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–+ servings
A loaf of cake mix cranberry bread, partially sliced, on a white platter.

Cake Mix Cranberry Bread

Chrysti Benner
Cranberry bread is the perfect holiday treat, and it's easier to make than ever, thanks to a doctored up cake mix!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 55 minutes
Course Bread, Dessert
Cuisine American
Servings 20 Servings
Calories 270 kcal

Equipment

Ingredients
  

  • 1 cup unsalted butter (softened)
  • 8 ounce cream cheese (softened)
  • 1 cup granulated sugar
  • 4 eggs (at room temperature)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 13.25 ounce french vanilla cake mix (or yellow cake mix)
  • 1 cup all-purpose flour
  • 2 cups fresh whole cranberries (or frozen whole cranberries)

Instructions
 

  • Preheat oven to 350F and spray two 8x4-inch loaf pans with baking spray, such as Baker's Joy. Alternatively, you can butter and flour the pans. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with an electric hand mixer), 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.
  • Add the cake mix and flour, then mix on the lowest speed until incorporated. The batter will be thick.
  • Fold in the cranberries by hand, mixing just until they're incorporated throughout the batter.
  • Divide the batter between the prepared pans, spreading the batter evenly. Bake in preheated oven for 50-60 minutes, or until a toothpick inserted in the center of the loaves comes out clean. If you find the loaves are browning too much during baking, you can loosely cover the tops with aluminum foil.
  • Remove from oven and let the loaves cool in the pan for about 10-15 minutes, then run a knife along the edge of the loaves to ensure they're loosened from the pan. Invert onto a wire rack to cool completely.

Notes

  • 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!

Nutrition

Serving: 1sliceCalories: 270kcalCarbohydrates: 32gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 69mgSodium: 180mgPotassium: 57mgFiber: 1gSugar: 19gVitamin A: 489IUVitamin C: 1mgCalcium: 62mgIron: 1mg
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