Simple Christmas Cranberry Bread
A delightful bread filled with tart cranberries and a soft, sweet crumb, perfect for the holiday season.
Servings: 12 slices
Calories: 210kcal
Ingredients
For the batter
- 2 cups Granulated sugar
- 3 Large eggs, at room temperature
- 3/4 cup Unsalted butter, softened
- 1/2 tsp Pure vanilla extract
- 1/2 tsp Almond extract
- 2 cups All-purpose flour
- 1 tsp Baking powder
- 1/2 tsp Salt
- 1 bag (8 oz or 225 g) Fresh cranberries
For the topping
- 1/4 cup Brown sugar, packed
- 1/4 cup All-purpose flour Additional for topping
- 1/3 cup Unsalted butter
Instructions
Preparation
- Preheat your oven to 350 degrees F (175 degrees C) and grease two loaf pans thoroughly.
- In a large bowl, beat the eggs and granulated sugar together for about 5 minutes or until the mixture nearly doubles in volume.
- Add the softened butter, vanilla, and almond extracts; mix until you have a smooth batter.
- Gently fold in the all-purpose flour, baking powder, and salt. Once combined, fold in the fresh cranberries.
- Pour the batter evenly into the prepared loaf pans and sprinkle any remaining cranberries on top.
Topping and Baking
- In a small bowl, combine the brown sugar, 1/4 cup of all-purpose flour, and 1/3 cup of butter until it resembles a sandy texture.
- Sprinkle this mixture on top of the batter in the pans.
- Bake for 45-50 minutes for two loaves or 60-70 minutes for one large loaf. Check for doneness by inserting a toothpick into the center; it should come out clean.
Cooling and Serving
- Allow the breads to cool in the pans for a bit before transferring them to a wire rack to cool completely.
- Slice and enjoy!
Notes
Serve warm slices with a pat of butter or drizzle with honey. Toast lightly for breakfast or serve as dessert with vanilla ice cream. Garnish with powdered sugar for a festive touch. Consider adding nuts or dried fruits for extra texture.