Sweet Cranberry-Cherry Slice Bread Recipe

Introduction

Sweet Cranberry-Cherry Slice Breads combine bright, tart fruit with a tender, spiced crumb for a delightful treat. Perfect for breakfast or an afternoon snack, these slice breads offer a lovely balance of flavors and textures.

Ingredients

• 1.5 cups all-purpose flour
• 1.0 cups granulated sugar
• 0.5 cups unsalted butter, softened
• 2 large eggs
• 0.5 cups buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 1 cup fresh or frozen cranberries, chopped
• 1 cup fresh or frozen cherries, pitted and halved
• 0.5 cups chopped walnuts or pecans (optional)
• 1 teaspoon ground cinnamon
• 1 teaspoon orange zest
• 0.25 cups powdered sugar (for glaze)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
3. Step 3: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
4. Step 4: Beat in the eggs one at a time, mixing well after each addition. Add the buttermilk, vanilla extract, and orange zest; mix until combined.
5. Step 5: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
6. Step 6: Gently fold in the chopped cranberries, cherry halves, and nuts if using. The batter will be thick and chunky.
7. Step 7: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Step 8: Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil if the top browns too quickly.
9. Step 9: Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
10. Step 10: Make the glaze by mixing powdered sugar with a tablespoon of water or milk until drizzle consistency. Drizzle over the cooled bread.
11. Step 11: Allow the glaze to set, then slice into thick pieces and serve.

Tips & Variations

• Use fresh fruit when in season for the best flavor, or frozen fruit if out of season—just thaw and drain excess moisture first.
• Substitute orange zest with lemon zest for a different citrus note.
• For a nut-free version, simply omit the nuts or replace with seeds like pumpkin or sunflower seeds.
• Adding a teaspoon of almond extract can complement the cherry flavor beautifully.

Storage

Store the slice breads in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature and reheat slices gently if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fruit instead of fresh?

Yes, frozen cranberries and cherries work well. Thaw and drain them before folding into the batter to avoid excess moisture.

How do I know when the bread is fully baked?

Insert a toothpick or skewer into the center of the loaf. If it comes out clean or with just a few moist crumbs, the bread is done. If wet batter sticks, bake a few minutes longer.

Sweet Cranberry-Cherry Slice Bread Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 114 reviews

Sweet Cranberry-Cherry Slice Breads are moist, flavorful loaf cakes bursting with tart cranberries, juicy cherries, and a hint of warm cinnamon. Perfectly tender with a delicate orange zest aroma and a sweet powdered sugar glaze finish, these slice breads make a delightful treat for breakfast or a cozy afternoon snack.

• Author: luca
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Yield: 10 servings 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1.5 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 0.5 teaspoon salt
• 1 teaspoon ground cinnamon

Wet Ingredients

• 0.5 cups unsalted butter, softened
• 1.0 cup granulated sugar
• 2 large eggs
• 0.5 cups buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest

Fruit and Nuts

• 1.0 cup fresh or frozen cranberries, chopped
• 1.0 cup fresh or frozen cherries, pitted and halved
• 0.5 cups chopped walnuts or pecans (optional)

Glaze

• 0.25 cups powdered sugar
• 1 tablespoon water or milk (for glaze)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside this dry mixture for later use.
3. Cream Butter and Sugar: Using an electric mixer in a large bowl, cream the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, approximately 3 to 4 minutes. This step helps create a tender texture.
4. Add Eggs and Flavorings: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the buttermilk, vanilla extract, and orange zest, mixing until combined well to infuse moisture and flavor.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Take care not to overmix to keep the bread tender and avoid toughness.
6. Fold in the Fruits and Nuts: Carefully fold in the chopped cranberries, halved cherries, and chopped nuts if using. The batter will become thick and chunky, filled with vibrant fruit pieces.
7. Transfer to the Pan: Pour the thick batter into the prepared loaf pan and smooth the top evenly using a spatula to ensure uniform baking.
8. Bake: Place the loaf pan in the oven and bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean. If the bread top browns too quickly, tent it loosely with aluminum foil to prevent burning.
9. Cool and Glaze: Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before applying the glaze to prevent melting.
10. Prepare Glaze: In a small bowl, combine powdered sugar with a tablespoon of water or milk, stirring until smooth and drizzle-consistent. Drizzle this sweet glaze evenly over the cooled loaf for a finishing touch.
11. Slice and Serve: Allow the glaze to set for a few minutes before slicing the bread into thick pieces. Serve and enjoy the moist, fruity sweetness of your homemade Sweet Cranberry-Cherry Slice Breads.

Notes

• For best results, use fresh fruits if possible; if using frozen cranberries or cherries, do not thaw before mixing to prevent the batter from becoming too wet.
• You can substitute nuts with seeds or omit them for a nut-free version.
• If you prefer a stronger orange flavor, add an extra half teaspoon of orange zest.
• Store sliced breads in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• For a dairy-free alternative, substitute buttermilk with almond milk mixed with a teaspoon of lemon juice.

Keywords: cranberry bread, cherry bread, loaf cake, sweet slice bread, fruit bread, cinnamon, orange zest, baked fruit bread