Cheddar-Cranberry Soda Bread

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Recipe photo
Hands-on time:
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Yield: 1 loaf, 8 to 12 servings.

Recipe photo

This bread is like a giant scone, marrying the sharpness of Vermont cheddar with the tangy sweetness of dried cranberries. We're partial to Cabot cheddar, but feel free to use your own favorite cheese, no matter how sharp or mellow. Be sure to use a sharp serrated knife to cut the loaf, otherwise you'll end up with a pile of crumbs — which are difficult to slather in soft butter!

Cheddar-Cranberry Soda Bread

star rating (12) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 1 loaf, 8 to 12 servings.
Published: 09/23/2013


  • 2 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1/2 cup Vermont cheese powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup, 4 tablespoons cold unsalted butter, cut into 1/2"dice
  • 2 cups sharp or extra-sharp cheddar cheese, grated; we prefer Cabot extra-sharp
  • 3/4 cup dried cranberries
  • 3/4 cup chopped walnuts, optional
  • 1 1/4 cups buttermilk or 3/4 cup plain (not Greek) yogurt + ½ cup milk
  • 1 large egg


1) Preheat the oven to 375°F. Lightly grease an 8 1/2" x 4 1/2" loaf pan.

2) Combine the flour, cheese powder, baking powder, baking soda, and salt.

3) Work in the butter until the mixture is crumbly.

4) Stir in the cheese, cranberries, and walnuts.

5) Mix the buttermilk and egg, and gently stir into the dry ingredients.

6) Scoop the dough into the pan, spreading it to the edges.

7) Bake the bread for 65 to 75 minutes, tenting it with foil for the final 10 to 15 minutes of baking, until a tester inserted into the center comes out clean. Its internal temperature at the center will be about 200°F.

8) Remove the bread from the oven, and loosen the edges with a table knife. Wait 5 minutes, then gently turn it out onto a rack to cool. Don't slice while hot; it'll crumble.

Yield: 1 loaf, 8 to 12 servings.


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  • star rating 01/26/2014
  • JAnneB from KAF Community
  • I made this as written, but with pecans and dried cherries instead of walnuts and cranberries. I had to tent it after about 25 minutes, to keep the top from burning, but otherwise it turned out great. I agree it's great toasted and buttered.
  • star rating 12/16/2013
  • Ellen from Santa Cruz, CA
  • I made this twice and liked it better the second time when I made it truly savory, eliminating the fruit and putting in lots of finely chopped walnuts and a dash of dehydrated onion bits and mustard powder. It is superb toasted for a quick, yet satisfying breakfast. (I also used some of the high fiber KAF blend and put high-end grated parmesan instead of powdered cheese, which I don't like. Seriously, use super sharp cheddar toast it to golden brown, and you will be in heaven!
  • star rating 12/06/2013
  • cassiesue125 from KAF Community
  • I just made this bread. I doubled the recipe as I had a larger pan to try out. I had a little bit of leftover batter and since I love to sometimes bake in cans, I greased a bush's best large bean can. After I had it almost all mixed up and was just finishing incorporating the wet and dry, I realized I forgot the baking soda and had misread the baking powder (slaps my forehead). The phone had rang and I was distracted. Well I just pulled off my rings and added the missing ingredients and worked it in real quick with my hand. Messy, but it worked, lol. I just cut my first two slices, perfect. I used the new Dannon Light n Fit pineapple greek yogurt on the bread, PERFECT! Like the pineapple cream cheese I can't find around here anymore. So good! I also added 1/4 C resistant starch (Hi-Maize) to this to up the fiber and I didn't have dried cranberries but had dried cherries, it worked. Thanks for another great recipe!
  • star rating 12/05/2013
  • dianesheriff from KAF Community
  • This one was a heartbreaker as I've baked so many wonderful recipes from the King Arthur site. I had all the ingredients, even the cheese powder. Buttermilk was fresh, not powder and used Tillamook sharp cheddar cheese. I weighed all ingredients; tossed my measuring cups out long ago. I did add a tablespoon of water as the batter was so dry and crumbly. The loaf was hard as a rock and tasted like a salt brick. No idea where this went wrong.
    This may be a good time to call the baker's hotline 855-371-2253 to problem solve. You've used weights for flour and ingredients so we'll ask questions about mixing method (this quick bread is more like mixing a scone or biscuit), mixing tools, and any ingredient substitutions. Irene@KAF
  • star rating 12/01/2013
  • pltyler72 from texas
  • too heavy and hard... was disappointed
  • star rating 11/30/2013
  • Doris from Merrimack NH
  • I adapted the recipe 2 different ways first to g/f and then instead of making it as a loaf made it into scones. Here's how I did it: using same amount of flour called for add 2 1/2 tsp xantham, omit of you are using flour mix with it already in it. I omitted the cheese powder since I didn't have it. Rest of ingredients were the same except added 2 eggs instead of the 1 called for and added 1/4 c sugar. Preheated oven to 375. Lined pan with parchment. Using ice cream scoop, placed within 2 inches of each other. recipe made 14 scones. Bake at 375 for 15-18 mins. Simply perfect.
  • star rating 11/27/2013
  • Mavis from Iowa
  • One post said that the recipe worked without the cheese powder. It didn't work for me. Not enough liquid and except for the cheese powder I followed the recipe exactly. Costly waste.
    I am sorry this recipe didn?t work for you. Please call us at the Hotline (855 371 2253) so that we can troubleshoot together. ~Jaydl@KAF
  • star rating 11/23/2013
  • Lisa from Alabama
  • excellent! I used a mixed sharp, medium and mild cheese blend as I don't really like sharp cheese. wonderful toasted!
  • star rating 11/10/2013
  • ldrazez2 from KAF Community
  • very tasty - I did not wait for order to get cheese powder so I added a bit of extra flour, we also ate some toasted for breakfast I used a 3 cheese shredded mixture - vermont cheddar, med cheddar and mild cheddar - very cheesy.
  • star rating 11/08/2013
  • Kathleen from Fort Worth, TX
  • This is a wonderful bread that is so easy to prepare. I had to make some adaptations based on what I had on hand; but it is still magnificent. One outright substitution I made was to use almonds instead of walnuts. The other change was the alternative to buttermilk that was given. I used a vanilla greek-style yogurt and milk. I didn't notice the yogurt's vanilla or sweetener in the finished product. As another reviewer noted, it is a forgiving bread; and, I found that it is open for many variations. I will make this again......and again.
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