Cranberry Bread Recipe
If you’re searching for the perfect balance of sweet, tart, and tender, look no further—Cranberry Bread is the ultimate treat to brighten any breakfast table or afternoon snack! Fresh cranberries burst with flavor in every bite, the orange zest and juice bring incredible brightness, and that beautiful golden loaf will fill your kitchen with irresistible aromas. Whether you bake it for a cozy holiday morning or just because, Cranberry Bread is a cherished classic that’s amazingly easy to prepare and impossible not to love.
Ingredients You’ll Need
This recipe comes together with a handful of pantry staples and a few fresh ingredients, each chosen for a reason! Every component adds something—tangy, sweet, or textured—to make this Cranberry Bread truly exceptional.
- All-purpose flour: The foundation of the loaf, giving it structure and that irresistible tender crumb.
- Granulated sugar: Delivers balanced sweetness that complements the cranberries’ natural tartness.
- Baking powder & baking soda: These leaveners ensure your bread rises beautifully for a light, airy texture.
- Salt: Just a little brings out and balances every other flavor in the bread.
- Orange juice: Adds brightness and moisture, bringing the whole loaf to life.
- Large egg: Binds everything together while adding richness for a perfect crumb.
- Vegetable oil: Makes the bread extra moist, so each bite is soft and luscious.
- Orange zest: Intensifies the citrusy notes—don’t skip this, it really elevates the flavor!
- Fresh or frozen cranberries (halved): Their tart pop contrasts beautifully with the sweetness of the bread.
- Chopped walnuts (optional): For a lovely crunch and a hint of earthiness (skip if you want nut-free).
How to Make Cranberry Bread
Step 1: Prep the Oven and Pan
Start by heating your oven to 350°F. While it warms up, grease a 9×5-inch loaf pan with butter or nonstick spray to guarantee that your gorgeous Cranberry Bread slides out perfectly after baking.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. You’ll want these dry elements well incorporated so every slice of bread bakes up evenly, with no hidden pockets of flour or uneven leavening.
Step 3: Combine the Wet Ingredients
Grab a separate bowl and mix together the orange juice, egg, vegetable oil, and that wonderfully fragrant orange zest. This mixture is the secret to the loaf’s intense citrusy aroma and super-moist crumb. Stir until the egg is fully beaten and everything’s combined.
Step 4: Bring Everything Together
Pour the wet mixture into your bowl of dry ingredients, and gently stir just until all the flour is moistened. Resist the urge to overmix! A few lumps are totally fine—overworking the batter can make your Cranberry Bread dense instead of light and tender.
Step 5: Fold in Cranberries and Walnuts
Using a spatula, softly fold in the halved cranberries and chopped walnuts (if you’re using them). This ensures every bite delivers that craveable tart cranberry punch and satisfying crunch. If the batter seems thick, don’t worry—that’s exactly what you want for quick bread.
Step 6: Bake the Bread
Spoon the batter into your prepared loaf pan and gently smooth the top. Pop it in the oven and bake for 50 to 55 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Your kitchen will smell absolutely incredible during this step!
Step 7: Cool and Enjoy
Let the bread cool in the pan for about 10 minutes, then gently turn it out onto a wire rack to cool completely. This little pause helps the loaf hold together and makes for perfect, even slices once you’re ready to dig in.
How to Serve Cranberry Bread
Garnishes
For a little something extra, try drizzling your Cranberry Bread with a simple orange glaze: just mix powdered sugar with a bit of orange juice for a glossy, citrusy finish that looks as beautiful as it tastes. A dusting of powdered sugar is a quick way to dress it up, or scatter a handful of extra nuts or zest on top before serving to highlight what’s inside.
Side Dishes
This lovely loaf is delicious with just a pat of butter, but you can really amp up breakfast by serving it alongside creamy Greek yogurt, a bowl of fresh fruit, or your favorite scrambled eggs. For an afternoon treat, it’s fantastic paired with strong coffee or a steaming mug of tea.
Creative Ways to Present
Try cutting Cranberry Bread into thick slices, toasting them, and spreading with rich cream cheese for an upgraded snack. For brunch gatherings, slice and arrange on a platter with berries and cheese. You can even cube leftovers for a sweet, citrusy bread pudding or a festive trifle.
Make Ahead and Storage
Storing Leftovers
Once your Cranberry Bread has cooled completely, wrap it tightly in plastic wrap or aluminum foil, or store in an airtight container. It will stay fresh and moist at room temperature for up to 3 days—if it lasts that long.
Freezing
This bread freezes beautifully! You can wrap the whole loaf or individual slices tightly, then tuck them into a freezer bag. It keeps for up to 2 months. Just be sure to defrost overnight in the fridge or at room temperature before serving.
Reheating
If you prefer your Cranberry Bread warm, reheat individual slices in the microwave for about 10–15 seconds, or pop them in a toaster oven until just heated through. The flavors really shine when it’s slightly warm!
FAQs
Can I use dried cranberries instead of fresh or frozen?
Absolutely! If you’re out of fresh or frozen cranberries, dried cranberries will work—just keep in mind they’re sweeter and less tart. For best results, soak them in warm water for 10 minutes to plump them before folding into the batter.
What other nuts can I use instead of walnuts?
Pecans, almonds, or even pistachios are delicious swaps for walnuts. You can also leave nuts out for a nut-free version; the bread is still moist and packed with flavor!
How can I make this recipe vegan?
To make a vegan Cranberry Bread, swap the egg for a flax or chia egg, and use your favorite plant-based oil and dairy-free milk mixed with a bit of lemon juice in place of orange juice if desired. The loaf will still bake up beautifully moist and tender.
Can I double the recipe to make two loaves?
Definitely! Just double all the ingredients and bake in two loaf pans. Keep an eye on them in the oven, as baking time may vary very slightly depending on your pans and oven.
Why did my bread turn out dense or dry?
Overmixing the batter is the most common culprit for dense bread, so mix gently and only until ingredients are just combined. Make sure to measure your flour accurately and don’t overbake—check for doneness at the 50-minute mark.
Final Thoughts
If you’ve never made homemade Cranberry Bread, you are in for a delightful surprise! It’s a beautifully simple bake that rewards you with vibrant flavor and cheerful color every single time. Gather your ingredients, give it a go, and share a slice (or two!) with someone special—you’ll quickly see why this Cranberry Bread earns a regular spot in so many kitchens.
Print
Cranberry Bread Recipe
- Total Time: 1 hour 10 minutes
- Yield: 10 slices 1x
- Diet: Vegetarian
Description
This delightful Cranberry Bread is a perfect balance of sweet and tangy flavors, with juicy cranberries and a hint of citrus in every bite. It’s a wonderful treat for breakfast or anytime you crave a cozy, homemade baked good.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- ¾ cup orange juice
- 1 large egg
- ¼ cup vegetable oil
- 1 tablespoon orange zest
Additional:
- 1½ cups fresh or frozen cranberries (halved)
- ½ cup chopped walnuts (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
- Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine wet ingredients: In a separate bowl, combine the orange juice, egg, oil, and orange zest. Pour the wet ingredients into the dry and stir just until combined—do not overmix.
- Add cranberries and walnuts: Fold in the cranberries and walnuts, if using.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and serve: Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For a sweeter twist, drizzle the cooled loaf with a simple orange glaze made from powdered sugar and orange juice.
- This bread freezes well—wrap tightly and store for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 170mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
