Chocolate Chip Cranberry Bread Recipe

Overhead photo of a loaf of holiday bread with mini chocolate chips and cranberries.

5 from 1 vote

Chocolate Chip Cranberry Bread Recipe

Make this easy chocolate chip cranberry bread recipe in just over an hour for a soft, holiday quick bread full of sweet, tangy flavor!

Prep Time15

Cook Time1

Total Time1 15

Course: Breakfast

Cuisine: All American

Diet: Vegetarian

Servings: slices

Calories: 353kcal

Author: Sammi Ricke

Cost: $4.00

Equipment

Ingredients

2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 teaspoon vanilla extract
1 cup sugar
1 cup buttermilk
1/3 cup light olive oil or any neutral oil
1 1/4 cups cranberries, fresh or frozen (do not thaw), divided
1/2 cup mini chocolate chips, divided

Instructions

Preheat the oven to 350 F. Spray a 9x5 bread pan with nonstick cooking spray. Set aside.
In a large mixing bowl, whisk the flour, baking soda, and salt together.
2 cups flour, 1 teaspoon baking soda, 1/2 teaspoon salt
In a medium-sized mixing bowl, whisk the egg, vanilla, and sugar together until combined. Then whisk in the buttermilk and oil until smooth.
1 large egg, 1 teaspoon vanilla extract, 1 cup sugar, 1 cup buttermilk, 1/3 cup light olive oil
Pour the wet ingredients into the dry ingredients and whisk until completely combined (do not over-mix).
Fold in 1 cup cranberries and ¼ cup chocolate chips. Pour the batter into the prepared loaf pan. Sprinkle the top of the bread with ¼ cup cranberries and ¼ cup chocolate chips.
1 1/4 cups cranberries, fresh or frozen (do not thaw),, 1/2 cup mini chocolate chips,
Bake the bread for 60 to 75 minutes or until a toothpick inserted in the middle comes out clean. Cover loosely with foil about halfway through to ensure even browning. Cool the bread in the pan for at least 1 hour then remove to a wire rack.
Store leftover bread, wrapped in plastic wrap or in a plastic bag, at room temperature for up to 5 days or in the refrigerator for up to 1 week.

Video

Notes

Prep Tips - We recommend using fresh or frozen cranberries. If using frozen cranberries, do not thaw.

Storage Tips - Store bread in an airtight container in the freezer for up to 3 months. Allow to thaw overnight in the refrigerator and bring to room temperature before serving.

Nutrition