Aromatic Cranberry Mocha Quick Bread
Rich Coffee Flavor: Mocha Cranberry Quick Bread Recipe
Craving mocha bread but short on time? This ‘Cranberry Mocha Quick Bread’ is your perfect solution, as it requires no yeasted dough! Enjoy the deep aroma of coffee perfectly balanced with the delightful tartness of cranberries. It’s a wonderfully simple way to bring a touch of homemade joy to your busy days.
Dry Ingredients
- 2 cups all-purpose flour (approx. 240g)
- 2 tsp baking powder (8g)
- 1/2 tsp fine salt (2.5g)
- 1/2 cup granulated sugar (approx. 100g)
- 1/4 cup brown sugar (or dark brown sugar) (approx. 50g)
Remaining Ingredients
- 1 stick (1/2 cup or 113g) cold unsalted butter, cut into small cubes
- 3/4 cup strongly brewed coffee, cooled (espresso, instant coffee dissolved in hot water, etc.) (180ml)
- 2 large eggs, at room temperature
- 1 cup dried cranberries (approx. 120g)
- 1 stick (1/2 cup or 113g) cold unsalted butter, cut into small cubes
- 3/4 cup strongly brewed coffee, cooled (espresso, instant coffee dissolved in hot water, etc.) (180ml)
- 2 large eggs, at room temperature
- 1 cup dried cranberries (approx. 120g)
Cooking Instructions
Step 1
Preheat your oven to 350°F (180°C). Prepare a 9×5 inch loaf pan by greasing it with cooking spray, butter, or oil. This step ensures the bread won’t stick. In a bowl, sift together the all-purpose flour and baking powder. Sifting aerates the flour and prevents lumps, leading to a lighter crumb. The other dry ingredients (salt and sugars) can be added directly to the bowl without sifting.
Step 2
It’s helpful to have all your wet ingredients and additions measured and ready before you begin mixing. Measure out your cooled, strongly brewed coffee, room temperature eggs, and dried cranberries.
Step 3
Add the sifted flour mixture and the remaining dry ingredients (salt, sugars) to a food processor. Pulse for about 5 seconds until just combined. If you don’t have a food processor, simply whisk all the dry ingredients together thoroughly in a large bowl using a fork or a whisk.
Step 4
Add the cold, cubed butter to the dry ingredients in the food processor. Pulse again until the mixture resembles coarse crumbs, with some pieces of butter still visible, about the size of small peas. If you’re doing this by hand, add the butter cubes to your bowl of dry ingredients and use a pastry blender, a fork, or your fingertips to cut the butter into the flour until you achieve a similar coarse meal texture. Work quickly to keep the butter cold.
Step 5
In a separate small bowl, lightly beat the 2 room temperature eggs. Pour the beaten eggs into the food processor with the flour and butter mixture. Pulse a few more times until the mixture just starts to come together. Be careful not to overmix.
Step 6
At this stage, the mixture in the food processor (or your mixing bowl) should look like coarse meal with visible small lumps of butter. This is exactly what you want for a tender quick bread!
Step 7
Pour the cooled, brewed coffee into the food processor. Pulse just until the batter is combined. The batter will be quite wet. Stop processing as soon as the ingredients are incorporated to avoid developing the gluten too much, which can make the bread tough.
Step 8
The coffee will create a moist, somewhat loose batter. This is the consistency you’re aiming for, indicating all ingredients are well incorporated.
Step 9
Scrape the batter out of the food processor bowl into a separate mixing bowl using a rubber spatula. Ensure you get all the batter out, especially from the blades.
Step 10
Add the dried cranberries to the batter in the bowl. Gently fold them in using the rubber spatula until evenly distributed. Try not to break up the cranberries or overmix the batter.
Step 11
Ensure your prepared 9×5 inch loaf pan is greased well. This prevents the bread from sticking and makes for easy removal after baking.
Step 12
Carefully pour the batter into the prepared loaf pan. Use your spatula to gently spread the top evenly for a more uniform bake.
Step 13
Bake in the preheated oven for approximately 1 hour and 15 minutes. If the top of the bread starts browning too quickly, you can loosely tent it with aluminum foil for the remaining baking time.
Step 14
Once baked, remove the loaf pan from the oven and let the bread cool in the pan for about 20 minutes. This allows the bread to set slightly, making it easier to remove without breaking.
Step 15
After the initial cooling, carefully invert the pan to remove the bread onto a wire rack. Allow it to cool completely before slicing. Slicing a warm quick bread can often lead to crumbling and a messy interior. Letting it cool fully ensures clean slices and the best texture.
