Cranberry bread, emblematic of North American culinary traditions, celebrates local ingredients with a delicious blend of tart and sweet. This version, inspired by the heartland’s love for comfort and abundance, elevates the classic recipe by adding a brown sugar crumble topping. This delightful crunch complements the moist, ruby-red cranberry-studded loaf, creating a perfect example of rustic simplicity and seasonal fruit appreciation. Ideal for a cozy breakfast, an afternoon snack, or as a charming addition to your dinner spread, this cranberry bread with brown sugar crumble is particularly fitting for harvest celebrations or as a unique holiday dish.
Enhance the experience by serving this beautiful cranberry loaf slightly warmed, which accentuates its rich flavors. It pairs excellently with whipped cream or vanilla ice cream for an indulgent treat. For a balanced serving, enjoy it with a hot cup of coffee or a glass of fresh milk. If you’re inclined towards a sweet and savory mix, try it with a slice of cheddar cheese.
Cranberry Bread with Brown Sugar Crumble
Servings: 8-10
Ingredients:
For the Bread:
2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 egg, well beaten
3/4 cup orange juice
2 tablespoons vegetable oil
1 tablespoon orange zest
1 1/2 cups fresh cranberries, coarsely chopped
1/2 cup chopped walnuts (optional)
For the Brown Sugar Crumble:
1/3 cup packed brown sugar
1/4 cup all-purpose flour
2 tablespoons diced unsalted butter
1/2 teaspoon ground cinnamon
Directions:
Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
In a large bowl, mix flour, sugar, baking powder, baking soda, and salt.
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