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Katie's Cucina » Recipes » Breakfast

Cranberry Bread

Published: Dec 11, 2020 · Modified: Oct 4, 2022 by Katie · This post may contain affiliate links

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Five photos divided by recipe title text; top of sliced cranberry bread, bottom four photos of how to mix batter.
Two photos split by recipe title text; top of a bowl of batter and fresh cranberries and bottom of sliced Cranberry Bread.
Top view of two slices of Cranberry Bread with recipe title text on image.
Three slices of Cranberry Bread with fresh cranberries around and logo on bottom right corner.
Top view of three slices of Cranberry Bread with recipe name text on image for Pinterest.
Top view of Cranberry Bread sliced on a cutting board with text on image for Pinterest.

Sweet and tart Cranberry Bread makes for the perfect seasonal breakfast, afternoon snack, or dessert. This quick bread comes together in a little over an hour and feeds 8-10 people!

Top view of a loaf of bread with two slices and cranberries scatter on countertop.

If you love Blueberry Muffin Bread, Meyer Lemon Buttermilk Pound Cake, or even pumpkin bread I think you’ll love this Cranberry Bread recipe.

Growing up, I remember my mom always making cranberry bread during the late fall months and into the winter months. I like to do the same and make a few quick breads as an easy breakfast or after dinner dessert.

This fresh cranberry bread recipe is perfect. The bread is dense yet moist and you can taste the flavor of cranberries throughout. This is a simple recipe that any novice baker could make and wow their guest!

Table of contents

  • Why This Recipe Works
  • Ingredients
  • Directions
  • FAQs
  • Tips & Tricks
  • Cranberry Recipes

Why This Recipe Works

A mix of fresh ingredients like cranberries mixed with pantry and refrigerator staples are used.

Sweet and tart flavors blend together for the perfect balance.

Fresh cranberry bread makes for an easy breakfast or dessert.

10 minutes hands-on time is all that is needed to put together the bread.

Ingredients

Ingredients: flour, sugar, butter, egg, cranberries, milk, cinnamon, baking soda.
  • All Purpose Flour – Classic AP flour is what you’ll need. I’ve never tested this recipe with anything other then all purpose flour.
  • Light Brown Sugar – I like the sweet molasses flavor that brown sugar gives.
  • Leveling – A mix of baking powder and baking soda is what helps make the bread rise.
  • Salt – A little salt is needed to balance out the flour and sugar.
  • Egg – 1 large egg is all you need for this recipe. I like to have it at room temperature so it better incorporates into the recipe.
  • Dairy – You will need both milk and salted butter
  • Fresh cranberries – 1 bag is all you need. You can use frozen thawed cranberries if cranberries are not in season.
  • Turbinado Sugar – This coarse sugar is not needed but adds an additional layer of sweetness and crunch to the bread.

Directions

Oven Rack – Adjust oven rack to lower-middle position and heat oven to 350 degrees.

Grease – Spray non-stick cooking spray in a 9- by 5-inch loaf pan.

Four photos os a hand whisking wet liquids together then stirring dry ingredients into the wet.

Mix – Mix flour, sugar, baking powder, baking soda and salt in a medium bowl. Meanwhile combine egg, milk and butter in a small bowl. Add wet mix to dry mix and combine thoroughly.

Glass bowl with batter and fresh cranberries on top.

Fold – Next, fold in flour dusted cranberries.

Top view of a metal loaf pan with batter and cranberries on top.

Bake – Pour batter into prepared loaf pan. Sprinkle with raw sugar. Bake until golden brown and a cake tester comes clean, about 1 hour 15 minutes. Let cool for a few minutes. Run a knife around pan to loosen bread. Turn onto a wire rack to cool completely.

FAQs

Loaf of cranberry bread with two slices cut.
What can I do with a bag of fresh cranberries?

Fresh cranberries are great for making cranberry bread with, cranberry margaritas and of course cranberry sauce!

How do you keep cranberries from sinking in bread?

If you toss the fresh cranberries in 1-2 tablespoons of flour prior folding into the batter it will help prevent them from sinking to the bottom.

Does cranberry bread need to be refrigerated?

No, once the bread as cooled you can store it in an air tight container for up to 5 days on a cool part of your counter top. Make sure to keep it away from any warm surfaces which could fluctuate the temperature of the bread and cause mold to grow.

How many calories are in a slice of cranberry bread?

Depending on the recipe and the ingredients there are about 275 calories per slice of cranberry bread.

How many carbs are in cranberry bread?

There are roughly 53 carbohydrates per slice of my cranberry bread recipe.

How long does cranberry bread keep?

3-5 days

If I have any cranberry bread leftover it typically will keep for 3-5 days at room temperature.

Tips & Tricks

Top view of Cranberry Bread with two slices from loaf.

Here are a few of my favorite tips and tricks I’ve found helpful when making this cranberry loaf.

  • Yield – This recipe yields 1 loaf which equals about 10 slices.
  • Testing Doneness – Use a long wooden skewer and insert into the middle of the bread. If the wooden skewer comes out clean with a few crumbs the bread is done. If it comes out with batter you will need to add 10+ minutes on to your baking time.
  • Substitutions:
    • Dairy – I have not tested this with plant based/nut based dairy products.
    • Gluten Free – You could substitute gluten free flour for the all purpose flour. Just know this recipe has not been tested with that flour. Baking times may vary.

Cranberry Recipes

Two slices of Cranberry Bread cut from a loaf wrapped in a dish cloth.

If you love cranberry bread you’ll love these other cranberry recipes.

  • Instant Pot Cranberry Sauce
  • Cranberry Turkey Salad on Croissants
  • Cranberry Vanilla Yogurt Scones
  • Homemade Cranberry Sauce
  • Cranberry Apple Sangria
  • Cranberry Apple Crostata
  • Cranberry Mustard Dipping Sauce

If you make this Cranberry Bread Recipe, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!

Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list!

square photo of Cranberry Bread sliced on a cloth.

Cranberry Bread

Sweet and tart Cranberry Bread makes for the perfect seasonal breakfast, afternoon snack, or dessert. This quick bread comes together in a little over an hour and feeds 8-10 people!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Servings: 10
Calories: 275kcal
Author: Katie

Equipment

  • KitchenAid Stand Mixer
  • Oven

Ingredients

  • 2 cups Flour
  • 1 ¼ cups light brown sugar packed
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 large egg beaten
  • ¾ cup 2% Milk
  • 4 tablespoons Salted Butter melted
  • 1 – 12 ounce bag of fresh cranberries
  • 1 tablespoon raw sugar

Instructions

  • Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease and flour a 9- by 5-inch loaf pan.
  • Mix flour, sugar, baking powder, baking soda and salt in a medium bowl. Meanwhile combine egg, milk and butter in a small bowl. Add wet mix to dry mix and combine thoroughly then stir in cranberries.
  • Pour batter into prepared pan. Sprinkle with raw sugar. Bake until golden brown and a cake tester comes clean, about 1 hour 15 minutes. Let cool for a few minutes. Run a knife around pan to loosen bread. Turn onto a wire rack to cool completely.

Notes

  • Yield – This recipe yields 1 loaf which equals about 10 slices.
  • Testing Doneness – Use a long wooden skewer and insert into the middle of the bread. If the wooden skewer comes out clean with a few crumbs the bread is done. If it comes out with batter you will need to add 10+ minutes on to your baking time.
  • Substitutions:
    • Dairy – I have not tested this with plant based/nut based dairy products.
    • Gluten Free – You could substitute gluten free flour for the all purpose flour. Just know this recipe has not been tested with that flour. Baking times may vary.

Nutrition

Serving: 8oz | Calories: 275kcal | Carbohydrates: 53g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 30mg | Sodium: 351mg | Potassium: 185mg | Fiber: 2g | Sugar: 30g | Vitamin A: 215IU | Vitamin C: 5mg | Calcium: 80mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
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Disclosure: There are affiliate links present in this post. That means if you click on a link and purchase something. I will receive a small percentage of the sale at no additional cost to you. Thank you for your continuous support of Katie’s Cucina!

« Cream of Sausage and Wild Rice Soup
Candied Walnuts Recipe »

About Katie

Katie is a busy mom of 2 children who loves to feed her family delicious meals that don't take hours to cook! She started her blog 10 years ago as a way to help others get cooking in the kitchen.

Reader Interactions

Comments

  1. brettb734

    December 26, 2011 at 8:51 pm

    Let's see if I fixed the email problem, I love that bread by the way!

    Reply
  2. Denise @ Creative Kitchen

    December 23, 2011 at 3:50 am

    Love cranberry bread and this one looks amazing!

    Merry Christmas!!

    Denise @ Creative Kitchen

    Reply
  3. brettb734

    December 21, 2011 at 6:56 pm

    That looks so good! I love reading your blog for the pictures, which is something I'm wanting to focus on a little more next year. Good Job!

    Reply
  4. Debbi Does Dinner Healthy

    December 19, 2011 at 9:46 pm

    This sounds so good! I might try it with a gluten free flour and see how it turns out, thanks!

    Reply
  5. Lisa

    December 19, 2011 at 5:58 am

    Cranberry bread is such a treat. I love how there's juicy cranberries in every bite.

    Reply
  6. Teresa, www.foodonfifth.com

    December 19, 2011 at 1:08 am

    Katie I am so happy you found me via the Cookie Blog…it was so much fun. I really like your site very much and will sign up so I know what you are up to and try to leave an encouraging word or two…it's so great to meet new food friends. Thanks so much. Teresa

    Reply
  7. vanillalemonade.com

    December 18, 2011 at 4:27 pm

    This will make the house smell great!!

    Reply

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I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

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