Cranberry Bread with Olive Oil & Sea Salt – Delicious & Homemade

Introduction

Looking for a delicious recipe that’s both easy and impressive? This Cranberry Bread with Olive Oil & Sea Salt is exactly what you need! With its perfect blend of flavors and simple preparation, this dish is ideal for weeknight dinners or special occasions.

Let’s get started on creating this tasty masterpiece!

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.

Conclusion

Congratulations on making this delicious Cranberry Bread with Olive Oil & Sea Salt! We hope you and your loved ones enjoyed every bite of this flavorful dish. This recipe is perfect for sharing with family and friends, and we’re confident it will become a regular favorite in your kitchen.

🍽️ Looking for more amazing recipes? Browse through our collection of delicious dishes on YumPost! From quick weeknight dinners to impressive desserts, we have something for every taste and occasion.

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