Name: Moist Cranberry Bread with Fresh Cranberries
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 cup granulated sugar; 2 large eggs; 3/4 cup milk or buttermilk; 1/2 cup vegetable oil or melted butter; 1 tsp vanilla extract; 1 1/2–2 cups fresh cranberries (halved or whole); Optional: 1 tbsp orange zest, 1/2 cup chopped walnuts or pecans, coarse sugar for topping

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This moist cranberry bread with fresh cranberries is soft, flavorful, and just the right amount of sweet and tart. Every bite bursts with juicy cranberries, wrapped in a tender, golden loaf that’s perfect for breakfast, snacking, or gifting during the holiday season. I love how simple this bread is to make, yet it always feels special.

Why You’ll Love This Recipe

I love this cranberry bread because it’s incredibly moist without being dense, and the fresh cranberries give it a bright, tangy pop that cuts through the sweetness. It comes together in one bowl with minimal prep and fills the kitchen with the most comforting, festive aroma while it bakes. Whether I serve it warm with a pat of butter or slice it for later, it’s always a hit. Moist Cranberry Bread with Fresh Cranberries

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Granulated sugar
Eggs
Milk or buttermilk
Vegetable oil or melted butter
Vanilla extract
Fresh cranberries, halved or whole
Optional: orange zest, chopped nuts (like walnuts or pecans), coarse sugar for topping

Directions

I preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
In a large bowl, I whisk together the flour, baking powder, baking soda, salt, and sugar.
In another bowl, I whisk the eggs, milk, oil, and vanilla until smooth.
I pour the wet mixture into the dry ingredients and stir gently until just combined.
I fold in the cranberries and any optional mix-ins like orange zest or nuts.
I pour the batter into the prepared loaf pan and smooth the top.
I bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
I let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe makes 1 loaf (about 8–10 slices).
Prep time: 10 minutes
Cook time: 55 minutes
Total time: 1 hour 5 minutes

Variations

Sometimes I add orange zest and a tablespoon of orange juice to the batter for a cranberry-orange twist. I’ve also folded in chopped nuts for texture, or topped the loaf with a sprinkle of coarse sugar for a sparkly crust. When I want something extra indulgent, I drizzle a simple glaze made from powdered sugar and orange juice over the cooled loaf.

Storage/Reheating

I store the cooled cranberry bread wrapped tightly or in an airtight container at room temperature for up to 3 days. For longer storage, I freeze individual slices or the whole loaf wrapped in foil and placed in a freezer bag. To reheat, I warm slices in the microwave for about 15–20 seconds or toast them lightly. Moist Cranberry Bread with Fresh Cranberries

FAQs

Can I use frozen cranberries instead of fresh?

Yes, I’ve used frozen cranberries straight from the freezer. I don’t thaw them first—just fold them in gently to avoid streaking the batter.

Why is my cranberry bread too tart?

Fresh cranberries are naturally tart. I balance that by measuring the sugar carefully and sometimes adding orange zest or juice to mellow it out.

Can I make this bread gluten-free?

Yes, I substitute a 1:1 gluten-free all-purpose flour blend. The texture comes out slightly different, but still moist and delicious.

How do I keep the cranberries from sinking?

I toss the cranberries in a little flour before folding them into the batter. It helps suspend them throughout the loaf.

Can I add a glaze?

Definitely. I mix powdered sugar with a little orange juice or milk and drizzle it over the cooled loaf for extra sweetness and flavor.

Conclusion

This moist cranberry bread with fresh cranberries is one of my favorite cozy bakes during the cooler months. It’s easy to make, full of bright flavor, and perfect for sharing or enjoying with a warm drink. Whether I make it for a weekend breakfast or as a thoughtful gift, it always delivers that comforting, homemade goodness I love.