The Ultimate Cranberry Bread: Sweet, Tart & Seriously Easy

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Sweet, Tart, and Totally Irresistible: The Best Cranberry Bread Recipe

Let’s be real. There are two types of people in this world: those who love cranberry bread and those who have never tried homemade cranberry bread. The store-bought stuff just doesn’t cut it. It’s dry, it’s bland, and it’s a sad excuse for a delicious quick bread. You, my friend, are about to enter a new era of deliciousness. We’re talking about the best cranberry bread recipe you will ever make. It’s moist, it’s packed with flavor, and it’s so good that you’ll be making it all year round. Get ready to be everyone’s favorite person at the holiday brunch.

Why This Recipe Is a Must-Bake

Why is this recipe so special? It’s a perfect balance of sweet and tart, with a tender crumb that just melts in your mouth. The cranberries provide little bursts of bright, zesty flavor that cut through the sweetness. Plus, it’s ridiculously easy to make. You don’t need any special baking skills or fancy equipment. Just a bowl, a loaf pan, and a few simple ingredients. It’s perfect for a quick breakfast, a holiday brunch, or just a delicious snack with a cup of coffee. FYI, it disappears fast, so you might want to double the batch.

Ingredients: Your Shopping List for Deliciousness

A vibrant flat lay of the main ingredients for cranberry bread: flour, sugar, butter, egg, buttermilk, vanilla, and fresh cranberries, arranged on a kitchen counter.

This recipe uses simple, classic ingredients. Don’t try to get fancy here. The magic is in the combination of these few, beautiful ingredients.

2 cups all-purpose flour.
1 cup granulated sugar.
1 teaspoon baking powder.
½ teaspoon baking soda.
½ teaspoon salt.
½ cup unsalted butter, melted and cooled.
1 large egg, room temperature.
½ cup buttermilk. If you don’t have buttermilk, you can make your own by adding a tablespoon of white vinegar or lemon juice to a measuring cup, then filling it with regular milk until you reach the ½ cup line. Let it sit for 5 minutes.
1 teaspoon vanilla extract.
1 ½ cups fresh or frozen cranberries. Don’t thaw them if you’re using frozen.
Optional: ½ cup chopped walnuts or pecans.

Tools & Kitchen Gadgets You’ll Need

Large mixing bowl.
Measuring cups and spoons.
9×5 inch loaf pan.
Whisk or fork.
Spatula.
Wire rack. For cooling the bread.

Step-by-Step Instructions: The Path to Baking Bliss

Ready to make some magic? Follow these steps closely, and prepare for deliciousness.

Preheat your oven to 350°F (175°C). Get it nice and hot. Grease and flour your 9×5 inch loaf pan. This is crucial for easy removal later.
Mix the dry ingredients. In your large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Give it a good whisk to make sure everything is evenly combined.
Mix the wet ingredients. In a separate, smaller bowl, whisk together the melted butter, egg, buttermilk, and vanilla extract.
Combine everything. Pour the wet ingredients into the dry ingredients. Use a spatula to mix until just combined. Do not overmix! A few streaks of flour are fine. Overmixing will give you a tough, dense bread.
Fold in the cranberries. Gently fold the cranberries (and nuts, if you’re using them) into the batter. Again, be gentle. You don’t want to crush the cranberries.
Pour into the pan. Pour the batter into your prepared loaf pan. Use the spatula to spread it evenly.
Bake to perfection. Pop the pan into the oven and bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean.
Cool it down. Let the bread cool in the pan for about 10 minutes before you carefully remove it and place it on a wire rack to cool completely. Slicing it while it’s hot can cause it to crumble. Serve and enjoy!

Calories & Nutritional Info

A close-up, top-down shot of a freshly baked loaf of cranberry bread on a rustic serving platter. The bread is sliced to show the moist interior and the beautiful, bright red cranberries. A few slices are pulled slightly apart, and the lighting is warm and inviting, highlighting the texture and detail of the bread. Professional food photography style, highly detailed.

Since this is a sweet quick bread, these are approximate values per serving (about 1 slice).

Estimated Calories per slice: ~250-300 calories
Carbs: ~40-50g
Fat: ~10-15g
Dietary Note: This is an indulgent quick bread. It’s a great way to use fresh cranberries, which are a good source of vitamins and antioxidants.

Common Mistakes to Avoid (Unless You Like a Sad Loaf)

Overmixing the batter. This is the number one mistake with quick breads. Overmixing develops gluten, which results in a tough, dense bread. Mix until just combined.
Not using a good loaf pan. A non-stick loaf pan that has been greased and floured is your best friend. Without it, you’ll have a hard time getting the bread out.
Using cold ingredients. Make sure your egg and buttermilk are at room temperature! This helps everything mix together evenly and gives you a more tender crumb.
Slicing it while it’s hot. I know it’s tempting, but slicing it while it’s hot will cause it to fall apart. Let it cool completely for clean slices.

Variations & Customizations: Be a Baking Innovator

This recipe is a canvas. Let your imagination run wild!

Cranberry Orange: Add the zest of one orange to the batter when you add the wet ingredients. This adds a beautiful, citrusy flavor that pairs perfectly with the cranberries.
White Chocolate Cranberry: Fold in a cup of white chocolate chips along with the cranberries. The sweet white chocolate is a perfect contrast to the tart cranberries.
Streusel Topping: Mix together ½ cup of flour, ¼ cup of brown sugar, and ¼ cup of cold butter. Crumble it over the top of the bread before you bake it for a delicious, crunchy topping.

FAQ Section: All Your Cranberry Bread Questions Answered

Can I use frozen cranberries? Yes! You don’t even need to thaw them. Just fold them into the batter directly from the freezer.

Can I use a different kind of flour? All-purpose flour works best for this recipe. You can substitute up to ½ cup of the all-purpose flour with whole wheat flour for a nuttier flavor.

What is the best way to store cranberry bread? Store the cooled bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week.

Can I freeze this bread? Yes! Once the bread is completely cooled, you can wrap it tightly in plastic wrap and then foil. It will keep in the freezer for about 3 months. To serve, thaw it overnight in the fridge or on the counter.

Why did my bread crack on top? A crack on top is a good sign! It means the bread is rising properly. A slight crack is a hallmark of a good quick bread.

How do I make my own buttermilk? Add one tablespoon of white vinegar or lemon juice to a liquid measuring cup. Fill the rest with regular milk until you reach the ½ cup line. Let it sit for 5 minutes, and it’s ready to go.

What is the best way to get clean slices? Make sure the bread is completely cooled before you slice it. A sharp serrated knife will give you the cleanest slices.

Final Thoughts

And there you have it. You now have the power to create a holiday bread that is so delicious, so simple, and so utterly irresistible that it will be the star of every party. This cranberry bread is the perfect solution to holiday baking stress. So go forth, get baking, and prepare to receive all the compliments you deserve. You’ll never go back to boring, store-bought bread again.