Autumn’s crisp air calls for the warmth of homemade treats, and what better way to answer than with the sweet and tangy delight of cranberry bread? Whether you’re a seasoned baker or just starting out, our roundup of 20 Delicious Cranberry Bread Recipes is sure to inspire your next baking adventure. From classic loaves to inventive twists, these recipes promise to fill your kitchen with irresistible aromas and flavors. Let’s get baking!
Classic Cranberry Orange Bread
Amidst the crisp air of autumn, a loaf of Classic Cranberry Orange Bread emerges as a harmonious blend of tart and sweet, its moist crumb and vibrant flavors encapsulating the essence of the season.
Ingredients
- For the bread:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup fresh cranberries, chopped
- 1 tbsp orange zest
- 3/4 cup fresh orange juice
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Gently fold in the chopped cranberries and orange zest to the dry ingredients.
- In a separate bowl, combine the orange juice, melted butter, egg, and vanilla extract, whisking until smooth.
- Pour the wet ingredients into the dry ingredients, stirring just until combined to avoid overmixing.
- Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Not only does this bread boast a delightful contrast of textures—from the tender interior to the slightly crisp crust—but its bright citrus notes and bursts of cranberry also make it a versatile treat, perfect for breakfast or as an afternoon snack with a dollop of clotted cream.
Cranberry Nut Bread
Kneading together the tartness of cranberries with the earthy crunch of nuts, this Cranberry Nut Bread is a delightful harmony of flavors and textures, perfect for a cozy morning or an elegant afternoon tea.
Ingredients
- For the bread:
- 2 cups all-purpose flour
- 1 cup sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 egg
- 3/4 cup orange juice
- 2 tbsp vegetable oil
- 1 tbsp orange zest
- 1 cup fresh cranberries, chopped
- 1/2 cup walnuts, chopped
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the egg, then mix in the orange juice, vegetable oil, and orange zest.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to a tough bread.
- Gently fold in the chopped cranberries and walnuts until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover with foil halfway through if the top is browning too quickly.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: For best flavor, wrap the cooled bread in plastic wrap and let it sit overnight before serving.
Crunchy walnuts and bursts of tart cranberries make every bite of this moist, tender bread a delight. Serve it toasted with a smear of cream cheese for an extra indulgent treat.
White Chocolate Cranberry Bread
Just when you thought your breakfast bread couldn’t get any more indulgent, this White Chocolate Cranberry Bread comes along, blending the tartness of cranberries with the creamy sweetness of white chocolate in a moist, tender loaf that’s as perfect for brunch as it is for an afternoon treat.
Ingredients
- For the bread:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup milk
- 1 tsp vanilla extract
- 1 cup dried cranberries
- 1 cup white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In another bowl, mix the melted butter, eggs, milk, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Overmixing can lead to a tough bread.
- Gently fold in the dried cranberries and white chocolate chips to distribute them evenly throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent it with foil.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Kneading this bread is a labor of love that rewards with every slice—its crumb is soft and dotted with juicy cranberries and melty white chocolate. Serve it warm with a dollop of clotted cream or toasted with a smear of butter for an extra decadent touch.
Cranberry Apple Bread
Exquisite in its simplicity and bursting with seasonal flavors, this Cranberry Apple Bread combines the tartness of fresh cranberries with the sweet crispness of apples, all enveloped in a moist, tender loaf that’s perfect for autumn mornings or holiday gatherings.
Ingredients
- For the bread:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 cup diced apples
- 1 cup fresh cranberries
- For the topping:
- 1/4 cup brown sugar
- 1/4 cup chopped walnuts
- 1/2 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
- In another bowl, mix the melted butter, eggs, vanilla extract, and buttermilk until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Overmixing can lead to a dense loaf.
- Gently fold in the diced apples and cranberries to distribute evenly throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- In a small bowl, mix together the brown sugar, chopped walnuts, and cinnamon for the topping.
- Sprinkle the topping evenly over the batter in the loaf pan.
- Bake for 50-60 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.
Heavenly when served warm, this Cranberry Apple Bread offers a delightful contrast between the soft, moist interior and the crunchy, sweet topping. Enjoy it as a breakfast treat or as a dessert with a dollop of whipped cream for an extra indulgent touch.
Cranberry Banana Bread
Radiating warmth and comfort, this Cranberry Banana Bread merges the tartness of fresh cranberries with the sweet, moist richness of ripe bananas, creating a harmonious blend that’s perfect for any season. Elegantly spiced and wonderfully textured, it’s a delightful twist on the classic banana bread that promises to enchant your palate.
Ingredients
- For the bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 2 1/3 cups mashed overripe bananas
- 1 cup fresh cranberries
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and brown sugar until light and fluffy. Tip: Ensure the butter is at room temperature for easier mixing.
- Beat in the eggs, one at a time, then stir in the mashed bananas and vanilla extract. Tip: Use overripe bananas for the best flavor and moisture.
- Gradually blend the dry ingredients into the banana mixture. Fold in the cranberries gently to avoid crushing them. Tip: Tossing the cranberries in a little flour can help prevent them from sinking to the bottom.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Combining the moist, tender crumb of banana bread with the vibrant burst of cranberries, this loaf offers a delightful contrast in every bite. Serve it warm with a dollop of whipped cream or toasted with a smear of butter for an extra indulgent treat.
Cranberry Pumpkin Bread
Yielded by the harmonious blend of autumnal flavors, this Cranberry Pumpkin Bread is a testament to the season’s bounty, offering a moist, tender crumb interlaced with the tartness of cranberries and the earthy sweetness of pumpkin.
Ingredients
- For the bread:
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 1 1/2 cups granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/4 cup water
- 1 cup fresh cranberries, halved
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Tip: Sifting the dry ingredients can prevent lumps and ensure a uniform texture.
- In a large bowl, beat the sugar, oil, and eggs together until smooth. Tip: Room temperature eggs incorporate more easily, leading to a smoother batter.
- Stir in the pumpkin puree and water until well combined.
- Gradually fold the dry ingredients into the wet mixture, being careful not to overmix. Overmixing can lead to a dense loaf.
- Gently fold in the halved cranberries, distributing them evenly throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Tip: Covering the loaf with foil halfway through baking can prevent the top from browning too quickly.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Aromatic and visually striking, this Cranberry Pumpkin Bread boasts a perfect balance of flavors and textures. Serve it warm with a dollop of whipped cream or a drizzle of caramel for an indulgent treat.
Cranberry Zucchini Bread
Harvest season brings an abundance of zucchini and cranberries, inspiring this delightful Cranberry Zucchini Bread that perfectly balances sweetness and tartness. This moist, flavorful loaf is a testament to the beauty of combining seasonal produce with simple, wholesome ingredients.
Ingredients
- For the bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups grated zucchini
- 1 cup fresh cranberries, chopped
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon until well combined.
- In a large bowl, beat together the vegetable oil and sugar until smooth. Add the eggs one at a time, then stir in the vanilla extract.
- Fold the grated zucchini into the wet ingredients until evenly distributed.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Overmixing can lead to a dense bread.
- Gently fold in the chopped cranberries to ensure they’re evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent it with aluminum foil.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Kneading this bread is unnecessary, making it an effortless bake that yields a tender crumb studded with juicy cranberries. Serve slices toasted with a smear of cream cheese for a breakfast treat, or enjoy as is with a cup of tea for a cozy afternoon snack.
Cranberry Lemon Bread
Vibrant and zesty, this Cranberry Lemon Bread marries the tartness of fresh cranberries with the bright, citrusy notes of lemon, creating a loaf that’s as delightful to behold as it is to savor. Perfect for a cozy morning or an elegant afternoon tea, its moist crumb and balanced flavors promise to enchant with every slice.
Ingredients
- For the bread:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup fresh cranberries, halved
- Zest of 1 lemon
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup buttermilk
- 1 tsp vanilla extract
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Gently fold in the cranberries and lemon zest to the dry ingredients, ensuring they’re evenly distributed.
- In a separate bowl, mix the melted butter, eggs, buttermilk, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients, stirring just until the mixture comes together—overmixing can lead to a tough bread.
- Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
- Bake for 50-60 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.
- For the glaze, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled bread before serving.
Yielded with a tender crumb and a glossy, tangy glaze, this Cranberry Lemon Bread is a testament to the beauty of simple ingredients coming together. Serve it alongside a dollop of clotted cream or a smear of lemon curd for an extra indulgent treat.
Cranberry Almond Bread
Vibrant and inviting, this Cranberry Almond Bread marries the tartness of fresh cranberries with the rich, nutty essence of almonds, creating a loaf that’s as delightful to behold as it is to devour. Perfect for a cozy morning or an elegant afternoon tea, its moist crumb and balanced flavors promise to enchant with every slice.
Ingredients
- For the bread:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup fresh cranberries, halved
- 1/2 cup sliced almonds
- 1 large egg
- 3/4 cup whole milk
- 1/4 cup unsalted butter, melted
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Gently fold in the cranberries and almonds until evenly distributed throughout the dry ingredients.
- In a separate bowl, beat the egg, then mix in the milk, melted butter, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients, stirring just until the mixture comes together—avoid overmixing to ensure a tender crumb.
- Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Perfectly moist with a slight crunch from the almonds, this bread offers a harmonious blend of flavors that’s both refreshing and comforting. Serve it toasted with a smear of cream cheese or enjoy it as is for a simple yet sophisticated treat.
Cranberry Coconut Bread
Yield to the allure of this Cranberry Coconut Bread, a delightful fusion of tart cranberries and sweet coconut enveloped in a tender, moist loaf. Perfect for a cozy morning or an elegant afternoon tea, this bread promises a symphony of flavors and textures in every slice.
Ingredients
- For the bread:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh cranberries, halved
- 1/2 cup shredded coconut
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the buttermilk, melted butter, eggs, and vanilla extract until well combined.
- Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to ensure a tender loaf.
- Fold in the cranberries and shredded coconut until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 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.
Vibrant with the tang of cranberries and the sweetness of coconut, this bread offers a delightful contrast of flavors. Serve it toasted with a smear of butter or as a base for a decadent bread pudding to elevate your dessert game.
Cranberry Chocolate Chip Bread
Yield to the allure of this Cranberry Chocolate Chip Bread, where tart cranberries and sweet chocolate chips unite in a moist, tender loaf that’s as delightful for breakfast as it is for an afternoon snack. This recipe marries the vibrant flavors of seasonal cranberries with the indulgent richness of chocolate, creating a bread that’s perfectly balanced and irresistibly delicious.
Ingredients
- For the dry ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- For the wet ingredients:
- 3/4 cup buttermilk
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 tsp vanilla extract
- For the mix-ins:
- 1 cup fresh cranberries, halved
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, mix the buttermilk, melted butter, eggs, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to ensure a tender crumb.
- Gently fold in the cranberries and chocolate chips until evenly distributed throughout the batter.
- Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
This Cranberry Chocolate Chip Bread boasts a moist, fluffy texture with pockets of melted chocolate and bursts of tart cranberry in every bite. Serve it warm with a dollop of whipped cream or toasted with a smear of butter for an extra indulgent treat.
Cranberry Honey Bread
Yielded by the harmonious blend of tart cranberries and golden honey, this Cranberry Honey Bread is a testament to the beauty of simple ingredients creating extraordinary flavors. Perfect for a cozy morning or an elegant afternoon tea, its moist crumb and vibrant bursts of fruit promise to delight the senses.
Ingredients
- For the bread:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup honey
- 2 large eggs
- 1/2 cup buttermilk
- 1 cup fresh cranberries, halved
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, and salt to ensure even distribution.
- In a large bowl, cream the butter and honey together until light and fluffy, about 3 minutes, to incorporate air for a lighter texture.
- Beat in the eggs one at a time, then stir in the buttermilk, mixing just until combined to avoid overworking the batter.
- Gently fold the dry ingredients into the wet mixture, then carefully incorporate the cranberries to distribute evenly without crushing them.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula for an even bake.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is perfectly done.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, ensuring the structure sets properly.
Exquisite in its simplicity, the Cranberry Honey Bread offers a tender crumb contrasted by the juicy pop of cranberries, with the honey’s sweetness rounding out each bite. Serve it toasted with a smear of cream cheese or as the centerpiece of a brunch spread for a touch of homemade elegance.
Cranberry Oat Bread
Combining the tartness of cranberries with the wholesome heartiness of oats, this Cranberry Oat Bread is a delightful treat that marries flavor and texture in every slice. Perfect for a cozy morning or an afternoon snack, it’s a recipe that promises to bring warmth and joy to your table.
Ingredients
- For the dry ingredients:
- 1 1/2 cups all-purpose flour
- 1 cup rolled oats
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- For the wet ingredients:
- 1/2 cup unsalted butter, melted
- 1/2 cup buttermilk
- 1 large egg
- 1 tsp vanilla extract
- For the mix-ins:
- 1 cup fresh cranberries, halved
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, oats, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the melted butter, buttermilk, egg, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Tip: Overmixing can lead to a dense loaf, so mix until the flour is just incorporated.
- Gently fold in the cranberries and walnuts, if using, to distribute evenly throughout the batter.
- Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover the loaf with foil halfway through baking to prevent the top from browning too quickly.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: For easier slicing, let the bread cool completely before cutting.
Unveiling a moist crumb speckled with juicy cranberries and crunchy walnuts, this bread offers a perfect balance of sweet and tart flavors. Serve it toasted with a smear of butter or as a base for your favorite jam to elevate its rustic charm.
Cranberry Sourdough Bread
Yielded from the harmonious blend of tart cranberries and the rustic charm of sourdough, this Cranberry Sourdough Bread is a testament to the beauty of simple ingredients transforming into something extraordinary. Perfect for those who appreciate the art of baking, this loaf promises a delightful contrast of flavors and textures.
Ingredients
- For the dough:
- 3 cups bread flour
- 1 cup sourdough starter, active and bubbly
- 1 1/4 cups water, at 85°F
- 1 1/2 tsp salt
- For the cranberries:
- 1 cup dried cranberries
- 1/2 cup orange juice, for soaking
Instructions
- In a large mixing bowl, combine the bread flour, sourdough starter, and water. Mix until a shaggy dough forms. Cover with a damp cloth and let rest for 30 minutes at room temperature.
- After resting, add the salt to the dough. Knead by hand or with a dough hook on low speed for about 5 minutes, until the dough becomes smooth and elastic.
- While the dough is kneading, soak the dried cranberries in orange juice for 10 minutes to plump them up, then drain thoroughly.
- Gently fold the drained cranberries into the dough until evenly distributed. Transfer the dough to a lightly oiled bowl, cover, and let rise at room temperature for 4-6 hours, or until doubled in size.
- Preheat your oven to 450°F with a Dutch oven inside to heat up for at least 30 minutes before baking.
- Shape the risen dough into a round loaf, place it on parchment paper, and carefully transfer it into the preheated Dutch oven. Cover with the lid and bake for 20 minutes.
- Remove the lid and continue baking for another 25 minutes, or until the bread is deeply golden and sounds hollow when tapped on the bottom.
- Let the bread cool on a wire rack for at least 1 hour before slicing to allow the crumb to set properly.
Every slice of this Cranberry Sourdough Bread offers a chewy texture with a crisp crust, punctuated by bursts of sweet and tart cranberries. Serve it toasted with a smear of creamy goat cheese for an elevated breakfast or as a sophisticated accompaniment to your evening cheese board.
Cranberry Rye Bread
Gracefully blending the tartness of cranberries with the deep, earthy notes of rye, this Cranberry Rye Bread is a testament to the art of baking. Perfect for those who appreciate a loaf with character, it’s a delightful balance of flavors that promises to elevate any meal.
Ingredients
- For the dough:
- 1 1/2 cups warm water (110°F)
- 2 tbsp honey
- 2 tsp active dry yeast
- 2 cups rye flour
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup dried cranberries
- For the glaze:
- 1 tbsp milk
- 1 tbsp honey
Instructions
- In a large bowl, combine warm water, honey, and yeast. Let sit for 5 minutes until frothy.
- Add rye flour, all-purpose flour, and salt to the yeast mixture. Stir until a shaggy dough forms.
- Knead the dough on a floured surface for 10 minutes until smooth and elastic. Tip: If the dough sticks, lightly flour your hands and surface.
- Fold in dried cranberries until evenly distributed throughout the dough.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
- Preheat oven to 375°F. Punch down the dough and shape into a loaf on a parchment-lined baking sheet.
- Let the shaped dough rise for another 30 minutes. Tip: For a glossy finish, brush the loaf with a mixture of milk and honey before baking.
- Bake for 35-40 minutes until the bread sounds hollow when tapped on the bottom.
- Cool on a wire rack before slicing. Tip: For best texture, allow the bread to cool completely.
Best enjoyed fresh, this Cranberry Rye Bread boasts a chewy interior with a crisp crust, making it ideal for toasting or serving alongside a sharp cheese. Its vibrant cranberry pockets offer a sweet contrast to the robust rye, perfect for autumn gatherings or a hearty breakfast.
Cranberry Spice Bread
Just as the crisp autumn air begins to whisper through the trees, our Cranberry Spice Bread emerges as a harmonious blend of tart cranberries and warm spices, enveloped in a tender, moist crumb that promises to delight the senses.
Ingredients
- For the bread:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup fresh cranberries, halved
- 1/2 cup chopped walnuts
- 1 egg
- 1/2 cup vegetable oil
- 1/2 cup orange juice
- 1 tbsp orange zest
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, nutmeg, and cloves.
- Gently fold in the cranberries and walnuts to the dry ingredients, ensuring they are evenly distributed.
- In a separate bowl, beat the egg, then mix in the vegetable oil, orange juice, and orange zest until well combined.
- Pour the wet ingredients into the dry ingredients, stirring just until the batter comes together. Avoid overmixing to keep the bread tender.
- Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Soft with a slight crunch from the walnuts, this Cranberry Spice Bread offers a perfect balance of sweetness and spice. Serve it toasted with a smear of cream cheese for an extra indulgent breakfast or afternoon treat.
Cranberry Walnut Bread
Elevating the humble loaf to new heights, this Cranberry Walnut Bread combines the tartness of cranberries with the earthy crunch of walnuts, enveloped in a tender, golden crust. Perfect for autumn mornings or as a festive holiday treat, its rich flavors and textures promise to delight.
Ingredients
- For the dough:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup buttermilk
- 1 large egg
- 1/4 cup unsalted butter, melted
- For the mix-ins:
- 1 cup dried cranberries
- 1/2 cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix the buttermilk, egg, and melted butter until well combined.
- Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to ensure a tender crumb.
- Fold in the cranberries and walnuts until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Lusciously moist with a perfect balance of sweet and tart, this Cranberry Walnut Bread is a testament to the beauty of simple ingredients coming together. Serve it toasted with a smear of cream cheese or as is, alongside your afternoon tea for a truly comforting experience.
Cranberry Maple Bread
Vibrant and inviting, this Cranberry Maple Bread marries the tartness of fresh cranberries with the rich, autumnal sweetness of pure maple syrup, creating a loaf that’s as delightful to behold as it is to devour. Perfect for a cozy morning or an elegant brunch, its moist crumb and balanced flavors promise to enchant with every slice.
Ingredients
- For the bread:
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup pure maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1 1/2 cups fresh cranberries, halved
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, and salt until well combined.
- In a large bowl, cream the softened butter and maple syrup together until light and fluffy, about 3 minutes. Tip: Ensure the butter is at room temperature for smoother blending.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Stir just until combined. Tip: Overmixing can lead to a dense loaf, so fold gently.
- Fold in the halved cranberries until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover the bread with foil halfway through baking if the top is browning too quickly.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Just out of the oven, this Cranberry Maple Bread boasts a tender crumb speckled with juicy cranberries, while the maple syrup lends a subtle depth that’s irresistibly warming. Serve it toasted with a smear of butter for a simple yet sublime treat, or alongside a sharp cheese for an unexpected twist.
Cranberry Pecan Bread
Harvesting the essence of autumn, this Cranberry Pecan Bread combines the tartness of fresh cranberries with the buttery crunch of pecans, enveloped in a moist, tender crumb that speaks to the heart of home baking.
Ingredients
- For the bread:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup fresh cranberries
- 1/2 cup chopped pecans
- 1 large egg
- 3/4 cup orange juice
- 1/4 cup vegetable oil
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Gently fold in the cranberries and pecans, ensuring they’re evenly distributed throughout the dry ingredients.
- In a separate bowl, beat the egg, then mix in the orange juice, vegetable oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients, stirring just until the batter comes together. Avoid overmixing to ensure a tender crumb.
- Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Tip: If the top browns too quickly, loosely cover with aluminum foil.
- Allow the bread to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Yielded by this recipe is a loaf that boasts a delightful contrast of textures and flavors—moist, with bursts of tart cranberries and the rich, nutty essence of pecans. Serve it toasted with a smear of cream cheese for an indulgent breakfast or afternoon treat.
Cranberry Ginger Bread
Perfectly balancing the tartness of cranberries with the warm spice of ginger, this Cranberry Ginger Bread is a delightful treat that promises to enchant your palate. Its moist crumb and vibrant flavors make it an irresistible choice for any occasion, from a cozy breakfast to an elegant afternoon tea.
Ingredients
- For the bread:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tbsp ground ginger
- 1 cup fresh cranberries, halved
- 1/2 cup unsalted butter, melted
- 1/4 cup molasses
- 1 large egg
- 1 cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, and ground ginger until well combined.
- Gently fold in the halved cranberries to the dry ingredients, ensuring they are evenly distributed.
- In a separate bowl, mix the melted butter, molasses, egg, and buttermilk until smooth.
- Pour the wet ingredients into the dry ingredients, stirring just until the mixture comes together. Avoid overmixing to keep the bread tender.
- Transfer the batter to the prepared loaf pan, smoothing the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Vibrant with the tangy pop of cranberries and the comforting warmth of ginger, this bread boasts a tender texture that’s perfectly complemented by a crisp crust. Serve it toasted with a smear of butter or alongside a dollop of whipped cream for an extra indulgent treat.
Conclusion
Outstanding! This roundup of 20 Delicious Cranberry Bread Recipes offers a treasure trove of flavors to explore. Whether you’re a novice or a seasoned baker, there’s something here to delight your taste buds. We’d love to hear which recipe becomes your favorite—drop us a comment below! And if you enjoyed this collection, don’t forget to share the love by pinning it on Pinterest. Happy baking!