Cranberry Brownie Bread is rich, chocolatey, and full of tart cranberries! It has a soft brownie-like center with chocolate chips in every bite. The chocolate ganache on top makes it even more fun to slice and share!

If you love my popular Brownie Bread (and so many of you do!), you have to try this cranberry version! And if you have extra cranberries, check out some of my Best Cranberry Recipes for more sweet ideas to bake and enjoy.

Loaf of cut into Cranberry Brownie Bread showing tender texture inside.

Ingredients & Substitutions

Milk chocolate chips: These melt into the batter and give the bread a rich chocolate flavor. Use good-quality chocolate chips for the smoothest result.
All-purpose flour: Gives the bread structure. Measure carefully so the loaf doesn’t turn out too dense.
Dutch-processed cocoa powder: Adds a deep chocolate flavor and helps give the bread its brownie-like taste. I recommend sticking with Dutch-processed cocoa for this recipe.
Baking soda: Helps the bread rise as it bakes.
Kosher salt: Balances the sweetness and brings out the chocolate flavor. If using table salt, use a little less.
Eggs: Three large eggs help bind the batter and give the bread structure. Room-temperature eggs mix more evenly.
Granulated sugar: Sweetens the bread and helps create a tender texture.
Vegetable oil: Keeps the bread moist. Canola oil or another neutral-flavored oil also works.
Water: Helps thin the batter and brings the ingredients together.
Fresh or frozen cranberries: Add tartness that balances the rich chocolate. If using frozen cranberries, add them straight to the batter without thawing.
Semisweet chocolate chips: Add extra chocolate throughout the loaf. You can use milk chocolate chips instead if you prefer a sweeter bread.
Milk Chocolate Ganache: Made with milk chocolate chips and heavy whipping cream, this smooth topping adds even more chocolate flavor. Use heavy cream rather than milk for the best consistency. Let the ganache thicken slightly before pouring it over the cooled loaf.

Whole loaf of Cranberry Brownie Bread on a wooden table from overhead.

Tips for the Best Cranberry Brownie Bread

Let the melted chocolate cool slightly. This helps keep it from being too hot when added to the egg mixture.
Do not overmix the batter. Once you add the dry ingredients, mix just until everything is combined. This helps keep the bread tender.
Check the center before removing the loaf from the oven. Start checking around 75 minutes. A toothpick should come out with a few moist crumbs, but no wet batter. The bread will continue to set as it cools.

Loaf of Cranberry Brownie Bread with a couple of pieces cut and laying flat from overhead.

FAQs

Can I add other mix-ins to Cranberry Brownie Bread?

Yes! Chopped pecans or walnuts would add a nice crunch. You could also try white chocolate chips for a sweeter bite or add a little orange zest to complement the cranberries. Keep the total amount of mix-ins close to the original amount so the bread bakes evenly.

Can I use dried cranberries instead of fresh cranberries?

You can, but the bread will have a sweeter bite and won’t have the same juicy, tart bursts from fresh cranberries.

Can I make Cranberry Brownie Bread without the ganache?

Yes! The bread is rich and chocolatey on its own, so you can skip the ganache if you prefer. You could also sprinkle a few extra chocolate chips on top before baking for a little extra chocolate in every slice.

How do I know when Cranberry Brownie Bread is done baking?

The loaf takes a while to bake, so begin checking around 75 minutes. Insert a toothpick into the center. It should come out with a few moist crumbs but no wet batter. If the center is still wet, continue baking and check every few minutes again.

Why does this bread take so long to bake?

This bread has a rich, moist batter, and the loaf pan is fairly deep. Baking it at 325°F gives the center time to cook without overbrowning the outside. Baking times can vary, so use the toothpick test to check for doneness.

Can I make Cranberry Brownie Bread ahead of time?

Yes! You can bake the loaf a day ahead and let it cool completely. Add the ganache once the loaf is cool, then let the topping set before covering and storing it.

Can I freeze Cranberry Brownie Bread?

Yes! For the best results, let the loaf cool completely before freezing. You can freeze it whole or in slices, wrapped tightly and stored in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

Loaf of cut into Cranberry Brownie Bread on a wooden table with cut slices and fresh cranberries.

How To Store Cranberry Brownie Bread

Room Temperature: Store Cranberry Brownie Bread in an airtight container at room temperature for up to 3 days. Make sure the ganache has set before covering the loaf.

To Freeze: For longer storage, freeze the bread whole or in individual slices. Wrap tightly in plastic wrap, then place in a freezer-safe container or bag. Freeze for up to 3 months. Thaw at room temperature before serving.