Name: Cranberry Bread Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 ½ tsp baking powder; ½ tsp baking soda; ½ tsp salt; 1 large egg; ¾ cup orange juice (fresh is best); ¼ cup vegetable oil (or melted butter); 1 tbsp orange zest; 1 ½ cups fresh or frozen cranberries (halved if large); ½ cup chopped walnuts or pecans (optional)

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If you’re searching for a cozy baked treat that’s just bursting with fruity flavor, look no further than Cranberry Bread. This moist, tender loaf delivers tart bits of cranberry in every slice, perfectly balanced by bright orange zest. Whether you love a slice with your morning coffee, want a homemade holiday gift, or simply crave a comforting snack, Cranberry Bread is the kind of crowd-pleaser you’ll find yourself baking again and again.

Ingredients You’ll Need

One of the best things about this Cranberry Bread recipe is just how simple the ingredient list is. Each component brings something special—whether it’s color from the cranberries, fragrance from the orange, or a hint of crunch if you toss in some nuts. Here’s what you’ll need and why it matters:

All-purpose flour: Forms the structure for the loaf and ensures a perfect crumb.
Granulated sugar: Sweetens the bread and also helps with moisture.
Baking powder: Gives the bread a nice lift and helps it rise evenly.
Baking soda: Works with the orange juice to create a tender crumb.
Salt: Just enough to bring out all the flavors—never skip it!
Large egg: Binds everything together for a cohesive, rich loaf.
Orange juice (fresh is best): Adds brightness and moisture—use freshly squeezed for maximum flavor if you can.
Vegetable oil (or melted butter): Keeps the Cranberry Bread deliciously moist.
Orange zest: Packs in a pop of citrus aroma that pairs beautifully with cranberries.
Fresh or frozen cranberries (halved if large): The star of the show—bring vibrant tartness and color. No need to thaw if frozen!
Chopped walnuts or pecans (optional): Tossing these in adds a delightful crunch and a touch of buttery richness.

How to Make Cranberry Bread

Step 1: Prep Your Pan and Oven

Get things started by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper. This ensures your Cranberry Bread will release beautifully, with edges that stay moist and intact.

Step 2: Mix the Dry Ingredients

In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This not only combines everything evenly but also makes sure your loaf bakes up nice and consistent—no pockets of flour!

Step 3: Whisk the Wet Ingredients

In another bowl, whisk the egg, fresh orange juice, vegetable oil (or melted butter), and fragrant orange zest. The combination of juice and zest ensures your Cranberry Bread has both sweet and tangy citrus notes in every bite.

Step 4: Bring the Batter Together

Pour the wet mixture into the bowl of dry ingredients. Gently fold it all together with a spatula—just until combined. A few streaks of flour are okay! Be careful not to overmix, or the loaf can turn tough rather than tender.

Step 5: Add the Cranberries and Nuts

Stir in your cranberries and, if you’re in the mood, a handful of chopped walnuts or pecans. If you’re using frozen berries, there’s no need to thaw them; just fold them right in for the best burst of tart flavor.

Step 6: Bake to Golden Perfection

Pour the batter into your prepared loaf pan and smooth the top. If you like, sprinkle a bit of coarse sugar over the top for sparkle and crunch. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Step 7: Cool Before Slicing

Give your Cranberry Bread about 10 minutes to cool in the pan—this helps it firm up and makes it easier to remove. Then transfer to a wire rack and let it cool completely before slicing. The wait is always the hardest part!

How to Serve Cranberry Bread

Garnishes

A simple dusting of powdered sugar is a classic, but you can also zest a bit of extra orange over the top right before serving. For a festive touch, arrange a few sugared cranberries on the loaf or drizzle with a light orange glaze for a glossy finish.

Side Dishes

Cranberry Bread shines next to a steaming mug of coffee or spiced tea for breakfast, or paired with a fruit salad for brunch. It’s also lovely alongside a platter of cheeses or a scoop of vanilla ice cream for dessert.

Creative Ways to Present

Try slicing and toasting the bread, then topping with a pat of butter or a swipe of orange marmalade. You can also cut it into cubes for a festive holiday bread pudding, or wrap mini loaves for charming homemade gifts.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Cranberry Bread tightly in plastic wrap or foil and keep it at room temperature for up to 3 days. This helps lock in the moisture and freshness, so every slice tastes just as good as the first.

Freezing

To freeze, let the loaf cool completely, then wrap it securely in plastic wrap and a layer of foil. You can freeze Cranberry Bread for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge or on the counter.

Reheating

To warm slices, pop them in a toaster or a low oven for a few minutes until heated through. This revives the freshly-baked aroma and gives you that soft, just-baked texture.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Fresh or frozen cranberries give the brightest tart flavor, but if you only have dried, you can use them! Soak them in warm orange juice for 10–15 minutes first to plump them up before adding to the batter.

What kind of nuts work best in Cranberry Bread?

Walnuts and pecans are both delicious here. Pecans add a softer, buttery crunch, while walnuts give a slightly more robust, earthy bite. Choose your favorite or skip them entirely if you prefer a nut-free version.

Can I make this bread vegan?

Absolutely! Swap the egg for a flaxseed “egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a plant-based oil or vegan butter. Make sure your sugar and other ingredients are vegan-friendly, and enjoy.

Does Cranberry Bread taste better the next day?

Many people say yes! The flavors meld and develop overnight, making slices even more moist and flavorful the next day. Just be sure to wrap it tightly so it stays fresh.

How do I prevent my cranberries from sinking to the bottom?

Lightly toss your cranberries in a spoonful of flour before folding them into the batter. This helps suspend them throughout the loaf, ensuring a juicy burst of fruit in every slice.

Final Thoughts

If you haven’t tried baking Cranberry Bread yet, you’re in for an absolute treat. It brings together vibrant flavor, irresistible texture, and a touch of festive flair in every slice. Grab your favorite mug, slice up this gorgeous loaf, and share it with someone you love—you’re bound to make it a new tradition!