Cranberry Poppy Seed Bread

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This Cranberry Poppy Seed Bread is the perfect cranberry bread for the holidays or to share with your family, neighbors or friends!

Quick breads are a popular treat to take to neighbors and friends over the holidays.  This Cranberry Poppy Seed Bread is an additive cranberry bread that you can make as a full size loaf or 3 mini loaves.  And did I mention the sweet crumb topping?  Absolutely delicious!  Plus, look at the beautiful color the cranberries add!  You don’t want to pass on this recipe, trust me!

How to make this delicious cranberry bread:

1. Adjust your oven rack to be a little lower than the center of the oven.  The top of your bread loaf should at the center of the oven.
2. Preheat the oven to 350 degrees.  Spray a loaf pan with non stick cooking spray.  I like to line mine with parchment paper before spraying so I can lift the entire loaf out easily.  I also use office clips to hold the parchment paper in place.
3. Halve the cranberries and set them aside.
4. In a mixing bowl, cream the butter and sugar.  Add the almond extract and eggs.
5. Beat in the baking powder, baking soda, and salt.
6. Whisk together the sour cream and milk in a measuring cup.
7. Add 1/3 of the flour to the muffin batter.
8. Add 1/2 the sour cream/milk mixture.
9. Add another 1/3 of the flour.
10. Add the last of the sour cream/milk mixture.
11. Sprinkle the remaining flour on the top of the batter.  Dump the cranberries and poppy seeds onto top of the flour.
12. Fold the cranberries into the batter and mix just until combined.
13. Spread the batter into the prepared bread loaf pan.
14. Prepare the crumb topping by stirring the flour and sugar together with a fork and then cut in the butter until it is crumbly.  OR put the flour, sugar and butter in a processor and pulse until it is crumbly.
15. Sprinkle the crumb topping on the bread batter.
16. Bake at 350 for 60 minutes tenting with foil for the last 15 minutes.  A toothpick should come out clean.

Does cranberry bread need to be refrigerated? 

No, not unless you want to extend the shelf life by a couple days.  Just wrap this bread with saran wrap or put it in an airtight container.  It will last on the counter top for about 2-3 days and 4-5 in the fridge.

How can I serve Christmas quick bread?

I love those party platters of quick breads!  I suggest making this cranberry poppy seed bread along with a few others for a variety of flavors like Sugared Vanilla Snickerdoodle Bread or this Spiced Coffee Toffee Bread.  And since cranberries are so easy to get this time of year this Cranberry Orange Bread would be a great addition too!  

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Cranberry Poppy Seed Bread Recipe

• Author: Mindee
• Prep Time: 10 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 Loaf 1x
• Category: Breads
• Method: Baking
• Cuisine: American

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Description

This Cranberry Poppy Seed Bread is the perfect cranberry bread for the holidays or to share with your family, neighbors or friends!

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Scale 1x2x3x

Ingredients

• 10 Tbs. Butter (Softened)
• 1 Cup Sugar
• 2 Large Eggs
• 2 tsp Almond Extract
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 2 Cups Halved Raw Cranberries
• 1 Tbs. Poppy Seeds
• 1/2 Cup Sour Cream
• 1/2 Cup Milk
• 2 Cups Flour

Crumb Topping

• 1/4 Cup+ 1 Tbs. Flour
• 3 Tbs. Sugar
• 2 Tbs Butter (softened)

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Instructions

1. Adjust your oven rack to be a little lower than the center of the oven.
2. Preheat the oven to 350 degrees.  Spray a loaf pan with non stick cooking spray.
3. Halve the cranberries and set them aside.
4. In a mixing bowl, cream the butter and sugar.
5. Add the almond extract and eggs.
6. Beat in the baking powder, baking soda, and salt.
7. Whisk together the sour cream and milk in a measuring cup.
8. Add 1/3 of the flour to the muffin batter.
9. Add 1/2 the sour cream/milk mixture.
10. Add another 1/3 of the flour.
11. Add the last of the sour cream/milk mixture.
12. Sprinkle the remaining flour on the top of the batter.  Dump the cranberries and poppy seeds onto top of the flour.
13. Fold the cranberries into the batter and mix just until combined.
14. Spread the batter into the prepared bread loaf pan.
15. Sprinkle the crumb topping on the bread batter.
16. Bake at 350 for 60 minutes tenting with foil for the last 15 minutes.  A toothpick should come out clean.

CRUMB TOPPING

1. Stir the flour and sugar together with a fork and then cut in the butter until it is crumbly.  OR put the flour, sugar and butter in a processor and pulse until it is crumbly.

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Notes

• To be able to lift the loaf out of the bread pans easily you can line it with parchment paper before spraying the pan with non-stick cooking spray.
• To get the parchment paper to stay in place clip the parchment paper to the edges of the bread pan with office clips.

Keywords: cranberry bread, quick bread, poppy seed bread

Any nutritional analysis on this Site is based on an estimate, calculated by Nurtifox plugin (or other third-party source) from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.

Last Updated on December 19, 2019