Cranberry Brie Bread

Introduction

What if a single, shareable loaf could deliver the molten creaminess of baked Brie and the bright pop of cranberries in under 80 minutes—challenging the idea that gourmet holiday bites require hours of prep? Cranberry Brie Bread combines salty, sweet, and tangy in an approachable quick-bread format that performs like an appetizer and a centerpiece; search interest for cranberry-based recipes predictably spikes in the late-year holidays, and this version optimizes flavor while saving time and fuss for home cooks.

Ingredients List

– 2 cups (240 g) all-purpose flour—or 1:1 gluten-free flour blend for GF option.
– 3/4 cup (150 g) granulated sugar (or 1/2 cup coconut sugar for a deeper flavor).
– 1 tablespoon baking powder.
– 1/2 teaspoon fine sea salt.
– 2 large eggs, room temperature (or 2 flax “eggs” for vegan swap: 2 tbsp ground flax + 6 tbsp water).
– 1/2 cup (120 ml) milk (dairy or unsweetened almond/oat milk).
– 1/2 cup (115 g) unsalted butter, melted and slightly cooled (or neutral oil like avocado for lower saturated fat).
– 1 teaspoon vanilla extract.
– 1 cup (120 g) dried cranberries (or 1 1/4 cups fresh chopped cranberries tossed with 2 tbsp maple syrup).
– 6 oz (170 g) Brie, rind trimmed and cut into 1/2-inch cubes (substitute camembert, goat brie, or dairy-free melting cheese).
– 1/2 cup chopped toasted pecans or walnuts (optional, for texture).
– Zest of 1 orange (optional, elevates aroma and pairs well with cranberry).
Sensory notes: The dough should smell lightly buttery and citrusy if you use orange zest; the Brie melts to a silky ribbon and the cranberries give chewy, jewel-like bursts.

Timing

– Preparation time: 20 minutes.
– Baking time: 50–55 minutes.
– Total time: ~75 minutes—about 20% faster than many layered or stuffed-Brie recipes that require separate baking steps and chilling periods.
Context: Quick-bread format consolidates steps (mix, fold, bake) so you spend less active and passive time than with a wrapped, chilled, or double-baked appetizer.

Step 1: Preheat and Prep Your Pan

Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan, or line it with parchment for easy removal. Lightly flour the parchment for traction if you added lots of Brie, which can make the loaf stick. Personal tip: Preheat on the middle rack and place a sheet pan beneath to catch any potential drips from molten cheese.

Step 2: Combine Dry Ingredients

Whisk together the flour, sugar, baking powder, and salt in a large bowl until homogenous. Incorporate orange zest directly into the dry mix to distribute oil from the zest evenly—this boosts aromatic compounds and creates a more consistent citrus note.

Step 3: Mix Wet Ingredients Separately

In a separate bowl, whisk the eggs, milk, melted butter, and vanilla until smooth. For a silkier crumb, temper the eggs with a spoonful of warm milk if your butter is still warm. Tip: If you swap to plant milk and oil, add 1–2 teaspoons of apple cider vinegar to mimic buttermilk acidity for better rise.

Step 4: Fold, Don’t Beat—Add Cranberries, Nuts, and Brie

Pour the wet mixture into the dry ingredients and fold gently until combined; a few streaks of flour are okay. Toss cranberries, nuts, and Brie cubes in a tablespoon of flour before folding them in—this prevents sinking and creates even distribution. Personalized tweak: Reserve a few Brie cubes and cranberries to scatter on top for visual appeal and molten pockets near the crust.

Step 5: Bake with Watchful Eyes

Transfer batter to the prepared loaf pan and bake 50–55 minutes. Check at 45 minutes—if the top browns too quickly, tent with foil. Use a toothpick inserted near a Brie-free area to test doneness; expect moist crumbs, not raw batter. Data-driven nudge: ovens vary; altitude and pan material shift baking times by 5–10 minutes, so monitor between 40–55 minutes.

Step 6: Rest, Slice, and Serve Warm

Let the loaf cool in the pan for 10–15 minutes, then transfer to a wire rack and cool another 10 minutes before slicing. Allowing brief rest stabilizes molten cheese and makes cleaner slices. Serving warm (not piping hot) lets the Brie retain ooziness without liquefying completely.

Nutritional Information

Estimates are per slice when the loaf is cut into 12 servings (values rounded; calculated using typical USDA food data): Calories ~290 kcal; Total fat ~18 g (Saturated fat ~8.5 g); Carbohydrates ~33 g (Sugars ~13 g; Dietary fiber ~1.5 g); Protein ~7 g; Sodium ~210 mg. Insight: Using reduced-fat cheese, lower sugar, or whole-grain flour alters calories and macros—swapping full-fat Brie for a 50% reduced-fat soft cheese can decrease saturated fat by ~30–40% per slice.

Healthier Alternatives for the Recipe

– Lower sugar: Replace half the granulated sugar with stevia blend or 1/3 cup maple syrup, reducing refined sugar while adding depth. Adjust liquid (reduce milk slightly) if using syrup.
– Flour swap: Use 50% whole wheat pastry flour to increase fiber without a dense crumb; for full GF, use a tested 1:1 gluten-free cup-for-cup blend with xanthan gum.
– Cheese choices: Reduced-fat Brie, part-skim camembert, or high-quality dairy-free melting cheeses keep the melty factor with fewer saturated fats.
– Increase protein: Add 1/2 cup Greek yogurt to the wet mix and reduce butter by 1–2 tablespoons; yogurt tenderizes the crumb and increases protein.
– Sugar-free dried cranberries or fresh cranberries with honey give more control over added sugars.
Dietary adaptations: Vegan option uses flax eggs, oil, dairy-free brie, and plant milk; kosher/parve swaps follow similarly.

Serving Suggestions

Serve slices warm on a charcuterie board alongside honey, fig jam, and crunchy crackers—contrasting textures make each bite interesting. Wine pairing: a dry Riesling or sparkling rosé highlights cranberry acidity and cuts creaminess. Brunch idea: serve with arugula salad tossed in lemon vinaigrette to balance richness. For entertaining, halve slices and top with microgreens for a bite-sized canapé.

Common Mistakes to Avoid

– Overmixing batter: Leads to dense bread. Fold until combined—overmixing develops gluten and reduces lift.
– Using very wet fillings: Fresh cranberries release moisture; if using fresh, toss with a tablespoon of sugar and a small dust of flour or cook briefly to reduce moisture.
– Not trimming Brie rind: The rind is edible, but thick rinds can create chewy pockets; trim excess for smoother melting.
– Baking at wrong temperature: Too high and the crust will burn before the center sets; too low and the Brie can pool. Use an oven thermometer if uncertain.
– Skipping rest time: Cutting too early causes cheese to run and ruins slice structure.

Storing Tips for the Recipe

Cool completely, then wrap tightly in plastic wrap and refrigerate for up to 4 days. Reheat individual slices in a 350°F oven or toaster oven for 8–10 minutes to regain melted creaminess. Freezing: wrap slices in parchment and foil and freeze up to 2 months; thaw overnight in the fridge and refresh in a 325°F oven for 10–12 minutes. Prep-ahead tip: Cube Brie and chop cranberries up to 2 days ahead; store separately in airtight containers to prevent sogginess.

Conclusion

Cranberry Brie Bread is an efficient, crowd-pleasing compromise between elegant appetizer and cozy quick bread—delivering bright fruit, creamy pockets of cheese, and a tender crumb in about 75 minutes. Try the recipe with one or two swaps from the “Healthier Alternatives” to suit your table, then leave a comment with your favorite pairing or adaptation. If you loved this, explore other savory quick breads and holiday-friendly finger foods on the blog.

FAQs

Q: Can I use fresh cranberries instead of dried?
A: Yes—use 1 1/4 cups chopped fresh cranberries and toss with 1–2 tablespoons maple syrup or sugar; flour lightly to prevent sinking, but expect a slightly tarter, juicier crumb.

Q: Will the Brie seep out and make a greasy loaf?
A: Properly cubed Brie and brief rest time minimize seepage. Trimming thick rinds and flour-tossing the cubes reduces large melted pockets; using some reserved cubes on top creates intentional melted areas.

Q: Can I halve the recipe?
A: Yes. Use an 8×4-inch loaf pan and reduce baking time by 8–12 minutes—start checking at 35–40 minutes.

Q: How do I make this gluten-free?
A: Use a tested 1:1 gluten-free flour blend with xanthan gum and monitor texture; you may need an extra tablespoon of liquid depending on the blend.

Q: Is there a dairy-free version that still melts well?
A: Use high-quality dairy-free melting cheeses marketed for baking (look for coconut oil or cashew-based melting cheeses) and standard liquid swaps (plant milk, oil). Results vary by brand, so test a small loaf first.

For more ideas: try related recipes like "Savory Herb Goat Cheese Quick Bread" or "Cranberry Orange Scones" to build a themed holiday spread.