Whole Wheat Cranberry Bread

This whole wheat cranberry bread will have your whole house smelling like Christmas.  With freshly ground whole wheat flour, this cranberry bread recipe has a slightly denser texture and is a healthy quick bread recipe your whole family will love.  

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Whole Wheat Cranberry Bread Recipe

Homemade Cranberry Bread is Perfect for Holiday Baking!

One of my favorite things about this time of year is the food. Summer is all about tastes that are light and fruity but fall brings out more savory dishes. Pumpkins, cranberries, apples…yum! I missed them so much!

Today I baked some homemade cranberry bread to donate to the PTA…they are providing baked goods to ALL of the teachers in the school! Since I was baking one loaf I decided to double the recipe and bake myself one, too! This is perfect for an after school snack when your kids want something sweet but YOU want something healthy!

Homemade Festive Cranberry Bread with Fresh Berries

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How do you freeze quick breads?

Cranberry Bread  freezes really well so if you make extra just wrap it well and stick one loaf in the freezer.  What is the best way to freeze quick breads? Just wrap securely in aluminum foil, freezer wrap or place in ziploc freezer bags. You can pull it out for company at Christmas!

Like this whole wheat cranberry bread?  Try these cranberry recipes, too!

cranberry bread with whole wheat flour

Using whole wheat flour in quick breads

I substituted half of the white flour in this cranberry bread with whole wheat flour that I had ground fresh in my Wondermill. You can do this in a lot of recipes and freshly ground whole wheat flour smells amazingly nutty!

How does whole wheat flour affect baking? Whole wheat flour is coarser in texture than white flour. Letting the batter rest for a few minutes before baking gives the liquid a chance to soften up the flour a bit. 

whole wheat cranberry bread

Making Homemade Cranberry Bread

You can make just about any quick bread recipe you have a little healthier with a few simple changes. Swapping out some of the white flour with whole wheat is an easy one. (Don’t replace ALL…I find less than half usually still comes out good)

You can also replace half of the oil with apple sauce or throw in some wheat germ or ground flax seeds. Tons of quick and easy ways to make your baked goods healthier, not just cranberry bread! I made a few modifications to a recipe I found on Live Better America and it turned out really well.

Cranberry Bread with whole wheat flour

Whole Wheat Cranberry Bread

This whole wheat cranberry nut bread is a classic cranberry bread recipe made healthier with whole wheat flour.  

Yield: 8 to 10

Whole Wheat Cranberry Nut Bread

Whole Wheat Cranberry Bread Recipe

Whole Wheat Cranberry Bread Recipe with Fresh Cranberries

Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes


  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 1/3 cup vegetable oil
  • 1 1/4 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 3/4 low fat milk
  • 2 teaspoons vanilla
  • 1/2 cup real maple syrup
  • 2 eggs
  • 2 cups fresh or frozen (thawed and drained) cranberries, coarsely chopped
  • 1/2 cup chopped walnuts


  1. Heat oven to 350°F. Grease 2 (8x4-inch) loaf pans with shortening or cooking spray.
  2. In a large bowl, mix flours, sugar, baking powder, salt, cinnamon and baking soda until well blended.
  3. In a medium bowl, stir milk, maple syrup, oil, vanilla and eggs together until well blended.
  4. Mix liquid ingredients into flour mixture until well blended.
  5. Stir in cranberries and walnuts. Spoon batter evenly into pans.
  6. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean.
  7. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 1 hour.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 496Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 48mgSodium: 457mgCarbohydrates: 82gFiber: 4gSugar: 45gProtein: 9g

Nutrition information not always accurate


15 thoughts on “Whole Wheat Cranberry Bread”

  1. I replaced some of the maple syrup with agave nectar (forgot to stock up on the syrup) and it turned out great! I doubled the recipe and made 4 loaves, one for home, and 3 for family at Christmastime. Everyone said they loved the bread. The cranberries are tart, but not overbearing. The slices are excellent with butter and a cup of coffee. 🙂

  2. Thank you for your recipe! I love crime Bury bread and I make it all year long. I’ve changed it up a bit because I like rustic bread. I used 3 cups 100% stone ground whole wheat flour, two eggs, 1/3 cup coconut milk, juice & pulp of 1 orange with grated rind, 1 cup of coarse chopped walnuts, 3 cups of frozen thawed cranberries -I’m elated that cranberries are now available in the frozen section all the year long! I did not add any oil or maple syrup. I used mini loaf pans and baked in my airfryer oven that has a door and metal racks. After it was baked I popped them out of pans
    & turned loaves on their sides & cut the loaves lengthwise in thirds and put them back in the airfryer oven for 10 extra minutes to make it crunchy yet still moist inside.
    It’s delicious! I don’t even put butter on it.

  3. The cranberry bread was wonderful! The only changes I made were to use a little more all- purpose flour because I didn’t have enough of the whole wheat, and to use honey because I didn’t have maple syrup. I baked part of it in a square pan and the remainder in a small loaf pan. I will definitely make it again!


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