If you’re looking for a festive, citrusy treat that never fails to brighten up a chilly morning or cozy afternoon, this Cranberry Bread is absolutely everything you need. Each slice bursts with fresh cranberries nestled in a moist, orange-kissed crumb, offering a glorious pop of color and zingy flavor. Whether you’re enjoying it with a hot cup of coffee or sharing slices with loved ones during the holidays, this easy homemade loaf will quickly become a staple in your kitchen.

Ingredients You’ll Need

Gathering your ingredients to make this Cranberry Bread is half the fun. Each component plays a crucial part in the loaf’s irresistible flavor, tender texture, and festive appearance—don’t be tempted to skip a single detail!

All-purpose flour: The base of the bread, providing structure and a delicate crumb.
Granulated sugar: Adds sweetness and helps achieve that gently golden crust.
Baking powder: Works with the soda to give you a lovely, even rise.
Baking soda: Teams up with the orange juice for extra lift and a soft crumb.
Salt: Just enough to balance out the sweetness and sharpen the flavors.
Ground cinnamon: A pinch brings warm, aromatic depth that pairs beautifully with cranberries.
Large egg: Binds everything together and adds moistness.
Orange juice: Infuses the loaf with a fresh, tangy taste and tenderizes the crumb.
Vegetable oil: Keeps the bread moist and soft, even days after baking.
Orange zest: A must for bright, fragrant citrus flavor in every bite.
Fresh or frozen cranberries (halved): Star of the show! Their tartness creates delightful bursts throughout the loaf.
Chopped walnuts (optional): Bring a satisfying crunch and nutty richness—totally customizable to your taste.

How to Make Cranberry Bread

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 350°F to guarantee an even bake throughout. Take a 9×5-inch loaf pan and either grease it well or line it with parchment paper—this ensures your Cranberry Bread releases smoothly after baking, and makes cleanup a breeze.

Step 2: Mix the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. This blend forms the backbone of your bread, and whisking aerates the mixture, helping with texture and an even rise.

Step 3: Blend the Wet Ingredients

In a separate bowl, whisk the egg, orange juice, oil, and vibrant orange zest until everything is completely combined and silky. This fragrant mixture gives your Cranberry Bread its lovely citrus aroma and moist crumb.

Step 4: Combine Wet and Dry

Pour the wet ingredients right into the bowl with the dry mixture. Now, gently stir them together just until no visible flour remains—overmixing can make your bread dense, so a light hand is key here.

Step 5: Fold in Cranberries & Walnuts

Now for the fun part—delicately fold in the halved cranberries and chopped walnuts (if you choose to include them). The batter will look a bit thick and lumpy, but don’t stress—that’s perfectly normal.

Step 6: Pour and Smooth

Spoon the batter evenly into your prepared loaf pan and use a spatula to gently smooth the top. Try to distribute the batter so the cranberries and walnuts are spread throughout the loaf for the prettiest (and tastiest) slices.

Step 7: Bake and Cool

Slide your pan into the oven and bake for 50 to 60 minutes, until the top is golden and a toothpick inserted into the center comes out clean. Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely—this step ensures the crumb sets perfectly before slicing.

How to Serve Cranberry Bread

Garnishes

A simple dusting of powdered sugar is effortless but elegant, while an orange glaze made from powdered sugar and juice adds sparkle and a citrusy punch. If you’re feeling extra fancy, a handful of chopped toasted walnuts on top will add a beautiful crunch.

Side Dishes

Cranberry Bread is heavenly with a steaming mug of coffee or freshly brewed tea. Try it alongside Greek yogurt and honey for breakfast, or pair a slice with a scoop of vanilla ice cream for dessert after dinner—nothing short of dreamy!

Creative Ways to Present

This loaf makes a stunning edible gift—wrap thick slices in parchment and twine for a homemade touch. You can also cube leftovers to create a festive bread pudding, or use thick slices as the base for a decadent French toast on weekend mornings.

Make Ahead and Storage

Storing Leftovers

Keep your Cranberry Bread extra moist by wrapping it tightly in plastic wrap or storing it in an airtight container at room temperature. It will stay fabulous for up to three days (if it lasts that long!).

Freezing

Cranberry Bread freezes like a dream. Slice it and wrap the pieces individually, or stash the whole loaf in freezer-safe wrap. Freeze for up to three months—just allow it to thaw at room temperature when you crave a sweet, tart treat.

Reheating

To reheat, simply pop a slice in the microwave for 15–20 seconds, or toast it lightly for warm, crisp edges. If you froze your bread, let it thaw first for the best texture before warming it up.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Yes, you can use dried cranberries if that’s what you have on hand. Keep in mind the bread will be sweeter and a bit less tart—try soaking the dried berries in orange juice for a few minutes to plump them up if you want a juicier bite.

What’s the secret to keeping my Cranberry Bread moist?

Don’t overmix your batter! Stir until just combined, and make sure to measure your flour accurately. The orange juice and oil do most of the heavy lifting when it comes to moisture.

Can I make this recipe vegan?

Absolutely! Swap the egg for a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use your favorite plant-based milk plus a splash of orange extract instead of real orange juice, if needed. The texture and flavor will still shine.

Why did my bread sink in the middle?

A common culprit is underbaking, so check doneness with a toothpick. Also, make sure your baking powder and soda are fresh—old leaveners can leave your Cranberry Bread dense or flat.

How do I add a glaze without making the bread soggy?

Wait until the bread is completely cool before drizzling a simple orange glaze on top. This prevents the glaze from melting into the loaf and creating a wet texture—plus, you’ll get that beautiful, glossy finish.

Final Thoughts

I hope you give this Cranberry Bread a try soon—it’s such a cheerful, reliable crowd-pleaser whether you’re baking for family, friends, or just for yourself. There’s something so comforting about homemade bread, especially one bursting with tart cranberries and sunny citrus. Happy baking!

Cranberry Bread Recipe

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4.9 from 5 reviews

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

Print Recipe

Description

This Cranberry Bread is a delightful treat perfect for breakfast or a snack. Bursting with juicy cranberries and a hint of orange zest, this moist and flavorful bread is sure to become a favorite.

Ingredients

Scale

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
1/4 teaspoon ground cinnamon

Wet Ingredients:

1 large egg
3/4 cup orange juice
1/4 cup vegetable oil
1 tablespoon orange zest

Mix-Ins:

1 1/2 cups fresh or frozen cranberries (halved)
1/2 cup chopped walnuts (optional)

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Instructions

Preheat and Prepare: Preheat the oven to 350°F and grease a 9×5-inch loaf pan or line it with parchment paper.
Mix Dry Ingredients: In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
Combine Wet Ingredients: In a separate bowl, whisk the egg, orange juice, vegetable oil, and orange zest until combined. Pour the wet ingredients into the dry and stir just until moistened—do not overmix.
Add Mix-Ins: Gently fold in the cranberries and walnuts if using.
Bake: Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve: Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Fresh cranberries are ideal, but frozen ones can be used straight from the freezer—no need to thaw.
Add a simple orange glaze for extra flavor: mix 1/2 cup powdered sugar with 1–2 teaspoons orange juice and drizzle over the cooled bread.

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