the bread slightly pink in color.
  • Granulated sugar can be substituted for light brown sugar but it will change the flavor slightly.
  • Shelf Life: Store these loaves for up to 3 days at room temperature or in the refrigerator, wrapped with plastic wrap for up to 1 week. You can also freeze them by wrapping them (in or out of the pan) twice, tightly, in plastic wrap, and then once in aluminum foil.
    Label before freezing. Use within 3 months for best taste, although they will still be good for a few more months in the freezer. Thaw for a day in the refrigerator before serving, so the cake thaws evenly.

Nutrition

Calories: 2231kcal | Carbohydrates: 431g | Protein: 28g | Fat: 49g | Saturated Fat: 34g | Cholesterol: 206mg | Sodium: 1469mg | Potassium: 1744mg | Fiber: 14g | Sugar: 282g | Vitamin A: 905IU | Vitamin C: 27mg | Calcium: 772mg | Iron: 12mg
Find it online: www.sugarandsoul.co/cranberry-bread/