Buttery and moist upside down quick bread, with a sweet and tangy brown sugar cranberry topping and orange zest speckled throughout. Perfect for the holidays. So easy and good!
Happy day after Thanksgiving! Are you still full? I am. I don’t serve dinner until 6 pm, but of course I start nibbling the minute we wake up. I may not eat for another week! …. Just kidding. I’m snacking on some of this Cranberry Upside-Down Quick Bread, as I type.
And also? I’m totally buying this shirt and wearing it next year! Because, how appropriate is that?
I hosted nine this year, as opposed to my usual 19. And yet we still had plenty of food. My mom and sister and I traded several notes trying to decide how many appetizers and sides were needed. After four, I was like, “Um, I think we’re good!”
I made my usual honey-orange glazed ham, Gruyère cheese scalloped potatoes, roasted green beans, and homemade cranberry sauce. My mom made her famous apple pie. And this year I added these chai-spiced snowball cookies (because they are amazing), plus this easy Cranberry Upside-Down Quick Bread.
I can’t get enough cranberries right now. I bought several extra bags the last time I was at the store, not even knowing what I would do with all of them. You need to make this cake while they’re still in season. And hey, Christmas is still coming!
Other Cranberry Recipes we love!
Watch the video for Cranberry Upside-Down Quick Bread
- 1 1/4 cups fresh cranberries
- 1/4 cup brown sugar
- 2 tablespoons unsalted butter , cut into cubes
- 1/2 cup unsalted butter , softened
- 3/4 cup granulated sugar
- 2 large eggs
- 3/4 cup half-n-half
- 1 1/2 teaspoons vanilla
- 1 1/2 teaspoons orange zest
- 1 3/4 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon salt
Preheat oven to 350 degrees F. Line a 9x5 loaf pan with parchment paper, leaving a slight overhang on two sides. Lightly coat with nonstick cooking spray.
In a medium bowl, toss the cranberries, brown sugar, and the 2 tablespoons of cubed butter. Spread in the prepared pan; set aside.
In a large bowl using a handheld electric mixer, beat the butter and sugar together until fluffy. Add in the eggs, half-n-half, vanilla, and orange zest. Beat in the flour, baking powder, and salt until combined.
Pour the batter in the prepared pan, tapping it on the counter to evenly spread it out.
Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for about 15 minutes.
Remove loaf from pan. Slice off a sliver from the top to make flat, if necessary, and invert to serve.