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!
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!
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
- 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.
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.
Fold – Next, fold in flour dusted cranberries.
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
Fresh cranberries are great for making cranberry bread with, cranberry margaritas and of course cranberry sauce!
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.
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.
Depending on the recipe and the ingredients there are about 275 calories per slice of cranberry bread.
There are roughly 53 carbohydrates per slice of my cranberry bread recipe.
3-5 days
If I have any cranberry bread leftover it typically will keep for 3-5 days at room temperature.
Tips & Tricks
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
If you love cranberry bread you’ll love these other cranberry recipes.
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!
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Cranberry Bread
Equipment
- 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
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!
brettb734
Let's see if I fixed the email problem, I love that bread by the way!
Denise @ Creative Kitchen
Love cranberry bread and this one looks amazing!
Merry Christmas!!
Denise @ Creative Kitchen
brettb734
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!
Debbi Does Dinner Healthy
This sounds so good! I might try it with a gluten free flour and see how it turns out, thanks!
Lisa
Cranberry bread is such a treat. I love how there's juicy cranberries in every bite.
Teresa, www.foodonfifth.com
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
vanillalemonade.com
This will make the house smell great!!