I usually enter the colder months with a hint of bitterness. It has everything to do with wearing uncomfortable tights and missing fresh strawberries in the market. And I live in California so surely a real winter would send me into a tailspin.
Thank goodness for cranberries. I’m so thankful for these little ruby-red gems! They’re tart. They’ve got gumption. They’re super pretty. They make tights tolerable. They drastically improve Thanksgiving. They belong on every turkey sandwich from now until the end of time.
Don’t even get me started on how many sweet cranberry scented candles I sold when I worked at The Body Shop. Pro-status.
Original photography shot with the Canon EOS 5D Mark III digital SLR. The filmmaker’s camera.
I usually pair fresh cranberries with sweets.
Last year I made this Cranberry Orange and Pecan Coffee Cake and I can honestly say it’s one of the best things the cold months have to offer. I’m totally biased but it’s totally true.
This year I’ve swapped orange fruit for sharp orange cheddar cheese. We’re going savory for this cranberry situation. Soda bread studded with tart cranberries, salty cheddar, and crunchy nuts! Crazy, right?
Now… can I sell you a candle?
This bread incorporates cheddar in two ways.
We grate a generous two cups of cheddar and fold it right into the batter.
We’re also using a cheddar powder! Get all the way into it!
King Arthur Flour has an incredible Vermont Cheddar Cheese Powder that adds a lush cheesiness to this bread. You’ll also definitely want this powder on-hand for popcorn nights and quick mac and cheese dinners.
This is a super simple dough. No mixer necessary.
Cold butter is broken down into the dry ingredients just like a good biscuit dough. Pecans and cranberries are tossed in before the buttermilk.
Oh, let’s get all this cheddar in there too! Very important.
The egg is whisked with the buttermilk,
and the whole lot is added to the flour, cheesy cranberry mixture.
The batter will be thick and moist.
Spread the batter evenly into the prepared baking pan. Press the batter in with the back of a spoon. Not with a heavy hand, just enough to make sure that there are no air pockets in the baking pan.
If you have any stray grated cheese strands, sprinkle them on top. This will keep your cat from trying to eat them. (Personal problem.)
This bread is much like baking savory scone dough in a loaf pan, and slicing it as bread. The recipe is adapted from King Arthur Flour, and I’m totally smitten.
Tart cranberries pair wonderfully with sharp cheddar. Such a happy surprise. I added a bit of sugar to the batter, but it’s still definitely a savory bread. If you don’t have fresh cranberries on hand, dried cranberries would also be wonderful and add another sweet element to the bread.
As I mentioned above, this recipe has an unusual ingredient in it: Vermont Cheddar Cheese Powder. Can this bread be made without the cheese powder? Possibly… but why on earth would we want to do that? The recipe I tested involved the all-natural cheese powder, so I can not vouch for the bread sans powder.
Living on the savory side. We’re doing it.
Savory Cheddar and Fresh Cranberry Soda Bread
adapted from King Arthur Flour
2 1/2 cups all-purpose flour
1/2 cup Vermont Cheese Powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons granulated sugar
1/4 cup (2 ounces) cold unsalted butter, cut into 1/2-inch cubes
2 cups grated sharp cheddar cheese
1 cup fresh cranberries
3/4 cup coarsely chopped pecans
1 1/4 cup buttermilk
1 large egg
Place a rack in the upper third of the oven and preheat oven to 375 degrees F. Lightly grease and flour an 8 1/2″ x 4 1/2″ loaf pan.
In a large bowl, combine flour, cheese powder, baking powder, baking soda, salt, and sugar. Work cold butter into the dry ingredients until the mixture is crumbly. Toss in the cheese, cranberries, and pecans.
In a small bowl, whisk together buttermilk and egg. Add the wet ingredients to the dry ingredients and gently stir until thoroughly combined.
Spoon the dough into the prepared pan and spread evenly.
Bake for 55 to 65 minutes or until a skewer inserted in the center comes out with just a few moist crumbs. Create a foil tent to cover the bread if it should brown too much during baking.
Remove from the oven and allow to rest for 10 minutes before inverting onto a wire rack. Allow to cool before slicing or the brad will crumble.
Bread will last, well wrapped at room temperature, for up to 3 days.
Chinese Cuisine
this one looks delicious
sarah
what can I sub for cheese powder. Do I just leave it out? or add extra flour or cheese? Can not wait to hear your answer so I can make this bread. My hubby loves bread, cranberries and cheese. I know he will love this!!! Thanks for your help.
joythebaker
I don’t think there’s really a good alternative to the cheese powder. It’s really delicious in this recipe, it makes the entire bread!
Caz
We just made this on a whim for Christmas breakfast. We didn’t have cheese powder so replaced it w an extra 1/2 cup of extra old cheddar. We did 2/3 whole wheat pastry flour and 1/3 white and made drop scones instead of a loaf for ease of time. 15 min at 400* turned out perfectly. This was amazing and so adaptable!
Caz
Oh and we toasted the pecans!
Mandy
I made this last night, the lazy way — mixed it all in the food processor. The batter was a lovely pink. :) I also used “Brady Street Cheese Sprinkle” from Penzeys, and it worked out very well!
Sweet Nothings
This seems like the right place to ask this question. Why is cheddar in America so orange? I’m seriously intrigued by this.
Eva
Wow, the Body Shop cranberry smell is great but this quick bread looks even greater!!
Nicki
Looks amazing, just like most everything you make. I’d love to try it out, but I’ll just be honest: I’m not going to get it together to buy cheddar cheese powder. If I leave it out, do I need to make up for it with 1/2 cup of some other dry ingredient? Thanks!
Emily
I made this today for my co-workers and it was a hit! I used dried cranberries and omitted the cheese powder and it still came out nice and moist. I also threw in a little thyme to give it a bit more savory-ness. Thank you so much for this delicious recipe :)
Laura
I’ve never heard of cheese powder before!
Karen Gaylin
King Arthur Flour sells cheddar cheese powder in their online store but I bought several jars of Cabots white cheddar powder from Amazon. It is great sprinkled on popcorn and can really punch up your Mac N Cheese. Cheese on cheese; what could be better?
joythebaker
few things are better than cheese on cheese! i hadn’t heart of the Cabot Cheddar Powder. I bet it’s delicious!
danielle
This sounds great! I would love a piece right now :)
Ashlyn
Cranberries are one of my favorite things to bake with, I have to try this!
Sam Terry
Cheese and cranberries in a bread. How innovative. I love this idea. Looks scrumptious.
brooke
I would love to hear about your dish collection sometime. They are all so pretty.
joythebaker
i actually have a very small kitchen and humble dish collection. I borrow a lot of dishes from a company called Dish Wish here in Los Angeles.
brooke
Oh how nice. They add a lot. I love your blog.
Paula
yum yum, cheddar and cranberry bread has got my name all over it <3
Tieghan
Love this combo, Joy! Cheddar and cranberries are made for each other!
joythebaker
i agree!
Jayne
I’ve tried soda bread a few times and never got it. I don’t know why! Maybe when I tried making them for the first time, I didn’t know what to expect and so when it came out crumbly and all, I was taken aback. After all, it’s called “bread” right? But I think you’ve persuaded me to give this a go again. Just to reevaluate how I feel about this. Oh, and yes I’d love to purchase a sweet cranberry scented candle, thankyouverymuch!
joythebaker
i was never really into soda breads until i added a bit of sugar. i feel like the bread needs a little balance from sweetness. also, allow soda bread to cool to almost room temperature before you slice into them. this should help with the crumble problem!
Kristin
That sounds AMAZING!
Andrea @ The Almost Grown Up
I have a seemingly insatiable appetite for anything baked in a loaf pan and, despite it being almost summer here and your soda bread sending out a pretty strong autumn vibe, I want to make (and eat) this now. The only hiccup in my plan? I don’t think I’ve ever seen fresh cranberries for sale here in Auckland – at any time of year. But I’ll be keeping a look out from now on.
joythebaker
you can totally use dried cranberries! it will be delicious!
Hannah Herron
I’m definitely trying this soon!
Arthur in the Garden!
Nice addition to Thanksgiving!
Abbie @ Needs Salt
This bread looks so festive and absolutely amazing.
I love cranberries, too. <3 but I think I miss blueberries more than strawberries.
Pinning!!
allie@sweetpotatobites
Cheddar and Cranberry. Yep, I need to make this!
Abby@TheFrostedVegan
I mean Joy, you are hitting it out of the park here!!
Afshan
Love your blog; it is one of my go-to sites. Question about this recipe: can I use frozen cranberries instead of fresh? And if I use dried cranberries, do I still use 1 cup or slightly less? Thanks!
joythebaker
i actually used thawed frozen cranberries and they were wonderful! if you use dried cranberries, you may want to use a scant cup. no harm no foul.
kitchen afternoon
the tangy cranberries sound great! I shared my abundance of pears with neighbor and just now received warm pear pie! hooray!
joythebaker
pear pie sounds incredible!
lene svingel
Nothing brightens up a tough Monday like a new and exciting post on your blog. This cheese bread is a good example of why I enthralled by your cooking: wildly exotic and yet within a familar realm. We DO have bread here in my corner of the worldm – just not savoury quick breads.
Cranberries have just landed in the shops in Copenhagen – this bread is a must-try!
shelly@ohshellsbells
why is it called a soda bread? idiot that i am, i was expecting one of thee ingredients to be a cup of coca cola….
renee
shelly, you’re not an idiot! soda bread is a traditional irish quick bread. it uses baking soda instead of yeast to make it rise. :)
Erika
I am not a fan of cranberry, but I have to say this does look yummy, Might have to try replacing raisins for cranberry :-).
joythebaker
i wonder if currants would be a good substitute as well.
Mallory @ Because I Like Chocolate
I love this idea. When you said you were experimenting with cranberry bread over the weekend I never expected it to be in savoury form! Love it!
Andj
Sharp cheddar with those sweet and tangy cranberries sounds delicious and totally unexpected.
Katrina @ Warm Vanilla Sugar
this soda bread sounds fabulous!! yum!
Gracie
This looks amazing! What a fun combination! Gorgeous pictures and helpful step-by-step tutorial. Thanks so much!
http://sometimesgracefully.com
Michelle @ A Healthy Mrs
I’ll buy whatever you’re selling! :) This looks absolutely delicious!
Emma
I love the mix of cranberries with the cheese! such a nice recipe!
Skye
I’ve never thought to add cheese to soda bread, but I bet that it’s heavenly. And the cranberries are a lovely touch too.
Ellen
Thank you for reminding me of the word “gumption”. Beautiful word. For beautiful bread. This looks insanely perfect.
Belinda @themoonblushbaker
I love the cheddar against the cranberries. The combo does not sound weird at all!
Jessica (bakecetera)
mmm this is a nice spin on the use of cranberries… typically it’s all sweet and sugary. cranberries and cheddar to the rescue!
Sarah | The Sugar Hit
Oh man…cheese. Is there anything it can’t do?
zola qusheka
Joy,your name suits you very well,its like evry thing you do,you mean it and you bake with your heart and soul,I love that,its what I need to do whn I bake thank you very much and please I’m still interested of you teaching me how to bake thanks.