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Cranberry Bread

789

Studded with cranberries, this quick bread is adaptable: Try it at breakfast or as an afternoon snack.

  • Prep:
  • Total Time:
  • Servings: 8
cranberry bread

Photography: Yunhee Kim

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 Add a comment

  • ALR8983785DW
    16 JAN, 2017
    I made this yesterday and it is delicious. The only changes I made were to add some sweetened dried cranberries (about 1/4 cup) and some chopped nuts. I'll definitely make this again.
    Reply
  • Mary2233407
    23 NOV, 2016
    I know everyone's taste is different but I can't believe that some complained that this bread is too tart. The joy of eating this for me is the juxtaposition of the tartness of the cranberries and the sweetness of the bread. I have made it countless times to rave reviews. I live on Cape Cod where they know how to bake with cranberries and have had some natives tell me this bread is better than theirs. High praise, indeed, and so easy to make. The batter is very thick but bakes up perfectly.
    Reply
  • ALR4924839DW
    22 APR, 2016
    I love this bread and so does my family. I make it all the time and it come out perfect in my bread machine. The only thing I do diffrent is I add two table spoons more brown sugar.
    Reply
  • Grandma Pam
    5 JAN, 2015
    This is the second time I've made this lovely bread. The first time I followed the recipe exactly. The second time I was short on the brown sugar by a half cup and made up for it with white granulated sugar. The bread came out fine, in fact I preferred it the second time around. This is a great way to enjoy fresh cranberries. Now if I can just stop eating it! :D
    Reply
  • LaciCanBake
    24 DEC, 2014
    So I've never baked ANYTHING!! I saw this recipe & I had all the ingredients so I gave it a try today (Christmas Eve 2014). I left out the sugar on top & added red & green sprinkles on top . I also cooked down my cranberries into a glaze. Family LOVED it!!
    Reply
  • 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.
    Reply
  • 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.
    Reply
  • 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!
    Reply
  • 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.
    Reply
  • Rachelle Fuetter
    13 JUN, 2013
    Can anyone tell me how to convert this to make a double batch in a BREAD MACHINE.
    Reply