Whether enjoyed with a meal or served as a snack, these bakes are the perfect indulgence. We've rounded up our best cranberry bread recipes to enjoy all winter long.
19 of Our Best Cranberry Bread Recipes
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Chocolate Chip Cranberry Bread
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
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Glazed Cranberry Swirl Loaf
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
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Cranberry Cornbread
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.
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Cranberry Swirl Loaf
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
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Cranberry Orange Almond Quick Bread
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
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Double Cranberry Banana Bread
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
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Orange-Chip Cranberry Bread
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
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Cranberry Orange Walnut Bread
Coming from Oregon, this cranberry bread is a given at our house. Each fall my husband and I scrounge around for walnuts to go in it. It’s a regular on our table, and not just at Thanksgiving. I freeze the berries so I have a ready supply all year long. —Elaine Kremenak, Grants Pass, Oregon
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Orange-Cranberry Nut Bread
This cranberry bread is the perfect blend of sweet and tart flavors. The nuts add a nice crunch. —Marilyn Ellis, Canyon Lake, Pennsylvania
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Cranberry Pumpkin Bread
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
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Almond & Cranberry Coconut Bread
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
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Orange Cranberry Bread
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
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Cranberry Chip Monkey Bread
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
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Apricot Cranberry Bread
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
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Cran-Almond Loaf
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
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Gooey Old-Fashioned Steamed Molasses Bread
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
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