Step 1

Preheat oven to 325 degrees F.

Step 2

Grease bread pan, line the bread pan with baking parchment paper or use a nonstick bread pan in order to prevent the cranberries from sticking to the bread pan during the baking process.

Step 3

Wash the cranberries. Shake off any excess moisture. Set aside until batter is mixed.

Step 4

Soften butter in a microwave. FYI - I like to semi-melt the butter for better "mixability".

Step 5

Lightly beat the eggs.

Step 6

Mix the cranberry juice, butter, eggs, vanilla extract & sugar together in a large mixing bowl. Stir until fully mixed.

Step 7

Then add the remaining ingredients (except the cranberries). Stir with a large spoon or whisk until the batter is fully mixed. Do not overmix.

Step 8

Add the cranberries after the batter has been completely mixed. Stir them into the batter with a wooden spoon. Make sure the fresh cranberries are evenly spread throughout the batter.

Step 9

Pour finished batter into the bread pan. Smooth out the top of the batter within the bread pan.

Step 10

Optional - For a sugary top to the cranberry bread, sprinkle 1 tablespoon of turbinado sugar on top of the batter before you place the bread pan in the oven.

Step 11

Bake in the oven at 325 F for 65-70 minutes.

Step 12

Take out of oven and let the cranberry bread cool down in the bread pan for 10 minutes. Do not remove the cranberry bread from the bread pan during this 10 minute cool down period (as this completes the baking process). Use oven mitts as the bread pan will be very hot coming out of the oven.

Step 13

After 10 minutes, remove the cranberry bread from the bread pan. Use oven mitts. Place the cranberry bread on a cooling rack in order to completely cool. This cool down may take 1-2 hours. Gently slide a silicon spatula between the cranberry bread and the bread pan walls if the cranberry bread is stuck in the pan.