#CranberryWeek ~ Cranberry Loaf

Caroline of Caroline's Cooking has brought together some of her blogger friends to share with you a festive week filled with cranberry recipes - dried cranberries, fresh or frozen cranberries, cranberry juice - you will find lots of variations of delicious cranberry recipes today and through the coming week! Make sure to come back and visit every day to get you in the Holiday baking and cooking mood!

Today I'm sharing a cranberry loaf - this was an easy quick bread recipe that my son in particular has really enjoyed! The original recipe calls for fresh or frozen cranberries, and I went to the grocery store looking for some and just couldn't find them anywhere - so I tried to adapt using rehydrated dried cranberries. I think fresh / frozen berries would give this bread a little more flavor. It is lovely warmed with some butter, and makes an excellent tea bread. It isn't overly sweet. This was a good way to kick off the Holiday baking season!

See all the other cranberry creations being shared as we kick off Cranberry week today - follow #cranberryweek to see all the delicious recipes.
Cranberry Loaf from 12 Tomatoes
Makes 1 loaf

1 cup flour
1/2 cup boiling water
1/2 cup dried cranberries
1/2 cup (1 stick) salted butter, softened
4-oz cream cheese, room temperature
2 eggs, room temperature
3/4 tsp vanilla
3/4 tsp baking soda
1/4 tsp salt


  1. Combine dried cranberries with boiling water and set aside at least 10 minutes while you prepare remaining ingredients.
  2. Preheat oven to 350 degrees. Spray 1 loaf pan with nonstick baking spray and set aside.
  3. In the bowl of a stand mixer, blend the cream cheese, butter, and sugar until well combined and creamy. Add in the eggs and vanilla and beat until smooth, scraping down sides as needed.
  4. In a separate bowl combine the flour, baking soda, and salt. Whisk to combine. Add the dry ingredients into the wet and stir just until blended. Add in the soaked cranberries and any remaining water, stir just until evenly combined.
  5. Pour batter into the prepared loaf pan. Bake in the pre-heated oven for 45-60 minutes, or until a toothpick inserted into the center comes out clean.
  6. Cool at least 15 minutes before removing from loaf pan, then allow to finish cooling on a wire rack. 
Optional suggestion - spread an orange or cranberry flavored glaze over the warm loaf for extra sweetness and flavor if desired. Serve slices warmed with butter, if desired.


  1. Oh, an orange glaze would take this right over the top Rebekah. It sounds so delicious.

  2. Quick breads are always great for having on hand, and I agree, love the sound of a glaze too!

  3. I love seasonal breads, and yours looks fantastic!


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