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A slice of homemade cranberry quick bread with a pat of melting butter on top is on a white plate, with a large white rectangular ceramic serving platter of more of the baked good in the background, on a surface topped with a pink tablecloth, with scattered pieces of dried fruit.

Cranberry Quick Bread

  • Author: Meghan Yager
  • Total Time: 1 hour 10 minutes
  • Yield: 1 loaf 1x


Who wouldn’t want to wake up to a warm slice of cranberry quick bread, slathered with butter? Bake a loaf at home today!


  • Cooking oil spray
  • 2 cups + 2 Tbsp all-purpose flour, plus more for the pan
  • 1 1/4 cups packed light brown sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 large egg, beaten
  • 3/4 cup milk
  • 4 Tbsp unsalted butter, melted
  • 1/3 cup 100% cranberry juice
  • 1 cup dried cranberries, preferably unsweetened


  1. Preheat oven to 350˚F. Spray a 9x5x13-inch loaf pan with cooking spray and sprinkle with flour to coat the bottom and sides.
  2. Whisk together flour, brown sugar, baking powder, baking soda, and salt in a medium bowl.
  3. In a small bowl, combine egg, milk, melted butter, and cranberry juice.
  4. Pour the wet mixture into the dry mixture and stir to combine. Add cranberries and stir well.
  5. Pour into loaf pan and bake 1 hour or until a toothpick inserted into the middle comes out clean. Cool in the pan for 5-10 minutes before using a knife to loosen edges from pan and remove to cool completely on a wire rack.
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: Quick Breads
  • Method: Baking
  • Cuisine: Breakfast

Keywords: quick bread, fall, autumn, cranberry