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    You are here: Crunchy Creamy Sweet / Baking / Bread / Cranberry Bread

    Cranberry Bread

    Published: Oct 19, 2019 · Modified: Nov 16, 2020 by Anna 43 Comments · This post may contain affiliate links.

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

    If you enjoy baking with cranberries, you may also like my Homemade Cranberry Sauce and use it to make Christmas Wreath Pavlova.

    Cranberry Bread sliced on a white plate.

    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!

    Ingredients

    • fresh or frozen cranberries
    • all-purpose flour
    • baking powder
    • baking soda
    • salt
    • 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.
    Cranberry Bread sliced on a marble board.

    Storing

    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.

    Freezing

    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! 😀

    Cranberry Bread sliced on a white plate.

    Cranberry Bread

    Author: Anna
    This cranberry bread recipe is quick and easy sweet bread with whole cranberries. Delicious along with a cup of coffee or tea or a wonderful holiday gift!
    5 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 40 mins
    Total Time 55 mins
    Course Breakfast
    Cuisine American
    Servings 5 people
    Calories 484 kcal

    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

    Instructions
     

    • 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.

    Video

    Notes

    1. Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate.
    2. 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.
    3. You can use frozen cranberries in this recipe. No need to thaw them.

    Nutrition

    Calories: 484kcal | Carbohydrates: 83g | Protein: 8g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 37mg | Sodium: 582mg | Potassium: 283mg | Fiber: 2g | Sugar: 43g | Vitamin A: 119IU | Vitamin C: 3mg | Calcium: 119mg | Iron: 3mg
    Tried this recipe?Leave a comment with rating below!

    This recipe was originally published on November 26th, 2013 and updated on October 19th, 2019.

    More Bread

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    • Quick Chocolate Zucchini Bread

    Reader Interactions

    Comments

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      Recipe Rating




    1. Linda Zastawnik says

      July 15, 2019 at 9:32 pm

      Could this bread be made in a breadmaker?

      Reply
      • Anna says

        October 19, 2019 at 2:16 pm

        Hi Linda! I worry it would overmix the batter.

        Reply
    2. Abby Levine says

      December 17, 2018 at 3:03 pm

      Looks delicious. Can’t wait to try it. Can I use dried cranberries?

      Reply
      • Anna@CrunchyCreamySweet says

        December 17, 2018 at 5:55 pm

        Hi Abby! Sure thing! You can soak them in orange juice before using in the recipe. Let me know how it goes!

        Reply
    3. Jocelyn says

      December 12, 2018 at 1:15 pm

      5 stars
      This sweet bread is absolutely amazing!! I love making it with chocolate chunks too!

      Reply
    4. Sabrina says

      December 11, 2018 at 2:50 pm

      5 stars
      I love the cranberries in this! So festive and delicious!

      Reply
    5. Allyson Zea says

      December 11, 2018 at 2:19 pm

      5 stars
      This quick bread is one of my favorites! Thank you so much!

      Reply
    6. Becky Hardin says

      December 11, 2018 at 1:57 pm

      5 stars
      Adding this to my must make list! Love that I can make and freeze.

      Reply
    7. Rachael Yerkes says

      December 11, 2018 at 11:34 am

      5 stars
      We love using this as neighbor gifts at christmas time

      Reply
    8. Pamela says

      October 24, 2018 at 6:40 pm

      5 stars
      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
    9. Chris delis says

      December 24, 2017 at 12:16 am

      This recipe pe looks so good. Do you think it can be doubled to make more than one loaf? Chris

      Reply
      • Anna@CrunchyCreamySweet says

        December 24, 2017 at 2:03 am

        Hi Chris! Yes, absolutely! I hope you love it!

        Reply
    10. Jessica says

      November 25, 2017 at 8:32 pm

      5 stars
      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

      5 stars
      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
    12. Megan says

      November 10, 2016 at 12:58 am

      That cranberry looks delicious – great photo!

      Reply
    13. Christin says

      November 08, 2016 at 4:25 pm

      This has to be the prettiest quick bread I've ever seen!

      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
      • Anna@CrunchyCreamySweet says

        October 11, 2016 at 10:19 pm

        Hi Lisa! That's fantastic! I am always in for more cranberries. 😀 Thank you for trying the recipe! Have a beautiful day! -Anna

        Reply
    15. April says

      August 09, 2016 at 7:45 pm

      5 stars
      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
    16. cath says

      November 02, 2014 at 11:02 am

      It's so delicious I put the recipe up at my blog to! This will be lovely year round! Thank you for sharing!

      Reply
    17. CrunchyCreamySw says

      February 03, 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
    18. Emily says

      December 01, 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
    19. 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
      • CrunchyCreamySw says

        November 28, 2013 at 6:46 pm

        Happy Thanksgiving, Nancy! You simply must try this bread - you will love it!

        Reply
    20. Jessica says

      November 28, 2013 at 11:24 am

      Your bread looks perfect, Anna! I love making these kinds of breads as Christmas gifts, and this looks like the perfect one to make this year!

      Reply
      • CrunchyCreamySw says

        November 28, 2013 at 6:46 pm

        Me too! I know I will be making it again to give! Thank you, Jessica!

        Reply
    21. Kate 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
      • CrunchyCreamySw says

        November 28, 2013 at 6:45 pm

        Thank you, sweet Kate!

        Reply
    22. Laura 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
      • CrunchyCreamySw says

        November 28, 2013 at 6:45 pm

        I am so glad to see so many fans of cranberries! Thanks, Laura!

        Reply
    23. Amanda says

      November 27, 2013 at 12:23 pm

      You've made me really excited to start baking with cranberries...and to try this bread!

      Reply
      • CrunchyCreamySw says

        November 27, 2013 at 12:44 pm

        Yay for cranberry season! Thanks, Amanda!

        Reply
    24. Stephanie says

      November 27, 2013 at 9:21 am

      This bread looks like the perfect combination of sweet and tart... love it!

      Reply
      • CrunchyCreamySw says

        November 27, 2013 at 10:34 am

        Thank you, Stephanie!

        Reply
    25. 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
    26. Curry and Comfort says

      November 27, 2013 at 6:39 am

      Beautiful cranberry bread!! Wishing you a wonderful and Happy Thanksgiving too my friend. 🙂

      Reply
      • CrunchyCreamySw says

        November 27, 2013 at 10:32 am

        Happy Thanksgiving to you, sweet Ramona!

        Reply
    27. Averie Cooks says

      November 27, 2013 at 2:07 am

      The texture is awesome looking! Gotta love buttermilk and I love the red cran/white bread - great contrast!

      Reply
      • CrunchyCreamySw says

        November 27, 2013 at 10:32 am

        I love baking with buttermilk! Thanks, Averie and thanks for the pin!

        Reply

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