Cranberry Bread Recipes
Cranberry bread recipes are a wonderful way to enjoy the tartness of cranberries wrapped up in a soft, sweet loaf. These breads usually have bursts of fresh or dried cranberries…
Tip: save now, cook later.Cranberry bread recipes are a wonderful way to enjoy the tartness of cranberries wrapped up in a soft, sweet loaf. These breads usually have bursts of fresh or dried cranberries throughout, making each slice both moist and a little tangy. Sometimes they include nuts or a hint of orange zest to add extra flavor and texture, making every bite interesting and delicious.
I love making cranberry bread because it fills the kitchen with a warm, inviting smell that just feels like home. One of my favorite things is to enjoy a thick slice with a bit of butter while it’s still slightly warm—it’s such a simple pleasure that never gets old. Plus, cranberry bread is a great way to use the abundance of cranberries during the holidays or whenever you can find them fresh or frozen.
These breads are perfect for breakfast, snack time, or even a cozy afternoon with a cup of tea or coffee. I like to share cranberry bread with friends and family because it’s easy to slice and wrap up for a little homemade gift. No matter when you enjoy it, cranberry bread always brings a smile and a cozy feeling that makes the day a bit brighter.
Key Ingredients & Substitutions
Fresh or Frozen Cranberries: Fresh cranberries give a bright tartness, but frozen work just as well. No need to thaw them; just toss with a bit of flour to keep them from sinking.
Rosemary: Fresh rosemary adds a lovely herbal note. If you only have dried rosemary, use about half the amount since dried is more concentrated.
Buttermilk: Buttermilk keeps the bread tender and moist. You can substitute with plain yogurt or milk plus a teaspoon of lemon juice or vinegar as a quick fix.
Vegetable Oil: Oil helps keep the bread moist. If you’d like, swap for melted butter for richer flavor, but the texture might be a bit different.
How Can I Prevent Cranberries from Sinking in the Bread?
Cranberries can be heavy and tend to sink to the bottom during baking. To keep them spread evenly:
- Rinse and dry the cranberries thoroughly to remove excess moisture.
- Toss cranberries in a small amount of flour from your measured flour. This light coating helps suspend them in the batter.
- Gently fold cranberries into the batter as the last step, so they don’t get crushed or sink too fast.
This simple trick makes sure each slice has a good cranberry burst!
Equipment You’ll Need
- 9×5-inch loaf pan – perfect size for shaping and baking your cranberry bread evenly.
- Mixing bowls – one large for dry ingredients and one for wet, keeps things organized.
- Whisk – helps blend dry ingredients well and avoid lumps.
- Rubber spatula – great for folding the batter gently without overmixing.
- Baking rack – lets your bread cool evenly after baking to avoid sogginess.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans for extra crunch and a nutty flavor contrast with the tart cranberries.
- Stir in orange zest or a splash of orange juice to brighten the bread with fresh citrus notes.
- Swap rosemary for thyme or sage for a different but still fragrant herbal touch.
- Mix in white chocolate chips for a sweet surprise that pairs nicely with cranberries.
How to Make Rosemary Cranberry Quick Bread
Ingredients You’ll Need:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon fresh rosemary, finely chopped (plus extra for topping)
- 1 cup fresh or frozen cranberries (about 4 ounces)
- 1 cup buttermilk
- ¼ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- Coarse sugar, for sprinkling on top (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and 50-60 minutes baking time. Let the bread cool for another 10 minutes before slicing. So, expect around 1 hour and 20 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Pan:
Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and chopped rosemary until blended evenly.
3. Prepare the Cranberries:
Wash and dry the cranberries thoroughly. Toss them in about a tablespoon of the flour mixture to coat; this helps stop them from sinking as the bread bakes.
4. Combine Wet Ingredients:
In a separate bowl, whisk together the buttermilk, vegetable oil, egg, and vanilla extract until smooth.
5. Combine Wet and Dry Mixtures:
Pour the wet ingredients into the dry and gently fold together, being careful not to overmix. The batter should be just combined.
6. Add Cranberries and Pour Batter:
Fold the coated cranberries gently into the batter. Pour the batter into your prepared loaf pan and smooth the top.
7. Add Topping and Bake:
Sprinkle a few fresh rosemary needles and a touch of coarse sugar over the top for a lovely garnish and slight crunch. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool and Serve:
Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Slice, serve plain or with a little butter, and enjoy your tasty cranberry bread!
Can I Use Frozen Cranberries Instead of Fresh?
Yes! You can use frozen cranberries without thawing them first. Just toss them in a bit of flour to prevent sinking, then fold them gently into the batter.
How Should I Store Leftover Cranberry Bread?
Store leftover bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Can I Substitute Buttermilk?
If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
What Can I Use Instead of Rosemary?
If you want to change up the flavor, fresh thyme or sage are great herbal alternatives that pair nicely with cranberries in this bread.
