Cranberry Upside Down Bread

While most of your holiday activities might be over, there's always a reason to whip up a quick bread and this one is still seasonally appropriate. I think it would be perfect for New Year's Day brunch, although I've been sneaking pieces just because. This tender bread has a lovely vanilla flavor with a hint of orange and the cranberries really provide some tartness and tanginess, making every bite delicious. It's a really simple recipe and I was able to make it with a baby strapped to my chest in the Ergo carrier--nothing like a cozy baby snuggled up next to you and having your hands free to bake.

Just like the Cinnamon Roll Bread I made a few weeks ago, this bread came from the Food Network Magazine insert from October 2014 of 50 Quick Breads. When flipping through the options, this was one of Dave's first requests and I couldn't wait to make it. I had some fresh cranberries from our local farm and used those, so the flavors were really bold. The original recipe used orange zest but since I didn't have any, I opted to replace some of the milk with orange juice, still resulting in a subtle but perfect flavor. It would totally be worth your time during your holiday break to make this bread. And if you don't have a reason to share it, just eat it all yourself!

Cranberry Upside Down Bread

Ingredients

1 3/4 cups flour
1 1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, room temperature
3/4 cup sugar
2 eggs
1 1/2 teaspoons vanilla extract
3/4 cup less 2 Tablespoons milk
2 Tablespoons orange juice
1 1/4 cups fresh cranberries
1/4 cup brown sugar
2 Tablespoons butter, cold and cut into cubes

In a medium bowl, whisk together flour, baking powder and salt.

In the bowl of a stand mixer fitted with the paddle attachment or a large bowl with a hand held mixer, beat butter until creamy, then add sugar and beat until fluffy, scraping sides of bowl as needed.

Beat in eggs, one at a time, then add in vanilla extract. Stir in milk and orange juice.

Gradually stir flour mixture into butter mixer, scraping sides of bowl and ensuring everything is incorporated.

In a small bowl, combine cranberries, brown sugar and cubed butter into a streusel-like topping.

Line an 8 x 4 inch pan with parchment paper, leaving some hanging over the edges to use as handles to lift out the finished loaf. Spread cranberry mixture along the bottom of the pan.

Pour batter over cranberry mixture and spread to cover completely.

Bake at 350 degrees F for 55 to 65 minutes set, golden and a tester inserted in the center comes out clean.

Allow to cool in pan for 15 minutes, then lift from pan. Invert onto a serving platter and peel back the parchment before slicing and serving.

Makes 1 loaf.

Happy Baking,
The Cookie Princess

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