Indulge your senses with our delightful Cranberry Bread with Chocolate Chips—a perfect blend of tart and sweet that elevates your baking game to a whole new level. This scrumptious treat combines the bright, tangy flavor of fresh cranberries with rich, melty chocolate chips, creating a mouthwatering loaf that’s ideal for breakfast, a midday snack, or dessert. Easy to make and irresistibly delicious, this bread will quickly become a cherished favorite in your home!
Cranberry Bread w/ Chocolate Chips
8
servings15
minutes1
hour15
minutesPicture a warm slice of homemade cranberry bread, its golden crust giving way to a soft, tender crumb studded with bursts of juicy cranberries and pockets of decadent chocolate. Each bite offers a delightful contrast between the bright tartness of the berries and the creamy sweetness of the chocolate, making it the perfect companion to your morning coffee or afternoon tea. Whether you enjoy it plain, toasted with a smear of butter, or drizzled with a light glaze, this Cranberry Bread with Chocolate Chips is not just a treat but an experience—a celebration of flavors that will have everyone coming back for seconds. Whip up a loaf today and fill your kitchen with the delightful aroma that only homemade baking can bring!
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Ingredients
4 tablespoons unsalted butter, melted, plus more for pan
2 cups all-purpose flour (spooned and leveled), plus more for pan
1 cup packed light-brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 large egg, lightly beaten
3/4 cup whole milk
9 ounces fresh cranberries
3 ounces chocolate chips
1 tablespoon turbinado sugar, for topping (optional)
Directions
- Preheat oven to 350° F; butter and flour a 9-by-5-inch loaf pan (8-cup capacity), and set aside. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt; set aside. In a medium bowl, combine butter, egg, and milk. Add wet mixture to dry mixture, and whisk to combine; fold in cranberries and chocolate.
- Pour batter into prepared pan; sprinkle top with turbinado sugar, if desired. Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour and 15 minutes. Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to cool completely.
Notes
- Fresh cranberries tend to be on the sour side and adding the chocolate chips seems to balance things a little bit.
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