Cranberry Bread With Crumble
Cranberry Bread With Crumble is a tender quick bread filled with fresh cranberries and finished with a buttery brown sugar crumble topping. Perfect for breakfast, dessert, or gifting, this loaf balances sweet and tart flavors beautifully.
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Servings: 1 loaf
Ingredients
For the Bread
- 2 cups fresh cranberries divided
- 1 cup light brown sugar packed
- ½ cup whole milk
- 1 large egg lightly beaten
- 2 tablespoons vegetable oil
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
For the Crumble Topping
- ⅓ cup all-purpose flour
- ¼ cup light brown sugar packed
- 1 tablespoon salted butter cold and cut into cubes
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×5-inch loaf pan with cooking spray or line with parchment paper.
- Place ½ cup of the cranberries into a food processor and pulse until finely minced, taking care not to puree. Set aside.
- In a medium mixing bowl, combine the brown sugar, milk, egg, and vegetable oil. Whisk until smooth and well blended.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and mix just until combined.
- Gently fold 1½ cups of whole cranberries into the batter.
- Pour the batter into the prepared loaf pan. Evenly dot the minced cranberries over the surface of the batter.
- In a small bowl, combine the flour and brown sugar for the topping. Cut in the cold butter using a pastry cutter or fork until a crumbly mixture forms.
- Sprinkle the crumble topping evenly over the loaf.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. If the topping begins to brown too quickly, loosely cover the loaf with aluminum foil during the final portion of baking.
- Remove from the oven and allow the bread to cool completely in the pan before slicing and serving.
Notes
To make Cranberry Bread With Crumble gluten free, substitute the all-purpose flour in both the bread and crumble topping with a high-quality 1:1 gluten-free baking flour that contains xanthan gum. Verify that all other ingredients are certified gluten free. Texture may be slightly more delicate but remains moist and flavorful.