Ever since I made my Cinnamon Roll Quickbread I’ve been dreaming of when I’d get to bake it again. Cinnamon for me is an essential Christmassy spice and I couldn’t resist concocting up a festive twist, and yes, surprise surprise I’m baking with cranberries yet again!! The third time in a row and I’m still not tired with them, in fact I’m even more obsessed with them.
I belong to a bread baking group called #TwelveLoaves but haven’t baked with the group in such a long time, but I’m determined to get back to that and with Decembers theme of Holiday Breads was announced I knew I just had to participate. I love bread and more importantly I adore the holidays so taking part wasn’t optional.
Quickbreads are my favourite type of bread, I’ve got a huge sweet tooth and I’ll take a slice of soft, sweet filled bread over a slice of granary any day! So in keeping with this theme of Holiday Breads I’ve created this jewel flecked Cranberry Cinnamon Swirl Bread.
A generous swirl of cinnamon sugar is spun through a very tender loaf studded with gleaming ruby red cranberries, the pop of tartness from these paired along with the indulgent sweetness of everyone’s favourite, cinnamon sugar is a match made in heaven, I don’t know why I haven’t tried it sooner. It’s a very festive loaf indeed and one to be enjoyed for breakfast or as a snack during the holidays.
Now let’s see what the other bakers from #Twelve Loaves have created for December’s theme of Holiday Breads.
#TwelveLoaves is a monthly bread baking party created by Lora from Savoring Italy and runs smoothly with the help of Heather of All Roads Lead to the Kitchen, and the rest of our fabulous bakers.
This month we are baking Holiday Breads that are perfect to celebrate the holiday season. For more bread recipes, visit the #TwelveLoaves Pinterest board, or check out last month’s inspiring selection of #TwelveLoaves Thanksgiving Biscuits and Rolls!
- Buttermilk Honey Santa Bread from Kudos Kitchen
- Cranberry Cinnamon Swirl Bread from Baking in Pyjamas
- Christmas Morning Crown from All That’s Left are the Crumbs
- Cranberry Orange Muffins from Hostess at Heart
- Fruity Santa Bread from Cheap Ethnic Eatz
- Pandolce Genovese from Savoring Italy
- Pecan Kringle from Karen’s Kitchen Stories
- The Precise Kitchen Elf’s Panettone from Culinary Adventures with Camilla
If you’d like to bake along with us this month, share your Holiday Breads using hashtag #TwelveLoaves!
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Yields – One, 2lb Loaf
Ingredients
{cake}
- 113 grams (1 stick) Unsalted butter at room temperature
- 300 grams (1 1/2 cups) Light Brown Muscovado Sugar
- 125 ml (1/2 cup) Crème Fraiche
- 1 teaspoon Pure vanilla extract
- 3 Large eggs
- 180 grams (1 1/2 cups) Plain flour
- Pinch of Maldon sea salt
- 1/4 teaspoon Baking powder
- 100 grams (1 cup) Fresh Cranberries, roughly chopped
{swirl}
- 50 grams (1/4 cup) Caster Sugar
- 1 tablespoon Cinnamon
Method
- Pre-heat the oven to 175C (350F) then grease and line one, 2lb loaf tin with the parchment paper overhanging the sides, enabling you to remove it easily.
- In the bowl of an electric mixer fitted with a paddle attachment cream together the butter and sugar until you have a smooth, creamy and fluffy consistency. Scrape down your bowl with a spatula.
- Add the crème fraiche and vanilla extract, mixing to combine. Again scrape your bowl down.
- Add the eggs one at a time mixing well between each addition. In a separate bowl combine the flour, salt and baking powder.
- Gradually add the dry ingredients to the batter mixing until just combined. Stir through the cranberries. Give a final stir with the spatula.
- In a small bowl combine the 50 grams (1/4 cup) sugar along with the cinnamon.
- Add 1/3 of the cake batter to the baking tin, then sprinkle over half of the cinnamon sugar. Pour over another 1/3 of cake batter and sprinkle over the remaining cinnamon sugar. Add the remaining cake batter smoothing over the top.
- Bake for 50 -75 minutes or until a cake tester inserted into the cake comes out clean.
- Leave on a wire rack for 15 minutes before transferring to the wire rack to cool completely.
Notes
- Recipe adapted from my Cinnamon Roll Quickbread
- This will last for up to 3 days stored in a cake tin with a tight-fitting lid.
- Keep in a cool dry place away from direct sunlight.
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