Irresistible Cranberry Bread for a Festive Holiday Treat
Enjoy the magic of the holidays with this delightful cranberry bread that blends tartness and sweetness perfectly.
Equipment
- - Loaf pan
- Mixing bowl
- Whisk
- Measuring cups
- Measuring spoons
Ingredients
For the Bread
- 2 cups All-Purpose Flour Can substitute with gluten-free flour
- 2 large Eggs Use room temperature for better mixing
- 1 tablespoon Baking Powder Ensure it's fresh
- 1 teaspoon Vanilla Extract Can substitute with almond extract
- 1 cup Sugar Brown sugar can be used for deeper flavor
- 1/2 cup Butter Softened, must be at room temperature
- 1 teaspoon Almond Extract Leave out if allergic to nuts
- 2 cups Fresh Cranberries Frozen can be used without thawing
- 1/2 teaspoon Salt Balances sweetness
For the Topping
- 1/4 cup Cold Butter Must remain cold for a crispy finish
- 1/4 cup Brown Sugar Granulated sugar can be used if necessary
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare loaf pan(s) by greasing and flouring them.
- Chop the fresh cranberries and set them aside.
- Beat the eggs and sugar together in a large bowl until pale and fluffy, about 5 minutes.
- Mix in the softened butter, vanilla, and almond extracts until creamy.
- Whisk together flour, baking powder, and salt in a separate bowl; gradually add to wet mixture until just combined.
- Fold in the chopped cranberries gently.
- Divide the batter evenly between the prepared loaf pan(s), smoothing the tops.
- Prepare the topping by mixing cold butter, brown sugar, and flour until crumbly; sprinkle over the batter.
- Bake for 45-70 minutes, until a toothpick comes out clean.
- Cool in the pan for a few minutes, then transfer to a cooling rack and let cool completely.
Notes
Serve slices with a dollop of cream cheese for an indulgent treat.