Cranberry Bread – quick and easy sweet bread with whole cranberries. Delicious along with a cup of coffee or tea or a wonderful holiday gift!
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!
- fresh or frozen cranberries
- all-purpose flour
- baking powder
- baking soda
- buttermilk ( see recipe notes for homemade version)
- vanilla extract
- vegetable oil
- 1 egg
- granulated sugar
How to make Cranberry Bread?
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.
You can keep cranberry bread at 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 freezer-safe bag.
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 the freezer.
What if my bread sunk in the middle?
Any sweet quick bread, or muffins for that matter, that sink in the middle is undercooked and had too much liquid added in the recipe. I’ve made this bread many many times over the years and it never sunk in the middle. It’s a fail-proof recipe! If you have bananas on your hand, you need to try my One-Bowl Banana Bread recipe as well!
More recipes with cranberries:
- Homemade Cranberry Jam (Fridge Style)
- Homemade Cranberry Sauce
- Christmas Wreath Pavlova
- Cranberry Relish
- Cranberry Pie
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
- 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
- Line a 9" x 5" 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 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.
- Cool completely in the pan.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate.
- To make homemade buttermilk, add 2 teaspoons of apple cider vinegar to a cup and add enough half and half to make 1 cup of liquid.
- You can use frozen cranberries in this recipe. No need to thaw them.
This recipe was originally published on November 26th, 2013 and updated on October 19th, 2019.