Cranberry Brie Bread

Introduction

Can a single loaf reinvent your holiday spread by balancing tangy, creamy, and savory notes while taking less than 90 minutes to make? Cranberry Brie Bread answers that question with a resounding yes—this hybrid quick bread blends bright cranberry acidity with buttery, oozy brie to create a versatile loaf that performs as an appetizer, side, or snack. Data from recipe search trends shows savory-sweet bakes spike during fall and winter holidays, and this recipe is optimized to capture those flavor drivers while remaining approachable for home bakers.

Ingredients List

• 2 cups (240 g) all-purpose flour (substitute 1:1 with whole wheat pastry flour for nuttier flavor; for gluten-free use a 1:1 GF blend + 1/2 tsp xanthan gum). The flour gives structure and a neutral backdrop that lets brie and cranberries shine.
• 1 tbsp baking powder and 1/2 tsp baking soda (for lift and tenderness).
• 1 tsp fine sea salt (balances sweetness).
• 1 tbsp granulated sugar or honey (optional—sweetens and amplifies cranberry brightness; use maple syrup for a deeper note).
• 2 large eggs (for richness and structure; flax egg works as a vegan swap).
• 1 cup (240 ml) buttermilk or plain Greek yogurt thinned with milk (buttermilk adds tang and tender crumb; non-dairy plain yogurt + almond milk works too).
• 1/4 cup (60 ml) melted butter or olive oil (olive oil yields a more savory crumb).
• 1 cup fresh or frozen cranberries (or 3/4 cup rehydrated dried cranberries soaked in orange juice for intensified sweetness).
• 6 oz (170 g) brie, rind removed and cut into 1/2-inch cubes (for melt pockets; goat cheese or reduced-fat brie can substitute).
• 1/4 cup chopped walnuts or pecans (toasted; optional for crunch).
• Zest of one orange and 1 tbsp honey (optional; elevates aroma and pairs with brie).
• 1 tsp fresh thyme or rosemary, finely chopped (optional herbal lift).
• 1 egg beaten with 1 tsp water for egg wash (or milk for a softer sheen).

Timing

Preparation: 20 minutes. Baking: 45–55 minutes. Total: 65–75 minutes—approximately 30% faster than a traditional yeast bread and comparable to many savory quick breads in online recipe datasets. Cooling/resting: 15 minutes recommended before slicing. Active hands-on time is under 30 minutes, making this recipe ideal for last-minute entertaining and weeknight baking.

Step 1: Preheat and prep the loaf pan

Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment, leaving an overhang for easy removal. Tip: light oil plus parchment prevents sticking while making the loaf easier to lift. Chilling the pan briefly is unnecessary; room-temperature pan works best for even baking.

Step 2: Dry ingredients and texture control

Whisk flour, baking powder, baking soda, salt, and sugar in a large bowl. Toss cranberries (and chopped nuts, if using) with 1 tablespoon of flour from the mix—this prevents them from sinking. This small step is data-backed in baking chemistry: coating mix-ins reduces density-driven sinking and yields more even distribution.

Step 3: Combine wet ingredients

In a separate bowl, whisk eggs, buttermilk, melted butter (or oil), orange zest, honey, and chopped herbs until emulsified. Use room-temperature eggs to incorporate air and improve crumb. If using a cold brie, this helps minimize immediate melting on contact.

Step 4: Fold wet and dry, then add brie

Pour wet into dry and fold gently until just combined—overmixing develops gluten and yields a tougher loaf. Fold in cranberry-coated cranberries and brie cubes in two additions to distribute evenly without crushing the brie. Tip: for distinct brie pockets, freeze brie cubes for 10–15 minutes before folding in; they’ll soften and ooze at the right moment in the oven rather than melt into the batter.

Step 5: Bake with monitoring

Spoon batter into prepared pan, level the top, and brush with egg wash for a golden crust. Bake 45–55 minutes until a skewer inserted in the center comes out with a few moist crumbs (not raw batter). Rotate the pan halfway through if your oven has hot spots. If the top browns too quickly, tent with foil. A digital thermometer should read ~205°F (96°C) in the center for a fully baked loaf.

Step 6: Rest, unmold, and serve

Let the loaf rest in the pan 10–15 minutes, then lift via parchment and cool on a rack 10 more minutes. Brie pockets will be warm and creamy; letting the loaf rest helps set the crumb and makes cleaner slices. For portable serving, cool completely, wrap, and refrigerate until firm.

Nutritional Information

Estimates per loaf (12 slices). Calculations based on USDA ingredient averages; values are approximate and will vary with ingredient substitutions.
Per slice (1/12 loaf): Calories ~200 kcal; Total Fat ~10 g (Saturated ~4.5 g); Carbohydrates ~18 g (Fiber ~1.5 g; Sugars ~4 g); Protein ~5 g; Sodium ~220 mg.
Per loaf: Calories ~2,400 kcal; Total Fat ~120 g; Carbs ~216 g; Protein ~60 g.
Data insight: swapping whole-wheat pastry flour increases fiber by ~25–30% per slice; replacing 1/4 cup butter with equal olive oil reduces saturated fat by ~30–35%. For exact values, plug your brand-specific ingredients into a nutrition calculator.

Healthier Alternatives for the Recipe

• Lower saturated fat: use 2 tbsp butter + 2 tbsp olive oil or replace butter entirely with olive oil; choose reduced-fat brie or 4 oz goat cheese.
• Lower sugar: omit added sugar/honey—cranberries provide natural brightness; use unsweetened dried cranberries if using dried.
• Increase fiber: replace 1 cup of AP flour with whole wheat pastry flour or add 1/4 cup oat bran.
• Dairy-free/vegan: substitute flax eggs (2 tbsp ground flax + 6 tbsp water), use plant-based yogurt and dairy-free "brie" alternatives, and swap honey for maple syrup.
• Gluten-free: use a certified GF 1:1 flour blend and add 1/2 tsp xanthan gum if not already included.
• Protein boost: fold in 1/4 cup hemp seeds or replace a portion of flour with chickpea flour (up to 25%) for extra protein and a subtle savory note.

Serving Suggestions

Serve warm or room temperature. Pairing ideas: drizzle with honey and serve with thinly sliced prosciutto for a sweet-savory appetizer; slice and serve alongside mixed greens dressed with citrus vinaigrette for brunch; offer with fig jam and toasted walnuts on a cheese board. Wine pairing: a fruity Pinot Noir or off-dry Riesling complements the cranberry’s acidity and the brie’s creaminess. For a crowd, slice into 1-inch pieces and serve skewered with arugula and prosciutto.

Common Mistakes to Avoid

• Overmixing the batter: leads to dense, chewy bread—mix only until dry streaks disappear. Data from baking tests shows overworked quick bread batters reduce volume by up to 20%.
• Adding brie at room temp: brie will melt into the batter and disappear—briefly chill or freeze cubes for distinct pockets.
• Not coating mix-ins: cranberries and nuts sink without a light flour coating—tossing keeps them suspended.
• Underbaking the center: spinach or wet fillings can make the center feel raw—check temperature or extend bake time by 5–10 minutes.
• Skipping rest time: cutting too early causes crumb to compress and become gummy—allow 10–15 minutes to set.

Storing Tips for the Recipe

Cool completely before storing. Room temperature: wrap in foil or airtight container for up to 2 days. Refrigerator: tightly wrap or store in an airtight container up to 5 days; chilling firms brie pockets for easier slicing. Freezing: slice and flash-freeze on a tray, then transfer to a zip-top bag for up to 3 months; thaw overnight in refrigerator and warm gently in a 300°F (150°C) oven for 8–10 minutes. To maintain crust, reheat in a toaster oven or oven rather than microwave.

Conclusion

Cranberry Brie Bread is an adaptable, crowd-pleasing loaf that combines bright fruit and luscious cheese in an easy, quick-bread format. With small technique tweaks—like freezing brie cubes and tossing mix-ins in flour—you’ll get reliably beautiful loaves every time. Try this recipe for your next holiday board, brunch, or casual gathering and leave a comment with your favorite substitution or pairing. Want more variations? Explore related posts on savory quick breads and holiday appetizers for additional inspiration.

FAQs

Q: Can I use dried cranberries instead of fresh or frozen?
A: Yes—rehydrate dried cranberries in 2 tbsp orange juice or warm water for 10 minutes to plump them, then drain. Use slightly less (3/4 cup) because dried fruit is denser and sweeter.

Q: Can this be made into muffins?
A: Absolutely. Fill a lined muffin tin 2/3 full and bake at 350°F (175°C) for 18–22 minutes, checking for a clean toothpick. Muffins will have more browned edges and a shorter bake time.

Q: How do I prevent the brie from disappearing into the batter?
A: Chill or briefly freeze brie cubes for 10–15 minutes before folding in; coat in a light dusting of flour if desired. This preserves distinct pockets of melted cheese.

Q: Is this recipe freezer-friendly?
A: Yes—slice, flash-freeze, and store slices in a zip-top bag for up to 3 months. Reheat in a 300°F oven for best texture.

Q: Can I make this dairy-free or vegan?
A: Swap eggs for flax eggs, butter for olive oil or vegan butter, and brie for a dairy-free cheese alternative that melts well. Texture and flavor will vary but the loaf remains delicious.

Q: What wine pairs best with cranberry brie bread?
A: Off-dry Riesling or a fruit-forward Pinot Noir complement the cranberry acidity and creamy brie. For non-alcoholic pairings, sparkling apple cider works beautifully.

Try the recipe, experiment with one substitution, and share which pairing you loved most—your feedback helps refine the next variation.