This cranberry chocolate chip bread recipe is moist and delicious. The tartness of the fresh cranberries compliments the chocolate chips. To make it even more delicious, it’s topped with a crumbly streusel and drizzled with icing. Perfect for a holiday breakfast, snack, or dessert!
Gather up your ingredients.
Preheat the oven to 325 degrees.
Spray a 9×5 loaf pan with non-stick cooking spray. Line the bottom of the pan with parchment paper, then spray that as well. (don’t skip this part – you don’t want the bread to get stuck in the pan.)
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
In a mixing bowl fitted with the paddle attachment, mix the melted butter, egg, and milk until well combined.
Turn the mixer to low speed and slowly add in the flour mixture, scraping the sides as necessary until the batter is combined. Fold in the cranberries and chocolate chips. Pour into prepared loaf pan.
In a small bowl, whisk together the flour, brown sugar, and cinnamon. Cut in the butter, using a fork to mix until crumbly. Pour this streusel crumble on top of the bread batter.
Bake for 60-65 minutes, until a cake tester comes out clean.
Remove the bread from the oven and place the bread pan on a wire rack to allow even cooling. Let cool in the pan for 15 minutes before gently removing to the cooling rack.
When the bread is completely cool, prepare the icing by mixing the confectioners’ sugar with the milk. If the mixture seems too thick, add a few drops of milk until desired consistency is reached.
Drizzle icing over bread and serve.
If you love this Cranberry Chocolate Chip Bread, you might also like my Cranberry White Chocolate Chip Cookies, Cranberry Walnut Muffins, and New York Crumb Cake.
PrintCranberry Chocolate Chip Bread
Cranberry chocolate chip bread recipe with streusel crumbles and topped with icing. Perfect holiday recipe for breakfast, snack, or dessert.
- Category: bread
- Method: baking
- Cuisine: American
Ingredients
For the Bread:
2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg, room temperature
3/4 cup whole milk
6 tablespoons butter, melted
1 cup fresh halved (frozen can be used, just defrost before halving)
1 cup miniature semisweet chocolate chips
For the Streusel Crumble:
1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
2 tablespoons cold butter
For the Icing:
1 cup confectioners’ sugar
2-3 tablespoons whole milk
1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 325 degrees. Spray a 9×5 loaf pan with non-stick cooking spray. Line the bottom of the pan with parchment paper, then spray that as well. (don’t skip this part – you don’t want the bread to get stuck in the pan.)
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
- In a mixing bowl fitted with the paddle attachment, mix the melted butter, egg and milk, blending until combined.
- Turn the mixer to low speed and slowly add in the flour mixture, scraping the sides as necessary until the batter is combined. Fold in the cranberries and chocolate chips. Pour into prepared loaf pan.
- In a small bowl, whisk together the flour, brown sugar, and cinnamon. Cut in the butter, using a fork to mix until crumbly. Pour this streusel crumble on top of the bread batter. Bake for 60-65 minutes, until a cake tester comes out clean.
- Remove the bread from the oven and place the bread pan on a wire rack to allow even cooling. Let cool in the pan for 15 minutes before gently removing to the cooling rack.
- When the bread is completely cool, prepare the icing by mixing the confectioners’ sugar with the milk. If the mixture seems too thick, add a few drops of milk until desired consistency is reached.
- Drizzle icing over bread and serve.
Keywords: cranberry chocolate chip bread, cranberry bread, holiday baking, cranberry dessert, holiday breakfast, cranberry dessert