Cranberry Bread

Good warm or cold 🙂


  1. 1 1/2 cup fresh cranberries coarsely chopped
  2. 1 cup sugar- divided
  3. 2 cup flour** see note
  4. 1/2 tsp salt
  5. 1 1/2 tsp baking powder
  6. 1/2 tsp baking soda
  7. 1 egg- lightly beaten
  8. 3 tbsp unsalted butter – room temperature
  9. 1 cup cranberry juice – can use half water half juice for a less tart flavor
  10. 1 **for a better texture I use 1 1/2 cup ap flour with 1/2 cup yellow corn meal the color can be a little off but the taste is better


  1. Preheat oven to 325°F and grease a loaf pan
  2. Wash cranberries being sure to remove any stems and discard any soft ones Place in a saucepan over low heat
  3. Add 1/2 cup of the sugar and heat slowly stir to dissolve sugar then set aside to cool
  4. In medium bowl stir/ sift together dry ingredients- flour salt baking powder and baking soda
  5. In a large bowl cream the butter and the other 1/2 cup sugar together with electric mixer beat until light and fluffy Then beat in egg
  6. Stir half the flour mixture into wet ingredients ( sugar mixture )
  7. Add juice then stir in remaining flour mixture Add cooled cranberries and stir until combined do not overmix
  8. Spoon the batter into greased loaf pan and bake in middle rack of the oven
  9. Bake until toothpick inserted into the middle of the loaf come out cleanabout 50-60 minutes
  10. Remove from oven cool for 5-10 minutes then turn loaf out onto a wire rack to cool completely
  11. Slice serve enjoy!!!!
  12. I love to make cold turkey sandwiches with this bread the day after Thanksgiving

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