Fresh cranberries, brown sugar, flour, milk, egg, and butter make this tart-sweet Cranberry Bread With Crumble the coziest loaf you’ll bake all season.
So here’s how it started: I was cold. Like, socks inside slippers kind of cold. And the only thing my brain could focus on was the idea of something warm and sweet coming out of the oven. I didn’t know what exactly—I just knew it had to involve cranberries because I had two half-used bags in the fridge (why? no idea).
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
It wasn’t supposed to be fancy. Honestly, it started as a way to avoid grocery shopping. But then the kitchen started smelling amazing—brown sugar, tart cranberries, that buttery crumble topping getting golden and toasty—and suddenly I was hovering around the oven like it was a campfire. I pulled it out, let it cool for approximately 90 seconds (because I have zero patience), and took a bite that made me do the awkward little happy dance we all do when something turns out better than expected.
I’ve made it at least a dozen times since, usually when I’m trying to “use things up” but also… when I just need a moment of calm with a slice of something warm in my hand. It’s not perfect. Sometimes the crumble slides to one side. One time I forgot the salt. Once I burned it slightly and still ate the whole thing. But it’s mine now. And I’m sharing it with you, in all its beautifully imperfect glory.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Cranberry Bread With Crumble Recipe?
I’ll be honest—I didn’t expect much. I mean, it’s just cranberry bread, right? But there’s something about the way this one comes together that just works. The bread itself is soft and not overly sweet, which makes every bite of tart cranberry pop even more. Then the crumble topping? It’s barely held together with butter, like all the best things in life.
The texture is wild in the best way—jammy chopped cranberries on top, a little crusty edge from the sugar, and that buttery, brown sugary topping that melts into everything. It’s cozy. It’s unpretentious. It tastes like something someone’s grandma would make and casually call “a little something.”
Honestly, it’s hard not to fall in love with it a little. Or at least dream about having a secret stash in the freezer for future emotional emergencies.
Ingredient Notes:
Okay, this isn’t a long or fancy list. You’ve probably got most of this in your kitchen already—and if not, there are workarounds. Here’s what I use, and a few notes from all the times I’ve winged it:
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Fresh cranberries – Half get chopped, half go straight into the batter. I’ve used frozen ones too, and they totally work.
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Brown sugar – I like dark brown sugar, but light works fine too. White sugar? Eh, if you must.
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Milk – Use what you have. I’ve done this with oat milk before and nobody noticed.
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Egg – Just one. I cracked it directly into the bowl once without measuring anything else. Still turned out great.
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Vegetable oil – Makes the loaf nice and moist. Butter works too, but it gives a slightly denser crumb.
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All-purpose flour – Classic. If you’re tempted to use almond flour… maybe don’t.
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Baking powder + salt – I’ve forgotten the salt once. Don’t do that. It needs it.
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Butter (cold and cubed) – This is for the crumble topping. Do not skip the crumble topping. It’s kind of the whole point.
How To Make Cranberry Bread With Crumble?
Step 1: Preheat and prep
Turn the oven to 375°F. Grease a 9×5-inch loaf pan, or line it with parchment if you’re already running low on motivation and want easier cleanup.
Step 2: Chop half your cranberries
Throw ½ cup of cranberries into a food processor and pulse them a few times. You don’t want purée—you want little bits. This goes on top of the batter and gets all juicy and soft in the oven. I didn’t do this the first time I made it and I missed out.
Step 3: Mix the wet stuff
In a big bowl, stir together the brown sugar, milk, egg, and oil. I use a fork or whisk. Sometimes a spoon. It’s casual.
Step 4: Mix the dry stuff
In another bowl (or honestly, right on top if you’re feeling bold), add the flour, baking powder, and salt. Stir it in until the batter just comes together.
Step 5: Fold in the rest of the cranberries
Use the whole ones here. It’ll look like a lot of cranberries. That’s because it is. That’s the whole point.
Step 6: Assemble the loaf
Pour the batter into your loaf pan. Sprinkle those chopped cranberries over the top like you’re decorating a pizza.
Step 7: Make the crumble topping
In a small bowl, combine the flour and brown sugar. Add the cold butter cubes and smash everything together with a fork or your fingers until it looks like chunky wet sand. Sprinkle it over the cranberries.
Step 8: Bake until golden and glorious
Pop it into the oven for 50–60 minutes. If the top starts looking a little too dark around the 45-minute mark, throw some foil on it and keep going.
Want To Save This Recipe?
Step 9: Let it cool (a little)
You should probably wait at least 15 minutes before slicing it. Will I judge you if you don’t? Never. I’ve eaten it warm, cold, toasted, and straight from the pan with a fork. It’s all good.
Storage Options:
Once it cools, wrap it in foil or toss it in a container. It’ll keep at room temp for 2–3 days, longer in the fridge. You can also freeze it—slice it first if you want easy grab-and-go pieces.
Pro tip: toast a slice and slather it in butter or cream cheese. Yes, you’re welcome.
Variations and Substitutions:
This bread forgives. Seriously. I’ve made it in a rush, underbaked it slightly, used margarine instead of butter (don’t recommend), and swapped ingredients out of pure necessity. It still turns out delicious.
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Frozen cranberries? Totally fine. No need to thaw.
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No brown sugar? White sugar with a spoonful of molasses kind of fakes it.
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Want citrus vibes? Add orange zest. The tart-sweet combo is amazing.
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Want crunch? Toss some chopped walnuts or pecans in the batter.
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No food processor? Roughly chop cranberries with a knife. It’s therapeutic.
What to Serve with Cranberry Bread With Crumble?
You can eat this on its own and be happy forever. But if you’re feeling extra or want to turn it into a whole thing, try:
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A mug of tea or coffee
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A smear of butter or honey
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Topped with Greek yogurt and a drizzle of maple syrup
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Toasted with a slice of cheddar (seriously—try it)
Frequently Asked Questions:
Can I make this ahead of time?
Yes. In fact, it tastes even better the next day. Just keep it wrapped and hidden from snacky people.
Do I have to make the crumble?
I mean, you could skip it… but then it’s just cranberry bread. The crumble’s where the magic lives.
What if I don’t like cranberries?
Then… this might not be your bread. But you could try it with raspberries or blueberries and pretend?
This Cranberry Bread With Crumble isn’t perfect. Neither am I. But it’s honest. It’s cozy. It’s exactly the kind of bake that makes your house smell like the inside of a storybook. You don’t need to frost it, or decorate it, or even serve it on a plate. It just… is. And that’s kind of beautiful.
So go ahead—make it, tweak it, love it. Burn it slightly. Eat it for breakfast and again after dinner. Share it if you feel generous. Or don’t.
And if you do bake it? I genuinely wanna know how it turned out.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cranberry Bread With Crumble
Ingredients
For the bread:
- 2 c fresh cranberries divided
- 1 c brown sugar packed
- ½ c milk
- 1 egg lightly beaten
- 2 tbsp vegetable oil
- 1 c all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
For the Topping:
- ⅓ c all-purpose flour
- ¼ c brown sugar packed
- 1 tbsp cold butter cut into cubes
Instructions
- Preheat your oven to 375°F (190°C). Grease a loaf pan that measures 9x5 inches or line it with parchment paper.
- Using a food processor finely chop ½ cup of cranberries making sure not to puree them. Keep them aside for now.
- In a bowl combine the brown sugar, milk, beaten egg and vegetable oil together.
- In another bowl mix together the flour, baking powder and salt.
- Add the flour mixture to the ingredients and stir until they are well combined.
- Gently fold in 1½ cups of cranberries into the batter.
- Pour the batter into your prepared loaf pan.
- Sprinkle the minced cranberries evenly over the top of the batter.
- To make the crumble topping combine flour and brown sugar in a bowl. Then incorporate cold butter cubes into this mixture using a pastry cutter until it resembles crumbs.
- Evenly sprinkle the crumble topping over the minced cranberries, in the pan.
- Bake for 50 to 60 minutes or, until a toothpick inserted in the center comes out clean. If you notice that the topping is browning quickly loosely cover it with aluminum foil during baking.
- Allow your Cranberry Bread With Crumble to cool down before serving at room temperature.
- Enjoy this homemade Cranberry Bread With Crumble with your loved ones. Indulge yourself by savoring a slice on your own.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
