New England Cuisine
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4.81 from 41 votes

Cranberry Bread

Make this no-knead artisan bread in a traditional loaf pan or as a Dutch oven bread.  It's the perfect quick bread for the fall holidays!
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Bread
Cuisine: Holiday
Keyword: cranberry bread, cranberry nut bread, no knead artisan bread, quick bread
Servings: 16
Calories: 322kcal
Author: Dan from Platter Talk


  • 1 cup butter , softened to room temperature.
  • 1 package cream cheese (8 oz) softened to room temperature.
  • 1.5 cups sugar
  • 1.5 teaspoons real vanilla extract
  • 4 eggs
  • 2 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 1/2 tsp salt
  • 2 cups fresh cranberries (may use frozen)
  • 1/2 toasted pecan halves (optional)


  • Preheat oven to 350 ℉
  • Using a stand mixer, cream the butter, sugar, cream cheese and vanilla extract. One at a time, add the eggs, while mixing slowly.
  • In a separate bowl add the dry ingredients (flour, baking powder & salt.) Gradually mix dry ingredients into mixing bowl of wet ingredients. Gently fold in pecans and cranberries.
  • Fill 3 greased mini loaf pans and bake at 350 degrees for 75-90 minutes. Bread is finished when toothpick comes out clean after being inserted into center of bread.



This Cranberry Nut Bread takes a while to bake. We made ours using our convection oven. A full-size loaf pan takes about 2 hours to bake all the way through, yielding a huge loaf of bread. We prefer using the mini loaf pans which take less time to bake and make for great gift ideas for friends and colleagues, or your local homelsss shelter.


Calories: 322kcal | Carbohydrates: 33g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 87mg | Sodium: 236mg | Potassium: 116mg | Fiber: 1g | Sugar: 19g | Vitamin A: 610IU | Vitamin C: 1.7mg | Calcium: 45mg | Iron: 1.1mg