Cranberry Bread

This Cranberry Bread is the perfect treat for holiday gatherings, offering a delightful balance of sweetness and tartness. It’s a versatile recipe, ideal for breakfast, snacks, or even as a festive dessert.

With only 5 minutes of hands-on preparation, this quick bread is easy to make and can be transformed into 6 miniature loaves. It’s also a thoughtful edible gift for loved ones.

Substitute ingredients and variations allow you to customize the flavor to your liking, whether you prefer a classic or a twist with orange zest or nuts. The options are endless!

Cranberry Bread Ingredients

Flour forms the base of this cranberry bread, providing structure and a soft, tender crumb. Sugar adds sweetness that balances the tart cranberries, while baking powder ensures the bread rises perfectly.

Eggs bring moisture and richness, creating a smooth, cohesive batter. Milk adds a touch of creaminess, contributing to the bread’s moist texture. The vegetable oil offers a lightness that prevents the bread from becoming too dense.

Fresh cranberries deliver bursts of tartness and color, transforming this bread into a festive treat. A light sprinkling of sugar adds a delicate sweetness to the top, enhancing the overall flavor.

Recipe Tips

1. Customize Your Cranberry Bread with Variations
   This cranberry bread recipe offers a lot of room for creativity. Feel free to substitute ingredients to suit your tastes or dietary preferences. For a more indulgent treat, use brown sugar instead of white sugar for a deeper, molasses-like flavor. If you’re a fan of citrus, adding orange zest or a splash of orange juice will elevate the cranberry flavor. Don’t hesitate to mix in nuts, such as toasted walnuts, for added texture and richness.
2. Don’t Overfill the Loaf Pans
   When filling your loaf pans, be sure to leave an inch below the top to allow the bread to rise properly during baking. Overfilling the pans can result in an uneven rise, leading to bread spilling over or undercooking in the center. This simple tip will ensure your cranberry bread bakes evenly and beautifully every time.
3. Keep an Eye on the Baking Time
   Baking times can vary based on your oven type, altitude, and the size of the loaf pans used. A helpful way to check if your cranberry bread is done is by performing the toothpick test. Insert a toothpick into the center of the bread—if it comes out clean, your bread is ready. If not, continue baking for a few more minutes and check again.

Pin

What to Serve with Cranberry Bread

1. A Hot Cup of Tea or Coffee
   Cranberry bread pairs wonderfully with a warm beverage. A steaming cup of tea—whether it’s classic black, green, or even a flavored blend like cinnamon or chai—complements the sweetness and tartness of the bread. For coffee lovers, a rich, medium-roast coffee enhances the natural flavors in the bread, making it the perfect snack or breakfast treat.
2. Fresh Fruit and Yogurt
   Serve cranberry bread with a side of fresh fruit such as sliced apples, pears, or citrus fruits. The natural sweetness and tartness of the fruit enhance the bread’s flavor profile. A dollop of creamy yogurt, either plain or honey-sweetened, adds a refreshing contrast and brings out the tang of the cranberries.
3. Cheese and Charcuterie
   For a more savory touch, cranberry bread can be paired with cheese and cured meats as part of a charcuterie board. The bread’s slightly sweet and tart notes balance perfectly with sharp cheeses like cheddar or goat cheese and the rich, savory flavors of prosciutto or salami.

Pin

FAQ

1. Can I use frozen cranberries instead of fresh?
   Yes, you can use frozen cranberries, but fresh cranberries yield the best results. Frozen cranberries tend to release more moisture and may not bake as evenly. If using frozen cranberries, be sure to chop them and fold them into the batter carefully to avoid excess moisture in the bread.
2. How long can I store cranberry bread?
   Cranberry bread can be stored at room temperature for up to 5 days in a sealed plastic bag or wrapped in saran wrap. For longer storage, you can freeze it for up to 3 months. Just wrap it tightly in foil or plastic wrap to prevent freezer odors.
3. Can I make this recipe into muffins instead of loaves?
   Absolutely! To make cranberry muffins, grease miniature muffin tins and fill each about ⅔ full. Bake them for about 12 minutes or until they pass the toothpick test. These mini muffins are perfect for smaller servings or gifting.
4. Can I add other fruits or nuts to the recipe?
   Yes, feel free to experiment with adding other fruits such as chopped apples or pears, or mix in nuts like walnuts or pecans. Just be mindful of the texture and balance of wet to dry ingredients to maintain the right consistency.

Pin

Cranberry Bread

This delightful Cranberry Bread recipe is a fantastic choice for holiday gatherings, offering versatility as a breakfast, snack, or dessert. With a quick preparation time of just five minutes, it’s also an excellent option for gifting, yielding six small loaves per batch.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Course Bread

Cuisine American

Servings 8 People

Ingredients

  

• 2 cups of white granulated sugar
• 4 cups of all-purpose flour
• 2 tablespoons of baking powder
• 1 teaspoon of salt
• 2 eggs
• 2 cups of milk
• ⅔ cup of vegetable oil
• 1½ cups of fresh cranberries
• ⅓ cup of white granulated sugar for sprinkling

Instructions

 

• Begin by preheating the oven to 350°F and greasing six miniature loaf pans.
• In a medium-sized bowl, combine the flour, sugar, baking powder, and salt. Set the mixture aside.
• In a separate large mixing bowl or using a mixer, beat together the eggs, milk, and vegetable oil.
• Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined.
• Pour the batter into the loaf pans, filling them about one inch below the rim to allow space for the bread to rise.
• Sprinkle the top of each loaf with cranberries and a dusting of sugar. Bake for approximately 40 minutes or until a toothpick inserted into the center comes out clean.
• Substitutions
• Milk: Any variety of milk works well, from skim to full-fat or even almond milk for a dairy-free option.
• Oil: You can substitute vegetable oil with canola oil or melted butter, depending on your preference.
• Cranberries: Fresh cranberries are recommended for the best results. If using frozen cranberries, note that they may bleed more and may not bake as evenly. Chopped cranberries work best for folding into the batter, but dried cranberries are also a suitable alternative.
• Variations
• Brown Sugar: For a richer flavor, consider replacing white sugar with brown sugar.
• Glaze: Although optional, you can enhance the bread with a glaze. Try an orange glaze, lemon glaze, or even a cream cheese glaze for added flavor.
• Nuts: For extra texture, add a half-cup of toasted walnuts to the batter.
• Orange Zest: For a twist, infuse the bread with orange zest and a hint of orange juice to create a cranberry-orange bread.
• Larger Loaves: You can adjust the recipe to create two 1-pound loaves or reduce it by half for a single loaf, baking for 50 minutes.
• Muffins: For individual servings, use mini muffin tins, filling each about two-thirds full, and bake for 12 minutes.
• Tips
• Toothpick Test: Baking times can vary depending on your oven, altitude, and bakeware. To ensure the bread is fully cooked, insert a toothpick into the center; if it comes out clean, the bread is done.
• Avoid Overfilling: To accommodate the rise of the batter, make sure not to overfill the loaf pans.
• To Store
• Room Temperature: Store the cranberry bread at room temperature, tightly wrapped in a plastic bag or covered with saran wrap, for up to five days.
• Freezing: For longer storage, wrap the bread in heavy-duty foil or place it in freezer bags, ensuring it’s tightly sealed. It can be frozen for up to three months. Allow it to come to room temperature before serving.

Keyword Cranberry Bread