In the spirit of re-invention, I created a cranberry bread that resembled my mom’s old recipe but added in a few unexpected ingredients to bring this delicious treat to a whole new level of fantastic. The combination of these ingredients is what makes this recipe incredibly moist while still keeping it flakey. The result is a super moist bread with a lightly sweet flavor and an explosion of sour cranberries in every bite. The only thing wrong with this bread is it’s ridiculously hard to stop eating. I’m pretty sure my mom would have agreed. Enjoy!
Melt in Your Mouth Cranberry Orange Creme Fraiche Bread is a new creation born out of a desperate need to quickly use up an embarrassing amount of frozen cranberries I collected at the end of the holiday season this year. That’s when they are the cheapest to buy and perfect for freezing. It was a great idea until my freezer door popped open in the middle of the night and unthawed each and every last bag. Unfortunately, my freezer didn’t care that I had big plans for all of those cranberries and which did not include baking with them all at once. I’m pretty sure this is where the old saying, “Necessity is the mother of all invention” came to be.
As a child, one of my favorite foods to devour at Christmas-time was freshly baked cranberry bread that my mom would make. Back then she used soup cans to bake the most adorable little loaves that she would slice into small rounds of bread and display them on a beautiful plate to serve to guests. I honestly think I would have hoarded all of her cranberry bread for myself if she had let me. Today, cranberry bread is still my favorite but baking them in soup cans, well let’s just say, some things are better left in the past.