This cranberry bread is incredibly easy to make, requiring no yeast or special equipment. It’s a great way to use fresh or frozen cranberries, and the result is a bakery-style loaf with a soft crumb and bursts of tart fruit in every bite. It keeps well, freezes beautifully, and fills your kitchen with a warm, inviting aroma as it bakes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Baking soda
Salt
Granulated sugar
Eggs
Milk or buttermilk
Vegetable oil or melted butter
Fresh or frozen cranberries
Orange zest (optional, for extra flavor)
Vanilla extract (optional)
Chopped nuts (optional, such as walnuts or pecans)
Directions
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
In a separate bowl, beat the eggs, then mix in milk (or buttermilk), oil (or melted butter), and vanilla extract if using.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Fold in the cranberries and orange zest. Add chopped nuts if using.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Servings and timing
This recipe yields 1 standard loaf, about 8–10 slices. Prep time is approximately 15 minutes, and baking time is 50–60 minutes. Total time is about 1 hour and 10 minutes.
Variations
Orange Cranberry Bread: Increase orange zest and substitute some of the milk with fresh orange juice.
Glazed version: Drizzle cooled bread with a simple orange glaze made from powdered sugar and orange juice.
Whole wheat: Replace half the all-purpose flour with whole wheat flour for a heartier loaf.
Vegan: Use non-dairy milk, a flax egg, and vegetable oil or vegan butter.
Sugar-free: Use a sugar substitute suitable for baking.
Mini loaves: Divide the batter among smaller pans and adjust bake time accordingly.
Cranberry Apple: Add small diced apples to the mix for a sweet-tart combination.
Chocolate cranberry: Fold in mini chocolate chips for a richer twist.
Spiced loaf: Add cinnamon, nutmeg, or allspice for a warm, seasonal flavor.
Cranberry muffins: Use the same batter for muffins and bake at 375°F (190°C) for 18–22 minutes.
Storage/Reheating
Store cranberry bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze the loaf (or individual slices) for up to 3 months.
To reheat, warm slices in the microwave for 15–20 seconds or toast lightly for a crisp edge. If frozen, thaw at room temperature before reheating.
FAQs
Can I use dried cranberries instead of fresh?
Yes, but soak them in warm water or juice for 10–15 minutes first to soften them before adding to the batter.
Do I need to thaw frozen cranberries before baking?
No, you can use them straight from the freezer—just toss them in a bit of flour before folding them into the batter to prevent sinking.
Why did my cranberry bread sink in the middle?
This can happen if the batter is overmixed or if the bread is underbaked. Be sure to check doneness with a toothpick.
Can I use orange juice instead of milk?
Yes, using orange juice adds more citrus flavor and complements the cranberries well. You can also do a mix of both.
How do I prevent the cranberries from sinking?
Toss them in a tablespoon of flour before adding them to the batter to help distribute them evenly.
Can I make this recipe gluten-free?
Yes, use a 1:1 gluten-free flour blend. Make sure your baking powder and baking soda are also gluten-free.
Is this bread sweet or tart?
It’s lightly sweet, with bursts of tartness from the cranberries. You can adjust the sugar to suit your preference.
Can I make this into muffins?
Absolutely. Pour the batter into a muffin tin lined with papers and bake at 375°F (190°C) for 18–22 minutes.
What kind of nuts work best?
Chopped walnuts or pecans work well, but almonds or pistachios can also add a nice crunch.
Can I freeze cranberry bread?
Yes, wrap the loaf tightly in plastic wrap and aluminum foil, or store slices in freezer bags. Freeze for up to 3 months.
Conclusion
Cranberry Bread is a deliciously tangy and moist loaf that’s perfect for holiday baking, breakfast spreads, or anytime snacking. With its vibrant color, tart cranberries, and tender crumb, it’s a treat that feels both comforting and festive. Simple to make and easy to customize, it’s a go-to recipe you’ll want to bake again and again.
Cranberry Bread is a moist, tender quick bread filled with tart cranberries and a touch of citrus zest. It’s a delightful balance of sweet and tangy flavors, perfect for breakfast, brunch, or an afternoon snack.
Author:Catherine
Prep Time:15 minutes
Cook Time:55 minutes
Total Time:1 hour 10 minutes
Yield:1 loaf (8–10 slices)
Category:Breakfast, Snack, Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup granulated sugar
2 large eggs
3/4 cup milk or buttermilk
1/3 cup vegetable oil or melted butter
1 1/2 cups fresh or frozen cranberries
1 tbsp orange zest (optional)
1 tsp vanilla extract (optional)
1/2 cup chopped nuts (optional, such as walnuts or pecans)
Instructions
Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
In a separate bowl, beat the eggs, then add milk or buttermilk, oil or melted butter, and vanilla extract if using. Mix well.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Gently fold in the cranberries, orange zest, and nuts if using.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Notes
Toss cranberries with a little flour before adding to prevent sinking.Do not overmix the batter—this can make the bread tough or cause it to sink.Use orange juice in place of some milk for a stronger citrus flavor.Can be made into muffins—bake at 375°F (190°C) for 18–22 minutes.Freezes well for up to 3 months—wrap tightly in plastic and foil or store in freezer bags.
