Cranberry bread, a delightful marriage of tart and sweet, finds its roots in the North American tradition of celebrating local produce. This particular bread, with its ruby red cranberries, speaks to the heart of the Midwest, where comfort meets the bounty of the land. Adding a delectable twist to the classic, I’ve incorporated a brown sugar crumble, a textural joy that crowns the moist loaf with a caramelized crunch. It’s a bread that caters to the love for rustic simplicity and the appreciation of seasonal fruits. Whether you’re seeking a cozy breakfast option, an afternoon pick-me-up, or a charming addition to your dinner table, this cranberry bread with brown sugar crumble is a festive choice, especially during the harvest season or as a novel inclusion in holiday meals.
Serve this gorgeous cranberry loaf slightly warmed to bring out the rich flavors. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream if you want to indulge a bit. For a more balanced plate, accompany it with a steaming mug of coffee or a glass of fresh, cold milk. If you’re feeling adventurous, a slice of cheddar cheese alongside the bread plays up a delectable sweet and savory contrast.
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 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
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