17 of Our Best Cranberry Bread Recipes

From the Recipe Creator: This cranberry bread is tender and moist. The first time I made it, it immediately became a favorite for the fall and winter holidays. The tart cranberries complement the sweet chocolate so well.—Jessica Hornaday, Nampa, Idaho

From the Recipe Creator: This is one of my favorite cranberry bread recipes to serve during the holidays. Without the filling, it makes a nice soft, chewy loaf for any regular day! —Chris Carattini, Chadron, Nebraska

From the Recipe Creator: During the holidays, I make several pans of this sweet, cake-like cranberry bread for family and friends. Whole blueberries–coated in flour–can be used in place of the cranberries.

From the Recipe Creator: My mother’s made this bread for years, but she uses date filling. I loved her bread so much that I made my own with cranberries for a slightly tart filling with the sweet streusel topping—sometimes I add a simple icing. Each cranberry bread slice reveals an enticing ruby swirl. —Darlene Brenden, Salem, Oregon

From the Recipe Creator: You can customize this cranberry bread to your family’s specific tastes. Try dried apricots and pecans, or dried blueberries and hazelnuts. —Taste of Home Test Kitchen

From the Recipe Creator: We love quick breads, and I’ve found that they freeze nicely if properly wrapped. This is a scrumptious cranberry bread recipe to make before the holidays and freeze for last-minute guests or gifts. —Joan Hallford, North Richland Hills, Texas

From the Recipe Creator: Tart berries, crunchy nuts and sweet chocolate are simply scrumptious when mixed together in this easy cranberry bread. Sometimes I’ll top it off with an orange-flavored glaze. —Donna Smith, Fairport, New York

From the Recipe Creator: I created this cranberry nut bread decades ago by combining a couple of recipes from my collection. A friend suggested I add even more cranberries. Now there's a big burst of tart cranberry and lots of crunchy nuts in every piece. —Dawn Lowenstein, Hatboro, Pennsylvania

From the Recipe Creator: This cranberry bread is the perfect blend of sweet and tart flavors. The nuts add a nice crunch. —Marilyn Ellis, Canyon Lake, Pennsylvania

From the Recipe Creator: Put leftovers to great use in this quick cranberry bread. It’s very good with my “secondhand turkey” casserole for an after-Thanksgiving meal. —Dixie Terry, Goreville, Illinois

From the Recipe Creator: Here’s an all-around great cranberry bread for any season. The red bursts of cranberry lend every slice extra appeal for Christmastime. —Rosemary Johnson, Irondale, Alabama

From the Recipe Creator: These moist cranberry bread loaves are packed with the zesty taste orange peel. I suggest serving slices toasted with butter or cream cheese. —Ron Gardner, Grand Haven, Michigan

From the Recipe Creator: Monkey bread is no stranger at our house, but I wanted a holiday version. This one with cranberries and eggnog is a breakfast treat or knockout dessert. —Katherine Wollgast, Florissant, MO

From the Recipe Creator: I was making cranberry bread one day and wanted to try something a little different. I found a jar of apricot jam in the refrigerator and decided to spoon the jam into the center of the bread. It looked lumpy, so I took a knife and cut the jam into the bread. The end result was delicious. —Diane Roth, Milwaukee, Wisconsin

From the Recipe Creator: My delicious quick bread is comforting in the afternoon with a cup of tea, served toasted in the morning for breakfast, or as a midnight snack. Morning, afternoon or evening, this cranberry bread is always a treat! —Mary West, Marstons Mills, Massachusetts

From the Recipe Creator: When I was growing up, the smell of this cranberry bread greeted me as I walked in the door from school. I thought everyone baked bread in a slow cooker. Like my grandmother and mother, my daughters and I now bake this glorious comfort food. —Bonnie Geavaras, Scottsdale, Arizona

From the Recipe Creator: This reminds me of the brown bread my grandmother made whenever we went out east to visit. The aroma evokes fond memories of her New England home during the peak of fall. I use blackstrap molasses and agave nectar to make mine a little different without sacrificing any of the flavor. Cranberries are another special touch, but this would also taste delicious with raisins. —Kellie Foglio, Salem, Wisconsin