• Prep Time: 15 minutes
  • Cooking Time: 1 hour
  • Serves: 8

Cranberry Upside Down Quick Bread

  • Recipe Submitted by on

 Ingredients List

  • • 1 1/4 cups fresh cranberries
  • • 1/4 cup brown sugar
  • • 2 tablespoons unsalted butter, cut into cubes
  • • 1 stick (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.

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