Cranberry bread is a wonderful treat that blends the tartness of fresh cranberries with the sweetness of a soft, moist loaf. It’s perfect when you want something a little special for breakfast, a snack, or even a simple dessert. The little pops of cranberries in every bite add just the right touch of zing and texture.
I love making cranberry bread during the holidays or whenever fresh cranberries are in season. One of my favorite things is tossing the cranberries with a bit of flour before mixing them in—this helps keep them from sinking to the bottom of the bread, so you get those lovely bursts of flavor evenly throughout. It’s also fun to add a handful of nuts or a sprinkle of orange zest for an extra layer of taste.
When I serve cranberry bread, I usually pair it with a cup of tea or coffee and enjoy it slightly warmed. It’s the kind of recipe that’s great to share with family and friends, especially during cozy mornings or afternoon get-togethers. Honestly, it’s one of those simple comfort foods that feels like a hug in bread form!
Key Ingredients & Substitutions
- Cranberries
- Fresh cranberries give a nice tart pop. If you can't find fresh, dried cranberries work well too—just soak them in warm water for 10 minutes to soften, then drain before adding.
- Rosemary
- Fresh rosemary adds a lovely herbal flavor. You can omit it or swap with thyme or sage if you prefer a different note.
- Buttermilk
- Buttermilk keeps the bread moist and tender. No buttermilk? Mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let sit for 5 minutes as a substitute.
- Oil & Eggs
- Vegetable oil ensures a moist crumb. You could use melted butter or light olive oil. Eggs bind everything together; for an egg-free option, try flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).
How Do You Keep Cranberries from Sinking in the Bread?
This is a common question! To avoid sour berries settling at the bottom:
- Before mixing, toss cranberries with a tablespoon of flour from your dry ingredients. This coats them and helps them “stick” in the batter better.
- Gently fold the cranberries into the batter instead of stirring vigorously, which can break them up or cause sinking.
- If using dried cranberries, soaking them first plumps them up and helps with even distribution.
These tips help ensure you get those bright bursts of cranberry flavor throughout your bread with every bite!
Equipment You’ll Need
- 9×5-inch loaf pan – perfect size for cranberry bread and helps it bake evenly.
- Mixing bowls – use one for dry and one for wet ingredients to keep things organized.
- Whisk – great for combining wet ingredients smoothly.
- Rubber spatula – ideal for folding in cranberries gently without breaking them.
- Cooling rack – lets your bread cool evenly and keeps the crust crisp.
- Measuring cups and spoons – important for precise ingredient amounts to get the best texture.
Flavor Variations & Add-Ins
- Add orange zest or a splash of orange juice for a bright, citrusy twist that pairs well with cranberries.
- Stir in a handful of chopped walnuts or pecans to add crunch and nutty flavor.
- Swap fresh rosemary with fresh thyme or cinnamon for a different herbal or warm spice note.
- Mix in white chocolate chips for a sweeter variation that balances the tart cranberries nicely.
How to Make Cranberry Bread with Rosemary
Ingredients You’ll Need:
Dry Ingredients:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
Cranberries & Herbs:
- 1 cup fresh or dried cranberries (if dried, soak in warm water for 10 minutes and drain)
- 2 teaspoons fresh rosemary, finely chopped (plus extra sprigs for garnish)
Wet Ingredients:
- 1¼ cups buttermilk
- ⅓ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Optional:
- Powdered sugar for dusting
How Much Time Will You Need?
You’ll need about 15 minutes to prepare the batter, 50-60 minutes to bake the bread, and 10 minutes to let it cool slightly in the pan. Then, allow it to cool completely for the best slicing, about 20 minutes. Overall, plan for roughly 1 hour and 30 minutes from start to finish.
Step-by-Step Instructions:
1. Get Ready:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper to prevent sticking.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, salt, and sugar until combined.
3. Prepare the Cranberries and Rosemary:
Toss the cranberries and chopped rosemary with a tablespoon of the flour mixture. This helps keep the berries from sinking to the bottom. Then, gently fold this mixture back into the dry ingredients.
4. Combine Wet Ingredients:
In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
5. Bring It All Together:
Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined — don’t overmix, or the bread may become tough.
6. Bake the Bread:
Pour the batter into your prepared loaf pan, spreading it evenly. Sprinkle a few extra cranberries and rosemary on top to make it look pretty. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Serve:
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely. If you like, dust the top with powdered sugar before slicing and serving.
This cranberry bread tastes wonderful when slightly warmed with a bit of butter or cream cheese. The fresh rosemary gives it a lovely fragrant touch that perfectly complements the tart cranberries. Enjoy your baking!
Can I Use Frozen Cranberries Instead of Fresh?
Yes, you can! Just thaw the frozen cranberries first and pat them dry with paper towels to remove excess moisture before adding them. This helps prevent the batter from getting too wet.
How Should I Store Leftover Cranberry Bread?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the bread tightly in plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.
Can I Substitute Buttermilk in This Recipe?
Absolutely! If you don’t have buttermilk, mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes. Then use it as a buttermilk replacement in the recipe.
Is It Possible to Make This Bread Vegan?
Yes! Replace the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg) and use a plant-based milk with a splash of vinegar instead of buttermilk. Swap vegetable oil for any neutral oil or melted coconut oil.