Cranberry Bread Recipe

If you’re looking for the perfect cranberry bread recipe, this fresh cranberry bread with cream cheese frosting is precisely what you need! Bursting with tart, juicy cranberries, and a luscious frosting, it’s wonderful for the holidays or any time of year. If you don’t have fresh cranberries, this recipe also works beautifully with dried cranberries. This easy and flavorful recipe is perfect for bakers of all skill levels.

Course Breakfast

Cuisine American

Keyword christmas bread, Christmas Cake, cranberry bread, cranberry dessert, loaf pan, Quick Breads

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 420kcal

Author Janine Waite

Ingredients

Cake Batter

1½ cups flour
1½ tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup unsalted butter room temperature
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup Greek yogurt or sour cream
¼ cup milk
1 cup fresh or frozen cranberries
1 tbsp flour Use for coating cranberries
1 cup white chocolate chips

Frosting

½ cup cream cheese room temperature
2 tbsp unsalted butter room temperature
1 cup powdered sugar
½ tsp vanilla extract
1-2 tbsp milk

Instructions

Cranberry Bread Batter

Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper for easy removal.
Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine Wet and Dry Ingredients
Mix the sour cream and milk into the butter mixture. Gradually add the dry ingredients, stirring until just combined.
Fold in the Cranberries
To prevent the cranberries from sinking, toss them with 1 tablespoon of flour, then gently fold them into the batter along with the white chocolate chips.
Bake
Pour the batter into the prepared loaf pan. Bake for 50-55 minutes or until a toothpick inserted into the center comes clean. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Prepare the Frosting
Cream cheese and butter: In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.
Powdered sugar and vanilla: Mix the powdered sugar and vanilla extract until fluffy.
Add milk a little at a time until you reach your desired consistency.

How to Sugar Cranberries:

Wash and dry: Wash the cranberries thoroughly and pat them completely dry.
Coat in agave syrup: Place the cranberries in a bowl of agave syrup and toss to coat.
Roll in sugar: Roll the syrup-coated cranberries in granulated sugar until evenly coated.
Dry: Allow the sugared cranberries to dry on a parchment-lined baking sheet for 1 hour.
Frost the Cake
Once the cake is thoroughly cooled, spread the cream cheese frosting over the top. Optional: Garnish with fresh sugared cranberries or a sprinkle of orange zest.

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