Home RECIPES My top English Christmas recipe: the cranberry bread, an absolute keeper

My top English Christmas recipe: the cranberry bread, an absolute keeper

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As Dicembre is already here, this year I want to go through some English Christmas recipe: the cranberry bread. I have tried to do this cranberry bread three times before deciding to post the recipe, because the result didn’t satisfy me enough the first two times. I have never eaten a cranberry bread, I even didn’t ever tasted fresh cranberries before seeing them at the grocery here in London. 


It’s very difficult to find them in Italy. I was very interested to taste the flavor within a cake and the result is wonderful, an absolute keeper for this particular season.


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Due to their very sharp and sour taste, cranberries are rarely eaten raw. You can easily find cranberry-based products like sauces or dried cranberries year round, but from October to December you can catch some fresh berries. During the rest of the year you can also use dried cranberries.

A rich source of vitamin C, these healthy berries are great over Christmas because they work well in sweet and savory dishes.



Prep time: 30 min

Cook time: 50-60 min

Total time: 90 min


Serves 8-10




2 cups fresh cranberries

2cups light brown sugar

2/3  cup vegetable oil*

3/4 cup whole milk

1 tbsp orange juice

2 cups all-purpose flour (spooned and leveled), plus more for pan

1 1/2 teaspoons baking powder

1 large egg, lightly beaten

1 teaspoon salt

1 teaspoon salt

1/2 teaspoon baking soda

*I always cut oil by half and add applesauce instead – yummy and moist and less fattening



  1. Preheat oven to 350 degrees
  2. Grease and flour a 9-by-5-inch loaf pan (8-cup capacity), and set aside.
  3. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt; set aside.
  4. In a medium bowl, mix oil, egg, orange juice and milk.
  5. Add wet mixture to dry mixture, and whisk to combine.
  6. Fold in cranberries.
  7. Pour into pans.
  8. Bake 50 to 60 minutes or until toothpick inserted in center comes out clean.
  9. Cool 10 minutes.



This has a nice light taste and the right balance between tart and sweet – even better the 2nd day. Store tightly wrapped in refrigerator up to 1 week.


Don’t forget to Pin it for later!


With love




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