Moist Cranberry Bread With Fresh Cranberries

Picture this: a slice of warm, subtly sweet, and perfectly moist cranberry bread, studded with tart bursts of fresh cranberries. It’s the kind of comfort food that makes a chilly autumn morning feel cozy or elevates a holiday brunch to something truly special. I’ve tested this recipe countless times, tweaking and perfecting it until it’s consistently yielded a loaf that’s the perfect balance of sweet, tart, and moist. The secret? Buttermilk and a generous amount of fresh cranberries. This isn’t just any cranberry bread; it’s the cranberry bread, and I can’t wait to share it with you.

This recipe isn’t just about following steps; it’s about understanding the science behind baking and learning how to create a bread that’s consistently delicious. Over the years, I’ve learned a few tricks to ensure success, and I’m excited to share them with you. Let’s dive into the world of cranberry bread and discover how to make a loaf that’s sure to impress. It’s the perfect addition to your Thanksgiving or Christmas spread, or simply a delightful treat to enjoy with a cup of coffee on a crisp fall day.

Gathering Your Ingredients

The Stars of the Show: Cranberries

Fresh cranberries are the heart of this bread. Their tartness balances the sweetness perfectly, creating a delightful flavor contrast. Look for plump, firm cranberries for the best results. Frozen cranberries can be used, but don’t thaw them before adding them to the batter.

The Supporting Cast: Essential Ingredients

• All-purpose flour: Provides the structure for the bread.
• Granulated sugar: Adds sweetness and moisture.
• Baking powder and baking soda: Leavening agents that help the bread rise.
• Salt: Enhances the flavors of the other ingredients.
• Eggs: Bind the ingredients and add richness.
• Buttermilk: Adds moisture and tenderness to the bread. You can substitute with regular milk mixed with a tablespoon of lemon juice or vinegar.
• Vegetable oil: Keeps the bread moist.
• Vanilla extract: Enhances the overall flavor.
• Orange zest: Adds a bright, citrusy note that complements the cranberries.

Preparing Your Equipment

Before you start mixing, make sure you have all the necessary equipment ready. This will make the baking process smoother and more enjoyable.

Having all of your ingredients and equipment ready before you begin will streamline the process and help to prevent mistakes.

Essential Baking Tools

• 9×5 inch loaf pan: The ideal size for this recipe.
• Mixing bowls: One large and one medium.
• Measuring cups and spoons: Accurate measurements are crucial for baking.
• Whisk: For combining dry ingredients.
• Rubber spatula: For folding ingredients and scraping the bowl.
• Parchment paper: To line the loaf pan for easy removal.
• Oven: Preheat to 350°F (175°C).

Mixing the Batter: The Dry Ingredients

Combine the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk them together until well combined.

Ensuring that the dry ingredients are properly mixed helps distribute the leavening agents evenly throughout the batter.

This step is crucial for creating a bread with a light and even texture. Make sure there are no lumps in the flour mixture before moving on to the next step.

Combining Wet and Dry

In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, vanilla extract, and orange zest. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix, as this can result in a tough bread.

Adding the Cranberries

Gently fold in the fresh cranberries until they are evenly distributed throughout the batter.

This step requires a gentle touch to prevent the cranberries from bursting and bleeding their color into the batter.

Baking to Perfection

Pour the batter into the prepared loaf pan and spread it evenly. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top of the bread starts to brown too quickly, tent it with aluminum foil.

Baking time can vary depending on your oven, so it’s essential to keep an eye on the bread and test it for doneness.

Cooling and Serving

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, slice and serve. This bread is delicious on its own or with a pat of butter or a dollop of cream cheese.

Optional Glaze

For an extra touch of sweetness, you can drizzle the bread with a simple glaze made from powdered sugar and lemon juice or milk.

A glaze not only adds sweetness but also enhances the visual appeal of the bread.

Storing Your Cranberry Bread

Store leftover cranberry bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze the bread for longer storage. Wrap it tightly in plastic wrap and then in foil before freezing

Expert Tips for the Best Cranberry Bread

Over the years, I’ve learned a few tricks to ensure my cranberry bread is always perfect. Here are some of my best tips:

Use Room Temperature Ingredients

Room temperature eggs and buttermilk emulsify more easily, creating a smoother batter and a more tender bread.

Don t Overmix

Overmixing develops the gluten in the flour, resulting in a tough bread. Mix until just combined, and then gently fold in the cranberries.

Line the Loaf Pan with Parchment Paper

This makes it easy to remove the bread from the pan without sticking.

Tent with Foil

If the top of the bread starts to brown too quickly, tent it with aluminum foil to prevent it from burning.

FAQ: Your Cranberry Bread Questions Answered

Why is my cranberry bread dry?

Dry cranberry bread can be caused by overbaking, using too much flour, or not enough liquid. Make sure to measure your ingredients accurately, don’t overmix the batter, and bake the bread until a wooden skewer inserted into the center comes out clean, but not dry.

Can I use frozen cranberries in this recipe?

Yes, you can use frozen cranberries. There’s no need to thaw them. Simply add them to the batter while they are still frozen.

Can I substitute buttermilk with regular milk?

Yes, you can substitute buttermilk with regular milk. Add a tablespoon of lemon juice or vinegar to a cup of milk and let it sit for 5 minutes before using it in the recipe.

How do I prevent the cranberries from sinking to the bottom of the bread?

Tossing the cranberries with a tablespoon of flour before adding them to the batter can help prevent them from sinking.

Can I add nuts to this recipe?

Yes, you can add nuts to this recipe. Chopped walnuts or pecans would be a delicious addition. Add about 1/2 cup of chopped nuts to the batter along with the cranberries.

How long does cranberry bread last?

Cranberry bread will last for up to 3 days at room temperature, up to a week in the refrigerator, or up to 2 months in the freezer.

Can I make this recipe gluten free?

Yes, you can make this recipe gluten-free by using a gluten-free all-purpose flour blend. Be sure to check the label to ensure that the blend contains xanthan gum, which helps to bind the ingredients together.

From my kitchen to yours, this Moist Cranberry Bread recipe is a guaranteed crowd-pleaser. I hope you enjoy baking and sharing it as much as I do. Now, go ahead and bake a loaf and let the warm, comforting aroma fill your home. I promise, one bite and you’ll be hooked! And don’t forget to share your baking creations with me on social media. I can’t wait to see your beautiful cranberry bread loaves!

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