There are some recipes that just feel like home, aren’t there? For me, that’s absolutely this Cranberry Brie Bread. It’s not just a quick bread; it’s a whole experience. I remember the first time I whipped this up, it was during a particularly chaotic holiday season. I was stressed, running around like a headless chicken, and I just needed something comforting, something that smelled amazing and tasted even better. This loaf was the answer. It filled my kitchen with this incredible aroma of warm spices, sweet cranberries, and that unmistakable, comforting scent of baked bread. My husband, who usually pretends he’s not paying attention to what I’m baking, poked his head in the kitchen and just said, “Wow, what IS that incredible smell?” That’s when I knew I was onto something special. It’s honestly one of those things that makes even a regular Tuesday feel a bit like a celebration. If you love a good quick bread, but want something that feels a little more sophisticated and utterly delightful, then you are going to adore this Cranberry Brie Bread. It’s way more exciting than your average banana bread, and I promise, it’s just as easy, if not easier!
Thank you for reading this post, don't forget to subscribe!What Is Cranberry Brie Bread?
So, what exactly *is* this magical Cranberry Brie Bread? Think of it as a warm, cozy hug baked into a loaf. It’s essentially a Super Moist, slightly sweet quick bread that’s studded with tart cranberries and pockets of gooey, melted brie cheese. The “cranberry brie” part of the name comes from the star players in its flavor profile – those bright, tangy cranberries that burst with sweetness as they bake, and the wonderfully creamy, mild brie cheese that melts into luscious pockets throughout the bread. It’s not overly sweet, which is exactly why I love it. The cranberries provide a lovely tang that cuts through the richness of the brie, and the bread itself has just the right amount of sweetness to make it perfect for any time of day. It’s kind of like a sweet, savory, fruity dream team all rolled into one delicious package. It’s not a yeasted bread that requires proofing and fussing; it’s the kind of bread you can mix up and have in the oven in about 15 minutes, making it a total lifesaver when you need something homemade but are short on time.
Why you’ll love this recipe?
Honestly, where do I even begin with why this cranberry brie Bread is my absolute go-to? Let’s break it down:
The Flavor Explosion: This is where it truly shines. You get the sweet, slightly tart bursts from the cranberries, which are just *chef’s kiss* perfect. Then, you bite into a pocket of gloriously melted brie cheese. It’s creamy, it’s decadent, and it adds this amazing savory depth that balances the sweetness of the bread and the tang of the berries. The spices, like cinnamon and a hint of nutmeg, just wrap everything up in a warm, comforting embrace. It’s honestly sophisticated enough for guests but comforting enough for a quiet afternoon with a cup of tea.
Unbelievable Simplicity: If you can stir things together in a bowl, you can make this bread. Seriously. There’s no yeast, no complicated rising times, no kneading. It’s a classic “quick bread” method, meaning you mix your wet and dry ingredients separately, then combine them. It comes together so fast, I often make it on a whim when I’m craving something warm and homemade. It’s the kind of recipe that makes you feel like a baking rockstar without breaking a sweat. This one’s a lifesaver on busy nights!
Surprisingly Budget-Friendly: For how fancy it tastes, the ingredients are really quite reasonable. Flour, sugar, eggs, butter – pantry staples. The cranberries are seasonal, but you can find them frozen year-round. And brie, while feeling luxurious, isn’t usually wildly expensive, especially if you pick up a standard wheel. When you consider the satisfaction of a homemade loaf, it’s a fraction of the cost of buying a specialty bread from a bakery.
Seriously Versatile: This is the part I really geek out about! This bread isn’t just for dessert. I’ve served it warm with my morning coffee, and it’s heavenly. It’s fantastic as part of a brunch spread, sliced thick and maybe with a little extra butter. It’s even amazing as a side with a light soup or salad for a more grown-up meal. My kids ask for this all the time, usually as an afternoon snack with a glass of milk. It truly fits into any part of your day. If you’ve ever enjoyed my Cranberry Muffins or my Baked Brie Bites, you’ll understand the flavor combination I’m talking about here – it’s just taken to the next level in a loaf.
How to Make Cranberry Brie Bread
Quick Overview
This cranberry brie Bread is all about speed and deliciousness. You’ll simply whisk together your dry ingredients, then your wet ingredients, combine them just until mixed, fold in those lovely cranberries and chunks of brie, and bake until golden and fragrant. The whole process from pulling out your ingredients to having it in the oven takes less than 15 minutes, which is pretty incredible for something that tastes so comforting and homemade. It’s designed to be easy, foolproof, and utterly satisfying, proving that you don’t need hours in the kitchen to create something truly special.
Ingredients
For the Main Batter:
* 2 ½ cups all-purpose flour: I always use unbleached all-purpose flour for the best texture. Make sure your flour is fresh; old flour can make baked goods a bit dense.
* 1 ½ teaspoons baking powder: This is what gives our bread its lovely lift. Fresh baking powder is key – test it by putting a little in hot water; it should fizz vigorously.
* ½ teaspoon salt: Balances all the sweet and savory flavors.
* ½ teaspoon ground cinnamon: Just enough to add warmth without overpowering.
* ¼ teaspoon ground nutmeg (optional): A tiny pinch really elevates the warm spice notes, but it’s not essential if you don’t have it.
* 1 cup granulated sugar: For sweetness. You can reduce this slightly if you prefer a less sweet bread, but I find this amount perfect for balancing the tart cranberries.
* 2 large eggs: At room temperature, if possible, as they incorporate better.
* ½ cup (1 stick) unsalted butter, melted and slightly cooled: Using butter adds so much flavor and richness. Make sure it’s not hot when you add it to the other wet ingredients, or it might cook the eggs!
* 1 cup milk: Whole milk will give you the best, creamiest texture. I’ve tested this with almond milk and it actually made it even creamier! So feel free to use your favorite dairy or non-dairy milk.
* 1 teaspoon vanilla extract: A little goes a long way for that classic comforting flavor.
“Packed with flavor and so simple. Exactly what I wanted from this cranberry brie bread!”
For the Filling:
* 1 cup fresh or frozen cranberries: If using frozen, no need to thaw! They’ll release their juices as they bake, creating beautiful crimson swirls. Fresh are wonderful too, especially when they’re in season.
* 4-6 ounces brie cheese, rind removed and cut into ½-inch cubes: The rind is edible but can sometimes be a bit chewy when melted, so I usually remove it. You want good-sized chunks so you get those delightful pockets of melted cheese. A mild brie works best here.
For the Glaze (optional, but highly recommended!):
* ½ cup powdered sugar: Sifted to avoid lumps.
* 2-3 tablespoons milk (or lemon juice for a tangier glaze): Start with 2 tablespoons and add more if needed to reach your desired drizzling consistency. For a little zing, I sometimes swap milk for fresh lemon juice!
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven going and our pan ready. Preheat your oven to 350°F (175°C). While the oven heats up, grease and flour a standard 9×5 inch Loaf Pan. You can also line it with parchment paper, leaving some overhang on the sides – this makes lifting the finished loaf out so much easier. A well-greased pan is crucial to prevent sticking, so don’t skimp on this step!
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg (if using). Whisking well ensures that the leavening agents and spices are evenly distributed throughout the batter, which means an even bake and consistent flavor in every slice. You want to see no streaks of baking powder or spices. It should look like a uniform, pale sandy mixture.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together the granulated sugar, eggs, slightly cooled melted butter, milk, and vanilla extract until everything is smooth and well combined. Make sure the butter isn’t too hot when you add it, otherwise, it might scramble your eggs! You’re looking for a nicely emulsified mixture that’s homogenous and free of any egg white streaks.
Step 4: Combine
Pour the wet ingredients into the bowl with the dry ingredients. Stir everything together with a spatula or wooden spoon *just* until combined. It’s really important not to overmix here! A few small lumps are perfectly fine. Overmixing develops the gluten in the flour, which can lead to a tough, dense bread. We want this to be tender and moist!
Step 5: Prepare Filling
Now for the fun part! Gently fold in the cranberries and the cubed brie cheese into the batter. Again, mix *just* enough to distribute them evenly. You don’t want to break down the brie too much at this stage. You should see the lovely red of the cranberries and the white cubes of brie peeking through the batter.
Step 6: Layer & Swirl
Spoon the batter evenly into your prepared loaf pan. If you want to get fancy with the swirls, you can reserve a few cranberry and brie pieces to press into the top before baking. Sometimes I like to gently run a knife through the batter a couple of times to create a marbled effect, but honestly, they’ll swirl on their own a bit as they bake. It’s all about that delicious surprise inside!
Step 7: Bake
Pop the loaf pan into your preheated oven. Bake for 50-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean (or with just a few moist crumbs attached, but no wet batter). The top should be beautifully golden brown. If you notice the top browning too quickly before the center is cooked, you can loosely tent it with aluminum foil for the last 15-20 minutes of baking.
Step 8: Cool & Glaze
Once baked, let the Cranberry Brie Bread cool in the pan on a wire rack for about 10-15 minutes. This allows it to set up a bit. Then, carefully invert the loaf onto the wire rack to cool completely. Once it’s completely cool, you can whip up the glaze. Whisk the powdered sugar with 2 tablespoons of milk (or lemon juice) until smooth. Add more liquid, a teaspoon at a time, until you reach a nice drizzling consistency. Drizzle it all over the cooled loaf. This glaze adds a lovely touch of sweetness and visual appeal.
Step 9: Slice & Serve
Once the glaze has set a little, it’s time to slice and enjoy! Use a serrated knife for clean cuts. This bread is absolutely divine when served slightly warm, but it’s also wonderful at room temperature. The combination of the moist bread, bursting cranberries, and gooey brie is just pure magic. Enjoy every bite!
What to Serve It With
This Cranberry Brie Bread is so versatile, it’s practically a chameleon! Here are some of my favorite ways to serve it:
For Breakfast: Imagine this: a thick slice of warm Cranberry Brie Bread, perhaps with a tiny dollop of extra butter, alongside your morning coffee or a steaming mug of tea. It’s decadent without being heavy, and the flavors are just bright enough to wake you up. I sometimes serve it alongside scrambled eggs or a side of crispy bacon for a more complete breakfast.
For Brunch: This loaf is a showstopper on any brunch table! Slice it beautifully and arrange it on a nice platter. It pairs wonderfully with other brunch classics like quiche, fresh fruit salad, or a light yogurt parfait. For a festive touch, a drizzle of maple syrup over a slice is divine. A mimosa or a fresh orange juice is the perfect beverage companion.
As Dessert: Oh yes, it absolutely works as a dessert! Serve a slice slightly warmed, maybe with a scoop of vanilla bean ice cream or a dollop of lightly sweetened whipped cream. The creamy brie and sweet cranberries are a fantastic complement to a simple ice cream. A cup of coffee or a small glass of dessert wine would be lovely here.
For Cozy Snacks: This is where it truly shines for me during casual afternoons. It’s perfect when you’re craving something sweet at 10pm but don’t want to bake a whole cake. Just slice a piece, maybe pop it in the toaster oven for a minute to warm up, and enjoy. It’s wonderfully comforting with a warm glass of milk or a soothing herbal tea. My family devours it this way on chilly evenings!
Top Tips for Perfecting Your Cranberry Brie Bread
After making this countless times, I’ve picked up a few tricks that I swear by to ensure a perfect loaf every single time. I’m happy to share my little kitchen secrets with you!
Cranberry Prep: If you’re using fresh cranberries, give them a quick rinse and pat them dry. If you’re using frozen, just dump them straight into the batter – no need to thaw! This prevents them from breaking down too much before baking. The slight chill from frozen berries actually helps them hold their shape a bit better during the bake, giving you lovely pockets of tartness.
Mixing Advice: The biggest pitfall for quick breads is overmixing. I cannot stress this enough! Mix the wet and dry ingredients *just* until they come together. A few lumps are your friends here. Overmixing develops gluten, which will make your bread tough and dense. You want a tender, moist crumb, and that comes from minimal mixing once the flour is added. Use a gentle hand!
“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!”
Brie Cheese Magic: When cubing the brie, aim for roughly ½-inch pieces. If they’re too small, they’ll completely disappear into the batter. If they’re too large, they might ooze out too much. Removing the rind is optional, but I find it yields a smoother, creamier melt. Also, try to distribute the brie cubes as evenly as possible throughout the batter so you get that cheesy goodness in most bites.
Glaze Consistency: For the glaze, always start with less liquid than you think you need. Powdered sugar can absorb liquid quickly, and it’s easier to add more than to try and fix a glaze that’s too thin. You’re aiming for a consistency that will drizzle nicely but won’t run off the bread immediately. If it gets too thick, add milk or lemon juice a teaspoon at a time. If it’s too thin, whisk in a little more powdered sugar.
Ingredient Swaps: Feeling adventurous? While I adore this with cranberries, you could try other berries like raspberries or blueberries. For a more autumnal flavor, chopped apples or pears would be lovely. For the brie, a mild cream cheese or even small dollops of mascarpone could work, though they won’t give quite the same gooey factor. Experimentation is part of the fun!
Baking Nuances: Every oven is a little different, so get to know yours. The baking time is a guideline. Use the toothpick test to be sure. If your oven tends to bake hot, you might need to tent with foil a bit earlier. If it bakes cooler, it might take a few extra minutes. I always place my loaf pan in the center of the oven for the most even heat distribution.
Storing and Reheating Tips
This Cranberry Brie Bread is so good, you might actually have leftovers! Here’s how to keep it fresh and delicious:
Room Temperature: Once completely cooled, you can store this bread at room temperature for up to 2 days. Wrap it tightly in plastic wrap or place it in an airtight container. This method is best if you plan to eat it relatively quickly and want to maintain its tender crumb.
Refrigerator Storage: For longer storage, up to 4-5 days, keep it wrapped tightly and store it in the refrigerator. The cold can sometimes make quick breads a bit drier, so reheating is often a good idea. Make sure it’s well-covered to prevent it from drying out or picking up fridge odors.
Freezer Instructions: This bread freezes beautifully! Once completely cooled and the glaze is set, wrap the entire loaf tightly in plastic wrap, then in a layer of aluminum foil, or place it in a freezer-safe bag. It will keep well in the freezer for up to 3 months. Thaw it overnight in the refrigerator or at room temperature. You can also freeze individual slices wrapped well.
Glaze Timing Advice: If you plan to freeze the loaf, I highly recommend glazing it *after* thawing. Applying the glaze before freezing can sometimes cause it to become sticky or melty. For refrigerating, glazing after it’s cooled but before storing is usually fine, but be aware it might become a little less crisp.
Reheating: To bring back that wonderful fresh-baked warmth, you can reheat slices in a toaster oven at around 300°F (150°C) for 5-10 minutes, or until warmed through. If you’re reheating a larger portion or a frozen loaf, you can wrap it in foil and place it in a low oven (around 300°F/150°C) until heated through. The brie will become wonderfully gooey again!
Frequently Asked Questions
Final Thoughts
Honestly, this Cranberry Brie Bread is more than just a recipe; it’s a little piece of comfort that I love sharing. It’s the perfect balance of sweet, tart, and savory, with that irresistible gooey brie that makes every bite an adventure. It’s the kind of recipe that proves you don’t need to be a professional baker to create something truly magical in your own kitchen. It’s so straightforward, yet the results are always impressive. Whether you’re looking for a festive holiday treat, a delightful brunch addition, or just a really, really good snack, this loaf has got your back. I truly hope you give it a try and that it brings as much joy and deliciousness to your home as it does to mine.
If you give this Cranberry Brie Bread a whirl, please let me know how it turns out in the comments below! I’d love to hear about your own variations or any family traditions you create around it. And if you love this, you might also enjoy my other quick bread recipes like my Spiced Pumpkin Bread or my Lemon Poppy Seed Loaf. Happy baking!
Cranberry Brie Bread
Ingredients
Main Ingredients
- 1 can refrigerated crescent roll dough
- 8 ounces brie cheese rind removed, cut into cubes
- 0.5 cup cranberry sauce
- 1 tablespoon fresh rosemary chopped
- 0.5 teaspoon black pepper
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Unroll the crescent roll dough and press the seams together to form a rectangle. If using perforated dough sheets, pinch the seams to seal.1 can refrigerated crescent roll dough
- Spread the cranberry sauce evenly over the dough, leaving a 1-inch border.1 can refrigerated crescent roll dough
- Scatter the cubed brie cheese over the cranberry sauce.1 can refrigerated crescent roll dough
- Sprinkle with chopped rosemary and black pepper.1 can refrigerated crescent roll dough
- Carefully roll up the dough from one of the long sides, like a jelly roll. Pinch the seam to seal. Then, gently curve it into a ring shape and place it on the prepared baking sheet.
- Bake for 20-25 minutes, or until the dough is golden brown and the brie is melted and gooey.
- Let cool slightly before slicing and serving.
