Cranberry Bread Recipes
Cranberry bread recipes are a lovely way to bring a little sweetness and tang into your kitchen. This bread usually combines fresh or dried cranberries with a moist, slightly sweet…
Tip: save now, cook later.Cranberry bread recipes are a lovely way to bring a little sweetness and tang into your kitchen. This bread usually combines fresh or dried cranberries with a moist, slightly sweet batter that bakes into a delicious loaf with a beautiful pop of color from the berries. You can expect a soft crumb with bursts of tart cranberry in each bite, making it perfect for breakfast, snack time, or even a simple dessert.
I love making cranberry bread during the cooler months when those bright berries feel festive and comforting. One of my favorite things is adding a touch of orange zest or a sprinkle of nuts for extra flavor and texture. It makes the whole house smell amazing while it’s baking. Plus, cranberry bread is pretty forgiving, so it’s great if you’re just starting out in baking or want a quick, satisfying treat.
My favorite way to enjoy cranberry bread is lightly toasted with a bit of butter melting on top. It’s perfect alongside a cup of tea or coffee for a cozy morning moment. Sharing a warm slice with friends or family always brings smiles, and I find it’s a simple way to show someone you care. Whether you keep it plain or dress it up with a glaze or icing, cranberry bread feels like a little bit of joy baked right into a loaf.
Key Ingredients & Substitutions
Cranberries: Fresh cranberries give a tart bite and juicy texture. If you only have dried, soak them in warm water for 10 minutes to soften. You can also swap with frozen cranberries but thaw and drain first.
Flour: All-purpose flour works best here for structure and softness. For a gluten-free version, try a 1:1 gluten-free baking flour blend.
Butter: Melted butter adds richness and moisture. If you want, use an equal part oil like canola or vegetable oil for a dairy-free option.
Sour Cream or Yogurt: These keep the bread tender and moist. Greek yogurt or buttermilk also work great if you want a thicker batter and tangy flavor.
Orange Zest: This is optional but adds a lovely fresh citrus note that brightens the bread. If you don’t have oranges, a splash of orange juice or lemon zest can be a nice substitute.
How Do You Make Sure the Bread Bakes Moist and Not Dense?
Mixing and baking are key to getting the right texture in cranberry bread. Here’s what helps:
- Use room temperature eggs and sour cream/yogurt so ingredients combine smoothly.
- When mixing wet and dry ingredients, fold gently and stop as soon as you see no more dry flour. Overmixing develops gluten and makes bread dense.
- Add cranberries and nuts at the end to avoid breaking them up.
- Bake at 350°F (175°C) and check with a toothpick after 50 minutes. If it sticks with wet batter, bake a little longer but watch carefully.
- Let the bread cool in the pan for about 10-15 minutes to set before removing to a wire rack.
Equipment You’ll Need
- Mixing bowls – One large for dry ingredients and one for wet ingredients help keep things organized.
- Whisk or fork – Perfect for mixing your ingredients smoothly without lumps.
- Spatula – Great for folding the batter gently to keep the bread light and fluffy.
- Loaf pan or round cake pan – Choose what you have; both work well for baking cranberry bread evenly.
- Parchment paper – Makes it easy to lift the bread out of the pan without sticking.
- Cooling rack – Lets the bread cool evenly so it doesn’t get soggy.
Flavor Variations & Add-Ins
- Swap half the flour for whole wheat for a nuttier flavor and extra fiber.
- Add 1 tsp cinnamon or mixed spice to make the bread warm and comforting.
- Try tossing in chopped walnuts or pecans for a nice crunch that pairs well with cranberries.
- Mix in some white chocolate chips for a sweet contrast to the tart cranberries.
How to Make Cranberry Bread
Ingredients You’ll Need:
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 2 large eggs
- 1 cup sour cream or plain yogurt
- 1 tsp vanilla extract
- Zest of 1 orange (optional)
- 1 1/2 cups fresh or dried cranberries (if dried, soak in warm water for 10 minutes and drain)
- 1/2 cup chopped nuts such as walnuts or pecans (optional)
- Powdered sugar for dusting (optional)
How Much Time Will You Need?
This cranberry bread takes about 10 minutes to prepare and around 50-60 minutes to bake. After baking, allow 10-15 minutes for cooling in the pan, then some additional time to cool completely on a rack before slicing. In total, plan for about 1 hour and 20 minutes from start to finish.
Step-by-Step Instructions:
1. Prep and Mix Dry Ingredients:
Start by heating your oven to 350°F (175°C). Grease your loaf or round pan or line it with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
2. Combine Wet Ingredients:
In another bowl, beat the eggs lightly. Add the melted butter, sour cream or yogurt, vanilla extract, and orange zest if using. Stir until the mixture is smooth and blended.
3. Mix Batter and Add Cranberries:
Pour the wet ingredients into the dry ingredients. Gently fold them together using a spatula or wooden spoon; mix just until everything is combined. Overmixing can make your bread dense. Then fold in the cranberries and nuts evenly.
4. Bake and Cool:
Pour the batter into your prepared pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. Once cooled, dust with powdered sugar if you like, slice, and enjoy!
Can I Use Frozen Cranberries Instead of Fresh?
Yes, you can! Just thaw them completely and drain any excess moisture to prevent the batter from becoming too wet. Gently pat them dry with paper towels before folding into the batter.
Can I Substitute Yogurt for Sour Cream?
Absolutely! Plain yogurt works well as a substitute for sour cream and will keep the bread moist. Greek yogurt can be used too, but it may make the batter a bit thicker.
How Should I Store Leftover Cranberry Bread?
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To keep it fresh longer, you can also freeze slices wrapped tightly in plastic wrap or foil for up to 3 months.
Can I Add Other Mix-Ins to the Bread?
Definitely! Nuts like walnuts or pecans add great crunch, and white chocolate chips provide a sweet contrast to the tart cranberries. You can also experiment with spices like cinnamon or nutmeg for extra flavor.