This easy Cranberry Bread with Fresh Cranberries is soft, moist, and bursting with tart cranberries in every bite. Made with simple pantry staples and topped with a sweet vanilla glaze, it’s a festive quick bread that’s perfect for holiday breakfasts, brunch, or an afternoon treat.
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A Little Something Different for Cranberry Season
I love citrus flavors in savory dishes, but I’ve never been a big fan of them in sweet treats. That’s why I decided to make this cranberry bread without the orange juice or zest you find in so many recipes.
Lee loves citrus desserts, so he’s out of luck when I’m baking! He has to get his fix somewhere else.
I think the tart cranberries and sweet vanilla glaze are a delicious combination, and you don’t need orange to make a flavorful cranberry bread.
Ingredient Notes
See the recipe card below for exact ingredient amounts.
This sweet bread is made by creaming the butter and sugar together, then adding the eggs, sour cream, and vanilla before mixing in the dry ingredients. I haven’t tested this recipe with gluten-free flour, and substitutions may affect the results. I recommend sticking to the ingredients listed.
- Dry ingredients: All-purpose flour, baking soda, baking powder, and salt.
- Wet ingredients: Softened butter, sugar, eggs, full-fat sour cream, and vanilla extract.
- Cranberries: I use fresh cranberries. I haven’t tested this recipe with frozen or dried cranberries.
- Glaze ingredients: Powdered sugar, vanilla, milk and a pinch of salt.
How to Make Cranberry Bread with Fresh Cranberries
Below is a quick overview of the main steps. Scroll or jump down to the recipe card for detailed instructions.
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Combine the wet and dry ingredients and fold in the cranberries.
Transfer to a prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Tips for Making the Best Cranberry Bread
- Take the butter and sour cream out of the refrigerator ahead of time so they can come to room temperature.
- Mix the wet and dry ingredients separately before combining them. Stir just until no dry flour remains to avoid overmixing.
- Bake until a toothpick inserted into the center of the loaf comes out clean.
- Let the bread cool in the pan for 1 hour, then transfer it to a wire rack to cool completely before adding the glaze.
Storage
Store cranberry bread tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 1 week. For longer storage, freeze for up to 3 months. Thaw in the refrigerator before serving
More Quick Bread Recipes
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Easy Cranberry Bread with Fresh Cranberries
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Ingredients
For the cranberry bread
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup butter
- 1 cup sugar
- 2 eggs
- 1 cup sour cream
- 1 teaspoon vanilla
- 1 cup coarse chopped cranberries I cut mine into quarters
- nonstick cooking spray
For the vanilla glaze
- ½ cup sifted powdered sugar
- ¼ teaspoon vanilla
- 1 tablespoon milk
- pinch of salt
Instructions
Make the bread
- Preheat the oven to 350°F and spray a 9X5 inch loaf pan with nonstick cooking spraynonstick cooking spray
- In a large bowl combine the flour, baking soda, baking powder and salt with a whisk.2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
- In a medium bowl cream the butter and sugar using an electric mixer, then add the eggs, then the sour cream and vanilla.½ cup butter, 1 cup sugar, 2 eggs, 1 cup sour cream, 1 teaspoon vanilla
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix. Fold in the cranberries.1 cup coarse chopped cranberries
- Transfer the batter to the prepared loaf pan and bake for 50-60 minutes or until the edges turn golden brown and a toothpick inserted into the center of the loaf comes out clean.
- Cool in the pan on a wire rack for about an hour then run a knife around the edges and transfer to a wire rack to cool completely before adding the glaze.
Make the glaze
- Whisk the powdered sugar, vanilla, milk, and salt together in a small bowl.½ cup sifted powdered sugar, ¼ teaspoon vanilla, 1 tablespoon milk, pinch of salt
- Drizzle over the cooled bread.
About Mindy
Mindy has been cooking for over 30 years, starting as a young mother who learned how to create delicious meals on a budget. Today, she shares approachable recipes made with everyday ingredients that are easy, affordable, and family-friendly. Her goal is to show that great food doesn’t need to be complicated or expensive.