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Cranberry Bread

Studded with cranberries, this quick bread is adaptable: Try it at breakfast or as an afternoon snack. A sprinkle of turbinado sugar on top begets crunch.

  • Prep:
  • Total Time:
  • Servings: 8
Cranberry Bread

Source: Everyday Food, November 2008

Ingredients

  • 4 tablespoons unsalted butter, melted, plus more for pan
  • 2 cups all-purpose flour (spooned and leveled), plus more for pan
  • 1 cup packed light-brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 large egg, lightly beaten
  • 3/4 cup whole milk
  • 1 bag (12 ounces) cranberries
  • 1 tablespoon turbinado sugar, for topping (optional)

Directions

  1. Preheat oven to 350 degrees; butter and flour a 9-by-5-inch loaf pan (8-cup capacity), and set aside. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt; set aside. In a medium bowl, combine butter, egg, and milk. Add wet mixture to dry mixture, and whisk to combine; fold in cranberries.

  2. Pour batter into prepared pan; sprinkle top with turbinado sugar, if desired. Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour and 15 minutes. Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to cool completely.

Reviews (25)

  • bet 7 Nov, 2014

    The cooking time was off by almost 20 minutes! and I had to add about another quarter to half cup of milk to make it a batter instead of what was almost a cookie dough! Does anyone test these recipes before posting them? The flavor is ok, nothing you'd crave after the last piece is gone. I think I'll be sticking to recipes out of my giant yellow Gourmet magazine cookbook...those never fail and are always uniquely delish. This was a slap dash recipe.

  • LAML 16 Nov, 2014

    The cooking time was likely off because of the extra milk you added. The extra 20 minutes is about right to balance out the extra liquid. My daughter has an egg allergy, so I have to change wet ingredients often. If the bread came out good with the extra milk and cooking time, perfect! If not, perhaps go back to the original recipe and see how it goes. I made this substituting vanilla yogurt for the egg, and it was delish!

  • tdesign 25 Oct, 2014

    I made the recipe without the sugar on top and with dark brown sugar. Also with and without nuts. This is hands down the best- the tart cranberries and the sweet bread mix in your mouth and have a party.

  • bren1212 22 Nov, 2013

    This is a total hit! I've made this several times, tweeked the recipe a little...I used vanilla almond milk instead of whole milk, added the zest and juice of 1 orange and vanilla extract. I also sometimes add white chocolate chips. I absolutely love the tartness of the cranberries against the sweet bread! I think that's what actually makes this bread unique and perfect for the fall season. I will make a loaf every week!! Thanks!

  • Beth Wood 3 Nov, 2013

    A solid meh...It didn't really blow my skirt up. The cook time was a bit too long, 10 minutes to be exact and the fresh cranberries were very tart. I feel like I could improve this recipe. I am quite disappointed.

  • Rachelle Fuetter 13 Jun, 2013

    Can anyone tell me how to convert this to make a double batch in a BREAD MACHINE.

  • Vansmisskitty 10 Mar, 2013

    I absolutely love this recipe! I add walnuts and make it into muffins, makes about 15, 350 for 20-25 min. I freeze cranberries when they are in season just so I can make these over the winter. A cup of coffee and a cranberry walnut muffin yum!

  • Sambermax 3 Dec, 2012

    Great simple recipe. I add the zest of 1 orange and 1 teaspoon of vanilla extract. The bread is so moist. I think it would also be good with an orange glaze. As soon as fresh cranberries are available, I bake this bread all season.

  • sundayschild1 29 Oct, 2012

    Love this recipe but I had to add more milk also.

  • DuniaCosic 13 Jan, 2012

    I loved this bread! I ended up adding about a cup of semi sweet chocolate chips and it perfect! Just enough tart and sweet.

  • amelia815 20 Oct, 2011

    Cranberries are definitely tart, but that's what makes them lovely! This recipe is great as is, though I found I had to add 1/4 cup more of milk to make it a "pourable" batter. Definitely a perfect holiday season bread.

  • Mangochet 13 Dec, 2010

    I love this bread/cake! My son calls it Chet bread instead of Cranberry bread because he loves it so much! A must make, so easy to prepare, takes a while in the oven but i usually throw in an apple crisp at the same time as the oven is on.

  • doxy 4 Dec, 2010

    WAY too tart with a full 12 oz bag of cranberries. I'm going to make it again with only 1/2 bag. I also added 1/2 tsp each of cinnamon and nutmeg to help punch it up some. I'll probably add a tsp of vanilla next time, too.

  • BostonNT 8 Nov, 2010

    The batter is pretty bland will add cinnamon and orange zest next time, vanilla too. You have to love cranberries if you make this?

  • courtneydee311 8 Dec, 2009

    Can this bread be frozen?

  • Ifancythetrio 4 Dec, 2009

    This bread was very good. It was fast and simple to make. I roughly chopped my cranberries instead of leaving them whole. This bread wasn't too sweet either.

  • Karen52 14 Dec, 2008

    This was the bread of choice morning noon and night at our Thanksgiving family reunion. It was an especial favorite of my 2-year-old grandson. I'll be sending copies of the recipe to all of them in their Christmas cards this year. Thanks, Martha!

  • minka32 25 Nov, 2008

    This weekend, I made this bread in small loaf tins and they baked for about 35-45 minutes. They turned out fantasitic. I also added two clementines (juice and zest) to the bread batter. It was a hit.

  • CandMKelly 25 Nov, 2008

    I'd like to make these as gifts and bake them right in the disposable aluminum loaf tins. Does anyone know how that would affect the baking time?

    I also think I am going to halve the amount of cranberries to save a little on cost.

  • josephinebat10 20 Nov, 2008

    This sounds really nice as I love making fruit breads. My only problem with this one is here in Australia we can't get fresh cranberries, would dried cranberries be alright to use as that is all we are able to get. If so, I could rejuvenate them by soaking them in a little orange juice before hand, discard juice but add the rind finely grated as I like the idea of Karaheald with the added citrus flavour.
    Could somebody PLEASE let me know about the rejuvenating idea.

  • Kait40 17 Nov, 2008

    I made this bread a couple of weekends ago. It was a big hit. I could not believe the amount of cranberries but it was great! Wonderful flavour and easy as can be to make. This one is going to be made many times this fall and winter. I am thinking of making several and giving them out at Christmas time.

  • karaheald 10 Nov, 2008

    I made this recipe last night and it is great. I love cranberries so it was just right for me. I added some orange zest for a pop of citrus flavour and it was a nice addition. Loved the recipe

  • karaheald 10 Nov, 2008

    I made this recipe last night and it is great. I love cranberries so it was just right for me. I added some orange zest for a pop of citrus flavour and it was a nice addition. Loved the recipe

  • shannmt 9 Nov, 2008

    I halved the amount of cranberries that the recipe listed. This cut down on the tartness so that the cranberries just "pop" the flavor, but don't overwhelm the bread. I'm making it for the second time today.

  • catherine495 6 Nov, 2008

    I made this because I had extra cranberries on hand. I do not like the tart cranberry flavor in the bread. I will not be making this again.

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