Cranberry Quick Bread is a beautiful snack bread recipe that’s a perfect gift for friends, coworkers, and neighbors during the holidays. Easy to make with just 5 minutes of prep time. Serve it for Thanksgiving and Christmas breakfasts, snacks, or dessert.
Do you love quick bread? We sure do! Quick bread is great because it isn’t like a traditional yeast loaf. It’s more like a loaf cake.
Of course, that makes it great for not only breakfast but is delicious as a dessert too. So moist with the perfect crumb that keeps you coming back for more.
I particularly love this one because it presents so beautifully. Just look at those gorgeous cranberries and that crusty sugar layer.
I whipped up a batch last year to add to our gifts for the neighbors. When I can make one recipe and gift it away 5-6 times – that is a win!
easy cranberry bread
So fast and give a HUGE WOW FACTOR too. This one is even more delicious than it looks. You’ll definitely want to share the recipe with whomever you gift this to.
best cranberry bread recipe moist
Here are some commonly asked questions
What is the best way to store leftover cranberry quick bread?
Wrap the bread in plastic wrap or cover the loaf pan with foil and keep at room temperature for up to 3 days. You can also refrigerate if you prefer.
Can I use frozen cranberries?
Yes, absolutely, that will work just fine. Just be sure to thaw them & pat them dry before using.
HOW DO YOU MAKE Cranberry Quick Bread?
- Liberally grease 5-6 mini loaf pans. Set aside.
- Preheat the oven to 350 degrees.
- Combine the flour, sugar, baking powder, and salt in a large bowl. Whisk to combine and set aside.
- Add the milk, eggs, and oil together in a large measuring cup, whisk to combine, and then pour it into the dry ingredient mixture.
- Fold the wet and dry ingredients until just moistened.
- Divide the batter between the prepared loaf pans, filling ¾ full.
- Add fresh cranberries to the top and then sprinkle with about ¼ cup of the sugar (divided between all of the loaves)
- Bake for approx 40 minutes or until the toothpick test comes out clean.
- One done, remove and sprinkle with remaining sugar and allow to cool to room temperature before removing from the pan.
Christmas Cranberry Bread
Can this recipe be made in a regular loaf pan?
Yes, you can make this in 2 regular-size loaf pans. You can also cut this recipe in half and make just one regular-sized loaf. You will want to increase the baking time to 50-60 minutes or until the toothpick test is clean.
More Great Cranberry Recipes
- Cranberry Orange Mimosa
- Cranberry BBQ Meatballs
- Crockpot Cranberry Cider
- Apple Cranberry Spritzer
- Easy Cranberry Sauce Recipe
- Turkey Cranberry Sliders
- Cranberry Cinnamon Roll Loaf
- Pumpkin Cranberry Granola
- Cranberry Butter
- Cranberry Oatmeal Chocolate Chip Cookies
- Sparkling Cranberries
- Cranberry Cake
Can this be made into muffins?
Yes, this recipe is great for mini muffins. Fill a well-greased mini-muffin pan 2/3 full. Bake for about 12 minutes.
You can also portion it out into 2 regular muffin tins. Increase the baking time (instead of 12 minutes for mini muffins) to 24-30 minutes.
When working with traditional muffins, you can increase the heat to 400 degrees for 20-25 minutes or 375 degrees for 23-28 minutes.
I don’t recommend increasing the heat for mini muffins because they are so small and already bake quickly.
To make cranberry quick bread you will need…
- all-purpose flour
- granulated sugar
- baking powder
- table salt
- milk
- eggs
- vegetable oil
- fresh cranberries
cranberry bread recipe
Can this 5-minute quick bread be frozen?
Yes, I do it often. If you plan on making ahead and saving – just wait for the loves to cool to room temperature. Then remove them from the loaf pans, wrap tightly in plastic wrap and then place them in zip-top bags. Freeze for up to 4 months.
Can I use a sugar substitute?
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
Can I use a gluten-free flour?
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.
DON’T MISS MY HOLIDAY E-BOOK!
Products I love when making cranberry mini-loaf recipe…
This 5-minute quick bread recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand.
OR maybe you have never made quick bread before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this quick bread recipe.
- all-purpose flour
- granulated sugar
- baking powder
- table salt
- vegetable oil
- mini loaf pans
- whisk
- mixing bowls
- measuring cups
- measuring spoons
- baker’s joy
quick cranberry bread
If you love this Easy Cranberry Quick Bread recipe, you’re going to love these other holiday recipes that are great for gifting too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Cranberry Quick Bread as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Cranberry Quick Bread
Ingredients
- 4 cups all-purpose flour
- 2 cups granulated sugar
- 2 tbsp baking powder
- 1 tsp table salt
- 2 cups of milk
- 2 eggs
- ⅔ cup of vegetable oil
- 1½ cups of fresh cranberries
- ½ cup granulated sugar for the tops
Instructions
- Liberally grease 5-6 mini loaf pans. Set aside.
- Preheat the oven to 350 degrees.
- Combine the flour, sugar, baking powder, and salt in a large bowl. Whisk to combine and set aside.
- Add the milk, eggs, and oil together in a large measuring cup, whisk to combine, and then pour it into the dry ingredient mixture.
- Fold the wet and dry ingredients until just moistened.
- Divide the batter between the prepared loaf pans, filling ¾ full.
- Add fresh cranberries to the top and then sprinkle with about ¼ cup of the sugar (divided between all of the loaves)
- Bake for approx 40 minutes or until the toothpick test comes out clean.
- One done, remove and sprinkle with remaining sugar and allow to cool to room temperature before removing from the pan.
Notes
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Marlene Dowhy says
How much sugar goes in the mix is it the two cups?
Gina Kleinworth says
the 2 cups mentioned in the beginning of the recipe is for mixing in the batter – the 1/2 cup mentioned at the end of the ingredients is for the top of the loaves as noted.
Linda G. says
Can I use almond milk instead if regular milk?
Gina Kleinworth says
I have not tried it with almond milk, Linda. But I would imagine it would yield a similar result since it is a 1:1 substitute for regular milk with almost all recipes.
If you give it a try, please let me know how it turned out. I’d love to share it with others.
Becky Zajac says
Question:
Is it really 2T of baking powder?
Seems like a lot.
Gina Kleinworth says
Yes – that is correct. This batter is making 4-5 mini loaves.
Lynn S. says
Can the cranberries be mixed into the batter?
Gina Kleinworth says
Yes – but keep in mind that the more you add, the more liquid they will release into the batter – which will change how it bakes.
Deborah Ellison says
Instead of cranberries, could you use raspberries?
Gina Kleinworth says
Yes, I think that would work fine as long as they are firm and dry. Please don’t use frozen or previously frozen.
Maya says
Can I add white chocolate chips to the batter? How much longer do you think that would need to bake?
Gina Kleinworth says
That’s fine. Adding chocolate chips won’t change the baking time. But keep in mind that if they are exposed in the batter – like on the top of the bread while baking, they will turn brown and not remain white. They will be fine if you make sure they are well incorporated into the mix though.
Beauty Fashion says
You’ve been great to me. Thank you!
Jen says
Can I use dried cranberries soak them first?
Gina Kleinworth says
I haven’t tried it – but I think that would work fine.
Michelle Romano says
Don’t have fresh cranberries so will dried ones work?
Michelle Romano says
Can I use dried cranberries? I read 2 cups of sugar but it states 1/4 cup for the top. Another person asked about the sugar and you said 1/2 cup for the top.
Whst is the correct amount of sugar for the bread
What is the correct amount for the top.
Thank you
Gina Kleinworth says
So – for the sugar. It says 1/4 cup for the tops – of EACH loaf. So yes, the measurement in the recipe card of 1/2 cup is correct. You divide between the tops of the loaves. But really – it’s not super critical that it be exactly. You can use what looks good to you when adding the topping layer. The sugar is listed separately in the recipe card – first for the bread, and then for the tops.
I don’t recommend using dried cranberries. First – they are already soaked in sugar so that will alter the flavor. But you also need the moisure content of the whole, fresh cranberries – otherwise the end result will be disappointing. I have not personally tried it. But I would say that if you absolutely have to – soak them first so they pulmp up. Just keep in mind that the end result won’t be as amazing as it could be.