If you just utilize fresh cranberries for cranberry sauce, then you’re missing out. Try making this quick cranberry bread dish around the holidays, when fresh cranberries are offered in stores. It’s just right for a fall breakfast, afternoon tea, or anytime snack– and it strikes the balance of tart and sweet, thanks to the cranberries and brown sugar.

Our cranberry bread is easy and quick to make; it takes about 15 minutes to blend and simply over an hour to bake. Combine them, include the cranberries, and transfer the mixture to a loaf pan.
Fresh, Frozen, and Dried Cranberries
This recipe was developed for fresh cranberries, which remain in season in the fall and available in stores from September through January. You can use frozen cranberries rather without defrosting them initially. Dried cranberries can not be replaced straight for the fresh ones in this recipe.
Quick Bread Tips
Keep these standard baking suggestions in mind when making fast breads:

Utilize the appropriate measuring cups. You need dry measuring cups for dry components, like flour and sugar; use a wet measuring cup for liquid active ingredients, like milk.
Step flour utilizing the spoon and level approach. If you don’t, you’ll include too much flour to the quick bread and it will be dry.
Guarantee that your baking powder is fresh.
Use an oven thermometer to make certain that your oven is at the appropriate temperature level.
Toppings
Our cranberry bread is ideal as is; we frequently add crunchy turbinado sugar as outlined in the recipe for a simple contrast topping. If you wish to dress up this simple fast bread a lot more, try:

Lemon glaze (or make an orange glaze by switching the lemon for orange in this recipe).
Crumb topping.
Cream cheese frosting.
Active ingredients.
4 tablespoons unsalted butter, melted, plus more for pan.

2 cups all-purpose flour (spooned and leveled), plus more for pan.

1 cup loaded light-brown sugar.

1 1/2 teaspoons baking powder.

1/2 teaspoon baking soda.

1 teaspoon salt.

1 big egg, gently beaten.

3/4 cup entire milk.

1 bag (12 ounces) cranberries.

1 tablespoon turbinado sugar, for topping (optional).

Directions.
Preheat oven, prep pan, and combine dry ingredients:.
Preheat oven to 350 ° F. Butter and flour a 9-by-5-inch loaf pan (8-cup capacity), and reserved. In a big bowl, blend together flour, brown sugar, baking powder, baking soda, and salt; set aside.
Combine damp ingredients and add damp to dry:.
In a medium bowl, combine butter, egg, and milk. Add wet mixture to dry mix, and whisk to integrate; fold in cranberries.
Transfer batter to ready pan:.
Pour batter into prepared pan; sprinkle leading with turbinado sugar, if wanted.
Bake:.
Bake until a toothpick placed in center of loaf comes out tidy, about 1 hour and 15 minutes. Transfer pan to a wire rack; let bread cool 30 minutes. Invert onto rack, then instantly turn best side up to cool totally.
How to Store Cranberry Bread.
Let the cranberry bread cool entirely before saving. Store it in an air airtight container or wrap in plastic wrap. It will keep for as much as 3 days.

How to Freeze Cranberry Bread.
Freeze a whole cooled loaf or slice the loaf so you can defrost as much (or as little) as you want. Frozen cranberry bread will last approximately 3 months. Defrost in the refrigerator or at room temperature.

Often Asked Questions.
Do cranberries need to be refrigerated?

Fresh cranberries should be kept in the fridge in their original plastic bag for up to one month. Cranberries likewise freeze well and will last for up to a year.

Do you need to cook fresh cranberries before baking?

While cranberries should not be eaten as is (they are unpleasantly tart), they do not require to be cooked before they are utilized in baked goods. Cranberries are used raw in salads and uncooked sauces, however these dishes always consist of sweeteners and/or sweet components to stabilize the tartness.