Irresistible Cranberry Bread for a Magical Holiday Morning
This easy cranberry bread recipe is a delightful treat perfect for the holidays, combining tart cranberries with buttery goodness.
Equipment
- Loaf pan
- - Mixing bowl
- Whisk
- - Measuring cups
- - Measuring spoons
Ingredients
For the Bread Base
- 2 cups All-Purpose Flour Use King Arthur for consistent results.
- 2 Large Eggs At room temperature.
- 1 tbsp Baking Powder
- 1 tsp Vanilla Extract Pure extract preferred.
- 1 cup Granulated Sugar
- 1/2 cup Unsalted Butter Softened to room temperature.
- 1 tsp Almond Extract Can substitute with vanilla.
- 2 cups Fresh Cranberries Keep frozen until use.
- 1/2 tsp Salt
For the Topping
- 1/2 cup Brown Sugar Packed tightly.
- 1/4 cup Additional Flour
- 1/4 cup Cold Butter Straight from the fridge.
Instructions
How to Make Cranberry Bread
- Preheat the oven to 350°F and prepare your loaf pan(s) by greasing and flouring them.
- Chop the fresh cranberries and set them aside in a bowl.
- Soften the butter for the batter by leaving it out to reach room temperature.
- Beat together the eggs and granulated sugar for about 5 minutes until the mixture becomes pale and fluffy.
- Mix in the softened butter gradually, followed by the vanilla and almond extracts.
- Whisk together the flour, baking powder, and salt; then combine this dry mixture with the wet ingredients.
- Fold in the chopped cranberries carefully into the batter and divide it into your prepared pans.
- Create the topping by mixing cold butter, brown sugar, and additional flour until you achieve a crumbly texture.
- Bake for 45-50 minutes for two loaves, or 60-70 minutes for one large loaf.
- Cool the bread in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
Notes
Serve with a spread of cream cheese or butter for extra indulgence.