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Easy Cranberry Bread

Easy Cranberry Bread

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 12 to 14 slices 1x


This festive cranberry bread is so easy to make! It’s got a hint of bourbon and is just sweet enough, punctuated by tangy cranberries.


  • 1 cup oat flour OR 1 cup blended rolled oats (see Step 2)
  • 1 cup all purpose flour
  • 3/4 cup brown sugar, packed
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 large egg
  • 4 tablespoons unsalted butter, melted
  • 3/4 cup milk
  • 1 tablespoon bourbon (optional)
  • 1 teaspoon vanilla extract
  • 1 cup whole cranberries
  • 1 tablespoon turbinado sugar (optional), for topping


  1. Preheat the oven to 350 degrees Farenheit. Butter a 9″ loaf pan.
  2. If using rolled oats, place them in a blender (high-speed is helpful) or food processor and blend for a minute or so until a fine flour-like texture forms.
  3. In a medium bowl, whisk together the all purpose flour, oat flour (or ground oats), brown sugar, baking powder, baking soda, kosher salt, cinnamon, and nutmeg.
  4. In a separate bowl, whisk the egg. Then whisk in the melted butter, milk bourbon, and vanilla.
  5. Pour the wet ingredients into the bowl with the dry ingredients and stir to combine. Fold in the cranberries.
  6. Pour into the prepared pan. Bake about 50 to 55 minutes, until a toothpick inserted in the center of comes out clean. Transfer to a cooling rack, still in the pan, and let cool for 30 minutes. Then remove from the pan and cool completely before slicing. Store at room temperature for 2 to 3 days, or frozen for at least 3 months.
  • Category: Bread
  • Method: Baked
  • Cuisine: Winter

Keywords: Cranberry Bread, Healthy Cranberry Bread, Easy Cranberry Bread