There are some recipes that just feel like a warm hug, aren’t there? The kind you can whip up on a chilly afternoon when you’re craving something comforting, or even when unexpected guests pop by and you want to impress them without breaking a sweat. This Cranberry Brie Bread is precisely one of those recipes for me. It’s a bit sweet, a bit savory, and oh-so-creamy thanks to the star of the show: brie cheese. Honestly, I first stumbled upon something similar years ago, and it’s been a staple in my kitchen ever since, evolving with each bake. It’s like a more sophisticated, yet incredibly easy, cousin to a classic coffee cake, but with a flavor profile that just sings. You know those moments when you want something baked, but the idea of a full-blown cake feels like too much? This Cranberry Brie Bread is your absolute lifesaver. My family devours it, and the smell that fills the house while it bakes? Pure magic.
Thank you for reading this post, don't forget to subscribe!What is Cranberry Brie Bread?
So, what exactly is this delightful creation we call Cranberry Brie Bread? Think of it as a wonderfully moist, slightly dense quick bread that’s studded with tart cranberries and pockets of gooey, melted brie cheese. It’s not overly sweet, which is one of the things I love most about it. The name itself pretty much says it all – it’s a bread that’s bursting with those classic holiday flavors but is fantastic any time of year. It’s essentially a harmonious blend of sweet and savory, baked into a loaf that’s perfect for slicing and sharing. It’s the kind of thing that makes you pause, take a bite, and just savor the moment. It’s not a yeast bread; it’s a quick bread, which means no waiting for dough to rise, making it wonderfully fuss-free.
Why you’ll love this recipe?
There are so many reasons why this Cranberry Brie Bread has earned a permanent spot in my recipe box, and I’m betting it will in yours too. First off, the flavor combination is just out of this world. The bright, slightly tart burst of cranberries cuts through the rich, creamy indulgence of the brie perfectly. It’s a dance of flavors on your palate! Then there’s the texture – it’s incredibly moist and tender, almost cake-like, but still holds its own as a bread. And the simplicity? Oh my goodness, the simplicity is a game-changer. You can literally have this mixed up and in the oven in under 15 minutes. I’ve made this when I’ve had about 20 minutes before friends were due to arrive, and it’s always a showstopper. Cost-efficiency is another big plus; the ingredients are pretty standard pantry items, with the brie being the star splurge, and a little goes a long way. What I love most is its versatility. It’s not just for breakfast or brunch; it’s a fantastic dessert, and a lifesaver for afternoon snacks. If you’re a fan of my Cranberry Orange Muffins: What are some good recipes? or my Savory Cheese Scones., you’ll adore the balance of sweet and savory in this bread. It’s unique, comforting, and utterly delicious.
How to Make Cranberry Brie Bread
Quick Overview
This Cranberry Brie Bread comes together in a flash! You’ll whisk together your dry ingredients, then your wet ingredients, combine them gently, fold in the deliciousness of brie and cranberries, and bake until golden and fragrant. The whole process, from start to finish, is remarkably quick. The key is not to overmix, ensuring you get that tender crumb we’re after. It’s truly a no-fuss recipe perfect for busy weeknights or spontaneous baking cravings.
Ingredients
For the Main Batter:
You’ll need all-purpose flour, granulated sugar for a touch of sweetness, baking powder and baking soda for that perfect lift, a pinch of salt to balance everything, and maybe a whisper of cinnamon or nutmeg if you’re feeling festive (optional, but I love it!). I always use room temperature eggs and milk for the smoothest incorporation – it just makes a world of difference. Sometimes, I even experiment with almond milk when I want a slightly different flavor profile, and it’s surprisingly creamy!
For the Filling:
This is where the magic happens! We’ll use fresh or frozen cranberries – if using frozen, no need to thaw. And, of course, the star: brie cheese. I usually opt for a good quality brie, rind removed, and cut into small cubes. You want those little pockets of melty goodness throughout the bread. A touch of orange zest here is also divine if you have an extra orange lying around!
For the Glaze:
A simple powdered sugar glaze is my go-to. It’s just powdered sugar and a splash of milk or lemon juice until it’s a drizzly consistency. It adds a beautiful finish and another layer of subtle sweetness. You can also do a simple sprinkle of powdered sugar once it’s cooled, if you prefer something even simpler.
“New family favorite! This Cranberry Brie Bread was so flavorful and ridiculously easy. Crowd-pleaser for sure.”
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven preheating to 375°F (190°C). While that’s happening, generously grease and flour a standard 9×5 inch loaf pan. You can also line it with parchment paper for super easy removal – I swear by this trick, especially on days when I’m rushing.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together your flour, sugar, baking powder, baking soda, and salt. If you’re adding any spices like cinnamon or nutmeg, toss them in now too. Give it a good whisk to make sure everything is evenly distributed. This ensures your leavening agents are working their magic throughout the whole loaf.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together your eggs, milk, and melted butter (or oil). Make sure the butter isn’t too hot, or it might scramble the eggs. I usually let it cool for a couple of minutes. You want it just combined, no need to go crazy here.
Step 4: Combine
Pour the wet ingredients into the dry ingredients. Now, this is crucial: gently fold them together until *just* combined. A few streaks of flour are perfectly fine! Overmixing is the quickest way to a tough quick bread, and nobody wants that. Trust me, I’ve learned this the hard way more times than I care to admit.
Step 5: Prepare Filling
Gently fold in your fresh or frozen cranberries and the cubed brie cheese into the batter. Again, be gentle! You don’t want to crush the cranberries or overwork the dough. Just a few stirs to distribute them evenly.
Step 6: Layer & Swirl
Pour about half of the batter into your prepared loaf pan. Sprinkle about half of the remaining brie cubes over the top. Then, spoon the rest of the batter on top, and scatter the last of the brie cubes over that. You can give it a very gentle swirl with a knife or skewer if you like, just to get some of that brie peeking through, but it’s not essential. The pockets of cheese will melt and spread as it bakes.
Step 7: Bake
Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs attached. If the top starts to brown too quickly, you can loosely tent it with foil for the last 10-15 minutes of baking. Oven temperatures can vary, so keep an eye on it!
Step 8: Cool & Glaze
Let the Cranberry Brie Bread cool in the pan for about 10-15 minutes before carefully inverting it onto a wire rack to cool completely. Once it’s fully cooled, whip up your glaze by whisking powdered sugar with a splash of milk or lemon juice until it’s smooth and drizzly. Drizzle it generously over the top. If you prefer, just a dusting of powdered sugar is lovely too.
“I don’t know if I’ve ever eaten a better Cranberry Brie Bread. The rub alone is wonderful, but the sauce??? Over the top!”
Step 9: Slice & Serve
Once the glaze has set a bit, slice into thick pieces and enjoy! This bread is absolutely divine served slightly warm, but it’s also wonderful at room temperature. The contrast of the warm, gooey brie and the tender bread is just heavenly.
What to Serve It With
This Cranberry Brie Bread is so versatile, it truly fits into almost any meal or occasion. For a lovely breakfast, I love serving a warm slice with a good cup of coffee or a creamy latte. The warmth of the bread and the coffee just wakes you up beautifully. For a more relaxed weekend brunch, I’ll often pair it with some scrambled eggs or a fresh fruit salad. It adds a touch of elegance without being fussy. As a dessert, it’s absolutely divine! A dollop of lightly sweetened whipped cream or a scoop of vanilla bean ice cream takes it to another level. And for those cozy snack times, especially in the afternoon, a slice with a cup of herbal tea is pure comfort. My kids love it for an after-school treat, often just plain because they can’t resist that gooey cheese!
Top Tips for Perfecting Your Cranberry Brie Bread
Over the years, I’ve picked up a few tricks that I think make this Cranberry Brie Bread even better. When it comes to the cranberries, I’ve found that fresh ones offer the best texture, but frozen work perfectly well and are often more convenient. Just toss them directly into the batter from the freezer – no need to thaw. For the brie, make sure you remove the rind unless you really love it; it can sometimes be a bit tough. Cubing it into about half-inch pieces ensures you get lovely melty pockets without the cheese completely disappearing. My biggest tip for a tender crumb is definitely *not* to overmix the batter. As soon as you don’t see big streaks of dry flour, stop mixing! Seriously, it’s the most important step. For those who like a little extra swirl or visual appeal, you can reserve a few extra cubes of brie to press into the top of the batter right before baking. It creates beautiful golden-brown pockets. If you’re not a fan of cranberries, chopped apples or even dried cherries can be a delicious substitute; just adjust the sweetness accordingly. When baking, always do the toothpick test. Every oven is different, and you want to ensure it’s cooked through but not overbaked, which can lead to a dry loaf. For the glaze, start with a small amount of liquid and add more *very* gradually until you reach your desired drizzling consistency. Too much liquid and it’ll be too thin to coat the bread nicely. I learned that one the hard way!
Storing and Reheating Tips
This Cranberry Brie Bread is fantastic the day it’s made, but it also stores remarkably well, which is a huge bonus. If you have any leftovers (which is rare in my house!), you can keep it at room temperature, well-wrapped in plastic wrap or in an airtight container, for up to two days. It stays wonderfully moist. If you need to store it for a bit longer, tuck it into the refrigerator. Wrapped tightly, it will keep well for about 4-5 days. The brie might firm up a bit in the fridge, but don’t worry, it’ll be delicious. To reheat, I love to pop a slice in a toaster oven or a regular oven at around 300°F (150°C) for a few minutes until it’s warmed through and the brie is wonderfully melty again. Microwaving is an option if you’re in a hurry, but it can sometimes make the bread a little chewier, so use it sparingly! If you plan to glaze it after storing, I recommend waiting until it’s fully cooled and ready to serve. Glazing a warm loaf can sometimes make the glaze melt off too quickly. For freezing, I’d recommend slicing the bread first and then wrapping individual slices or the whole loaf tightly in plastic wrap, followed by a layer of aluminum foil or a freezer-safe bag. It should keep well for up to 2-3 months. Thaw it overnight at room temperature or gently reheat slices from frozen.
Frequently Asked Questions
Final Thoughts
I truly hope you give this Cranberry Brie Bread a try. It’s one of those recipes that just brings a smile to my face every time I make it, and the joy it brings to my family and friends makes it even more special. It’s the perfect balance of comfort, elegance, and simplicity, proving that you don’t need complicated techniques or exotic ingredients to create something truly memorable. Whether you’re looking for a festive bake, a cozy weekend treat, or just something delicious to share, this Cranberry Brie Bread delivers. If you enjoyed this recipe, you might also love my other bakes featuring fruit and cheese combinations, like my Apple Cheddar Biscuits or my Berry Cream Cheese Muffins. I can’t wait to hear how yours turns out! Please feel free to leave a comment below with your own tips or variations, and don’t forget to share your creations! Happy baking!
Cranberry Brie Bread
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 2 large eggs
- 0.5 cup milk
- 1 cup fresh cranberries, chopped
- 4 ounces brie cheese, rind removed and cubed
- 0.5 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Gently fold in the chopped cranberries and cubed brie cheese.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
