Cranberry Sauce Bread

I often make a double batch of my Whole Berry Cranberry Sauce for Thanksgiving dinner or Christmas, to make sure I have leftover cranberry sauce. It is also delicious enough to make anytime during cranberry season since you can serve it for breakfast, as a sweet bread for brunch or with a scoop of ice cream for dessert.

If you love making quick breads, you must try our Pumpkin Banana Bread and Zucchini Bread.

• Use Leftovers Creatively: The perfect way to turn cranberry sauce into something new and delicious.
• Moist, Tender Texture: Buttermilk, oil and eggs create a soft crumb that stays fresh.
• Festive Flavor: Tart cranberries balance the sweet bread for a holiday season favorite.
• Simple Ingredients: Pantry staples and leftover sauce are all you need.

This cranberry sauce bread uses a few familiar pantry staples to create a soft, moist loaf with a hint of sweetness and tart cranberry flavor in every bite.

See the recipe card below for the exact quantities of each ingredient.

• Frozen Cranberries: Tossed in flour to keep them from sinking into the batter.
• Buttermilk: Adds moisture and tang, creating a tender crumb.
• Granulated Sugar: Sweetens the bread and balances the tart cranberries.
• Vegetable Oil: Keeps the loaf soft and moist.
• Eggs: Bind the batter and add structure.
• Cranberry Sauce: Swirled into the batter for ribbons of tangy fruit flavor.

To make this cranberry bread recipe you will need a 9x5 metal loaf pan, measuring cups and spoons and mixing bowls.

• Orange Zest and Juice: Add zest or a tablespoon of juice for a citrus twist.
• Brown Sugar: Swap half the white sugar for brown sugar for a deeper flavor.
• Cream Cheese Swirl: Drop spoonfuls of softened cream cheese into the batter for a tangy layer.

This quick bread is simple to prepare in just a few steps.

Preheat oven to 350F degrees and line a 9x5 metal pan with parchment paper and spray the ends. I like to leave my edges high for easy removal after baking.

In a small bowl add frozen cranberries and 1 tablespoon all-purpose flour. Mix to combine, then set aside.

In a medium bowl whisk all-purpose flour, baking powder and salt. Set aside.

In a large bowl add granulated sugar, buttermilk, vegetable oil and eggs. Whisk well until combined.

Transfer dry ingredients into the wet ingredients and mix with a spatula until there are no dry streaks. Fold in cranberry sauce then frozen cranberries.

Pour batter into prepared 9x5 pan and bake for 60-65 minutes or until a toothpick comes out with moist crumbs from the center.

Leave the pan for 10-15 minutes on a wire rack before removing the loaf and allowing it to cool fully on a wire rack.

Hint: Tossing your cranberries in flour keeps them suspended in the batter instead of sinking.

• Check Doneness: Use a toothpick to check the center of the bread.
• Cool on a Wire Rack: Let the loaf rest before slicing slices for best texture.
• Don’t Overmix: Fold gently so the crumb stays soft and tender.
• Wrap Leftovers Well: Use plastic wrap or foil to keep the bread fresh.

For another way to use leftover cranberry sauce, try our Cranberry Sauce Muffins.

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• Counter: Store covered or wrapped and out of direct sun for 3 days.
• Refrigerator: Wrap tightly in plastic wrap and store in an airtight container for up to 5 days.
• Freezer: Freeze whole or sliced bread in a freezer-safe bag for up to 2-3 months.

• Holiday Table: Serve with roast turkey, green bean casserole, creamy mashed potatoes and maple roasted carrot.

Absolutely. Both canned and homemade sauce work in this recipe.

It’s lightly sweet with tart pops of cranberry. For a sweeter loaf, increase sugar slightly, reduce the amount of frozen berries or drizzle with glaze.

Yes, wash and lightly dry fresh cranberries, then toss in flour the same way you would with frozen cranberries.

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