Cranberry Bread Recipe Quick and Easy

Cranberry Bread Ingredients

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Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper.
In a large bowl, whisk together the flour, sugar, baking soda, and salt.
In a separate medium bowl, whisk together the melted butter, eggs, milk, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the fresh or frozen cranberries and the chopped walnuts (if using).
Pour the batter into the prepared loaf pan and spread evenly.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the bread cool in the pan for 10-15 minutes before removing it to a wire rack to cool completely.
Slice and enjoy! This bread is delicious served plain, toasted, or with a smear of butter.

For a sweeter bread, you can increase the sugar slightly. However, be mindful that too much sugar can affect the texture.
If using frozen cranberries, do not thaw them before adding to the batter. This helps prevent them from bleeding too much color.
This bread can be stored at room temperature in an airtight container for up to 3 days, or refrigerated for up to a week.
For longer storage, you can freeze the cooled bread, tightly wrapped in plastic wrap and then aluminum foil, for up to 3 months.