I love making my Cranberry Quick Bread using simple ingredients like unsalted butter, eggs, and fresh cranberries blended with a touch of buttermilk and vanilla extract. This festive recipe combines holiday flavors into an appealing treat that invites you to add a unique twist to your celebrations.

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I’ve been experimenting a lot in the kitchen lately and wanted to try something a bit different for the holidays. This Cranberry Quick Bread recipe is a game changer.

I whipped up a batch using just a few simple ingredients like 1/2 cup unsalted butter, 1 cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract. I mixed in 1/2 cup buttermilk with 1 1/2 cups all-purpose flour, a teaspoon of baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt to keep things light.

Then, I folded in 1 cup fresh cranberries, which gave the bread a burst of tartness that really pops. Whether you’re thinking of a gluten free twist for Cranberry Quick Bread or just love trying new Christmas Bread recipes, this treat is ideal.

It works perfectly as a thoughtful gift or just a special holiday snack to share with friends and family.

Why I Like this Recipe

I like this recipe for a bunch of reasons. First, I love how easy it is to make – even if I’m in a rush, I can whip up a delicious quick bread without too much fuss. Second, the cranberries give it a cool tart kick that balances out the sweetness of the sugar and butter, which always surprises me in a good way. Third, it’s super versatile – I can bake it for a casual snack, breakfast, or even give it as a gift to my friends or neighbors, which makes it extra special. Lastly, the bread comes out really moist and soft thanks to the buttermilk and butter, and there’s nothing better than enjoying a warm slice fresh out of the oven.

Ingredients

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Unsalted butter adds a rich, creamy flavor and makes the bread soft and moist.
Granulated sugar brings sweetness and helps create a tender, light crumb in each slice.
Eggs offer protein and bind the dough together for a consistent texture throughout.
Buttermilk provides a tangy taste and extra moisture that makes the bread extra fluffy.
Fresh cranberries deliver a tart burst of flavor and antioxidants that balance the sweetness.

Ingredient Quantities

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup buttermilk

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup fresh cranberries

How to Make this

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1. Preheat your oven to 350°F and grease a loaf pan with a little butter.

2. In a large bowl, cream 1/2 cup softened butter with 1 cup of granulated sugar until it’s light and fluffy.

3. Crack in the 2 large eggs one at a time, beating well after each egg add, then stir in 1 teaspoon of vanilla extract.

4. In a separate bowl, mix together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.

5. Pour in 1/2 cup buttermilk into the wet mixture and stir until combined.

6. Gradually add the dry ingredients mixture to the wet ingredients, stirring gently until just incorporated.

7. Fold in the 1 cup fresh cranberries carefully so they don’t break up too much.

8. Pour the batter into the prepared loaf pan and smooth the top with a spatula.

9. Bake in the preheated oven for about 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.

10. Let the bread cool in the pan for 10 minutes before removing it to a cooling rack, then slice and serve warm.

Equipment Needed

1. Oven – you need one that can reach 350°F.
2. Loaf pan – greased with butter.
3. Two mixing bowls – one large for the butter mix and another for the dry ingredients.
4. Measuring cups and spoons – essential for getting the right amounts of sugar, flour, and spices.
5. Electric mixer or whisk – to cream the butter and sugar as well as beat in the eggs.
6. Spatula – for stirring the batter and smoothing the top of the loaf.
7. Cooling rack – to let the bread cool properly after baking.
8. Toothpick – for checking if the bread is done.

FAQ

Question: How do i keep the cranberries from sinking?

Answer: Try tossing the cranberries in a little bit of flour before folding them in to help them stay dispersed in the loaf.

Question: Can i substitute the buttermilk if i don't have any?

Answer: Yeah, mix 1/2 cup milk with 1/2 teaspoon of lemon juice or vinegar and let it sit for 5 minutes.

Question: How do i know if the quick bread is done?

Answer: Insert a toothpick in the center – if it comes out clean its ready, else give it a few more minutes.

Question: Can i use frozen cranberries instead of fresh?

Answer: Sure, just defrost and drain them well so they don't make the bread too mushy.

Question: How long will the cranberry quick bread stay fresh?

Answer: Keep it in an airtight container at room temp for about 3 days, or slice and freeze for longer storage.

Cranberry Quick Bread Recipe Substitutions and Variations

Unsalted butter – You can use margarine or even coconut oil if you wanna add a different flavor twist
Granulated sugar – Brown sugar can be a good swap, though it might give a bit more moisture and caramel notes
Buttermilk – Mix 1/2 cup milk with 1 teaspoon lemon juice or vinegar and let it sit for 5 minutes as a quick substitute
Eggs – Try using 1/4 cup unsweetened applesauce per egg if you need an egg-free version, but it might slightly alter the texture
All-purpose flour – Whole wheat flour can be used but use about 3/4 cup whole wheat with 3/4 cup all-purpose if you want to keep the light texture

Pro Tips

1) Make sure your butter is at the right softened stage. If it’s too cold it won’t cream properly and if its too soft it might mess up the texture of the bread.

2) When you’re beating the eggs with sugar, really give ’em enough time so they get light and fluffy. Don’t rush it cause it’ll effect how airy the bread turns out.

3) Be super gentle when folding in those cranberries. Over stirring will break them up and you dont want a mushy mix throughout your loaf.

4) Keep an eye on the oven timing. Ovens can run hot or cold so start checking a few minutes before the recommended finish time to avoid overbaking.

Cranberry Quick Bread Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

Servings

servings

Calories

203

kcal

Equipment: 1. Oven – you need one that can reach 350°F.
2. Loaf pan – greased with butter.
3. Two mixing bowls – one large for the butter mix and another for the dry ingredients.
4. Measuring cups and spoons – essential for getting the right amounts of sugar, flour, and spices.
5. Electric mixer or whisk – to cream the butter and sugar as well as beat in the eggs.
6. Spatula – for stirring the batter and smoothing the top of the loaf.
7. Cooling rack – to let the bread cool properly after baking.
8. Toothpick – for checking if the bread is done.

Ingredients

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh cranberries

Directions

Preheat your oven to 350°F and grease a loaf pan with a little butter.
In a large bowl, cream 1/2 cup softened butter with 1 cup of granulated sugar until it's light and fluffy.
Crack in the 2 large eggs one at a time, beating well after each egg add, then stir in 1 teaspoon of vanilla extract.
In a separate bowl, mix together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt.
Pour in 1/2 cup buttermilk into the wet mixture and stir until combined.
Gradually add the dry ingredients mixture to the wet ingredients, stirring gently until just incorporated.
Fold in the 1 cup fresh cranberries carefully so they don’t break up too much.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for about 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10 minutes before removing it to a cooling rack, then slice and serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.