Introduction

This Simple Christmas Cranberry Bread is a festive treat perfect for the holiday season. Bursting with fresh cranberries and topped with a sweet crumb topping, it’s both beautiful and delicious. Easy to make and sure to impress, it’s a delightful addition to your holiday table.

The image shows three stacked slices of crumb cake with visible layers. Each slice has a golden brown crumbly top layer with a rough texture and a thick middle layer of yellow cake mixed with bright red berry bits, creating a contrast of soft and crumbly. The cake is placed on a white plate lined with brown parchment paper, and the background features a white marbled texture with soft-focused holiday ornaments in red and pink hues. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups granulated sugar
3 large eggs, at room temperature
3/4 cup unsalted butter, softened
1/2 tsp pure vanilla extract
1/2 tsp almond extract
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 bag (8 oz) fresh cranberries
For the crumb topping:
- 1/4 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1/3 cup unsalted butter

Instructions

Step 1: Preheat your oven to 350°F (175°C). Thoroughly grease two loaf pans, or prepare one large loaf pan or a 9-inch cake pan. Well-greased pans will help with easy removal later.
Step 2: In a large bowl, add the eggs and granulated sugar. Beat the mixture for about 5 minutes until the volume nearly doubles; this ensures a light, tender crumb.
Step 3: Add the softened butter, vanilla extract, and almond extract to the beaten eggs and sugar. Mix until the batter is smooth and well combined.
Step 4: Gently stir in the flour, baking powder, and salt just until combined. Avoid overmixing. Carefully fold in the fresh cranberries, saving a few to sprinkle on top if desired.
Step 5: Pour the batter evenly into the prepared pans. If you reserved some cranberries, sprinkle them on the surface now for a festive look.
Step 6: In a small bowl, combine brown sugar, flour, and butter for the crumb topping. Use your fingers or a fork to mix until the mixture is sandy. Optionally, add a pinch of salt for extra crunch. Sprinkle this evenly over the batter in the pans.
Step 7: Bake for 45-50 minutes if using two loaf pans, or 60-70 minutes for a single large loaf. The bread is done when a toothpick inserted in the center comes out clean. Let the loaves cool in the pans before slicing, preferably completely cooled for best texture.

Tips & Variations

For added flavor, toss cranberries with a little sugar before folding them into the batter to balance their tartness.
You can substitute almond extract with orange zest for a citrus twist.
Adding a pinch of cinnamon or nutmeg to the dry ingredients gives a warm, festive note.
If fresh cranberries aren’t available, frozen cranberries work well too; no need to thaw before adding.

Storage

Store leftover cranberry bread tightly wrapped at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze the wrapped loaf for up to 3 months. When reheating, warm slices in a toaster or microwave for a few seconds to restore softness.

How to Serve

A rectangular piece of crumb cake sits on a white plate, showing three main layers: the base cake is light golden brown with a soft texture, the middle layer has bright red cranberries mixed throughout adding pops of color, and the top layer is a crumbly, golden streusel with small pieces and a slightly gritty texture. A thin drizzle of white icing is spread unevenly over the crumb topping, melting slightly into the crumbs. The plate is placed on a white marbled surface with red and silver round Christmas ornaments nearby, and a red cloth partially visible under the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried cranberries instead of fresh?

Fresh cranberries provide the best tart burst and moisture, but dried cranberries can be used if needed. Soak dried cranberries in warm water for 10 minutes before folding them into the batter to rehydrate.

How do I know when the bread is fully baked?

The bread is done when a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs attached. If it comes out with wet batter, bake for a few more minutes and test again.