This Cranberry Bread is a deliciously tender quick bread dotted with juicy, tart cranberries and topped with a buttery crumble topping! Enjoy it with coffee or warmed up with vanilla ice cream or wrap it up as a gift.
This Cranberry Bread Recipe uses basic ingredients and fresh cranberries, resulting in a bread you’d swear was from a Pastry Shop!
With it being oven-ready in just 15 minutes it makes this recipe one you will love even more! Plus step-by-step photos will make the process a breeze!
Serving this sweet bread on your favorite holiday platter is sure to make others look twice! The vibrant shades of red cranberries and irresistible topping will most definitely have everyone lining up to steal a slice!
Cranberry Bread Ingredients
Quick bread recipes are easy to make since they’re baked right away instead of using yeast and requiring rise time.
Easily whip up this quick bread with ingredients you’re likely to have on hand in your pantry. The only item you may run out for is fresh cranberries, given the season they should be an easy find!
The bread base is made up of salt, baking powder, flour, oil, an egg, whole milk, and brown sugar. Careful not to leave out the best part, those juicy cranberries!
Mixing together cold salted butter with more flour and brown sugar gives you the buttery crumble topping!
How To Make Cranberry Bread
Take a 9×5-inch loaf pan and line it with parchment paper or spray with cooking spray, then preheat your oven to 375°F. Using a food processor, finely chop 1/2 cup of cranberries and set aside.
This recipe can also be made in two 5 3/4 x 3-inch loaf pans, as shown in the photos. You’ll want to reduce the baking time to around 30 minutes if you use this size.
Next, in a large bowl mix together the brown sugar, milk, egg, and oil together.
In a separate bowl, combine the flour, baking powder, and salt then add the dry ingredients into the egg mixture.
Take 1½ cups of whole cranberries and fold them in, then pour the batter into the prepared pan.
Dot the minced cranberries on top of the batter. The photos show two mini loaf pans being made, you can do one regular size loaf or two mini loaves with this recipe.
Prepare the topping by mixing the flour and brown sugar, using a pastry cutter to then cut in the butter. Sprinkle the finished mixture over the top of the batter in the loaf pan.
Bake for 50 to 60 minutes, covering loosely with foil if the topping starts browning before it’s finished baking. The bread will be done when a toothpick inserted into the center comes out clean.
Cool completely at room temperature on a wire rack before enjoying a slice of this sweet bread!
Cranberry Orange Bread Variations
To make this quick bread overflow with flavor try adding in the zest from an orange peel to the batter. Exchange the cranberry and crumble topping for my Homemade Icing recipe and lace it with more orange zest.
For another delicious variation, add ½ cup of white chocolate chips to the original batter!
Cranberries and Orange are such a fun combination, check out my Cranberry Orange Muffins or Cranberry Orange Mimosa as well!
Frequently Asked Questions
Can I Use Dried Cranberries Instead Of Fresh?
Yes, before using them simply rehydrate the cranberries by soaking them in hot water for 15 minutes, then drain them.
Can I Use Frozen Cranberries Instead Of Fresh?
Definitely! Just thaw and drain frozen cranberries before using them in the recipe. You’ll also want to rinse them and let them dry or the juice will bleed into the batter making the bread slightly pink in color.
Will Exchanging Brown Sugar for White Sugar Work?
Yes, that will work as long you exchange it for an even amount. Keep in mind that brown sugar has a richer flavor than granulated white sugar though!
How Do I Store Cranberry Loaves?
Store these loaves for up to 3 days at room temperature or in the refrigerator, wrapped with plastic wrap for up to 1 week. You can also freeze them by wrapping them (in or out of the pan) twice, tightly, in plastic wrap, and then once in aluminum foil.
Label before freezing. Use within 3 months for best taste, although they will still be good for a few more months in the freezer. Thaw for a day in the refrigerator before serving, so the cake thaws evenly.
When Are Cranberries In Season?
Cranberries are harvested from mid-September through early November. Fresh cranberries appear in grocery stores and markets from October to January. Look for plump and firm red or maroon berries. Pale pink or white berries are a sign that they have not fully matured.
Cranberries are ideally suited for long-term storage. They can last for up to a month in the crisper drawer of your refrigerator, or a year in the freezer, if unwashed and kept in a tightly-sealed ziplock bag with the air removed. (Be sure to wash them before using).
I love this bread recipe, it’s so easy to make, bursting with flavor, and makes a wonderful gift during the holidays! Here are a few more cranberry recipes you might love!
- Creamy Cranberry Cheesecake Bars – Serve these up to friends with a good cup of coffee!
- Bourbon Orange Cranberry Sauce – Skip store-bought cranberry sauce and whip this up!
- Cranberry Orange Meatballs – 4 ingredients and 5 minutes of prep, the crockpot does the rest!
- White Chocolate Cranberry Cookies – Flavorful cookies that fit right into the season!
- Easy Cranberry Pie – A tart but sweet pie hugged in a shortbread cookie crust!
👋 Let’s Connect!
If you’ve tried this recipe please let me know how you liked it in the comments below and leave a review, I love hearing from you! And don’t forget to tag me – @sugarandsoulco – on Instagram and Pinterest with your photos!
Cranberry Crumble Bread
Ingredients
For the bread:
- 2 cups fresh cranberries divided
- 1 cup light brown sugar packed
- ½ cup whole milk
- 1 large egg lightly beaten
- 2 tablespoons vegetable oil
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
For the Topping:
- ⅓ cup all-purpose flour
- ¼ cup light brown sugar packed
- 1 tablespoon salted butter cold and cut into cubes
Instructions
- Preheat the oven to 375°F and spray a 9×5-inch loaf pan with cooking spray or line with parchment paper.
- Pulse ½ cup of the cranberries in the food processor until it is finely minced, but not pureed. Set aside.
- Combine the brown sugar, milk, egg, and vegetable oil in a medium-sized mixing bowl.
- In a separate bowl, combine flour, baking powder, and salt.
- Add the flour mixture to the egg mixture and mix to combine.
- Fold 1½ cups of whole cranberries into the batter and then pour the batter into the prepared pan.
- Dot the minced cranberries on top of the batter.
- Mix together the flour and brown sugar and cut in the butter with a pastry cutter.
- Scatter the brown sugar topping mixture over the top of the minced cranberries in the loaf pan.
- Bake 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
- Cover loosely with aluminum foil if the topping starts to get brown before the cook time is up.
- Cool to room temperature before serving.
- Slices of this loaf can be eaten as is, or served on a plate with whipped topping or vanilla ice cream.
Notes
- Variations:
- To make this quick bread overflow with flavor try adding in the zest from an orange peel to the batter. Exchange the cranberry and crumble topping for my Homemade Icing recipe and lace it with more orange zest.
- For another delicious variation, add in ½ cup of white chocolate chips to the original batter!
- This recipe can also be made in two 5 3/4 x 3-inch loaf pans, as shown in the photos. You’ll want to reduce the baking time to around 30 minutes if you use this size.
- If you want to use dried cranberries, simply rehydrate the cranberries by soaking them in hot water for 15 minutes, then drain them.
- If you want to use frozen cranberries, just thaw and drain them before using them in the recipe. You’ll also want to rinse them and let them dry or the juice will bleed into the batter making the bread slightly pink in color.
- Granulated sugar can be substituted for light brown sugar but it will change the flavor slightly.
- Shelf Life: Store these loaves for up to 3 days at room temperature or in the refrigerator, wrapped with plastic wrap for up to 1 week. You can also freeze them by wrapping them (in or out of the pan) twice, tightly, in plastic wrap, and then once in aluminum foil. Label before freezing. Use within 3 months for best taste, although they will still be good for a few more months in the freezer. Thaw for a day in the refrigerator before serving, so the cake thaws evenly.
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