Day 12 of our 12 Days of Holiday Baking with Franchesca Livraghi of Break Thru Kitchen! Franchesca created 12 holiday-inspired recipes using the 8-Piece Ceramic Bakeware Set. For the final day of our holiday baking series, Franchesca created this simple, yet festive Chocolate Chip Cranberry Bread recipe. Topped with a brown sugar crumble, each slice is the perfect balance of a soft warm loaf with a crisp, sweet crunch on top.
Have a little peace of mind knowing our bakeware set is completely free of all heavy metals, PTFE, PFOA, and PFAS. No soaking or scrubbing either! Simply pop the bakeware in the dishwasher and once they're clean your set will stack into one piece for easy storage.
Discover more of Franchesca's tasty recipes on her blog or follow her on Instagram to easily follow along on her baking journey!
Recipe Summary
10 minutes
1 hour
8
Dinner
Gluten Free
FAQ
Can I use frozen cranberries in this recipe?
Absolutely! If you're using frozen cranberries, there's no need to thaw them before folding them into the batter. Just make sure to quarter them while they're still frozen to prevent excessive bleeding into the batter.
Can I reduce the sugar in the recipe for a less sweet version?
Absolutely! Feel free to adjust the sugar quantity based on your taste preferences. Keep in mind that cranberries can be tart, so find the right balance to suit your sweetness preference without compromising the overall flavor.
What's the purpose of the brown sugar crumble on top, and can I skip it?
The brown sugar crumble adds a delightful crunch and sweetness to the bread. Skipping it will alter the texture and taste. If you prefer a less sweet or simpler version, you can omit the crumble or try a light dusting of powdered sugar after baking.
Recipe Ingredients
- 2 cups flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup milk
- 8 tablespoons butter, melted
- ¾ cup sugar
- 1 egg
- 1 cup cranberries, quartered
- 1 cup chocolate chunks
Brown Sugar Crumble Ingredients
- ¼ cup brown sugar
- 2 tablespoons flour
- 2 tablespoons butter, cold
- ⅛ teaspoon cinnamon
Recipe Directions
Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, and salt.
In another bowl, combine the egg, milk, melted butter, and sugar. Add the wet ingredients to the dry ingredients and mix until just barely incorporated; it's okay if there are a few streaks of flour.
Gently fold in the quartered cranberries and chocolate chunks until evenly distributed throughout the batter. Transfer the batter to the loaf pan, spreading it evenly.
In a bowl, combine brown sugar, cinnamon, flour and cut in cold butter until it is a crumbly mixture. Sprinkle the brown sugar crumble on top of the batter.
Bake in the preheated oven for approximately 60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the chocolate chip cranberry bread to cool in the pan for about 15 minutes before slicing. Enjoy!
Recipe Tips
- For a smoother batter, ensure that ingredients like eggs, milk, and butter are at room temperature before mixing. This helps with better incorporation and a more even texture.
- When folding in cranberries and chocolate chunks, ensure they are evenly distributed throughout the batter for a balanced flavor in each slice.
- When combining wet and dry ingredients, mix only until they are just incorporated. Overmixing can lead to a denser texture in the final product.
- Use the Loaf Pan in the Larder & Vine Bakeware Set for even baking and easy clean up.
