Crunchy Creamy Sweet

Easy Recipes for Busy Parents

You are here: Home / bread / Cranberry Bread Recipe

Cranberry Bread Recipe

by 45 Comments

Sharing is caring!

Jump to Recipe Print Recipe

Cranberry Bread recipe – quick and easy sweet bread with whole cranberries. Delicious along with a cup of coffee or tea or a wonderful holiday gift! 

cranberry bread 32 682x1024 Cranberry Bread Recipe

One of my first and favorite things to bake as soon as cranberries show up in the store, is this sweet bread. It’s quick, easy and so so delicious! I love a slice with my afternoon tea or coffee. It’s great to pack in lunchboxes, wrap with festive ribbon and gift give for the holidays or bake a couple of loaves for friends.

This Cranberry Bread is sweet, the crumb is soft and can be jazzed up with orange zest, pecans or chocolate chunks. One loaf is never enough as this treat disappears quickly!

HOW TO MAKE FRESH CRANBERRY BREAD?

  • Line a loaf pan with aluminum foil. Butter the bottom and sides of the foil. Set aside. Preheat the oven to 375 degrees F.
  • In a large mixing bowl, whisk together flour, baking powder, baking soda and salt. Add chopped cranberries and stir to distribute.
  • In another mixing bowl, whisk together egg, buttermilk, vanilla, oil and sugar. With a rubber spatula, fold in wet ingredients to dry ingredients. Do not overmix. Few flour lumps are okay.
  • Pour batter into prepared pan. Bake bread until the top is golden brown and the toothpick inserted in few places in the center of the cake comes out clean.
  • Cool completely in the pan.

cranberry bread 2 682x1024 Cranberry Bread Recipe

HOW LONG DOES CRANBERRY BREAD LAST?

You can keep cranberry bread in room temperature for up to 2 days. It will last longer (up to 1 week) in the fridge, wrapped in saran wrap or placed in a ziploc bag.

HOW TO FREEZE CRANBERRY BREAD?

You can freeze un-glazed bread for up to 3 months. Wrap completely cooled bread in saran wrap, then place in a freezer bag. Squeeze out as much air as possible. Place in freezer.

cranberry bread 11 682x1024 Cranberry Bread Recipe

 

MORE RECIPES WITH CRANBERRIES:

Sweet Glazed Cranberry Bread

Fresh Cranberry Muffins

Homemade Cranberry Jam (Fridge Style)

Cranberry Crumb Bars

Cranberry Orange Mimosa

Homemade Cranberry Sauce

Christmas Wreath Pavlova

FRESH CRANBERRY BREAD RECIPE VIDEO:

PIN THIS RECIPE TO YOUR BAKING BOARD ON PINTEREST.

–>> Follow me on Pinterest, Facebook and Instagram for latest recipe updates!

CRANBERRY BREAD RECIPE:

5 from 7 votes
cranberry bread a 150x150 Cranberry Bread Recipe
Print
Cranberry Bread Recipe
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
Cranberry Bread recipe - quick and easy sweet bread with whole cranberries. Delicious along with a cup of coffee or tea or a wonderful holiday gift!
Course: cranberry bread
Cuisine: American
Keyword: bread
Servings: 1 loaf
Calories: 2418 kcal
Author: Anna
Ingredients
  • 2 c all-purpose flour
  • 1.5 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 1 c fresh cranberries chopped
  • 3/4 c buttermilk
  • 1 tsp vanilla extract
  • 1/4 c vegetable or canola oil
  • 1 large egg slightly beaten
  • 1 c granulated sugar
US Customary - Metric
Instructions
  1. Line a 9" x 5" loaf pan with aluminum foil. Butter the bottom and sides of the foil. Set aside.
  2. Preheat the oven to 375 degrees F.
  3. In a large mixing bowl, whisk together flour, baking powder, baking soda and salt.
  4. Add chopped cranberries and stir to distribute.
  5. In another mixing bowl, whisk together egg, buttermilk, vanilla, oil and sugar.
  6. With a rubber spatula, fold in wet ingredients to dry ingredients. Do not overmix. Few flour lumps are okay.
  7. Pour batter into prepared pan.
  8. Bake bread for 33 to 38 minutes, or until the top is golden brown and the toothpick inserted in few places in the center of the cake comes out clean.
  9. Cool completely in the pan.
Nutrition Facts
Cranberry Bread Recipe
Amount Per Serving
Calories 2418 Calories from Fat 612
% Daily Value*
Total Fat 68g 105%
Saturated Fat 9g 45%
Cholesterol 183mg 61%
Sodium 2907mg 121%
Potassium 1413mg 40%
Total Carbohydrates 416g 139%
Dietary Fiber 11g 44%
Sugars 213g
Protein 37g 74%
Vitamin A 11.9%
Vitamin C 16.1%
Calcium 59.4%
Iron 73.5%
* Percent Daily Values are based on a 2000 calorie diet.

cranberry sweet bread recipe long1 Cranberry Bread Recipe

Reader Interactions

Comments

  8. Pamela says

    October 24, 2018 at 6:40 pm

    Hello just want to say a BIG THANK YOU!!
    I MADE 4 LOAVES!! 1 for my husband and 1 for my mother in law. And both was crazy about it. I did put a glaze on it made with orange juice.
    Thank you so very much love it will make more.

    Pamela

    Reply

  10. Jessica says

    November 25, 2017 at 8:32 pm

    I just made this- WOW. I had a big bag of cranberries leftover from thanksgiving and didn’t know what to do. I made fresh cranberry juice this morning, but that in turn left me with a lot of cranberry pulp. I used a cup of the cranberry pulp instead of a cup of diced cranberries, and I also threw in a third of a bag of white chocolate chips. Instead of one big loaf pan, it went into four mini loaf pans. After 24 minutes the toothpick came out clean and they taste INCREDIBLE. One for me, three as gifts! Will make again

    Reply

  11. Esther says

    December 12, 2016 at 7:02 pm

    This is a great recipe!! I am hooked and will be making it again and again. My uncle sends us Maine cranberries every year and this is the perfect recipe for them! Thank you for sharing!

    Reply

  14. Lisa says

    October 10, 2016 at 6:35 pm

    Made this today as muffins. They were quite nice. Next time I would increase the amount of cranberries and skip the butter and sugar on top.

    Reply

  15. April says

    August 9, 2016 at 7:45 pm

    This is the best recipe I have ever come across in my life. I’m not joking. This bread taste like some kind of coffee cake. It’s amazing! I’ve made this exact recipe (except for using almond milk and vinigar to make buttermilk) and it’s amazing. I’ve even tweeked it by only using 1/4 cup of sugar and it’s STILL amazing. It really doesn’t need all that sugar to be good. I’ve even gone further and replaced some of the flour with cocoa powder then added nuts and cherries to make chocolate cherry bread and it’s STILL amazing. This is the best recipe in the world and the best tasting bread (cake to me) in the world. I’m soooo happy I found this recipe. I live for making food and I’m so shocked that the best I’ve come across does not have tons of eggs or tons of butter. Just 1/4 cup of oil. I don’t feel very guilty when eating this. I just feel happy! Thank you for this recipe! I seriously never write glowing review like this. I just REALLY love this so much!

    Reply

    • Anna@CrunchyCreamySweet says

      August 10, 2016 at 12:41 pm

      Hi April! This comment just made my day!! THANK YOU! Thank you for trying my recipe, loving it, playing with it ( I am always so happy to see my readers experimenting with the recipes!) and for coming back to let me know. That means a lot! I absolutely love your chocolate cherry version – so so delicious! 😀 Have a beautiful day! -Anna

      Reply

  18. CrunchyCreamySw says

    February 3, 2014 at 1:34 pm

    Sí, pero yo recomiendo sumergiéndolos en un zumo de naranja calentado primero antes de añadir a la masa. ¡Gracias!

    Reply

  19. Emily @ Life on Food says

    December 1, 2013 at 6:50 pm

    Giving baked gift is the best. We just moved and I am totally using Christmas and baked goods to win over the neighbors.

    Reply

  21. Nancy says

    November 28, 2013 at 5:56 pm

    Happy Thanksgiving, Anna! I hope your weekend is full of good food and lots of cranberries 😉 This bread looks fantastic. I love the pop of red against the white bread. I’m definitely adding this to my must-bake list this year, especially since I’ve never baked with fresh cranberries before (shocking, I know).

    Reply

  23. Kate | Food Babbles says

    November 28, 2013 at 9:23 am

    This bread looks so good! I adore cranberries and quick breads are so easy to make, especially for a holiday brunch. Pinning!

    Reply

  24. Laura@baking in pyjamas says

    November 27, 2013 at 4:35 pm

    This looks delicious, the crumb looks so tender, I’ve just baked my first cranberry recipe of the season and I’m so excited there here at last. I’m featuring this recipe on my blog on a feature I do called Baking News.

    Reply

  27. Donna says

    November 27, 2013 at 8:40 am

    Perfect holiday gifting pairing with your luscious Cranberry Jam!! What sort of plate or container would you “give” it in?

    Also..in France it is often QUITE difficult to obtain fresh cranberries…could I possibly use frozen in this recipe?…Perfect brunch-worthy fare for these chilly days!

    Reply

    • CrunchyCreamySw says

      November 27, 2013 at 10:33 am

      I love giving the jam in little Weck jars. They are adorable and perfect for it!
      I think frozen cranberries would be great in this bread too. Let me know if you give it a try, Donna!
      Thank you so much!

      Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

as seen on