Cranberry Bread with Brown Sugar Crumble

Cranberry Bread with Brown Sugar Crumble is a delightful baked treat that combines the tartness of cranberries with the rich, sweet flavor of a brown sugar crumble. This moist and flavorful bread is a perfect balance of tangy and sweet, making it an ideal companion for breakfast or a tasty snack throughout the day.

The base of the bread is a classic quick bread batter, which includes ingredients such as flour, sugar, baking powder, and a touch of salt. Eggs and vegetable oil contribute to the moist texture, while orange zest adds a citrusy brightness that complements the tartness of the cranberries.

The star of the show, cranberries, is typically added to the batter either fresh or in the form of dried cranberries. The burst of red color and the tangy flavor of the cranberries create a delightful contrast to the sweet bread, making each bite a harmonious blend of flavors.

What sets this Cranberry Bread apart is the decadent brown sugar crumble that crowns the top. This crumble is a simple mixture of brown sugar, flour, and butter, creating a sweet and crunchy layer that adds both texture and richness to the bread. As the bread bakes, the crumble forms a golden-brown crust that perfectly complements the soft interior.

Once baked to perfection, the Cranberry Bread is allowed to cool before slicing. The result is a visually appealing loaf with a moist crumb, studded with vibrant cranberries and crowned with a tempting layer of brown sugar crumble. Each slice offers a delightful medley of flavors and textures, making it a favorite for holiday gatherings, brunches, or simply as a comforting treat to enjoy with a cup of coffee or tea.

Whether served as a festive addition to a holiday table or enjoyed year-round, Cranberry Bread with Brown Sugar Crumble is a delectable choice for those who appreciate the delightful marriage of tart cranberries and sweet, buttery crumble in a perfectly baked loaf.

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Servings: 8-10 servings


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 walnuts, chopped (optional)

For the Brown Sugar Crumble:
– 1/3 cup packed brown sugar
– 1/4 cup all-purpose flour
– 2 tablespoons unsalted butter, diced
– 1/2 teaspoon ground cinnamon


1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

2. For the bread, whisk together the flour, granulated sugar, baking powder, baking soda, and salt in a large bowl.

3. In a separate bowl, blend the beaten egg, orange juice, vegetable oil, and orange zest.

4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the cranberries and walnuts, if using.

5. Transfer the batter to the prepared loaf pan, spreading it evenly.

6. For the crumble, mix brown sugar, flour, butter, and cinnamon in a bowl until it resembles coarse crumbs.

7. Sprinkle the crumble topping evenly over the batter in the loaf pan.

8. Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

9. Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Variations & Tips:

– While fresh cranberries deliver the best tartness and texture, frozen ones can also be used—just don’t defrost them before adding to the batter.
– For a nut-free option, omit the walnuts or substitute them with sunflower seeds or pumpkin seeds for a crunch without the nuts.
– If you prefer a less sweet crumb, reduce the brown sugar in the crumble to a 1/4 cup.
– Enhance the orange flavor by replacing the oil with melted butter and adding an additional tablespoon of orange zest.
– You can keep the bread moist by storing it wrapped in foil or plastic wrap at room temperature for up to 3 days. It also freezes beautifully, so consider making two loaves and saving one for a future treat!

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