Yes, you can substitute frozen or dried cranberries for fresh cranberries in this recipe (and in most baked goods that call for fresh cranberries), though I do recommend fresh if you can get them.u003cbr/u003eu003cbr/u003eIf using frozen cranberries, keep the measurement the same (1 cup for 1 loaf) and do not thaw the berries before adding them to the batter. You won't be able to chop them, but keeping them whole is fine (though you will have fewer and larger cranberries in your loaf than if you had use fresh, halved cranberries as the recipe calls for).u003cbr/u003eu003cbr/u003eIf using dried cranberries, opt for unsweetened and reduce the measurement to ¾ cup for 1 loaf, as dried cranberries are smaller by volume. Though it's not necessary, you may choose to soak the dried cranberries in water for about 15 minutes to hydrate the dried berries before adding them to the batter so that they will be plump and moist once baked.