A moist and tangy Cranberry Bread that’s perfect for breakfast, dessert, or a festive treat. Bursting with tart cranberries and bright orange flavors, this bread is a delightful way to celebrate the season.
Why You’ll Love This Recipe
I enjoy this cranberry bread for its perfect balance of tangy cranberries and sweet orange. The combination of fresh orange juice and zest makes every bite refreshing, and the optional addition of nuts provides a satisfying crunch. It’s versatile enough to be served as a breakfast treat, an afternoon snack, or a festive dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup orange juice (freshly squeezed preferred)
1 large egg, beaten
1/4 cup vegetable oil
1 tablespoon orange zest
1 1/2 cups fresh or frozen cranberries, chopped
1/2 cup walnuts or pecans, chopped (optional)
Directions
Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan. Lightly dust it with flour.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well.
In a separate bowl, whisk together the orange juice, vegetable oil, beaten egg, and orange zest.
Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to overmix.
Fold in the chopped cranberries and nuts (if using) until evenly distributed.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Slice and serve warm or at room temperature.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 10 slices
Calories: 210 kcal per serving
Variations
Glaze It: Drizzle a simple orange glaze made from powdered sugar and orange juice for added sweetness.
Berry Swap: Substitute the cranberries with dried cherries or blueberries for a twist.
Nut-Free Option: Skip the nuts for an allergy-friendly version.
Spiced Up: Add a teaspoon of cinnamon or nutmeg to the batter for warm, seasonal flavors.
Mini Loaves: Divide the batter into smaller pans to make giftable mini loaves.
Storage/Reheating
Storage: Store the cranberry bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Freezing: Wrap the bread tightly in plastic wrap and store it in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before serving.
Reheating: Warm slices in the microwave for 10–15 seconds or toast them lightly for a crisp edge.
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FAQs
Can I use dried cranberries instead of fresh or frozen?
Yes, dried cranberries can be used, but soak them in hot water for 10 minutes before adding them to the batter to ensure they’re plump and moist.
Can I make this bread gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for best results.
How do I prevent the cranberries from sinking to the bottom?
Toss the chopped cranberries in a tablespoon of flour before folding them into the batter. This helps keep them evenly distributed.
Can I use lemon instead of orange?
Yes, lemon juice and zest can be used for a different citrus flavor. Adjust the sugar slightly if you prefer a sweeter bread.
What’s the best way to chop the cranberries?
I find using a food processor with a few quick pulses works best for evenly chopped cranberries.
Conclusion
This cranberry bread is a crowd-pleaser that’s easy to make and full of flavor. Whether you serve it warm from the oven or save a slice for later, it’s sure to become a favorite. Enjoy it as is, or customize it to suit your taste!
📖 Recipe:
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Cranberry Bread
- Total Time: 1 hour 10 minutes
- Yield: 10 slices
- Diet: Vegetarian
Description
A moist and tangy cranberry bread bursting with fresh cranberries, orange zest, and a hint of sweetness. Perfect for breakfast, dessert, or a festive holiday treat.
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
3/4 cup orange juice (preferably freshly squeezed)
1/4 cup vegetable oil
1 large egg, beaten
1 tablespoon orange zest
1 1/2 cups fresh or frozen cranberries, chopped
1/2 cup walnuts or pecans, chopped (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine orange juice, vegetable oil, beaten egg, and orange zest.
- Gradually pour the wet ingredients into the dry mixture, stirring until just combined. Avoid overmixing.
- Fold in chopped cranberries and nuts (if using).
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Slice and serve warm or at room temperature.
Notes
Toss cranberries in a tablespoon of flour to prevent them from sinking in the batter.
For a sweeter version, drizzle a simple orange glaze on top.
This recipe can be easily adapted for mini loaves or muffins.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 10 slices
- Calories: 210 kcal
