You are going to love this simple and easy cranberry bread. It is chock full of fresh cranberries so you can enjoy their sweet and tart taste in every bite! And it is great eaten as a dessert during a fall party, or as a quick breakfast.
Tips, Tricks & Suggestions
- Either fresh or frozen cranberries will work in this bread. However, if you are using frozen make sure that you don’t thaw them, or else the excess moisture will make the bread too mushy. You can also use dried cranberries if that is all you have access to, but it will result in a slightly different taste and texture.
- Don’t have buttermilk on hand? Then you can easily make your own buttermilk with regular milk and some sort of acid like lemon juice or vinegar.
- You can use this same recipe to make cranberry muffins. Just make the dough as instructed below and pour it into muffin tins. Then place them in your heated oven and let them bake for roughly 25 minutes or until it passes the toothpick test.
- There is a very good chance that the top of this bread will brown up before the bread is fully cooked. So after 20 to 30 minutes of baking check on your bread. If the top looks golden brown then loosely cover it with aluminum foil and return it to your oven. This way the top won’t continue to brown up while the bread finishes baking.
- This bread will last roughly 3 days on your kitchen counter if covered in plastic wrap. In fact, this bread will be even moister the following day after it’s been baked. You can also store your bread in your fridge for up to a week or freeze it for up to 3 months.
- If you like this cranberry bread then check out some of our other quick bread recipes like Honey Oat Bread or Pumpkin Bread.
Cranberry Bread Recipe
Prep time: 15 minutes
Cook time: 1 hour
Servings: 1 loaf of bread
Ingredients
2 Cups of all-purpose flour
1 Teaspoon of baking soda
¾ Teaspoon of salt
1 Large egg
1 Cup of sugar, either granulated or brown
1 Cup of buttermilk, at room temperature
⅓ Cup of oil, either vegetable or canola
1 Teaspoon of vanilla extract
12 oz. of Cranberries, cut in half
½ Cup of chopped nuts, pecans or walnuts
Optional Glaze:
1 Cup of powdered sugar
3 Tablespoons of heavy cream
½ Teaspoon of vanilla extract
Instructions
- Preheat your oven to 350℉, or 177℃.
- Make the batter: Whisk together the flour, baking soda, and salt in a large mixing bowl. In another mixing bowl whisk together the egg, sugar, buttermilk, oil, and vanilla extract until thoroughly combined. Pour the wet ingredients into the bowl of dry ingredients and whisk them together until a batter is formed. Finally, toss in the cranberries along with the chopped nuts and use a spatula to fold them into the batter.
- Grease a 9 x 5 inch loaf pan and pour the batter into it.
- Bake the bread: Place the loaf pan into your heated oven and let the bread bake for at least 1 hour. You will know that the bread is fully cooked if it passes the toothpick test. Simply poke a toothpick into the center of the bread. If it comes out clean it’s done, if it’s got some batter sticking to it then it needs to bake for longer. Once the bread is fully cooked take it out of the oven and let it cool in the loaf pan for 10 to 15 minutes.
- Take the cranberry bread out of the pan and let it finish cooling on a wire rack.
- Make the glaze (optional): Place the powdered sugar and heavy cream into a small mixing bowl. Whisk these two ingredients together until it forms a thick glaze and then drizzle it over the cooled cranberry bread.
- Slice up your cranberry bread and enjoy!
Cranberry Bread Recipe
Servings: 1 loaf
Ingredients
- 2 Cups of all-purpose flour
- 1 Teaspoon of baking soda
- ¾ Teaspoon of salt
- 1 Large egg
- 1 Cup of sugar either granulated or brown
- 1 Cup of buttermilk at room temperature
- ⅓ Cup of oil either vegetable or canola
- 1 Teaspoon of vanilla extract
- 12 oz. of Cranberries cut in half
- ½ Cup of chopped nuts pecans or walnuts
Optional Glaze:
- 1 Cup of powdered sugar
- 3 Tablespoons of heavy cream
- ½ Teaspoon of vanilla extract
Instructions
- Preheat your oven to 350℉, or 177℃.
- Make the batter: Whisk together the flour, baking soda, and salt in a large mixing bowl. In another mixing bowl whisk together the egg, sugar, buttermilk, oil, and vanilla extract until thoroughly combined. Pour the wet ingredients into the bowl of dry ingredients and whisk them together until a batter is formed. Finally, toss in the cranberries along with the chopped nuts and use a spatula to fold them into the batter.
- Grease a 9 x 5 inch loaf pan and pour the batter into it.
- Bake the bread: Place the loaf pan into your heated oven and let the bread bake for at least 1 hour. You will know that the bread is fully cooked if it passes the toothpick test. Simply poke a toothpick into the center of the bread. If it comes out clean it’s done, if it’s got some batter sticking to it then it needs to bake for longer. Once the bread is fully cooked take it out of the oven and let it cool in the loaf pan for 10 to 15 minutes.
- Take the cranberry bread out of the pan and let it finish cooling on a wire rack.
- Make the glaze (optional): Place the powdered sugar and heavy cream into a small mixing bowl. Whisk these two ingredients together until it forms a thick glaze and then drizzle it over the cooled cranberry bread.
- Slice up your cranberry bread and enjoy!
