If you’re searching for a cozy, festive treat that’s perfect for breakfast, an afternoon snack, or even a holiday gift, look no further than Cranberry Bread. This delightful quick bread combines bursts of tart cranberries with bright orange zest and a hint of crunch from walnuts, all wrapped up in a golden, aromatic loaf. Minimal prep and classic pantry staples make this recipe a true favorite, while its vibrant flavor will have everyone coming back for another slice.
Ingredients You’ll Need
One of the best things about Cranberry Bread is its simplicity. Each ingredient has a particular role in crafting a loaf that’s tender, moist, and just sweet enough, with the cranberries and orange zest lending beautiful flavors and color throughout.
- All-purpose flour: This gives the bread its structure and an ideal, tender crumb.
- Granulated sugar: Adds perfect sweetness and helps create a lovely golden crust.
- Baking powder: Ensures your loaf rises beautifully and stays light.
- Baking soda: Interacts with the orange juice for extra lift and tenderness.
- Salt: Just a touch to balance flavors and heighten the cranberry tang.
- Orange juice: Freshly squeezed is best for brightness and moisture.
- Vegetable oil: Keeps the bread moist and soft without overpowering its flavors.
- Orange zest: Adds citrus aroma and extra zing that pairs wonderfully with cranberries.
- Egg: Binds everything together for an even, sliceable loaf.
- Fresh or frozen cranberries: Halved for little jewel-like pops of tartness in every bite.
- Chopped walnuts (optional): For added crunch and a rustic, nutty depth.
How to Make Cranberry Bread
Step 1: Get Ready to Bake
Preheat your oven to 350°F and lightly grease a 9×5-inch loaf pan. Taking a minute for this now ensures easy release and a picture-perfect loaf later. It’s worth it!
Step 2: Mix the Dry Ingredients
Grab a large bowl and whisk together the flour, sugar, baking powder, baking soda, and salt. Whisking not only combines these ingredients but also adds just a bit of air, resulting in a lighter crumb for your Cranberry Bread.
Step 3: Combine the Wet Ingredients
In a separate bowl, mix together the orange juice, vegetable oil, orange zest, and egg. Stir until everything is well blended. The citrus and eggwork together to make the base of this bread moist and fragrant.
Step 4: Bring It All Together
Pour the wet ingredients into the bowl with the dry mixture. Gently stir until just combined—don’t overmix! Overmixing develops gluten, which can lead to a tougher bread. It’s okay if there are a few streaks of flour left.
Step 5: Add Cranberries and Walnuts
Fold in the halved cranberries and chopped walnuts (if using) as gently as possible. You want bursts of berries throughout every slice, and folding keeps them intact and evenly distributed.
Step 6: Fill the Pan and Bake
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 55 to 60 minutes, until golden and a toothpick inserted in the center comes out clean or with just a crumb or two attached.
Step 7: Cool and Enjoy
Let your Cranberry Bread cool in the pan for about 10 minutes—this helps it set and makes removal a breeze. Then transfer the loaf to a wire rack to cool completely before slicing. It might be tough to resist, but the flavor develops even more as it cools!
How to Serve Cranberry Bread
Garnishes
Dress up your Cranberry Bread with a dusting of powdered sugar for a snowy effect, or drizzle on a light orange glaze for an extra burst of citrus. Fresh cranberries or orange zest slices make lovely edible decorations, too.
Side Dishes
This bread pairs beautifully with a cup of hot coffee or tea, and can even serve as a fruity addition alongside eggs and breakfast sausage for a festive brunch spread.
Creative Ways to Present
Try slicing your Cranberry Bread and layering the slices in a basket lined with a pretty napkin for a cozy look. If you’re giving it as a gift, wrap individual slices in parchment and tie with kitchen twine, or toast slices lightly and top them with a pat of butter for an irresistible snack tray.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Cranberry Bread tightly in plastic wrap or foil and store at room temperature for up to 3 days. For even longer freshness, keep it in an airtight container—this helps maintain its moisture and soft texture.
Freezing
Cranberry Bread is a superstar when it comes to freezing. Once completely cooled, wrap the whole loaf (or individual slices) tightly in plastic wrap, then a layer of foil. Freeze for up to 3 months, and you’ll have homemade comfort ready anytime.
Reheating
To enjoy warm slices, simply pop them in a toaster or oven at 300°F for a few minutes. If reheating the entire loaf, let it thaw overnight in the fridge, then warm in a low oven until your kitchen smells cozy again.
FAQs
Can I use dried cranberries instead of fresh or frozen?
Absolutely! If you only have dried cranberries, use 1 cup and consider soaking them in a little orange juice first to plump them up and keep your bread extra moist.
Is it okay to skip the walnuts?
Definitely—the walnuts are totally optional in Cranberry Bread. Leave them out if you prefer a nut-free loaf, or replace them with pecans or almonds for a different twist.
Can I make this recipe vegan?
You can! Swap the egg for a flax or chia egg, and make sure to use a plant-based oil. The bread will still come out tender and delicious with those tangy cranberry bites.
How do I prevent the cranberries from sinking?
Toss your halved cranberries with a teaspoon of flour before folding them into the batter. This helps disperse them evenly throughout the loaf, so every slice has a beautiful pop of fruit.
What’s the best way to zest an orange?
Use a microplane or fine grater and gently scrape only the outer orange skin, avoiding the bitter white pith. The zest adds punchy citrus flavor without overpowering the bread.
Final Thoughts
If you’ve been craving a charming, easy-to-make treat that brings cheer to any occasion, I hope you’ll try this Cranberry Bread. It’s packed with color, zesty flavor, and a whole lot of love in every slice—your home will smell amazing, and your friends and family will be asking for seconds!
Print
Cranberry Bread Recipe
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 slices) 1x
- Diet: Vegetarian
Description
A delightful and moist Cranberry Bread that’s bursting with tangy cranberries and zesty orange flavor. This easy-to-make quick bread is perfect for breakfast or as a sweet treat with your coffee or tea.
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 tablespoon orange zest
- 1 large egg
Mix-ins:
- 1 1/2 cups fresh or frozen cranberries (halved)
- 1/2 cup chopped walnuts (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, mix the orange juice, oil, orange zest, and egg. Blend the wet ingredients into the dry mixture until just combined.
- Add Mix-ins: Gently fold in the cranberries and walnuts (if using).
- Bake: Pour the batter into the loaf pan, smooth the top, and bake for 55–60 minutes until a toothpick comes out clean.
- Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- For enhanced taste, opt for freshly squeezed orange juice.
- This bread freezes well. Wrap tightly and freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
