Quick Rye Bread with Leftover Sugared Cranberries

This tender and flavorful quick rye bread is packed with sweet tart cranberries and aromatic rosemary, topped with a simple sugar crunch. The bread is tasty as is, but if you want to dress up the quick bread, try a citrus glaze, or cream cheese frosting. If you are using fresh cranberries for the batter, coat them with a tablespoon of flour before adding to the batter, so they won't sink to the bottom.

Sugared Cranberries	Bread Batter
4 tbsp Maple syrup 250 g Fresh cranberries 1 tsp Fresh rosemary, chopped 120 g Erythritol sugar or white sugar	150-200 g Leftover sugared cranberries, halved 120 g Light rye flour 120 g White spelt flour 100 g Erythritol sugar or regular white sugar 1 tsp Baking powder 1 tsp Baking soda 1/3 tsp Salt 1 Large egg 60 ml Mild olive oil 1 tsp Fresh rosemary, chopped 200 g Greek-style yoghurt 1 tsp Erythritol sugar or regular white sugar for the topping

Heat maple syrup in a medium pan until warm. Remove from the heat and gently toss with cranberries and chopped roseamary, allowing excess syrup to drip off. Toss in sugar to coat. Place on a baking paper and let stand until set, about 1 hour. Store them at room temperature in a dry environment for up to 3 days. Use them to garnish the cupcakes or cocktails or bake this quick bread.
Preheat the oven to 180C/350F. Line a 20-22cm loaf pan with baking paper. You can grease and flour the pan too.
Mix rye, splet flours, erythritol sugar, baking powder, baking soda, and salt in a large bowl.
In another bowl, whisk the egg, olive oil, rosemary and yoghurt together.
Add the liquid mixture to the flour ingredients and mix just until combined. Fold in prepared cranberries.
Spread the batter into the baking pan and sprinkle the erythritol sugar over. Bake in the middle of hot oven for 50 minutes until a toothpick inserted in center of loaf comes out clean. Place the pan on a wire rack and let bread cool 30 minutes. Turn out the bread and cool completely before slicing.

32 comments:

eileeninmd 10/1/24 13:15: Looks delicious Angie! Another great recipe, thanks for sharing. Take care, have a great day!
Tom 10/1/24 14:15: ...cranberries should add some zing.
Lola Martínez 10/1/24 15:00: Que bueno ese pan, el de centeno me encanta y con lo bien que lo has combinado, estará aún más rico.
JoAnna 10/1/24 16:32: The cake, bread looks gorgeous and sure is delicious.
Norma2 10/1/24 17:03: Angie, it's blueberry season. It's a good idea to flour fresh blueberries so they don't go to the bottom of the bread. I also just came up with the idea of dipping them in egg white and then sugar in the same way you do with grapes turning them into a little treat.
Brian's Home Blog 10/1/24 19:07: Such a wonderful recipe, it looks terrific!
Cooking Julia 10/1/24 19:19: This cake looks gorgeous and so good with the cranberries!
foodtravelandwine 10/1/24 21:03: It looks delicious!!....I love the idea of a sweet rye bread with cranberries.....Abrazotes, Marcela
DEZMOND 10/1/24 21:13: Looks nice, bet the cranberries in it give the cake a lovely fragrance.
roentare 10/1/24 22:11: That looks so delightful to taste
Christine 11/1/24 01:18: Interesting ryebread
My name is Erika. 11/1/24 02:16: This looks so delicious. And what a great way to use up your sugared cranberries too.
Citu 11/1/24 03:24: Gracias por la receta. Tomó nota. Te mando un beso.
Judee 11/1/24 04:01: Yum ! It looks really delicious and so colorful.. It's a beautiful bread Angie!
Margaret D 11/1/24 05:07: Looks good and tasty.
sherry 11/1/24 06:32: looking lovely Angie and delicious. We don't get fresh cranberries here but i guess you could use other dried fruit or frozen fruit.
Grace 11/1/24 06:33: Sano y rico! Muchas gracias por compartir tan saludable receta Angie!
Un abrazo; Graciela.
Pauline 11/1/24 08:06: I generally only bake sourdough Rye Bread Angie, but this loaf looks delicious, and much faster to make. I love the addition of cranberries and rosemary.
David M. Gascoigne, 11/1/24 12:31: Looks perfect to have with mid morning coffee.
Whats Cookin Italian Style Cuisine 11/1/24 12:55: sounds very tasty I love the tartness of cranberries so a little sugar will make it perfect!
Diane 11/1/24 12:57: That looks really good and I love cranberries. Cheers Diane
Javier 11/1/24 13:39: Can I take one slice? Looks fantastic!
Velva 11/1/24 15:08: Angie, oh my, my another beautiful bread. This one is perfect with a really good cup of coffee. Delicious.

Velva
Eva Taylor 11/1/24 15:40: What a fabulous way to use up leftover cranberries! I can imagine what a tasty breakfast bread (or even with afternoon tea) this bread is. And it is so pretty too.
Eva
https://kitcheninspirations.wordpress.com/
savorthebest 11/1/24 16:19: The sugared cranberries is such a great idea in this bread!
Pam 11/1/24 23:54: What a gorgeous loaf of rye bread!
Chef Mimi 12/1/24 00:35: Beautiful! Personally I don’t think that cranberries should be limited to the holidays! I love them and they’re so pretty, as is your bread.
paola 12/1/24 10:07: wow! è super invitante , bravissima! ne posso avere una fetta please?
P-and-P 13/1/24 14:22: It looks very delicious. :)
Jeff the Chef 14/1/24 17:49: What a gorgeous bread! I love cranberries!
Muriel 14/1/24 19:58: Voilà un cake bien appétissant !
Raymund 16/1/24 21:30: simple ingredients, bold flavors, and minimal fuss, I like it