Cranberry Bread Recipe

This cranberry bread has a tender, moist crumb loaded with tart cranberries, a warm cinnamon note, and a sugared crust that crunches on every slice.

“I made this with frozen cranberries straight from the freezer and it turned out perfectly. The top got this gorgeous crunch from the sugar and the crumb was so tender I had to stop myself from eating half the loaf warm.” ⭐⭐⭐⭐⭐

Renee

This cranberry bread is the tart-sweet cousin of my beloved Strawberry Bread, with a cinnamon-warmed, crunchy sugared top and a tender, moist crumb. The recipe is specially designed for a perfect balance of sweetness and tart fruit, letting the cranberries truly shine.

It’s just as welcome at a holiday table as it is for a cozy weekend bake, and works beautifully with either fresh or frozen cranberries. Looking for other delicious recipes to use cranberries this season? Check out this cranberry crumble pie or this cranberry cake recipe!

Ingredients & Substitutions

• Cranberries, fresh or frozen: These provide the tart, fruity bursts that define the bread and balance the sweetness of the batter. Frozen cranberries work just as well as fresh ones, though if you use dried cranberries, choose unsweetened or low-sugar varieties to keep that tart-sweet contrast intact.
• Coconut oil: This is the fat in the batter, and it produces a noticeably moist, tender crumb. Make sure it is melted and just slightly warm before adding it to the other wet ingredients. If it is too cool, it can seize up on contact with the cold eggs rather than emulsifying smoothly.
• Low fat buttermilk: Buttermilk adds moisture and a subtle tang that sharpens the overall flavor. It also reacts with the baking soda to give the loaf its lift.
• Baking powder and baking soda: These two leavening agents work together. The baking powder gives a general lift, while the baking soda reacts specifically with the acidic buttermilk.
• Ground cinnamon: Cinnamon adds warmth that deepens the sweetness and complements the tart cranberries beautifully. It is a small amount, but you will notice if it is missing.
• White sparkling sugar: This is optional, but it bakes into the signature crunchy top that makes this loaf feel special. I am particular about using white sanding sugar rather than turbinado here.

Variations for Cranberry Bread Recipe

• Citrus Zest Addition: Zest orange, tangerine, or lemon directly into the sugar, then let it sit while you scale the other ingredients. The citrus brightens the cranberry flavor and adds a fragrant note that works especially well in the holiday version of this loaf. You could also add cranberries to this orange bread!
• Holiday Spice Loaf: Holiday Spice Loaf. Swap the single teaspoon of cinnamon for a blend of cinnamon, cardamom, and a pinch of cloves. The result is a warmer, more complex loaf that pairs well with something like my moist gingerbread loaf recipe on a holiday baking spread. You could also try my gingerbread spice recipe (coming soon!) or switch it up with this apple pie spice.
• Try different fruit! Of course, you could use blueberries, like in my blueberry bread! It could also be delightful with pears, apples or strawberries.
• Add some chocolate! I am partial to dark chocolate, but milk or white chocolate chips would be delightful here!

Professional Tips for Perfect Cranberry Bread Recipe

• Use white sparkling sugar, not turbinado. White sanding or sparkling sugar melts into a delicate, crackly crust as the loaf bakes. Turbinado has larger, coarser crystals that stay grainy on top rather than fusing into that signature crunch, so it is worth seeking out the right sugar before you start. I use this one and recommend something similar.
• Do not fold in the loose flour from the cranberry bowl. Tossing the cranberries in flour keeps them suspended in the batter, but the flour that settles at the bottom of the bowl stays behind for a reason. Scraping it into the batter adds unincorporated flour, which makes the crumb tight or gummy, the one texture problem this recipe is otherwise built to avoid.
• Wait the full 45 minutes before rotating the loaf. The center crumb needs time to mostly set before you jostle the pan. Rotating too early, even by 10 minutes, can cause the center to sink after baking even when the loaf tests done, and there is no fixing that once it happens.
• Check the center, not just the tester. A toothpick coming out clean is not the only signal here. Press the center of the loaf lightly with your fingertip and feel for a little resistance. If it gives way entirely, it needs more time regardless of what the tester shows, and frozen cranberries in particular tend to push that window to the full 65 minutes.

How to Make Cranberry Bread Recipe

Use these instructions to make a tender, moist cranberry bread with bursts of tart fruit and warm cinnamon throughout. Further details and measurements can be found in the recipe card below.

Step 1: Prepare the Pan and Preheat. Preheat your oven to 350°F conventional. Spray a standard 9 x 5 inch loaf pan with nonstick cooking spray, then line it with a parchment sling.

To make the sling, fold a piece of parchment paper in half lengthwise, cut it in half, then cut a slit about 3 inches long into each corner. The parchment will overlap at the corners, and that is completely fine. Set the prepared pan aside.

Step 2: Whisk the Dry Ingredients. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined. The mixture should look uniform with no visible streaks of baking soda. Set it aside while you prepare the wet ingredients. (photos 1&2)

Step 3: Emulsify the Wet Ingredients. In a large mixing bowl, add the buttermilk, eggs, vanilla, sugar, and warm coconut oil. Vigorously whisk everything together until the mixture looks smooth, glossy, and fully emulsified with no separation. (photos 3&4)

This step matters more than it might seem. If the coconut oil has cooled too much and gone solid, it will seize into small white bits rather than emulsifying into the batter, so make sure it is melted and just slightly warm when it goes in.

Step 4: Combine Wet and Dry. Add the dry ingredients into the wet ingredients and whisk to combine. Stop as soon as a smooth batter forms with no dry streaks remaining. (photos 5&6)

Overmixing from this point forward develops gluten and can tighten the crumb, so set the whisk down the moment everything comes together.

Step 5: Coat and Fold in the Cranberries. Toss the cranberries in the additional 2 teaspoons of flour until lightly coated. Gently fold the cranberries into the batter, being careful not to scoop up any loose flour that has settled to the bottom of the bowl. (photos 7-9)

That extra flour left behind is intentional. Adding it to the batter can make the crumb tough or gummy, which is the last thing you want here. The batter will be thick and the cranberries will be nestled throughout rather than floating freely.

Step 6: Dollop and spread the batter evenly into the prepared loaf pan. Top with a few additional cranberries if you like, and sprinkle with white sparkling sugar if using. (photo 10)

Step 7: Bake. Slide the pan into your preheated 350°F oven and bake for 55 to 60 minutes. At the 45-minute mark, rotate the pan 180 degrees so the loaf browns evenly on both sides. The loaf is done when a cake tester or toothpick inserted into the center comes out with just a few clinging crumbs and the center of the loaf provides a little resistance when you press it lightly with your finger. It should not feel squishy or give way without pushing back. If you used frozen cranberries, plan for the full 60 minutes, and possibly a minute or two beyond. (photo 11)

Do not rotate earlier than that. The center crumb needs those first 45 minutes to mostly set, and jostling the pan too soon can cause the center to sink even after the loaf is fully baked.

Step 8: Cool and Slice. Let the loaf cool in the pan for 10 minutes, then lift it out using the parchment sling and transfer it to a wire rack to cool completely. (photo 12) The loaf is genuinely delightful served warm, but for the cleanest slices, wait until it has cooled fully and use a serrated bread knife.

Recipe FAQs

Before You Go

If this cranberry bread earns a regular spot in your rotation, there is plenty more waiting for you. Browse our Breakfast & Brunch Recipes or make this buttermilk pancake recipe next!