Cranberry Bread Recipe (With Video and Step-by-Step)

Prep Time:

15 mins

Total Time:

1 hr 30 mins

Servings:

8

If you only use fresh cranberries for cranberry sauce, then you're missing out. Try baking this quick cranberry bread recipe around the holidays when the berries are available in stores. It's just right for a fall breakfast, afternoon tea, or snack—and it strikes the balance of tart and sweet, thanks to the cranberries and brown sugar.

Our recipe is easy and quick to make; it takes about 15 minutes to prep and just over an hour to bake. While a cake recipe might call for creaming the butter and sugar, this quick bread recipe doesn't require a mixer at all. Simply mix the dry ingredients by hand in one bowl and the wet ingredients (melted butter, eggs, and whole milk) in another. Then, combine them, add the cranberries, and transfer the mixture to a loaf pan. Sprinkle crunchy turbinado sugar on top before baking—it’s the only topping this delicious loaf cake needs.

Fresh, Frozen, and Dried Cranberries

This cranberry bread recipe was developed for fresh cranberries, which are in season in the fall and available in stores from September through January. You can use frozen cranberries instead without thawing them first. Dried cranberries cannot be substituted directly for the fresh ones in this recipe.

Quick Bread Tips

Keep these basic baking tips in mind when making quick breads:

Use the correct measuring cups: You need dry measuring cups for dry ingredients, like flour and sugar; use a wet measuring cup for liquid ingredients, like milk.

Measure flour using the spoon and level method: Don't scoop flour as that will result in adding too much flour to the quick bread, and it will be dry.

Use fresh baking powder: Test your baking powder if you aren't sure how old it is.

Use an oven thermometer: It's the best way to ensure your oven is at the correct temperature.

Toppings

Our cranberry bread is perfect as is; we often add crunchy turbinado sugar as outlined in the recipe for an easy contrast topping. If you want to dress up this simple quick bread even more, try:

Lemon Glaze (or make an orange glaze by swapping the lemon for orange in this recipe)
Cream Cheese Frosting
Lemon Cream Cheese Frosting
Simple Vanilla Frosting

Directions

Cranberry Bread ingredients in bowls — Emily Laurae

Preheat oven, prep pan, and combine dry ingredients:

Preheat oven to 350°F. Butter and flour a 9-by-5-inch loaf pan (8-cup capacity), and set aside. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt; set aside.

Emily Laurae
Combine wet ingredients and add wet to dry:

In a medium bowl, combine butter, egg, and milk. Add wet mixture to dry mixture, and whisk to combine; fold in cranberries.

Emily Laurae

Do not over-mix the batter; whisk the wet and dry ingredients together until just combined.
Transfer batter to prepared pan:

Pour batter into prepared pan; sprinkle top with turbinado sugar, if desired.

Emily Laurae
Bake:

Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour and 15 minutes. Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to cool completely.

Emily Laurae

How to Store Cranberry Bread

Let the cranberry bread cool completely before storing. Keep it in an airtight container or wrap it in plastic wrap. It will keep for up to three days.

How to Freeze Cranberry Bread

Freeze a whole cooled loaf or slice the loaf so you can defrost as much (or as little) as you want. Frozen cranberry bread will last up to three months. Thaw in the refrigerator or at room temperature.

Frequently Asked Questions

Do fresh cranberries need to be refrigerated?

Yes, fresh cranberries need to be refrigerated. They keep well and can be stored in their original plastic bag for up to one month. Cranberries can also be kept in the freezer and will last for up to a year.
Do you need to cook fresh cranberries before baking?

No, you do not need to cook fresh cranberries before baking them in cakes, muffins, or other baked goods. Cranberries are safe to eat raw and are used in salads and uncooked sauces, but these dishes always include sweeteners and/or sweet ingredients to balance the tartness of the cranberries.
Should you chop cranberries before baking?

No, you do not need to chop cranberries before baking for this recipe. However, if you prefer smaller pieces of fruit in your bread, you can halve the cranberries before adding them to the batter. This will reduce the amount of tartness with each bite.