Easy Cranberry Bread Recipe

This is the cranberry bread recipe. The one that makes your house smell like a cozy Christmas morning, even if it’s July. It’s dead simple, totally forgiving, and makes you look like you actually know what you’re doing in the kitchen (even if, like me, you mostly wing it). Trust me, you need this in your life.

My husband, Mark? Total carb addict. He could live on bread alone, I swear. And this cranberry bread? He goes absolutely bananas for it. I remember the first time I made it. I’d been trying out all these fancy recipes, trying to be all Martha Stewart, and they were all epic fails. Then I stumbled on this one. He walked in while it was baking, and his eyes just LIT UP. He ate half the loaf while it was still warm! Now, if I haven’t made a loaf in a couple weeks, I get “the look.” You know the one. It’s basically him saying, “Hey, remember that amazing bread you make? Maybe you could, you know, MAKE IT AGAIN.” It’s a keeper.
Easy Cranberry Bread Recipe

Why You’ll Love This Easy Cranberry Bread Recipe

• It’s so easy, even I can’t mess it up (and that’s saying something!).
• It tastes like a warm hug on a cold day. Seriously comforting.
• The cranberries are tart and sweet all at once – it’s just… perfect.
• It makes your kitchen smell like heaven. Like, better-than-candles heaven.
• It’s the perfect excuse to eat cake for breakfast. No regrets.

How to Make It

Alright, so here’s the deal. We’re basically throwing a bunch of stuff in a bowl and hoping for the best. Just kidding… mostly. First, you gotta cream together the butter and sugar. I usually use my stand mixer because, well, I’m lazy, but you can totally do it by hand if you’re feeling hardcore. Then, beat in the egg and vanilla. Don’t forget the vanilla! I ALWAYS almost forget the vanilla.

Next, in a separate bowl (or, if you’re like me, the same bowl you just used, because who wants to wash dishes?), whisk together the flour, baking powder, and salt. I always add a little extra salt because I like the sweet-salty thing. Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Don’t overmix! Overmixing is the enemy of good bread.

Fold in the cranberries. Fresh or frozen, doesn’t matter. I usually use frozen because they’re always on hand. Pour the batter into a greased loaf pan and bake until a toothpick inserted into the center comes out clean. Or with a few moist crumbs clinging to it, because who wants dry bread? Let it cool in the pan for a bit before slicing and devouring.

Ingredient Notes

• All-Purpose Flour: This is the base, obviously. I’ve used whole wheat in a pinch, but it gets a little…dense. AP is your friend here.
• Granulated Sugar: Gotta have that sweetness! I sometimes use brown sugar instead for a little more molasses-y flavor. It’s good either way.
• Butter: Don’t even THINK about using margarine. Real butter, softened! I usually forget to take it out early enough, so I microwave it for like 10 seconds. Don’t judge.
• Egg: Just one! It helps bind everything together. I’ve never tried it with an egg substitute, so I can’t vouch for that.
• Vanilla Extract: Don’t skip this! It adds that warm, cozy flavor. I usually splash in a little extra because I love it.
• Baking Powder: This is what makes the bread rise. Make sure it’s not expired! I’ve had some sad, flat loaves because of old baking powder.
• Salt: Just a little! It balances out the sweetness.
• Fresh or Frozen Cranberries: The star of the show! I prefer frozen because they’re always available. If you use fresh, give them a good rinse.

Recipe Steps:

1. Cream together the softened butter and sugar until light and fluffy.
2. Beat in the egg and vanilla extract until well combined.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the cranberries.
6. Pour the batter into a greased loaf pan.
7. Bake in a preheated oven until a toothpick inserted into the center comes out clean.
8. Let cool in the pan for a few minutes before slicing and serving.

What to Serve It With

Okay, so this bread is amazing on its own, but here are some ideas to take it to the next level:

• A smear of softened butter (duh).
• A dollop of whipped cream.
• A scoop of vanilla ice cream (seriously, try it!).
• A cup of hot coffee or tea.
• Absolutely nothing. It’s that good.

Tips & Mistakes

• Don’t overmix the batter! Seriously, this is the key to a tender loaf.
• Make sure your baking powder is fresh. Otherwise, your bread will be sad and flat.
• Use a good quality loaf pan. I’ve had some cheap ones that warp in the oven. Not fun.
• Let the bread cool slightly before slicing. It’s tempting to dig in right away, but it’ll slice much easier if you wait a few minutes.
• Don’t be afraid to experiment! Add some nuts, chocolate chips, or orange zest. It’s your bread, make it your own!
• If your cranberries are super tart, toss them with a little sugar before adding them to the batter. Learned that one the hard way.

Storage Tips

So, if you actually manage to NOT eat the entire loaf in one sitting (I rarely do), you can store it in an airtight container at room temperature for a couple of days. Or, wrap it tightly in plastic wrap and freeze it for longer storage. And let me tell you, cold cranberry bread straight from the fridge for breakfast? Don’t knock it ’til you try it. It’s basically cake, and who doesn’t want cake for breakfast?

Variations and Substitutions

• Nuts: Add chopped walnuts, pecans, or almonds for some crunch. I usually just throw in whatever I have on hand.
• Chocolate Chips: Because chocolate makes everything better. White chocolate chips are especially good with cranberries.
• Orange Zest: Adds a bright, citrusy flavor. I always add this around the holidays.
• Other Berries: Use blueberries, raspberries, or blackberries instead of cranberries. Or a mix of all of them!
• Honey or Maple Syrup: Substitute for some of the sugar for a slightly different flavor. I’ve even used agave nectar when I was out of everything else. It worked!
• No vanilla extract: Omit it if you don’t have any. It’s not the end of the world.

Frequently Asked Questions

Easy Cranberry Bread Recipe

This easy cranberry bread is moist and delicious, perfect for breakfast or a snack. The tartness of cranberries combined with the sweetness of the bread is irresistible.

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Prep Time: 15 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 15 minutes minutes

Servings: 10

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 2 cups all-purpose flour
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon baking soda
• ▢ 0.5 teaspoon salt
• ▢ 1 cup sugar
• ▢ 0.5 cup orange juice freshly squeezed
• ▢ 2 tablespoons orange zest freshly grated
• ▢ 0.25 cup butter melted
• ▢ 1 egg large
• ▢ 1.5 cups cranberries fresh or frozen

Instructions

Preparation Steps

• Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
• In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
• In another bowl, mix sugar, orange juice, orange zest, melted butter, and egg.
• Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the cranberries.
• Pour the batter into the prepared loaf pan and spread evenly.
• Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
• Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

Bread can be stored in an airtight container at room temperature for up to 3 days.