Of course! This Cranberry Bread with Olive Oil & Sea Salt is a sophisticated twist on a classic. It’s a beautifully balanced loaf where the sweetness is cut by the tart cranberries, and the rich olive oil is enhanced by a savory sprinkle of sea salt. It’s moist, flavorful, and perfect for a holiday breakfast, afternoon tea, or a not-too-sweet dessert.
Cranberry Bread with Olive Oil & Sea Salt
This recipe highlights the fantastic pairing of fruit and high-quality olive oil, creating a complex and incredibly moist quick bread.
Yield: 1 standard 9×5 inch loaf
Prep Time: 15 minutes
Bake Time: 55-65 minutes
Cooling Time: 2 hours
Ingredients
For the Bread:
· 2 cups (250g) all-purpose flour
· 1 teaspoon baking powder
· ½ teaspoon baking soda
· ½ teaspoon fine sea salt
· 1 cup (200g) granulated sugar
· ¾ cup whole milk, at room temperature
· ½ cup high-quality extra virgin olive oil (a fruity, not bitter, variety is best)
· 2 large eggs, at room temperature
· 1 teaspoon vanilla extract
· 1 teaspoon orange zest (optional, but highly recommended)
· 1 ½ cups fresh or frozen cranberries (do not thaw if frozen)
· ½ cup chopped walnuts or pecans (optional)
For the Topping:
· 1 tablespoon coarse turbinado sugar (like Sugar in the Raw)
· ½ teaspoon flaky sea salt (like Maldon)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper, leaving an overhang on the two long sides.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and the ½ teaspoon of fine sea salt. This ensures the leaveners are evenly distributed.
- Combine Wet Ingredients: In a large bowl, whisk the sugar, milk, olive oil, eggs, vanilla extract, and orange zest (if using) until the mixture is smooth and well-emulsified.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients. Using a spatula, gently fold the mixture together until just combined. A few streaks of flour are okay. Do not overmix, or the bread will be tough.
- Add Mix-ins: Gently fold in the cranberries and nuts (if using) until they are evenly distributed throughout the batter.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the surface evenly with the turbinado sugar and then the flaky sea salt.
- Bake: Bake for 55-65 minutes, or until the top is golden brown and a toothpick or cake tester inserted into the center of the loaf comes out clean or with a few moist crumbs (but no wet batter).
- Cool Completely: This is critical for a clean slice! Let the bread cool in the pan on a wire rack for 15 minutes. Then, carefully remove it from the pan using the parchment paper sling or by running a knife around the edges and inverting it. Let it cool completely on the wire rack for at least 2 hours before slicing.
Why This Recipe Works: Key Tips
· The Olive Oil: Using a good-quality, fruity extra virgin olive oil is key. It provides incredible moisture and a subtle, sophisticated flavor that pairs wonderfully with the tart cranberries. Avoid using a strongly bitter or spicy oil.
· Room Temperature Ingredients: Having your milk and eggs at room temperature helps them emulsify with the oil, creating a smoother, more uniform batter and a better crumb.
· Don’t Overmix: Overmixing the batter develops gluten, leading to a dense, tough bread. Fold gently until the ingredients are just combined.
· The Salt & Sugar Topping: The combination of coarse sugar and flaky salt creates a delightful sweet-and-salty crunch on top that elevates the entire loaf.
· Testing for Doneness: Ovens vary, so start checking at 55 minutes. If the top is browning too quickly, you can tent it loosely with aluminum foil for the last 10-15 minutes of baking.
Variations & Serving Suggestions
· Orange Cranberry Bread: Add the zest of one full orange and replace the vanilla extract with ½ teaspoon of orange extract for a brighter citrus flavor.
· White Chocolate Chip: Fold in ⅔ cup of white chocolate chips along with the cranberries for a sweeter, decadent version.
· Gluten-Free: Substitute a 1:1 gluten-free all-purpose flour blend for the regular flour.
· How to Serve: This bread is delicious on its own, but it’s also fantastic lightly toasted and slathered with salted butter, cream cheese, or even a drizzle of honey.
Enjoy this wonderfully unique and delicious bread! It’s a perfect balance of sweet, tart, and savory that is sure to impress.