Moist Cranberry Bread With Fresh Cranberries

There’s something incredibly comforting about the smell of fresh cranberry bread baking in the oven. The tangy burst of fresh cranberries folded into a soft, buttery crumb is pure joy with every bite. I love baking this during the cooler months when cranberries are in season, and the aroma alone fills the whole kitchen with warmth and anticipation.

This moist cranberry bread has become one of my go-to treats—whether for brunch, a cozy afternoon snack, or even lightly toasted with a pat of butter for breakfast. The slightly tart cranberries balance perfectly with the sweet, golden loaf. It’s simple, satisfying, and incredibly easy to make with pantry staples.

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Why You’ll Love This Moist Cranberry Bread

This cranberry bread is everything you want in a quick, homemade loaf. It’s ultra moist without being overly dense, and the fresh cranberries add bright pops of flavor in every slice. It’s not overly sweet, which makes it a lovely option for those who prefer a more balanced treat. Plus, it freezes beautifully—so you can always have a loaf ready to go when you’re craving a slice.

Whether you're baking for the holidays or just want a comforting loaf to enjoy with your coffee, this recipe delivers every time.

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What Kind of Cranberries Should I Use?

Fresh cranberries are the best choice for this bread. They offer that juicy tartness that dried cranberries just can’t replicate. You can use frozen cranberries too—just don’t thaw them before baking, or they’ll bleed into the batter. Dried cranberries can be used in a pinch, but you’ll want to soak them in warm water or orange juice for about 10 minutes so they plump up a bit.

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Options for Substitutions

• Butter: You can swap melted coconut oil or a neutral oil like canola for a dairy-free version.
• Sugar: Brown sugar adds a slight molasses flavor, but white granulated sugar works just as well.
• Flour: All-purpose flour is ideal, though a 1:1 gluten-free blend can be used if needed.
• Eggs: Replace with flax eggs (1 tbsp ground flax + 3 tbsp water per egg) for a vegan alternative.
• Orange Zest: Optional, but highly recommended—it gives the bread a subtle citrus brightness that complements the cranberries.

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Ingredients for This Moist Cranberry Bread

• All-purpose flour: Forms the base structure of the bread, giving it a tender crumb.
• Baking powder: Essential for lift and rise, making the loaf airy rather than dense.
• Salt: Balances the sweetness and enhances the overall flavor.
• Unsalted butter: Adds richness and moisture to the loaf; room temperature is best for creaming.
• Granulated sugar: Sweetens the batter and helps create a golden crust.
• Eggs: Provide structure and binding; they also add richness.
• Milk: Keeps the loaf moist and ensures a smooth batter.
• Vanilla extract: Enhances the flavor with warm, aromatic notes.
• Fresh cranberries: The star ingredient; they add a burst of tartness and color.
• Orange zest (optional): Adds a subtle citrus brightness that pairs beautifully with cranberries.

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Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C). Grease and flour a standard 9x5-inch loaf pan or line it with parchment paper for easy removal.

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Step 2: Mix the Dry Ingredients

In a medium mixing bowl, whisk together the flour, baking powder, and salt. This ensures even distribution and avoids clumps.

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Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This step helps aerate the batter for a lighter texture.

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Step 4: Add Eggs and Flavoring

Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract and orange zest if using.

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Step 5: Alternate Adding Dry Ingredients and Milk

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix just until combined—avoid overmixing.

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Step 6: Fold in the Cranberries

Gently fold the cranberries into the batter using a spatula. Be careful not to crush them, especially if you're using fresh or frozen ones.

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Step 7: Transfer to Loaf Pan

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan lightly on the counter to release any air bubbles.

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Step 8: Bake

Place the pan in the center of the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.

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Step 9: Cool and Slice

Let the bread cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely before slicing. This helps retain its moisture and structure.

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How Long to Prepare the Moist Cranberry Bread

Prep Time

Preparing this cranberry bread takes about 15 to 20 minutes. This includes measuring and mixing the ingredients, creaming the butter and sugar, and folding in the cranberries. If you're zesting an orange or chopping cranberries for a finer texture, add another 5 minutes.

Baking Time

The bread bakes for 50 to 60 minutes in a preheated 350°F (175°C) oven. Oven temperatures may vary, so begin checking around the 50-minute mark with a toothpick inserted in the center. If it comes out clean or with just a few moist crumbs, it’s ready.

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Tips for Perfect Moist Cranberry Bread

• Room temperature ingredients: Let butter, eggs, and milk sit out to reach room temp for better mixing.
• Don't overmix: Mix just until ingredients are combined to avoid a tough or dense loaf.
• Toss cranberries in flour: Lightly coat cranberries with a bit of flour before adding them to the batter to keep them from sinking.
• Use a light-colored loaf pan: Dark pans can brown the bread too quickly; a lighter pan helps with even baking.
• Cool completely: Let the bread fully cool on a wire rack to lock in moisture and flavor before slicing.

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Watch Out for These Mistakes While Cooking

• Using cold butter: This won’t cream properly with the sugar, affecting the bread's texture.
• Skipping the toothpick test: You risk underbaking the center, especially with juicy cranberries.
• Not greasing the pan well: Always use nonstick spray or parchment to avoid tearing the loaf.
• Overcrowding cranberries: Too many can make the bread soggy—stick to about 1.5 cups.
• Opening the oven early: Avoid peeking too soon or the bread might collapse in the middle.

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What to Serve With Moist Cranberry Bread?

1. Vanilla Greek Yogurt

A creamy, tangy side that adds protein and balances the tartness of the cranberries.

2. Whipped Honey Butter

Spread it over a warm slice for a sweet, indulgent touch.

3. Hot Coffee or Chai Tea

The rich, warm flavors of brewed beverages pair beautifully with the fruitiness of the loaf.

4. Scrambled Eggs

Serve as part of a savory brunch plate to round out the meal.

5. Fresh Fruit Salad

Bright, fresh berries or citrus segments complement the bread’s flavors nicely.

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Storage Instructions

Room Temperature

Wrap the completely cooled bread tightly in plastic wrap or foil. It stays fresh at room temperature for up to 3 days. Store it in a cool, dry place away from direct sunlight.

Refrigeration

If you want to extend its shelf life, refrigerate it in an airtight container for up to 1 week. Reheat slices in the microwave for 10–15 seconds to soften before eating.

Freezing

You can freeze the whole loaf or individual slices. Wrap in plastic wrap, then foil, and store in a zip-top freezer bag. It keeps well for up to 3 months. Thaw at room temp or reheat directly from frozen.

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Estimated Nutrition

• Calories: ~230 per slice (based on 10 slices)
• Carbohydrates: 32g
• Sugar: 14g
• Protein: 3g
• Fat: 10g
• Saturated Fat: 6g
• Fiber: 1g
• Sodium: 160mg
• Cholesterol: 45mg

(Note: Nutrition may vary depending on substitutions and specific brands used.)

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Frequently Asked Questions

What if I only have dried cranberries?

Soak them in warm water or orange juice for 10 minutes to plump them before using.

Can I make this recipe vegan?

Yes! Substitute butter with coconut oil, eggs with flax eggs, and use a plant-based milk.

How do I keep the bread moist?

Store it tightly wrapped and don’t overbake it. Also, don’t skip the milk or butter in the batter.

Can I use whole wheat flour instead?

You can substitute up to half the flour with whole wheat. The texture will be a bit denser but still delicious.

Should I chop the cranberries?

It's optional. Whole cranberries offer big bursts of flavor, while chopped ones distribute more evenly.

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Conclusion

This moist cranberry bread is one of those recipes that feels like a warm hug. It’s quick enough for weekday baking but festive enough for special occasions. Whether you enjoy it with breakfast, tea, or dessert, it’s a delicious way to make the most of cranberry season. With its buttery crumb, tangy berries, and versatile nature, it’s a loaf you’ll come back to again and again.

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