Oct 122014


I just opened a fresh jar of baking powder and my bread is rising in the oven like a mountain.

New cranberry season is coming, but I still have last year’s cranberry packages in my freezer. Previously, when our son lived with us, I used these berries very often. I baked quick breads, muffins, cakes with them, and cooked my son’s favorite sauces. Our nest is empty now, but I still have a habit of buying a lot of cranberries every autumn.

So I had to deal with last season’s wonderful cranberries in the freezer. The decision was made – I will please my husband with cranberry soda bread.

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It is a real pleasure to have a morning cup of coffee with this delicious bread. A touch of honey or a bit of butter will make this bread even better.

Occasionally I am adding finely chopped rosemary to my cranberry loaf, which gives the bread a fragrant and delicious new dimension. By the way, you can make two small breads: one just with cranberries and another – with cranberries and rosemary.

This time I did not have buttermilk or kefir, which I usually use for making the dough so I added a Greek yogurt mixed with some milk and this worked just fine.

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Cranberry Soda Bread. Cranberry Soda Bread with Rosemary


one round loaf of 9-10” diameter


  • 3 cups flour
  • ½ cup sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ stick butter (50-55 g), cut into small pieces
  • 1 cup buttermilk or kefir
  • 1 egg
  • 1 cup cranberries (fresh or frozen, do not defrost)
  • Zest of one lemon


  • 1-2 tablespoons finely chopped fresh rosemary 




Preheat an oven to 400 F (200 C).

Line a baking sheet with a parchment paper or grease the baking sheet with butter or oil.

In a bowl, mix the flour, sugar, baking powder, baking soda and salt.

Stir in the butter pieces into the flour.

Stir in the buttermilk and the egg.

Add cranberries, lemon zest and, if using, rosemary. Mix gently. The dough will be quite sticky.

Moisten your hands with oil and make a ball from the dough. Put the ball on the baking sheet. Slightly flatten it to a 9-10” diameter disk. Make a criss-cross scission in the center of the bread disk.

Bake in the oven for 15 minutes.

Lower the oven temperature to 350 F (170-180 C) and bake for another 15-20 minutes. The bread is ready when a wooden skewer comes out clean from the center of the bread.

Cool on a rack.

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  • Note:

You can use a stationary mixer to make the dough.


Cook with pleasure!


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