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Cranberry Bread

Recipe photo courtesy of Yunhee Kim

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

Source: Everyday Food, November 2008
Total Time Prep Servings



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How would you rate this recipe?
  • MS10824243
    17 MAR, 2018
    Been doing it for last months. Many variations possible.
  • rianalkaipo
    29 DEC, 2017
    It's very good but better if half the berries are frozen raspberries.
  • deedeemccauley
    25 NOV, 2017
    Love this recipe! Will make it again and again!
  • 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.
    • deedeemccauley
      25 NOV, 2017
      Understand completely! Made this awesome bread yesterday and it will be my go to bread! I can foresee adding walnuts and/or orange zest at times, but for true cranberry lovers, this recipe is perfect!
    • ALR9272637DW
      27 NOV, 2016
      Hi Mary. I just made the recipe. If folks complain about the tartness, use a thin butter frosting. The tanginess and icing makes it the best. Mary can you send me some cranberry easy recipes..... thanks
  • katywiswall
    12 NOV, 2017
    My mom used to make cranberry bread each fall and I have been looking for a simple recipe in hopes of recreating this tasty bread. I made this bread last weekend and it turned out great!
  • 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.
  • 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.
  • 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
  • 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!!
  • 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!

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