Cranberry Bread is one of those magical baked treats that instantly conjures up cozy mornings, holiday gatherings, and the irresistible aroma of fresh bread wafting from the kitchen. With its tender crumb, bright pops of tart cranberries, and a subtle citrusy zing from orange juice and zest, this classic loaf is both nostalgic and crowd-pleasing. Whether you’re baking it for a festive brunch, a thoughtful gift, or just because you crave a slice with your afternoon coffee, this recipe is easy to love and even easier to make. Let’s dive into everything you need to know to create the perfect Cranberry Bread at home!

Ingredients You’ll Need

The beauty of this Cranberry Bread is how it relies on simple, pantry-friendly ingredients, each carefully chosen to deliver fabulous flavor and texture. Every component plays its own unique role, so let’s talk about what you’ll need and why it matters.

All-purpose flour: The sturdy foundation of the loaf, giving it structure and softness without being heavy.
Granulated sugar: Provides just the right sweetness to balance the tartness of cranberries and the zing of orange.
Baking powder: Helps the bread rise beautifully, keeping the crumb light and fluffy.
Baking soda: Reacts with the acidity in orange juice for a perfect lift and tender bite.
Salt: Enhances the flavors and keeps the sweetness in check for a well-rounded loaf.
Orange juice: Infuses the bread with a fresh, citrusy flavor that pairs perfectly with cranberries.
Vegetable oil: Lends moisture and keeps the loaf soft for days—plus, it’s easy to mix in.
Orange zest: Adds fragrant, concentrated citrus notes that take the flavor to the next level.
Large egg: Binds everything together and contributes to a tender crumb.
Fresh or frozen cranberries (halved): The star of the show—juicy, tart, and bursting with color in every bite.
Chopped walnuts (optional): For a bit of crunch and a rich, nutty contrast to the soft loaf.

How to Make Cranberry Bread

Step 1: Prep Your Pan and Oven

Before you get mixing, preheat your oven to 350°F and generously grease a 9×5-inch loaf pan. This not only ensures an even bake but also makes sure your Cranberry Bread releases easily once it’s done—no one wants to lose a single crumb!

Step 2: Combine the Dry Ingredients

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Mixing these dry ingredients thoroughly means your leaveners will be evenly distributed, guaranteeing the perfect rise and crumb throughout the loaf.

Step 3: Mix the Wet Ingredients

In a separate bowl, stir together the orange juice, vegetable oil, orange zest, and egg. This fragrant mixture is what gives the bread its signature citrusy aroma and moist texture, so don’t skip the zest—it makes all the difference!

Step 4: Bring the Batter Together

Pour the wet ingredients into the bowl with the dry ingredients and gently stir until just combined. The key here is to avoid overmixing; a few lumps are totally fine. Overmixing can make quick breads tough, so a light hand is the secret to a soft, tender crumb.

Step 5: Fold in Cranberries and Walnuts

Gently fold in the halved cranberries and, if you like a little crunch, the chopped walnuts. The cranberries add beautiful bursts of tartness and color, while the walnuts bring a toasty, earthy flavor. If you’re using frozen cranberries, there’s no need to thaw—just toss them right in!

Step 6: Bake Your Masterpiece

Pour the batter into your prepared loaf pan and smooth the top. For a little sparkle and crunch, sprinkle some turbinado sugar over the surface. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Let your Cranberry Bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely (if you can wait that long!).

How to Serve Cranberry Bread

Garnishes

A dusting of powdered sugar, a drizzle of orange glaze, or even a scattering of extra chopped walnuts can elevate your Cranberry Bread from simple to stunning. For a festive touch, add a few sugared cranberries or a twist of orange zest on top before serving.

Side Dishes

This bread shines alongside a hot cup of coffee or tea, but it’s also a lovely addition to a holiday brunch spread with scrambled eggs, fruit salad, and crispy bacon. For an afternoon treat, serve it with a dollop of whipped cream or a scoop of vanilla yogurt.

Creative Ways to Present

Slice the loaf and arrange the pieces on a rustic wooden board with orange wedges and whole cranberries for a vibrant look. You can also cut it into cubes and serve as part of a brunch bread basket, or wrap individual slices in parchment for grab-and-go snacks or lunchbox surprises.

Make Ahead and Storage

Storing Leftovers

Keep your Cranberry Bread fresh by wrapping it tightly in plastic wrap or storing it in an airtight container at room temperature for up to 3 days. If your kitchen runs warm or humid, it’s best to refrigerate, where it will keep for up to a week—just let it come to room temperature before serving for the best flavor and texture.

Freezing

This loaf freezes beautifully! Once completely cooled, wrap the bread (whole or sliced) in plastic wrap and then foil, or place it in a freezer-safe bag. It will keep for up to 3 months. To thaw, just leave it at room temperature or gently warm individual slices in the microwave.

Reheating

For that just-baked freshness, reheat slices in the microwave for 10–15 seconds or pop them in a toaster oven for a minute or two. If you like it extra special, toast a slice and top with a pat of butter or a swipe of cream cheese.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Absolutely! If using dried cranberries, reduce the quantity to 1 cup and soak them in warm water for about 10 minutes before adding to the batter. This helps plump them up and prevents them from drawing moisture out of your Cranberry Bread.

Do I have to add walnuts?

Not at all. Walnuts are totally optional and can be left out if you prefer a nut-free loaf, or you can substitute pecans, almonds, or even chocolate chips for a different twist.

How do I know when the Cranberry Bread is done baking?

The best way to check is to insert a toothpick into the center of the loaf—if it comes out clean or with just a few moist crumbs (no wet batter), your bread is ready. Every oven bakes a bit differently, so start checking around the 50-minute mark.

Can I make mini loaves or muffins with this recipe?

Yes! Divide the batter among mini loaf pans or a muffin tin, adjusting the baking time accordingly—usually about 20–25 minutes for muffins and slightly longer for mini loaves. Check for doneness with a toothpick.

Why did my Cranberry Bread turn out dry?

Overbaking is the most common culprit. Be sure to check for doneness early and measure your ingredients accurately. Also, don’t overmix the batter—just mix until the ingredients are combined for the softest, moistest bread.

Final Thoughts

If you’ve never tried baking Cranberry Bread at home, now is the time to treat yourself and your loved ones to this delightful loaf. It’s simple, vibrant, and so satisfying—perfect for sharing or savoring solo. I hope you find as much joy in every slice as I do. Happy baking!

Cranberry Bread Recipe

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4.8 from 21 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 1 loaf (about 10 slices) 1x
Diet: Vegetarian

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Description

This vibrant Cranberry Bread combines tart cranberries with zesty orange for a moist, flavorful quick bread perfect for holiday mornings or cozy fall treats. Soft and lightly sweetened, it’s studded with fresh or frozen cranberries and optionally chopped walnuts for crunch.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt

Wet Ingredients

¾ cup orange juice
¼ cup vegetable oil
1 tablespoon orange zest
1 large egg

Add-ins

1 ½ cups fresh or frozen cranberries (halved)
½ cup chopped walnuts (optional)

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F and grease a 9×5-inch loaf pan thoroughly to ensure the bread releases easily after baking.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
Combine Wet Ingredients: In a separate bowl, mix together the orange juice, vegetable oil, orange zest, and beaten egg until smooth.
Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir gently until just combined; avoid overmixing to keep the bread tender.
Fold in Cranberries and Walnuts: Carefully fold in the halved cranberries and chopped walnuts (if using) to distribute them evenly throughout the batter.
Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

For a sweeter crust, sprinkle turbinado sugar on top before baking.
If using dried cranberries, reduce the quantity to 1 cup and soak them in warm water for 10 minutes to rehydrate.
Ensure not to overmix the batter to keep the bread light and tender.
You can substitute orange juice with apple juice for a milder citrus flavor.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Bread
Method: Baking
Cuisine: American