Brown Butter and Cranberry Studded Bread

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I’m aiming to bring you 3 delicious sweet treats this week in honor of the sweetest holiday of them all (quickly approaching!). Valentine’s day treats often come in the form of chocolate, as will the other treats I post later this week, but for my first nod to V-Day, I bring you bread.

This isn’t just any bread. No, this bread is studded with little red gems and has a wonderful nuttiness from the brown butter. Add a crumble topping, and this is the perfect way to show your love in the form of a warm breakfast on Saturday morning.

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Preheat to oven to 350 degrees. Spray a 9×5×3-inch loaf pan with nonstick cooking spray.

Melt butter in a saucepan over medium heat. The butter will foam and crackle as it melts, and when the noises stop, the butter will start to brown. Swirl the butter in the pan. When it reaches a fairly dark brown color, remove from heat.

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Pour into small bowl to cool.

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In a large bowl, whisk together flour, baking soda, salt, cinnamon, and ginger.

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In a medium bowl, whisk together eggs, sugar, mashed bananas, vanilla extract, and yogurt.

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Add the wet ingredients to the dry ingredients.

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Fold together. Add the cooled brown butter. Mix until the batter comes together, don’t over mix.

Fold in the cranberries.

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For the crumble, combine all of the ingredients in a bowl and use your fingers to form a crumbly mixture.

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Pour batter into prepared pan. Top with crumble.

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Bake for 50-60 minutes, or until a toothpick comes out clean, mine took the full 60 minutes. Remove from oven and let the loaf rest for 10-15 minutes.

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Placing onto a cooling rack.

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Enjoy with a milky cup of coffee and your loved ones!


Adapted from: Joy the Baker

Prep: 20 minutes, Cook: 50-60 minutes, Total: 70-80 minutes

Makes: 10 slices

For the bread:

  • 10 tablespoons unsalted butter
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 2 large eggs
  • 3/4 cup lightly packed brown sugar
  • 2 medium bananas
  • 1 teaspoon pure vanilla extract
  • 1/4 cup 2% Greek yogurt
  • 1 1/2 cups whole fresh cranberries

For the crumble:

  • 4 tablespoons unsalted butter, cold
  • 1/2 cup all-purpose flour
  • 3 tablespoons lightly packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Preheat to oven to 350 degrees. Spray a loaf pan with nonstick cooking spray.

Melt butter in a saucepan over medium heat. The butter will foam and crackle as it melts, and when the noises stop, the butter will start to brown. Swirl the butter in the pan. When it reaches a fairly dark brown color, remove from heat. Pour into small bowl to cool.

In a large bowl, whisk together flour, baking soda, salt, cinnamon, and ginger.

In a medium bowl, whisk together eggs, sugar, mashed bananas, vanilla extract, and yogurt.

Add the wet ingredients, all at once to the dry ingredients. Fold together. Add the cooled brown butter. Mix until the batter comes together, don’t over mix. Fold in the cranberries.

For the crumble, combine all of the ingredients in a bowl and use your fingers to form a crumbly mixture.

Pour batter into prepared pan. Top with crumble.

Bake for 50-60 minutes, or until a toothpick comes out clean. Remove from oven and let the loaf rest for 10-15 minutes before placing onto a cooling rack.


3 thoughts on “Brown Butter and Cranberry Studded Bread

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