Cranberry Bread
A tender, moist quick bread with bursts of tart cranberry and warm cinnamon in every slice.
Servings: 10 Slices
Ingredients
- 2 cups cranberries fresh or frozen, plus additional for topping if desired
- 2 teaspoons all-purpose flour for tossing with cranberries
- ⅓ cup coconut oil melted and a little warm
- 1 cup granulated sugar
- ½ cup low fat buttermilk
- 2 large eggs
- 1½ teaspoons vanilla extract
- 1¾ cups all-purpose flour for batter
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 2 tablespoons white sparkling sugar for finishing, optional
Instructions
- Preheat the oven to 350°F conventional. Spray a standard 9x5-inch loaf pan with nonstick spray and line with a parchment sling.
- Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl. Set aside.
- In a large bowl, vigorously whisk the buttermilk, eggs, vanilla, sugar, and warm coconut oil until smooth and fully emulsified.
- Add the dry ingredients to the wet and whisk until a smooth batter forms. Stop whisking as soon as no streaks remain.
- Toss the cranberries in the 2 teaspoons of flour. Fold them into the batter, being careful not to scoop in any loose flour from the bottom of the bowl.
- Spread the batter into the prepared pan. Top with additional cranberries and sprinkle with sparkling sugar if using.
- Bake 55–60 minutes, until a toothpick comes out with a few clinging crumbs and the center provides a little resistance when lightly pressed. If using frozen cranberries, add 5 minutes. Do not rotate the loaf until the 45-minute mark.
- Cool 10 minutes in the pan, then turn out onto a wire rack. Slice with a serrated knife for the cleanest cuts.
Notes
Emulsifying the coconut oil: Whisk the warm coconut oil into the other wet ingredients vigorously until the mixture looks smooth and unified before adding the dry ingredients. If the oil is too cool, it will seize into small solid bits that never fully incorporate.
Cranberry flour trick: Toss the cranberries in flour to keep them suspended in the batter, but tip them in gently and leave any excess loose flour behind in the bowl. That stray flour can make the crumb gummy.
Rotation timing: Wait until 45 minutes into the bake before rotating the pan. Rotating earlier risks a sunken center even if the loaf bakes through completely.
Storage: Wrap tightly and store at room temperature up to 3 days. The loaf also freezes well: wrap individual slices and freeze for up to 2 months.
Cranberry flour trick: Toss the cranberries in flour to keep them suspended in the batter, but tip them in gently and leave any excess loose flour behind in the bowl. That stray flour can make the crumb gummy.
Rotation timing: Wait until 45 minutes into the bake before rotating the pan. Rotating earlier risks a sunken center even if the loaf bakes through completely.
Storage: Wrap tightly and store at room temperature up to 3 days. The loaf also freezes well: wrap individual slices and freeze for up to 2 months.
Nutrition
Calories: 249kcal | Carbohydrates: 40g | Protein: 4g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 38mg | Sodium: 384mg | Potassium: 74mg | Fiber: 1g | Sugar: 22g | Vitamin A: 72IU | Vitamin C: 3mg | Calcium: 62mg | Iron: 1mg