Okay, friends, let’s talk holiday baking! I don’t know about you, but when the weather turns chilly, I’m all about filling my kitchen with the aroma of warm, comforting treats. And that’s where quick breads come in – seriously, who has time for complicated recipes during the holidays?

That’s why I’m SO excited to share my recipe for Cranberry Crumble Bread! Trust me, this stuff is amazing. It’s the perfect balance of tart cranberries and a sweet, buttery crumble topping. I’ve been baking for over 20 years (yikes, that makes me sound old!), and I’ve tweaked this recipe *just* right. It’s seriously easy to make, and it’s fantastic for breakfast, brunch, or even dessert. Every slice of this Cranberry Crumble Bread is absolute perfection!

Why You’ll Love This Cranberry Crumble Bread

Quick and Easy: Seriously, this recipe is a breeze! You don’t need any fancy equipment or baking skills. Just mix, pour, and bake!
Perfect Balance of Flavors: The tart cranberries and sweet crumble are *chef’s kiss*! It’s like a party in your mouth, I swear!
Great for Any Occasion: Need something for breakfast? Check. Brunch with friends? Got you covered. Dessert after dinner? Absolutely!
Impress Your Friends and Family: They’ll think you spent hours on this, but you and I will know the truth. It’s our little secret! Plus, who doesn’t love a good crumble?

Ingredients for Cranberry Crumble Bread

Alright, let’s gather our goodies! Here’s what you’ll need for this amazing Cranberry Crumble Bread. Don’t worry, most of it’s probably already in your pantry! For the bread itself, you’ll need: 2 cups fresh cranberries (divided, we’ll use some for the top!), 1 cup packed light brown sugar, 1/2 cup whole milk, 1 large egg (lightly beaten), 2 tablespoons vegetable oil, 1 cup all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Now, for that irresistible crumble? Just grab 1/3 cup all-purpose flour, 1/4 cup packed light brown sugar, and 1 tablespoon cold salted butter (cut into little cubes!). Easy peasy!

How to Make Cranberry Crumble Bread: Step-by-Step Instructions

Okay, here’s where the magic happens! Don’t stress; I’ll walk you through it. Just follow these steps, and you’ll be munching on delicious Cranberry Crumble Bread in no time!

Preparing the Cranberry Crumble Bread Batter

First things first, let’s get that oven preheating to 375 degrees F. While that’s warming up, grease and flour (or line with parchment paper – my fave!) a 9×5 inch loaf pan. Now, grab 1/2 cup of those cranberries and give ’em a whirl in your food processor. You want them finely minced, not totally pureed, okay? Set that aside. In a medium bowl, whisk together your brown sugar, milk, egg, and oil. In a separate, larger bowl, whisk together the flour, baking powder, and salt. Now, pour the wet ingredients into the dry and mix until *just* combined. Don’t overmix! Fold in the 1 1/2 cups of *whole* cranberries. Then, pour that lovely batter into your prepared loaf pan.

Cranberry Crumble Bread - detail 1

Making the Crumble Topping for Cranberry Crumble Bread

Time for the *best* part—the crumble! In a small bowl, mix together the flour and brown sugar for the topping. Then, cut in that cold, cubed butter using a pastry cutter (or your fingers!). You want it to look like coarse crumbs. Now, sprinkle those minced cranberries evenly over the top of the batter in the loaf pan. Scatter that glorious crumble topping all over the cranberries. Doesn’t it look pretty already?

Baking Your Cranberry Crumble Bread

Pop that baby into the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it, though! If the topping starts to get too brown before the bread is done, just loosely cover it with aluminum foil. Once it’s baked, let it cool in the pan for a bit before transferring it to a wire rack to cool completely. I know it’s tempting, but trust me, it’s worth the wait! Then slice and enjoy your amazing homemade Cranberry Crumble Bread!

Tips for the Best Cranberry Crumble Bread

Want your Cranberry Crumble Bread to be *amazing*? Of course, you do! Here are a few of my go-to tips for guaranteed success!

Don’t Overmix the Batter

Seriously, resist the urge! Overmixing develops the gluten in the flour, and that means a tough, chewy bread. We want tender and soft, so mix until *just* combined.

Use Cold Butter for the Crumble

Cold butter is KEY to that perfect crumble texture! It creates those little pockets of buttery goodness that melt in your mouth. Warm butter will just melt into the flour, and you’ll end up with a sad, flat topping.

Check for Doneness with a Toothpick

That toothpick test is your best friend! Stick a toothpick into the center of the bread. If it comes out clean (or with just a few moist crumbs), you’re good to go! If it’s still wet, bake for a few more minutes and check again. Nobody wants a gooey center!

Cranberry Crumble Bread - detail 2

Cranberry Crumble Bread Variations

Okay, so you’ve mastered the basic Cranberry Crumble Bread (yay!). Now, let’s get a little crazy and try some fun variations! This recipe is super versatile, so don’t be afraid to experiment!

Add Orange Zest

Trust me on this one – a little orange zest adds *so* much brightness and flavor! Just grate the zest of one orange into the batter. Wow! It’s such a game changer!

White Chocolate Chip Cranberry Crumble Bread

Oh my goodness, this is my favorite! Fold in 1/2 cup of white chocolate chips along with the cranberries. The creamy sweetness of the white chocolate is *amazing* with the tart cranberries. You HAVE to try it!

Use Different Spices

Want to warm things up a bit? Add a teaspoon of cinnamon or nutmeg (or a mix of both!) to the dry ingredients. It’ll give your Cranberry Crumble Bread that cozy, holiday vibe. So good!

Serving Suggestions for Cranberry Crumble Bread

Okay, so you’ve got this beautiful Cranberry Crumble Bread…now what? Here are a few of my favorite ways to serve it up and make it extra special!

Serve with Coffee or Tea

Seriously, is there anything better than a slice of warm bread with a hot cup of coffee or tea? It’s the perfect way to start your day, or just relax and unwind in the afternoon. So cozy!

Top with Butter or Cream Cheese

Keep it simple and slather on some butter or cream cheese. The richness of the butter or tang of the cream cheese complements the cranberries perfectly. Mmm!

Enjoy as a Dessert

Warm a slice of Cranberry Crumble Bread and top it with a scoop of vanilla ice cream. Seriously, it’s like a crumble pie but even easier! It’s the perfect quick dessert when you’re craving something sweet.

Storing Your Cranberry Crumble Bread

So, you’ve baked this gorgeous loaf, but somehow…somehow! …you have leftovers (lucky you!). Here’s how to keep it fresh and yummy!

Storing at Room Temperature

Just wrap the Cranberry Crumble Bread tightly in plastic wrap or foil and keep it on the counter. It’ll stay good for about 2-3 days. Easy peasy!

Freezing for Longer Storage

Want to keep it longer? No problem! Wrap the loaf tightly in plastic wrap, then in foil, and pop it in the freezer. It’ll stay good for up to 2 months. Perfect for a future craving!

Reheating Instructions

To reheat, just thaw it on the counter, then warm it up in the oven at 350°F for a few minutes, or even pop a slice in the microwave. Warm Cranberry Crumble Bread is the BEST!

Frequently Asked Questions About Cranberry Crumble Bread

Got questions about my Cranberry Crumble Bread? Don’t worry, I’ve got answers! Here are a few FAQs to help you bake the perfect loaf:

Can I use frozen cranberries?

Absolutely! Just make sure you thaw them completely and drain off any excess liquid before using. Nobody wants a soggy bread, yuck!

Can I use a different type of flour?

Sure thing! I’ve used all-purpose flour, but you can also try using whole wheat pastry flour for a slightly nuttier flavor. Just be aware that it might affect the texture a bit. You might need a *touch* more liquid!

How do I prevent the topping from burning?

Ah, yes, the dreaded burnt topping! If you notice the crumble getting too dark before the bread is done, simply tent it loosely with aluminum foil. That’ll protect it from burning while the inside finishes baking. Easy peasy!

How can I make Cranberry Crumble Bread gluten-free?

Good question! You can substitute a gluten-free all-purpose flour blend for the regular flour. Just make sure it’s a blend that’s designed for baking, and you might need to add a little xanthan gum to help with the texture. Gluten free baking can be a little tricky, so experiment!

Can I reduce the amount of sugar in the Cranberry Crumble Bread?

You can definitely try reducing the sugar a bit, but be aware that it will affect the sweetness and moisture of the bread. I wouldn’t recommend reducing it by more than 1/4 cup. You could also try using a natural sweetener like honey or maple syrup, but that will change the flavor profile. Just something to keep in mind!

Cranberry Crumble Bread - detail 3

Nutritional Information for Cranberry Crumble Bread

Okay, let’s talk numbers! Now, keep in mind that this is just an estimate, because, well, every cranberry is different, right? And brands vary! So, please don’t take this as gospel, but it should give you a general idea. One slice of my Cranberry Crumble Bread is about 250 calories. It’s got around 25g of sugar, 150mg of sodium, 8g of fat (4g saturated, 3g unsaturated, and 0 trans!), 40g of carbohydrates, 1g of fiber, and 3g of protein. And about 30mg of cholesterol. Remember, these values can change depending on the exact ingredients you use (especially if you add white chocolate chips – oops!). Just a friendly disclaimer – I’m a home cook, not a nutritionist!

Enjoy Your Homemade Cranberry Crummble Bread!

Alright, my friends, that’s it! I’m so excited for you to try this Cranberry Crumble Bread! Seriously, bake it up and let me know what you think. And if you tweak it, tell me *all* about it! I’d love to hear from you!