This easy Cranberry Bread Recipe is perfect for holiday entertaining. It makes a great breakfast, snack or dessert. Cranberry Bread also makes a beautiful edible gift yielding 6 miniature loaves per batch. This quick bread recipe takes just 5 minutes hands on time!
This Cranberry Bread is yet another adaptation of my favorite sweet bread recipe which only takes 5 minutes hands on time to make! It’s a beautiful and festive way to celebrate the holidays, especially for gifting.
As you have probably already read in previous posts, I always stock up on white ceramic loaf pans at Michael’s this time of year when they’re 50% off, making them just $1 a piece. They wrap easily with (optional cellophane and) a bow – a true no fuss homemade gift.
I love easy quick bread recipes because they’re great for entertaining – even last minute. They’re not only foolproof, but quick to make (just 5 minutes) using staple ingredients I already have on hand including sugar, flour, baking powder, salt, eggs, milk, oil and cranberries, of course!
Cranberry Bread makes a delicious breakfast served with or without butter, snack or dessert.
As I mentioned before, it also makes a great gift! Yielding 6 miniature loaves (or 1 large loaf) it’s great for that one for you, one for me mentality. Actually, 5 to gift and one to enjoy at home! If you make a larger loaf, just increase baking time to 50 minutes or until a toothpick comes out clean.
Are you on the list? Subscribers receive access to my free printable library that includes “Wishing you a sweet Christmas” gift tags. Get your free copy the ebook 10 Sweet Bread Recipes as well!
It’s especially delicious for the holidays – aka cranberry season! This bread is so moist it doesn’t need anything, but who can resist smothering it in a little butter? Not me!
More No Yeast Bread Recipes You’ll Love
What Type of Cranberries to Use in Cranberry Bread
Of course you can use dried cranberries, but I prefer using a bag of fresh cranberries. If you want to fold extra into the batter, chopped cranberries work best. To garnish on top like I do, I like to use whole cranberries.
Variations to Cranberry Bread
You can use up to an entire bag depending on how much cranberry you’d like. Want another twist? Mix it up with brown sugar? The options are endless for this easy, adaptable recipe.
Again, you certainly don’t need to, but you can cover it using my Orange Glaze Recipe, Basic Glaze Recipe or Cream Cheese Glaze. Seriously, soooo good! Through the years we’ve made it in a variety of ways.
I tend to make it as written in the recipe card below for breakfast, brunch or to serve with dinner and add a little glaze to leftovers for dessert. Yet another reason to make multiple loaves!
Another delicious option is to toss in a half cup of toasted walnuts!
If you prefer to make them into muffins, just grease miniature muffin tins and fill each to 2/3 full. Bake 12 minutes.
If you love this Cranberry Bread Recipe as much as we do, please write a five star review and help me share on Facebook and Pinterest!
How to Make Cranberry Bread
It’s so easy! No yeast, no fuss! This Cranberry Bread Recipe comes out perfect every single time! In fact, it’s a reader favorite!
- Preheat oven and grease loaf pans.
- Combine dry ingredient – sugar, flour, baking powder and salt.
- In a mixer or mixing bowl, combine eggs milk and oil.
- Gradually fold in dry mixture until just moist. Don’t over beat.
- Fill bread pans leaving 1″ (more if you’re using 1 large loaf pan) to compensate for rise.
- Sprinkle with cranberries and sugar. (Optional: add a touch of orange juice to the batter or orange zest on top)
- Bake and allow to cool on a wire rack.
Store cranberry bread in a sealed plastic bag or covered in saran wrap at room temperature for up to 5 days. To freeze quick loaves, wrap them tightly in heavy foil, saran wrap or place them in freezer bags (I like to do at least 2 to prevent freezer odors from seeping in), and freeze for up to 3 months. Bring to room temperature to serve.
What Readers are Saying About this Cranberry Bread Recipe
Mimi: “I made this recipe on Sunday and delivered the mini breads to neighbors for Xmas morning. I saved one for my Xmas morning breakfast. OMG -2 days after they were baked it is still moist, fresh, and crunchy on top!! If I could rate it higher than 5 stars I would! This is definitely a keeper to use yearly! Thank you-Merry Christmas!!”
Elizabeth: “Love this! So easy and delicious!”
5 Minute Cranberry Bread
- 2 c sugar
- 4 c flour
- 2 Tbsp baking powder
- 1 tsp salt
- 2 eggs
- 2 c milk
- 2/3 c vegetable oil
- 1 1/2 c cranberries
- 1/3 c sugar for sprinkling
- Preheat oven to 350 degrees.
- Combine sugar, flour, baking powder & salt. Set aside.
- Beat eggs, milk & oil.
- Gradually add dry mixture to wet until just moist.
- Grease 6 miniature baking dishes & pour mixture an inch below to the top to compensate for rise.
- Sprinkle with cranberries and sugar. Bake 40 minutes.
You can use a standard loaf pan, just increase bake time and use toothpick to test. When it comes out clean, the bread is ready to remove from the oven.
Optional: Add orange zest and pecans or walnuts and top with glaze.
To see how easy this bread is, you can watch my sweet bread video in this recipe card - the only difference? Cranberries!