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Cranberry Batter Bread

cranberry batter bread

Spread some butter on this cranberry batter bread for a decadent treat with morning coffee or tea. Or afternoon or evening! Prep time doesn't include time for dough to rise.

  • Duration
  • Cook Time
  • Prep Time
  • 2 loavesServings


  • 1 envelope active dry yeast
  • 1/2 cup lukewarm water (105°F)
  • 1 teaspoon sugar
  • 2/3 cup shortening
  • 1 1/2 cups sugar
  • 2 teaspoons salt
  • 1 cup milk, scalded
  • 4 eggs, lightly beaten
  • 8 cups bread flour
  • 3 cups cranberries, coarsely chopped
  • 1 cup raisins


1. In a large mixing bowl, dissolve yeast in water with sugar; let stand until foamy, about 5 minutes.

2. Stir shortening, sugar, and salt into scalded milk; cool to lukewarm.

3. Add milk mixture and eggs to dissolved yeast, mixing thoroughly. Gradually add flour, beating with a wooden spoon until batter pulls away from the spoon. Cover; let rise in a warm, draft-free place until doubled, about 1 hour.

4. Spray 2 9x5 inch loaf pans with non-stick vegetable spray.

5. Stir cranberries and raisins into the batter until well blended. Spoon into prepared loaf pans. Cover; let rise until doubled, about 1 hour.

6. Preheat oven to 375. Bake 40 to 45 minutes or until loaves are golden brown and sound hollow when lightly tapped.

7. Remove from pans; cool completely on a wire rack.