This Cranberry Bread is perfectly moist and filled with layers of whole berry cranberry sauce. Topped with a quick and easy almond-flavored icing, it’s a delightful balance of tart and sweet!
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This cranberry quick bread is the perfect treat to enjoy throughout the fall season and during the holidays. But if you have a cranberry craving in the spring or summer, you can make it then, too.
What makes this the best cranberry bread recipe ever is that because it uses canned cranberry sauce instead of fresh cranberries, you can make it all year long!
This batter for this cranberry loaf bread comes together easily in one bowl, and the icing takes about a minute or so to whip up. It’s so easy, you’ll want to make it again and again!
For more fall-inspired treats, check out our Pumpkin Roll, Chocolate Peppermint Cookies, Caramel Apple Cake, and Pumpkin Coffee Cake next.
Why You’ll Love This Cranberry Bread Recipe
- One-Bowl for Less Cleanup: Mix up the batter in just one bowl making prep and clean up quick and easy.
- Great for All Seasons: While fresh cranberries are typically only available in grocery stores from October-December, the canned variety can be found year-round, so you can make this scrumptious bread whenever your heart desires.
- Moist and Tender: The combination of butter, eggs, and sour cream give this bread an irresistibly moist and soft texture. It's a favorite in our house around Thanksgiving!
Ingredients
- Butter: Provides moisture and adds a buttery flavor to the bread.
- Eggs: Also add moisture and help bind the ingredients together.
- Leavening Agents: We used both baking powder and baking soda to help the bread rise.
- Almond Extract: Adds almond flavor to the bread and the icing. You can swap it for vanilla extract if you prefer!
- Granulated Sugar and All-Purpose Flour: Baking basics you need. The sugar sweetens and tenderizes the bread while the flour gives it structure.
- Sour Cream: Makes the bread moist and tender. Its tanginess also helps balance the sweetness.
- Whole Berry Cranberry Sauce: Adds moisture and a sweet, tart flavor.
- Powdered Sugar: Sweetens the icing. I prefer it over granulated sugar because it quickly dissolves making a super creamy frosting.
- Hot Water: Used to thin out the icing.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Citrus Icing: Use lemon or orange extract in the icing instead of almond for a citrus-flavored icing. You can also mix some lemon or orange zest into the batter for a little extra zing.
- Add Nuts: Mix ⅓ cup chopped walnuts or pecans into the batter to add crunch.
- Gluten-Free: Use a 1:1 gluten-free, all-purpose flour blend that contains xanthan gum to make this recipe for cranberry bread gluten-free.
How to Make Cranberry Bread
To get started, preheat your oven to 350°F. Then, spray three small loaf pans with cooking spray and lightly flour them.
Step 1: Cream butter, extract, sugar, and eggs. Add the butter, almond extract, sugar, and eggs to a mixing bowl and cream together.
Step 2: Add dry ingredients. Add the baking powder, baking soda, and salt and mix to combine. Then, slowly mix in the flour
Step 3: Mix in sour cream. Add the sour cream and mix until well incorporated.
Step 4: Pour batter into pans and add cranberries. Add half of the batter into the prepared loaf pans. Then, layer half of the cranberries along the center of the batter.
Step 5: Add remaining batter and cranberries. Top the cranberry layer with the rest of the batter. Then, layer the rest of the cranberries along the center of the second layer of batter.
Step 6: Bake. Place the loaf pans in the oven and bake for 40-45 minutes.
Step 7: Make the icing. Add the powdered sugar, almond extract, and hot water.
Step 8: Ice the bread. Drizzle the icing over top of the bread loaves and allow the glaze set before serving.
Hint: Cool the bread before icing.
Allow the bread to cool completely before adding the glaze on top, or the icing can melt and soak into the bread.
Storage Directions
- Storing: Store cranberry bread in an airtight container at room temperature for 3-4 days
- Refrigeration: You can also refrigerate the cranberry loaf bread in an airtight container for up to 1 week.
- Freezing: Wrap each loaf or individual slices in plastic wrap and place in a freezer-safe container or bag. Freeze for up to 3 months, and be sure to thaw before eating.
Serving Suggestions
- Make this easy cranberry bread for a fall bake sale along with these Pumpkin Whoopie Pies, Hot Chocolate Cookies, and Pumpkin Chocolate Chip Cookies.
- Serve it as part of your Thanksgiving dessert table with some Apple Pie and Pumpkin Pie.
- This is the best cranberry bread for a holiday party! Serve it on a dessert tray with come Cool Whip Cookies and M&M Cookie Bars.
Expert Tips
- Adjust the Icing: If you like your icing thicker, use a bit more powdered sugar. If you like it thinner, use a bit more water.
- Use Room Temperature Ingredients: For best results, use room temperature butter, eggs, and sour cream. Room temperature ingredients blend together more easily, which prevents clumping.
- Don’t Overmix: Overmixing can lead to dense, tough, and chewy bread, so be sure to mix the batter just until everything is combined.
- Avoid Overfilling the Pans: Don’t fill the pans more than ¾ full, as you want to allow room for the bread to expand while baking.
Recipe FAQs
Yes, but note that the muffins will take less time to bake, around 20-30 minutes depending on your oven. They are done when a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs.
Yes! If you’ve got leftover homemade whole berry cranberry sauce from a holiday meal, you can use it in this recipe. You’ll need 1 ¾ cups.
More Scrumptious Sweet Bread Recipes
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Cranberry Bread
Ingredients
- ½ cup butter room temperature
- 2 large eggs
- 1 tsp baking powder
- ½ tsp salt
- 1 ½ tsp almond extract
- 1 cup granulated sugar
- ½ tsp baking soda
- 2 cups all-purpose flour
- 1 ¼ cups sour cream
- 1 can whole cranberries
Icing
- ¾ cup powdered sugar
- 2 tbsp hot water
- 1 tsp almond extract
Instructions
- Preheat oven to 350℉. Spray three small loaf pans with cooking spray and lightly flour them. Set aside.
- Cream together butter, almond extract, granulated sugar, and eggs. Mix in baking powder, baking soda, and salt. Slowly add in flour and mix until well blended. Add in the sour cream and mix until all the ingredients are well incorporated.
- Pour half of the batter into the prepared pans equally. Layer half of the cranberries all along the center of the batter. Cover the cranberries with the remaining batter, ensuring you don't fill the pans more than ¾ full. Layer the remaining cranberries along the center of the last layer of batter.
- Bake for 40-45 minutes.
Icing
- Use a wire whisk to mix powdered sugar, almond extract, and hot water until there are no lumps.
- Carefully drizzle over the top of the cooled loaves. Let the icing set. Serve and ENJOY!
Notes
- Adjust the Icing: If you like your icing thicker, use a bit more powdered sugar. If you like it thinner, use a bit more water.
- Use Room Temperature Ingredients: For best results, use room temperature butter, eggs, and sour cream. Room temperature ingredients blend together more easily, which prevents clumping.
- Don’t Overmix: Overmixing can lead to dense, tough, and chewy bread, so be sure to mix the batter just until everything is combined.
- Avoid Overfilling the Pans: Don’t fill the pans more than ¾ full, as you want to allow room for the bread to expand while baking.
Nutrition
*All nutrition information provided is automatically calculated and is an estimate and will vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact numbers on your ingredients, I would recommend calculating them with your prefered nutrition calculator.
Ryan Allen
This is one of my favorite breads around the holidays. It makes a great treat or a holiday gift.