This Cranberry Bread recipe is made with Olive oil and Ricotta which gives it a beautiful moist texture. It is super easy to make and can be made ahead. Cranberry bread has a tangy lemon glaze and can be made with fresh or frozen fruit - perfect for using up any extra holiday cranberries!
- 200g granulated sugar
- Zest of 1 lemon
- 220g whole milk ricotta, at room temperature
- 100g Filippo Berio 100% Italian Olive Oil
- 2 large eggs, at room temperature
- 1 tsp vanilla bean paste
- 225g all-purpose flour
- 50g almond meal, sifted
- 1 1/2 tsp baking powder
- 3/4 tsp kosher salt
- 150g frozen cranberries (see FAQ about using fresh fruit)
- 300g powdered sugar
- 45g fresh lemon juice
- Sanding sugar to finish (optional)
- Preheat the oven to 350°f / 180°c. Grease a loaf pan and line with a parchment sling.
- In a large bowl, combine the sugar and lemon. Rub in with your fingers to help incorporate and release the oils from the lemon zest.
- Add the ricotta, Filippo Berio 100% Italian Olive Oil, eggs, and vanilla, and whisk well to combine.
- In a separate medium bowl, whisk together the flour, almond meal, baking powder, and salt.
- Add the dry ingredients to the bowl and fold in with a spatula to combine. Add the cranberries and fold in until incorporated.
- Transfer the mixture to the prepared loaf pan, and place the loaf pan on a baking sheet. Bake the loaf cake for 1 hour 10 minutes, checking after an hour, until a skewer inserted into the middle of the loaf pan comes out clean. Tent the pan with foil if needed to prevent excessive browning.
- Remove the cake from the oven and allow to cool for 10 minutes in the pan, then use the parchment sling as handles and transfer to a wire rack. Allow to cool completely.
- Combine the powdered sugar and lemon juice in a medium bowl. Whisk until combined and there are no lumps. You want the mixture to be pretty thick.
- Spread the glaze over the surface of the loaf cake. Leave to sit for 5 minutes then add any toppings such as sanding sugar, if using. Allow to stand to let the glaze sit a little.
- Slice using a sharp bread knife. Store leftovers wrapped or in an airtight container at room temperature.
If you don't want to make the lemon glaze, I also tried sprinkling the surface of the cake with turbinado sugar just before baking and it baked up amazing and crunchy. You do you here!
Keywords: Loaf Cake, Olive Oil, Ricotta, Olive Oil Loaf Cake, Cranberry