Cranberry Bread Recipe

There’s nothing quite like the cheery pop of tart cranberries and zesty orange tangled together in a soft, moist loaf of Cranberry Bread. This recipe captures the spirit of holiday mornings or cozy Sunday brunches, filling your kitchen with sweet citrus wafts and promising a treat that’s as bright in flavor as it is beautiful to slice. Think tender crumb, bursts of fresh cranberry, and a golden crust that’s hard to resist—this Cranberry Bread is the kind of bake that instantly turns a regular day into something special.

this Recipe

Ingredients You’ll Need

You’re just a handful of kitchen staples away from warm, fragrant Cranberry Bread! Each ingredient has a starring role: from creating lightness, adding tang, bringing moisture, to lending color or crunch. Here’s why these basics matter.

• All-purpose flour: The backbone of the loaf, it gives structure while remaining tender.
• Granulated sugar: Sweetens the bread and also helps with browning for that irresistible crust.
• Baking powder: Ensures your bread rises beautifully and stays light.
• Baking soda: Enhances the lift, especially with acidic orange juice, for a perfect crumb.
• Salt: Balances sweetness and sharpens all the flavors.
• Orange juice: Adds citrusy tang and extra moisture, making the bread zippy and soft.
• Vegetable oil: Keeps your loaf ultra-moist and tender—no dry slices here!
• Large egg: Binds everything together and enriches the crumb.
• Orange zest: Packs a fragrant punch and gives your bread a real orange kick.
• Fresh or frozen cranberries: The star of the show—be sure to halve large ones for even tart bursts.
• Chopped walnuts (optional): Adds a toasty crunch if you love a nutty twist.

How to Make Cranberry Bread

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F. Grease a 9×5-inch loaf pan well—this sets you up for an easy release, so your Cranberry Bread can slide right out and onto your wire rack later with ZERO fuss.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This step ensures your leaveners and salt are evenly distributed, setting the foundation for perfect flavor and texture throughout your loaf.

Step 3: Whisk the Wet Ingredients

In a separate bowl, combine the orange juice, vegetable oil, egg, and orange zest. This combo is what gives Cranberry Bread its unmistakable zing and irresistible softness—but don’t over-beat; just mix until well blended.

Step 4: Combine Wet and Dry Mixes

Pour your wet mixture into the bowl of dry ingredients, and gently stir just until everything is moistened. Over-mixing leads to tough bread, so it’s okay if you see a few streaks of flour here.

Step 5: Fold in Cranberries and Walnuts

With a soft touch, fold in the cranberries (and walnuts if you’re using them). Big cranberries should be halved; this keeps the bread even and lets tartness shine through every slice. The batter will look studded and festive!

Step 6: Bake!

Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 50–60 minutes, checking after 50. A toothpick inserted in the center should come out clean (a few moist crumbs are just right).

Step 7: Cooling Down

Let the bread cool in the pan for about 10 minutes—this helps it set perfectly. Then, gently transfer it to a wire rack to cool completely. Slicing while warm makes every bite extra inviting!

How to Serve Cranberry Bread

Garnishes

For a dazzling finish, try drizzling your Cranberry Bread with a simple orange glaze made from powdered sugar and a splash of orange juice. A sprinkle of extra orange zest or a scatter of chopped walnuts also adds eye-catching flair. Serve thick, warm slices with a pat of butter or a dollop of mascarpone cheese to make each bite even more luscious.

Side Dishes

Pair your Cranberry Bread with creamy Greek yogurt and fresh berries for a breakfast that feels straight from a café. At brunch, it complements soft scrambled eggs or balances out a savory frittata. For afternoon tea, a cup of herbal tea or freshly brewed coffee is all you need.

Creative Ways to Present

Cranberry Bread shines when sliced thick and served on a rustic wooden board, especially for gatherings. For a special touch, cut it into finger-friendly “tea sandwiches” and stack on a tiered tray. If you’re gifting, wrap cooled slices in parchment and tuck them into a pretty tin—each one’s a slice of holiday cheer!

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. For even longer freshness and to preserve its moisture, refrigerate it—just be sure it’s well sealed to avoid dryness.

Freezing

Cranberry Bread freezes beautifully! Wrap the entire cooled loaf—or individual slices—in plastic wrap, then again in foil. Pop them into a zip top freezer bag for up to 3 months. When a craving calls, simply thaw a slice or a loaf overnight at room temperature.

Reheating

To reheat, gently warm slices in a toaster oven or microwave for just 10–20 seconds, and the bread will be just as soft and fragrant as when it first came out of the oven. For an extra treat, toast lightly and slather with butter or a swipe of jam.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Absolutely! Swap in dried cranberries, but try to find unsweetened ones. For best texture, soak them in a little hot water or orange juice for 10 minutes, then drain before folding into the batter.

Can I make Cranberry Bread gluten-free?

Yes! Substitute a 1:1 gluten-free flour blend (one that contains xanthan gum) for the all-purpose flour. The results are nearly identical, and everyone gets to enjoy a thick slice.

Should I thaw frozen cranberries first?

No thawing needed—use cranberries straight from the freezer. This helps prevent streaking in the batter and keeps them evenly distributed throughout the loaf.

What’s the best way to zest an orange?

Use a microplane or fine grater, scraping only the bright orange part of the peel (not the bitter white pith). Zest straight over the bowl to capture every bit of the fragrant oil.

Can I double the recipe for more loaves?

Definitely! Double all the ingredients and divide the batter evenly between two loaf pans. Bake both at once, but start checking for doneness around the 50-minute mark just like with a single loaf.

Final Thoughts

If you love a loaf that’s tangy, bright, and just sweet enough, this Cranberry Bread deserves a spot in your recipe box. It’s a joyful bake that never fails to impress—whether you’re serving it warm from the oven or gifting slices to friends. Give it a try and watch how fast it disappears!

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