Description
Cranberry Crumble Bread is a delightful quick bread perfect for breakfast or dessert. Enjoy the combination of tart cranberries and sweet crumble topping in every slice.
Ingredients
Scale
- 2 cups fresh cranberries divided
- 1 cup light brown sugar packed
- 1/2 cup whole milk
- 1 large egg lightly beaten
- 2 tablespoons vegetable oil
- 1 cup all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup all purpose flour
- 1/4 cup light brown sugar packed
- 1 tablespoon salted butter cold and cut into cubes
Instructions
- Preheat the oven to 375 degrees F and spray a 9×5 inch loaf pan with cooking spray or line with parchment paper.
- Pulse 1/2 cup of the cranberries in the food processor until it is finely minced, but not pureed. Set aside.
- Combine the brown sugar, milk, egg, and vegetable oil in a medium sized mixing bowl.
- In a separate bowl, combine flour, baking powder, and salt.
- Add the flour mixture to the egg mixture and mix to combine.
- Fold 1 1/2 cups of whole cranberries into the batter and then pour the batter into the prepared pan.
- Dot the minced cranberries on top of the batter.
- Mix together the flour and brown sugar and cut in the butter with a pastry cutter.
- Scatter the brown sugar topping mixture over the top of the minced cranberries in the loaf pan.
- Bake 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
- Cover loosely with aluminum foil if the topping starts to get brown before the cook time is up.
- Cool to room temperature before serving.
Notes
- Add orange zest to the batter for extra flavor.
- Incorporate 1/2 cup white chocolate chips for a variation.
- Bake in two smaller loaf pans, reducing baking time.
- Rehydrate dried cranberries before using.
- Thaw and drain frozen cranberries before use.
- Substitute granulated sugar for light brown sugar.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 25g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg