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Cranberry Praline Bread

Moist, sweet-tangy, buttery, nutty, and with a praline topping that brings this Cranberry Bread over the top – guaranteed deliciousness in every bite! I have served this many times and it’s always so loved!

So, I still had some fresh cranberries left-over from the holiday season that’s begging to be used. I didn’t fancy making cookies nor cooking extra cranberry sauce.

Then an idea struck me when I saw my Apple Praline Bread. Why not try the same recipe for Apples but use Cranberry instead?

I know I had to make some adjustments as the cranberries are tart and not as sweet as the apples but with some minor tweaking the result was a truly moist and scrumptious bread, I dare say, as good as the Apple version!

From now on this is how I will be making Cranberry Bread! Why haven’t I thought of this earlier when there were more Cranberries. Oh well, better late than never!

Since cranberries are sharper in flavor (tangy and tart) compared to the sweet apples, I had to add a little more sugar to the recipe. You still have a good contrast between the sweet and tart so it’s not overly sweet at all.

In fact the addition of cranberries gave it that extra tang which made the bread so delicious. I wasn’t sure if sour cream on its own would be enough to moisten the bread so initially, I added a little oil to the batter – it came out really moist and flavorful.

The next time, I omitted the oil and just used sour cream – it still came out well, moist, and not dry at all. So feel free to add or omit the oil as you please.

With regard to the praline topping – you can use the maximum amount (1/2 cup each of butter and sugar – see photo above) and the bread still won’t be overly sweet – at least for me, but if you want a lower fat version – opt for the 1/4 cup – it will still be good, just a little less sweet.

This bread is so versatile that way and that’s why I love it! Enjoy, if you still have some left-over cranberries!

 Moist, sweet-tangy, buttery, nutty and with a praline topping that bring this Cranberry Bread over the top – guaranteed deliciousness in every bite! I have served this many times and it's always so loved!!

 

FOR FULL RECIPE & INSTRUCTIONS and to PRINT, SEE RECIPE CARD BELOW.

NOTES ON INGREDIENTS FOR Cranberry Praline Bread

  • Flour
  • Baking Soda
  • Baking Powder
  • Ground Cinnamon
  • Salt
  • Sour Cream
  • Brown sugar, firmly packed
  • White sugar
  • Eggs, room temperature
  • Butter or Vegetable Oil
  • Vanilla extract
  • Fresh or frozen Cranberries, coarsely chopped – If you wish to use dried cranberries, make sure to rehydrate them first in water so they don’t dry up the bread.
  • Nuts (walnut or pecan or a combo), divided

HOW TO MAKE Cranberry Praline Bread

Preheat the oven to 350°F. Lightly grease or butter a  9x5x3-inch loaf pan (preferably a light-colored one). Set aside.

Combine the flour, baking soda, baking powder, ground cinnamon, and salt in a bowl. Stir in the chopped cranberries. (You can also fold the cranberries with the pecans later).

Beat together the sour cream, sugar, eggs, oil, and vanilla until well blended.

Slowly add the flour mixture to the egg mixture stirring as you go until everything is mixed through.

Fold in half the nuts into the batter. Reserve the other half as topping.

Transfer the batter into the greased loaf pan.

Sprinkle the rest of the nuts on top and then press them lightly into the batter. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean. If it’s browning a little too much on the top, cover it with a tent foil and continue to bake until fully cooked.

Cool in the loaf pan for about 10-15 minutes and then transfer to a wire rack to cool completely.

For the praline sauce:

In a small saucepan,  place the butter and brown sugar and melt using medium heat.  Cook until it starts to bubble and the sugar and butter have completely mixed together.  Remove from heat and then drizzle over the bread. Cool completely. You can also opt to let the bread completely cool first and then drizzle the buttery topping afterward.

NOTES: If you wish to use dried cranberries, make sure to rehydrate them first in water so they don’t dry up the bread.

 Moist, sweet-tangy, buttery, nutty and with a praline topping that bring this Cranberry Bread over the top – guaranteed deliciousness in every bite! I have served this many times and it's always so loved!!

Below is the version with the pecans added after baking and not before it.

Moist, sweet-tangy, buttery, nutty - hints of deliciousness in every bite PROMISE

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Cranberry Praline Bread

Manila Spoon
Moist, sweet-tangy, buttery, nutty, and with a praline topping that brings this Cranberry Bread over the top – guaranteed deliciousness in every bite! I have served this many times and it’s always so loved!
4.50 from 10 votes
Prep Time 5 minutes
Cook Time 1 hour
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 slices
Calories 431 kcal

Ingredients
 

  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp salt
  • 1 cup sour cream
  • 1 cup brown sugar, firmly packed
  • 1/4 cup white sugar
  • 2 eggs
  • 1/4 cup melted unsalted Butter or 1/4 cup Vegetable Oil
  • 1 1/2 tsp Vanilla extract
  • 1 1/3 cup fresh or frozen cranberries, coarsely chopped
  • 1 cup nuts walnut or pecan or a combo, divided

For the praline sauce:

  • 1/2 cup brown sugar
  • 1/2 cup butter

Instructions
 

  • Preheat the oven to 350°F. Lightly grease or butter a 9x5x3-inch loaf pan (preferably a light-colored one). Set aside.
  • Combine the flour, baking soda, baking powder, ground cinnamon, and salt in a bowl. Stir in the chopped cranberries. (You can also fold the cranberries with the pecans later).
  • Beat together the sour cream, sugar, eggs, oil, and vanilla until well blended.
  • Slowly add the flour mixture to the egg mixture stirring as you go until everything is mixed through.
  • Fold in half the nuts into the batter. Reserve the other half as topping.
  • Transfer the batter into the greased loaf pan.
  • Sprinkle the rest of the nuts on top and then press them lightly into the batter. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean. If it’s browning a little too much on the top, cover with a tent foil and continue to bake until fully cooked.
  • Cool in the loaf pan for about 10-15 minutes and then transfer to a wire rack to cool completely.

For the praline sauce

  • In a small saucepan, place the butter and brown sugar and melt using medium heat. Cook until it starts to bubble and the sugar and butter have completely mixed together. Remove from heat and then drizzle over the bread. Cool completely. You can also opt to let the bread completely cool first and then drizzle the buttery topping afterward.

Notes

TIPS & TRICKS
If you wish to use dried cranberries, make sure to rehydrate them first in water so they don’t dry up the bread.

Nutrition

Calories: 431kcalCarbohydrates: 52gProtein: 6gFat: 23gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 59mgSodium: 501mgPotassium: 177mgFiber: 2gSugar: 28gVitamin A: 404IUVitamin C: 2mgCalcium: 82mgIron: 2mg
Keyword cranberry praline bread
Tried this recipe?Let us know how it was!

Last updated on November 2nd, 2024 at 09:30 pm

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43 Comments

        1. Yes, but I would probably just add the praline topping after it’s been thawed and when I’m ready to serve it.

  1. I love fresh cranberries and their tart taste, especially when used for baking. This cranberry praline bread looks absolutely delicious! Wish I could get some fresh cranberry now to try this.

    1. I haven’t tried it with this bread (though I have used applesauce for other baked recipes) so I cannot say for sure. Please let us know if you try it. Thanks!

    1. I haven’t frozen it as it’s always eaten well. But it should freeze just like ordinary bread.You may wish to pre-slice it for easier handling.

    1. I haven’t tried it gluten-free but you can certainly try it with a gluten-free mix. Let us know if you do. Thanks!

    1. Fresh is better but you can use craisins if you like. You can adjust the sugar to your taste. Perhaps slightly less because you’re not using tart fresh berries. Also, make sure to rehydrate the dried cranberries/craisins first before using.

    1. So glad you enjoyed this! This is one of our holiday favorites for sure. Thanks for kindly giving us feedback. Merry Christmas!

  2. I’m sorry, but on video I saw brown sugar in cake mix only. Do you also put
    regular sugar in mix, like recipe reads.

    1. Cindy, I just looked at the video on FB and if you notice – they contain both white and brown sugar in one bowl. Perhaps you just missed it. But it doesn’t matter – you can use just brown or just white or a combo. I just didn’t want the bread to be too dark if it’s pure brown sugar so I made a combo and the video clearly shows that (see the video frame after the sour cream). Thanks for stopping by.

    1. I haven’t tried this with blueberries so I cannot say for sure. If you are looking to try a different fruity version – I would suggest either using apples or canned pineapple. I have both recipes in the blog and they work quite well, too. But if you try it with blueberries and it works – do let us know, I’d love to hear from you!

    1. Yay! So glad you enjoyed this! Of course you can do it in mini loaf pans – the key is to adjust the bake time, reducing it by around 25%, more or less – again depending on the size of your loaf pans and how much you put in. Color and depth go into the final amount of time that should be reduced. Check with a tester inserted in center. Simply divide the praline topping between the mini loaves. Enjoy!

4.50 from 10 votes (10 ratings without comment)

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