The best quick and easy cranberry bread recipe, loaded with fresh cranberries, ricotta cheese, vanilla and extra virgin olive oil, then finished with a crispy streusel topping.
All you need on your Thanksgiving and Christmas table is this to die for, fluffy homemade sweet bread.
I don’t think it lasts for more than 20 minutes after it comes out of the oven, so plan accordingly.
Super simple to make, all you need is two bowls, a whisk and a spatula to fold everything together (Watch Video Below). Bake for about 1 hour and wowza!
The perfect loaf will be staring in the face.
How to make cranberry bread that is fluffy and moist without orange juice:
2 Secrets: ricotta cheese + olive oil !
How to store:
Allow the loaf to cool off completely before wrapping it loosely in aluminum foil and storing on the kitchen counter or the pantry. Do not refrigerate!
Recipe Variations:
- Replace the streusel topping with a nice glaze instead.
- Add white chocolate chips or nuts to the batter.
- Drizzle with a grand marnier or orange glaze
Easy Cranberry Ricotta Bread Recipe
Ingredients
- 1/2 cup extra virgin olive oil organic
- 3/4 cup granulated sugar organic
- 2 large eggs organic, room temperature
- 1 tsp vanilla extract
- 1/2 cup ricotta cheese
- 1 1/2 cup all purpose flour organic
- 1 pinch sea salt
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1 1/2 cup cranberries (fresh organic)
For the Streusel Topping
- 4 tbsp all purpose flour
- 4 tbsp granulated sugar organic
- 3 tbsp cold or frozen butter
Instructions
- Preheat your oven to 350 “F
- In a mixing bowl whisk together the eggs, olive oil, vanilla, sugar, sea salt and ricotta cheese. Set aside.
- In a separate bowl whisk together the flour, baking powder and baking soda. Add it to the bowl with the wet mixture. Add the cranberries and using a spatula gently fold everything together.
- Layer a loaf pan with baking wax paper and pour in the dough. Quickly make the streusel topping by combining the sugar and flour together in a small bowl. Using a cheese grater, grate the cold butter on top and mix in using your fingertips, just until mixture looks like wet sand. Move quickly so the butter doesn’t melt. Sprinkle over the cranberry bread dough.
- Bake in the preheated oven for 50 minutes to 1 hour, until a toothpick inserted in the center comes out almost clean.
- Grand Marnier Glaze:Whisk together 1 c powder sugar + 1/4 c grand marnier.Orange Glaze:Whisk 1 c powder sugar + 3 tbsp orange juice + 1 tbsp lemon juice. Combine with the zest from 1 orange and drizzle over the cranberry bread after it has cooled off completely.
Nutrition
Must Try:
Blueberry Lemon Olive Oil Bread
Lemon Olive Oil Cake
Ricotta Banana Nut Bread
This looks and sounds totally yummy! Also I really wanted to make something new with cranberries (aka something that is not cranberry sauce :-), will definitely give this a try! 🙂
I believe you will really love this! I knew i loved it but then everyone at dinner was all over it. That’s how I know when I have a keeper 🙂 Enjoy !
Unfortunately I found today that here in the Northeast there are no fresh cranberries except around Thanksgiving. I’m hoping that this will work with blueberries.
Hi Meg ! This is actually fabulous with blueberries, definitely give it a try ~ Florentina
I am definitely going to try this one. Let’s see, all I need to buy today is cranberries and ricotta cheese. I might need to get a new bottle of olive oil, too. Oh, and I pinned this recipe to save and share.
Awesome! Don’t forget to let me know how it all turned out 🙂
Every time I see a pic of your magnificent lemon olive oil cake with berries I just stare and think it was too beautiful to eat. It really should be your signature cake.
awww you are the best Judy! You just made my day Xo’s ~Florentina
Looks totally awesome and I do have fresh cranberries at my disposal. However, looks like powdered sugar on top. Can we do this instead of the streusel topping? thanks
Yes absolutely you can leave out the streusel topping and just do powdered sugar or one of the glaze variations in the recipe. Enjoy! ~ Florentina
Hello!
What size loaf pan are you using, 8×4 or 9×5?
All your goods look divine and I’m really excited to bake them!!!
Thank-you… Ellie
Thank you so much Ellie Actually I have 2 different pans I make this in, the one in the video is a 9×4 Italian loaf pan. It isn’t a fussy bread, so you can even make it in a bundt cake pan if you want, just check the cake earlier to make sure you don’t over bake it. Let me know how it goes ~ Florentina
Absolutely amazing cranberry bread. I added zest from 1 lemon a little more vanilla but that’s all. Incredibly moist and fluffy. Im planning to make 3 loaves for Thanksgiving and Christmas.
I’ve made this twice now and it does not disappoint! I prefer the Grand Marnier glaze over the streusel, but it’s a great bread either way!