Cranberry Bread

Prep Time:
15 mins
Total Time:
1 hrs 30 mins

For a fall breakfast, afternoon tea, or an anytime snack, this cranberry bread can’t be beat. It's an easy quick bread that's studded with fruit and has just the right balance of sweet and tart thanks to the fresh cranberries and brown sugar.


  • 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 ½ teaspoons baking powder

  • ½ teaspoon baking soda

  • 1 teaspoon salt

  • 1 large egg, lightly beaten

  • ¾ cup whole milk

  • 1 bag (12 ounces) cranberries

  • 1 tablespoon turbinado sugar, for topping (optional)


  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.

    cranberry bread
    Emily Laurae
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