Cranberry Bread, features fresh cranberries, toasted pecans, and cream cheese, all combined for a spectacular taste of autumn, making it the perfect quick bread for the holiday season.
Cranberries are all too often one of the most unsung heroes of the fall and holiday season.
In case you have not used fresh cranberries in the kitchen before, we’ve got some delicious news for you.
We’ve put together a few cranberry recipes in the past, simply by using this American original.
We have grown to love fresh cranberries and therefore today we are happy to add this Cranberry Nut Bread to the fold.
It’s hard to imagine anything that could taste better, this fall season, than a combination of tart fresh cranberries, sweetened cream cheese, and the natural goodness of toasted pecans.
Therefore, it is this very trio that is the basis for this spectacular quick bread recipe.
You may have noticed we threw in some pecans to this Cranberry Bread, although you can use whatever sort of nuts you like, or none at all.
We do have one caveat though if you do use nuts. Give them a short toast in the oven before adding them to the quick bread batter.
You’ll be amazed at the enhanced flavor that results from this process. Just 7 minutes at 350℉ will do the trick!
If you have a nut allergy or if you are just not a fan of nuts, no worries because we have you covered. Whether you like nuts or prefer to go sans nuts, this cranberry bread is a winner.
Don’t miss the great piece that Chef Kat created, Cranberry Facts and Fun.
If you don’t have cranberries, you can substitute virtually any other berry, fresh or frozen to add to this quick bread. Or, mix it up with an orange cranberry bread version.
Remember to thaw and drain frozen berries before use, if you go that route.
I’ve always been a bit on the nerdy side, and thus I suppose this has carried over to the kitchen as well. One of my favorite kitchen tools that I love and therefore highly recommend is a kitchen scale.
Using a scale is a precise and therefore a universal method of measuring and evenly distributing ingredients into multiple pans.
With this in mind, we took this Cranberry Bread and made three mini loaves out of it.
Using the scale was not only fun for the nerdy side of me, but it also gave us three even-sized, uniform loaves of this quick bread.
What makes this Cranberry Nut Bread so wonderful? As you will discover once you try this bread, it is a couple of things:
For starters, it could not be any easier to put together.
What you Need to Make this Cranberry Quick Bread
- Cream cheese
- All-purpose flour
- Baking powder
- Pecans (Optional)
- Cranberries (Fresh or Frozen)
As Scott pointed out when we made this for a recent USA TODAY newspaper feature, this Cranberry Bread can also be put into muffin pans, making a great personal-size serving for on the go or just for fun.
Or, use the recipe for this no-knead bread and turn it into a Dutch oven bread.
Whether you have cranberries on hand or other berries, fresh or frozen, with nuts or without, this delicious bread recipe is must try.
Please give it a try and then be sure to let us know what you think.
More Quick Bread Recipes You Might Enjoy
- 1 cup butter , softened to room temperature.
- 1 package cream cheese (8 oz) softened to room temperature.
- 1.5 cups sugar
- 1.5 teaspoons real vanilla extract
- 4 eggs
- 2 cups all-purpose flour
- 1.5 teaspoons baking powder
- 1/2 tsp salt
- 2 cups fresh cranberries (may use frozen)
- 1/2 toasted pecan halves (optional)
- Preheat oven to 350 ℉
- Using a stand mixer, cream the butter, sugar, cream cheese and vanilla extract. One at a time, add the eggs, while mixing slowly.
- In a separate bowl add the dry ingredients (flour, baking powder & salt.) Gradually mix dry ingredients into mixing bowl of wet ingredients. Gently fold in pecans and cranberries.
- Fill 3 greased mini loaf pans and bake at 350 degrees for 75-90 minutes. Bread is finished when toothpick comes out clean after being inserted into center of bread.
Updated from the original cranberry quick bread recipe of October 29, 2016