This cake mix cranberry bread is a festive, flavorful quick bread that’s moist, tender, and bursting with tart cranberries in every bite.

Soft cranberry cream cheese bread made from a cake mix is the kind of loaf that feels indulgent enough for the holidays yet easy enough to bake on a whim during the winter months.

a partially-sliced loaf of cake mix cranberry bread on a white rectangular serving platter.

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The holidays are such a whirlwind, and I’m always looking for ways to save myself some time, without sacrificing the special elements of the season.

Over the years, I’ve honed in on some pretty stellar shortcut recipes that taste amazing, but don’t require a lot of time or effort.

Keeping a loaf of cake mix cranberry bread on hand is one of those holiday hacks!

I can slice it up and serve alongside some sausage, juice, and hot coffee for a simple breakfast, or it can pull double-duty and be served as a sweet afternoon snack or a pretty addition to a holiday dessert tray!

Quick breads are such a lifesaver because you can bake them ahead of time and still have something that tastes fresh and homemade.

This cranberry cake mix quick bread recipe makes two loaves, which is ideal for sharing.

Wrap up a loaf as a thoughtful gift for a neighbor or friend or tuck one in the freezer to have on hand when you need it. To me, that’s exactly what holiday baking is all about!

More Shortcut Cake Mix Recipes:

overhead view of a partially sliced cranberry loaf made with cake mix, alongside a small dessert plate with two slices of cranberry bread on it. Two forks are next to those.

Cranberry Bread Made with Cake Mix

Cranberries are one of those ingredients that just feel like the holidays to me–I can’t get enough of them!

Their tart, vibrant flavor pairs so beautifully with all the rich and cozy foods we enjoy this time of year, and they add such a festive pop of color to the table.

This cranberry cream cheese bread from cake mix is a time-saving shortcut version of my traditional cranberry cream cheese bread, which has been a hit with readers for years.

Stirring fresh whole cranberries into a loaf makes it extra special, bringing little bursts of flavor in every bite.

It’s one of the easiest ways to turn a boxed cake mix from your pantry into something that feels seasonal and memorable without a lot of effort.

More Cranberry Recipes for the Holidays:

overhead view of two slices of moist cranberry quick bread, made from cake mix, served on a white plate.

How to Make Cake Mix Cranberry Bread

It’s really easy to whip up this seasonal favorite.

Ingredients You’ll Need

Unsalted Butter
Cream Cheese
Granulated Sugar
Eggs
Vanilla Extract
Almond Extract
French Vanilla Cake Mix (or Yellow Cake Mix)
All-Purpose Flour
Fresh Whole Cranberries (or Frozen Whole Cranberries)

overhead view of a whole loaf of cranberry quickbread made with cake mix, served on a white enamelware platter.

How to Make It:

Find the full printable recipe available below

Combine the wet ingredients. First, you’ll combine butter, cream cheese, and sugar. Beat together on medium-high speed until light and fluffy.

With the mixer on medium speed, add the eggs one at a time, mixing well and scraping down the sides of the bowl after each addition.

Add the vanilla extract and almond extract, mixing to combine.

two photos; one shows butter, cream cheese, and sugar in a mixing bowl; the other shows those beaten together and an egg added.

Add the dry ingredients. Then, you’ll add the cake mix and flour, then mix on the lowest speed until incorporated. The batter will be thick.

two photos; one shows dry ingredients added to the wet ingredients in the mixing bowl; the other shows the batter after being mixed.

Finish batter and bake. Then, you’ll fold in the cranberries by hand, mixing just until they’re incorporated throughout the batter.

Divide the batter between two prepared loaf pans, spreading the batter evenly.

Bake in a preheated oven for 50-60 minutes, or until a toothpick inserted in the center of the loaves comes out clean.

two photos; one shows whole cranberries added to the quickbread batter; the other photo shows two loaf pans filled with the cranberry bread batter.

Notes and Adaptations:

You can use fresh or frozen cranberries. If using frozen, you do not need to thaw them first–simply add them to the batter while frozen.
If you’d like to make cranberry orange bread, you can add a teaspoon or orange extract instead of vanilla extract, and/or add the zest of an orange to the batter.
This makes two loaves, so you can enjoy one now and freeze one for later if you’d like. The loaves freeze well–-simply cool completely, then wrap well with plastic wrap before freezing. Thaw at room temperature before eating.
These loaves also make tasty handmade gifts!