Cranberry Bread

Moist with a crispy sugar orange topping, this Cranberry Bread is a delicious holiday treat that is great for all your occasions.

When it comes to cranberry this time of year, I will take it anyway that I can get. I absolutely love cranberry dishes, savory or sweet.

This Cranberry Bread is one of my favorite breads/desserts that we make every holiday season.

With orange juice in the batter and orange zest in the sugar topping you have yourself a nice balance of flavors.

What really sets this over the top though is that topping, you have a crispy sugar topping that you want to get a little bit with every single bite.

That coupled with the juicy cranberries and moist bread, this Cranberry Bread is a hit among all your gatherings.

So if you’ve been looking for something super easy to bring to to those parties, look no further, this recipe is for you.

Some of my other favorite bread recipes that we have on our site include: Chocolate Chip Banana Bread, Star Bread and Cinnamon Swirl Bread.

WHY THIS RECIPE WORKS:

• Super simple and easy to find ingredients help this come together quickly.
• The contrast in flavors is absolutely wonderful and welcomed.
• The crispy orange sugar topping really sets this bread off.

INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):

All-purpose flour
Granulated sugar
Light brown sugar
Baking powder
Salt
Baking soda
Cranberries
Egg
Whole milk
Orange juice
Canola or vegetable oil
Turbinado sugar
Orange zest

HOW TO MAKE CRANBERRY BREAD, STEP BY STEP:

1. Preheat oven to 350 degrees F and spray a 9×5-inch loaf pan with non-stick cooking spray.
2. In a large mixing bowl combine the flour, sugar, brown sugar, baking powder, salt, and baking soda.
3. Add the cranberries and toss together to coat the cranberries.
4. In a medium mixing bowl or liquid measuring cup mix the egg, milk, juice, and oil until well combined.
5. Pour the wet ingredients into the dry ingredients bowl and mix until just combined. Do not overmix.
6. Pour the batter into your prepared loaf pan and set aside.
7. In a small bowl, combine the orange zest and turbinado together with your fingers, rubbing as you go. This will help the zest release its oil better.
8. Sprinkle the sugar over the batter evenly and bake for about 60-65 minutes until browned on top and a toothpick inserted comes out clean.
9. Remove from oven and let it cool in the pan for 15 minutes before gently tipping onto a wire cooling rack to finish cooling.
10. Once cooled, slice and serve.

CAN I USE FROZEN CRANBERRIES FOR THIS RECIPE?

Yes, you can absolutely use frozen cranberries if you cannot find fresh cranberries at the store.

You will most likely need to add 1-2 minutes extra baking time to the bread to make sure that the cranberries and soft and tender.

DO I HAVE TO USE TURBINADO SUGAR?

We like to use turbinado because of the texture and flavor, but other options can be substituted.

You can use demerara sugar in equal amounts, as it has the same flavor and texture. Dark brown sugar, granulated sugar can also be used but the texture and flavor might turn out a little different.

WHAT IS THE BEST SIZE LOAF PAN TO USE?

Do not use a smaller loaf pan than 9×5-inch or it will overflow in the oven. You can divide the batter into smaller loaf pans though.

Cooking times will vary depending on the size of your pan.

MY BREAD IS BROWNING TOO QUICKLY, WHAT DO I DO?

This is common among baking and always depends on how hot or cool your oven runs.

If your bread is getting too dark on top, cover with a piece of foil at about the 40-minute mark.

HOW TO STORE:

This can be stored in an airtight container at room temperature where it will keep for up to 3 days.

You can also freeze this Cranberry Bread. Wrap in plastic wrap and foil and place in a freezer bag where it will keep for up to 3 months.

To defrost, remove from the freezer to the countertop until thawed.

TIPS AND TRICKS:

• If you cut the bread when it’s still hot it will fall apart.
• Do not substitute dried cranberries or thawed frozen cranberries.
• Ensure your baking powder and baking soda is fresh for best height on your cranberry bread.
• Other sugars can be used for the top, see suggestions above.
• This can be frozen, see above on how to do that.
• Easily double this recipe to serve more people or keep a loaf on hand for later consumption.
• This is great all year round if you can find cranberries, but we love to make this around the holidays.

When it comes to a tasty and easy bread, this Cranberry Bread needs to be on your must make menu!

If you like this recipe then you might also like:

• Cranberry Bliss Bars
• Cranberry Orange Bundt Cake
• Delicious Cranberry Pie
• Homemade Cranberry Sauce

If you’ve tried this CRANBERRY BREAD or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!