This Cranberry Bread is everything you crave when the weather calls for cozy, bakery-worthy treats—tangy, sweet, and bursting with jewel-like berries. Crafted with a simple blend of pantry staples, bright orange zest, and vibrant cranberries, each slice is wonderfully moist and tender, with just the right amount of tartness. Whether you’re whipping up a loaf for holiday breakfasts, gifting a homemade treat, or simply celebrating all things fruity and comforting, this classic quick bread recipe brings a little sunshine (and bold flavor) to every bite.
Ingredients You’ll Need
Cranberry Bread comes together with a handful of familiar ingredients, each one playing a vital role in the taste and look of your loaf. Don’t skip the orange zest and juice—they truly make the cranberries sing!
- All-purpose flour: The sturdy base that creates the perfect, tender crumb without overpowering the fresh flavors.
- Granulated sugar: Brings balance, enhancing both the tart cranberries and zingy citrus.
- Baking powder: Essential for a lovely rise and light texture in every slice.
- Baking soda: Works with the acidity of orange juice for extra lift and softness.
- Salt: Just a touch, to deepen and round out all the other flavors.
- Orange juice: Adds moisture and a subtle citrus note that pairs beautifully with cranberries.
- Vegetable oil: Makes for an incredibly moist, tender loaf without weighing it down.
- Large egg: Binds everything together and adds richness to the batter.
- Orange zest: For a bright, aromatic burst that makes the bread feel extra special.
- Fresh or frozen cranberries, halved: The signature tangy-sweet ingredient that gives this bread its cheerful pops of color and flavor.
- Chopped walnuts or pecans (optional): Add a satisfying crunch and nutty warmth, if you feel like making the loaf even more decadent.
How to Make Cranberry Bread
Step 1: Prep Your Loaf Pan and Oven
Let’s start by setting the stage. Preheat your oven to 350°F (175°C) and either grease a 9×5-inch loaf pan or line it with parchment paper for stress-free removal. A properly prepared pan ensures your Cranberry Bread releases beautifully, no crumbling or sticking dramas here!
Step 2: Gather and Mix the Dry Ingredients
In a large bowl, whisk together your flour, granulated sugar, baking powder, baking soda, and salt. Combining everything thoroughly now guarantees even rise and flavor, so give it a good whisk to break up any lumps and blend those leavening agents evenly.
Step 3: Mix the Wet Ingredients
Take a separate medium bowl and combine the orange juice, vegetable oil, egg, and orange zest. Whisk until everything is blended—the orange zest should be fragrant and the mixture slightly frothy. This aromatic mixture infuses your bread with that irresistible citrus goodness that sets Cranberry Bread apart.
Step 4: Combine Wet and Dry Mixtures
Now the magic happens! Pour the wet mixture into your bowl of dry ingredients. Stir gently, just until combined—no over-mixing, or your bread could turn out tough instead of tender. If there are a few streaks of flour left, that’s perfectly fine at this stage.
Step 5: Fold in Cranberries and Nuts
Gently fold in the halved cranberries and, if you fancy, the chopped nuts. This step is where you get those gorgeous pockets of tangy fruit and crunchy surprises. Don’t overwork the batter—the goal is to keep everything just mixed.
Step 6: Transfer and Smooth the Batter
Pour the batter into your prepared loaf pan, using a spatula to smooth the top. This ensures an even bake and makes your finished Cranberry Bread look sensational with every slice.
Step 7: Bake to Perfection
Bake in the center of your oven for 50 to 60 minutes. You’ll know your bread is ready when a toothpick inserted in the center emerges mostly clean (a few moist crumbs are okay!). Let the bread cool in its pan for 10 minutes before transferring it to a wire rack to cool completely. Patience pays off for a perfectly set loaf!
How to Serve Cranberry Bread
Garnishes
Dust your Cranberry Bread with a snowy sprinkle of powdered sugar, a light drizzle of orange glaze, or a scattering of extra chopped nuts for a festive finish. Each option adds a signature touch, depending on your mood or the occasion.
Side Dishes
This bread shines alongside a cozy mug of coffee, hot tea, or mulled cider for a breakfast or brunch to remember. For a heartier spread, pair slices with Greek yogurt, soft cheese, or a medley of seasonal fruit—the tart, sweet, and creamy combo is unbeatable.
Creative Ways to Present
For an elegant brunch, slice and fan the Cranberry Bread on a platter, alternating with fresh orange slices or a scattering of extra berries. Wrap individual slices in parchment for a grab-and-go weekday treat, or slice thickly to make decadent French toast—it’s a delightful twist for weekends and holidays alike!
Make Ahead and Storage
Storing Leftovers
Once completely cool, store your Cranberry Bread tightly wrapped or in an airtight container at room temperature for up to three days. It stays moist and flavorful, and a quick toast will bring out those fresh-baked aromas all over again.
Freezing
This loaf freezes beautifully. Simply wrap the bread (whole or sliced) tightly in plastic wrap and foil, then store in a freezer-safe bag for up to three months. Thaw overnight at room temperature—perfect for stashing away treats as needed.
Reheating
To refresh slices, warm them gently in a toaster or oven at 300°F for a few minutes. If you love a slather of butter or cream cheese, add it while the bread’s still warm so it melts right in!
FAQs
Can I use dried cranberries instead of fresh or frozen?
Absolutely! Dried cranberries will yield a sweeter, less tart loaf and a slightly chewier texture. If using them, consider reducing the sugar a touch or soaking the dried cranberries in warm orange juice beforehand for extra juiciness.
How do I prevent my cranberries from sinking to the bottom?
Tossing your cranberries with a tablespoon of flour before folding them into the batter helps suspend them evenly, so every slice sparkles with fruit.
Can I make this Cranberry Bread recipe vegan?
Yes! Swap the egg with a flaxseed egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water), and use a plant-based milk with a splash of lemon juice in place of orange juice if you prefer. The result is just as flavorful and tender.
What’s the best way to zest an orange?
Use a microplane or fine grater, and only grate the bright orange part—the white pith underneath is bitter. Zest right before adding to the batter for maximum aroma and flavor.
Can I make muffin versions of this Cranberry Bread?
Yes! Simply divide the batter among lined muffin tins and bake at the same temperature for 20 to 25 minutes, or until a toothpick comes out mostly clean. Perfect for breakfast on the go!
Final Thoughts
I genuinely hope you’ll give this Cranberry Bread a try. There’s something magical about the combo of bright citrus and juicy cranberries nestled in a tender, golden loaf—such a simple pleasure, yet totally memorable. Share a slice (or two) with someone you love, and make it part of your cozy kitchen traditions!
Print
Cranberry Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cranberry Bread is bursting with juicy cranberries and zesty orange flavor, making it a perfect treat for breakfast or snacking. Easy to make and wonderfully moist, this bread is sure to become a favorite during the holiday season.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients:
- 3/4 cup orange juice
- 1/4 cup vegetable oil
- 1 large egg
- 1 tablespoon orange zest
Additional:
- 1 1/2 cups fresh or frozen cranberries, halved
- Optional: 1/2 cup chopped walnuts or pecans
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and prepare a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, mix orange juice, vegetable oil, egg, and orange zest.
- Combine Mixtures: Add wet ingredients to dry ingredients, stirring until just combined.
- Add Cranberries and Nuts: Gently fold in cranberries and nuts if desired.
- Bake: Pour batter into the pan, smooth the top, and bake for 50–60 minutes.
- Cool and Serve: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- For a sweeter version, use sweetened dried cranberries.
- This recipe can also be used to make muffins with adjusted baking time.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 18 g
- Sodium: 200 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg
