Cranberry Bread Recipe
If there’s one thing I can snack on all fall long, it’s this sweet and tart homemade cranberry bread. This tender and flavorful loaf is incredibly quick to prepare and makes a great snack, breakfast, or dessert. It is moist and bursting with tangy cranberries, refreshing orange zest, and warm fall spices!
Gotta love how easy and versatile this recipe is. No bread machine is required, and you won’t need any yeast either. In fact, there is no need to knead, roll, or proof the dough. I just mix, pour, and bake it similarly to how I make my world-famous chocolate banana bread or this impressive and delicious pumpkin loaf.
Table of contents
My cranberry bread is a recipe you’ll soon know by heart, but not just because it’s so effortless to make. I’m saying it because this is such a terrific homemade loaf, and the perfect treat to make during the autumn season. Moist, delicate, and slightly chewy on the inside, with pockets of juicy cranberries bursting with flavor in every bite.
I always make extras for Thanksgiving and Christmas to give them as hostess gifts. They are the ideal make-ahead treat, and can even be frozen for a few months. The mixture of cranberries, orange, brown sugar, cinnamon, and nutmeg is warm and inviting, an excellent combination for this time of the year, and guaranteed to be a crowd pleaser.
Why you will love this recipe
- No bread machine required: Mix everything, pour into the pan, and bake. It’s a very simple recipe that even novice bakers can make.
- Serve it as an appetizer, snack, or dessert: It is both sweet and tart, making it versatile enough to be a part of a savory cheese plate or a dessert.
- Versatile: Customize it to your liking by adding or skipping the nuts, mixing in white chocolate chips, or incorporating dark chocolate chunks. There are endless possibilities for exploring flavor combinations.
- Give them as gifts: Homemade cranberry bread is the ideal hostess gift that can be made in advance, or if there are leftovers, they can be frozen for up to three months.
What you will need
- Coarsely chopped cranberries – I prefer fresh organic cranberries, but dried or frozen will do when they are not in season.
- Add-ins – Chopped pecans for added flavor and crunch. The nutty taste complements the tangy cranberries and orange zest, creating a sweet and refreshing aroma.
- Dry ingredients– I prefer all-purpose flour for this recipe over bread flour because it yields a softer crumb while maintaining a good structure. I add baking powder to help the bread rise and make it light and fluffy.
- Wet ingredients – Large eggs and whole milk to prevent dryness and create a tender crumb. Orange juice complements the flavor of the berries. I squeeze my own orange juice for the best flavor. Melted butter for a rich undertone and extra flavor.
- Sweeteners – A combination of white and brown sugar for moisture and a richer taste with a hint of caramel and molasses. Also, I add honey, which adds some extra sweetness to counter the tartness of the cranberries and contributes to the tenderness of the bread.
- Spices – Cinnamon for a warm, almost citrusy flavor, and nutmeg gives the bread a nutty, warm, slightly spicy taste.
How to make
Set the oven and grease the pan: Before I start, I set the oven to 350 degrees F and grease a loaf pan.
Making the batter: I mix the flour, baking powder, nutmeg, cinnamon, both sugars, and salt in a large bowl.
Wet ingredients: I mix the orange juice, zest, butter, honey, milk, and egg in another bowl.
Combine: The wet ingredients are mixed into the dry ingredients until they are just combined. After sprinkling the cranberries with a teaspoon of flour, I fold them into the batter and then pour it into the loaf pan.
Bake the bread: I bake the bread for 50 to 55 minutes, or until it passes the toothpick test. Then, I let it cool for 10 minutes before turning it out onto a wire rack to let it cool completely.
Expert tip
Using frozen or dried cranberries
Frozen berries are my first choice when fresh berries are not available because they taste fresher. However, they should not be fully thawed; try to keep them mostly frozen so they don’t bleed out and stain the batter. Also, toss them in flour before folding them into the bread batter. Keep in mind that they are tart, so you may need to add an extra tablespoon of sugar.
Also, they add moisture to the bread, so bake the bread for a few extra minutes than you would if using fresh cranberries. Dried cranberries can be rehydrated by soaking them in water. It takes about 10 or 15 minutes. I usually cover them with water in a bowl, microwave them for one minute, and then let them soak for 10 minutes. However, try using orange juice or another type of juice for more flavor.
More tips to consider
- Use room-temperature ingredients to make them blend more easily. Less mixing and gluten means a softer crumb.
- Test the doneness with a toothpick. It needs to cook longer if it is wet when it is removed from the middle of the bread.
- If the top starts getting too brown, cover it with aluminum foil.
- Use the spoon and level method to measure flour accurately and avoid overmixing the batter.
- Cranberries sometimes turn green when mixed with baking powder. To avoid this, cook the cranberries first or use dried cranberries.
Recipe variations and add-ins:
- More fruit: Some fun additions I have tried and enjoyed include apples, pineapples, cherries, and peaches.
- Other nuts: Instead of pecans, feel free to use walnuts, slivered almonds, or even macadamias.
- Seeds: For a different kind of crunch, swap out the nuts for seeds like sunflower seeds, pepitas, sesame seeds, or poppy seeds.
- Spicy bread: Ideal for those who enjoy spicy food. Add some red pepper flakes to the mix.
- Other spices: Add more spices like ginger, cloves, cardamom, and allspice.
- Sauce it up: Top it with some of my delicious and tangy cranberry sauce.
- Add chocolate: Add dark chocolate, milk chocolate, or even caramel chips.
- Glaze it: Orange zest glaze is the perfect combination. Also, you can make the lemon or vanilla-based glaze.
- Add veggies: You can add some grated zucchini or carrots into the batter.
- Muffins: Turn it into muffins! Fill the tins two-thirds of the way and reduce bake time to 25 minutes.
- Make it vegan: Want to make it vegan? Try swapping out the butter and egg with slow-cooker applesauce.
Serving suggestions:
I like to serve the bread warm with a dollop of butter, and if I serve it for a celebration brunch, I make fancy strawberry butter or blueberry compound butter. The perfect wine: try a German Riesling, French Chardonnay, or Californian Pinot Noir to go with it. Instead of wine, this cranberry margarita or this cranberry mocktail.
I also love to add a slice to a charcuterie board with some orange marmalade. It also makes an excellent light dessert after this cranberry orange turkey breast. It is heavenly, especially when served with a warm pumpkin spice latte on the side.
How to store:
- Refrigerate: Refrigerate for up to five days in an airtight container.
- Freezing: To freeze, I like to cut mine into individual slices, wrap them in plastic, and then put them into freezer bags. They will stay fresh in the freezer for up to three months.
- Defrost: Thaw overnight in the refrigerator for the best flavor.
Frequently asked questions
The most common reason is that it has not been baked long enough. Please put it back in the oven and cook it until it passes the toothpick test. It could have too many cranberries or too much moisture overall. If frozen cranberries are used, they have to be thawed and patted dry first. Fresh cranberries have to be washed, drained, and patted dry. Overmixing is another issue. It can cause excessive gluten development, resulting in bread that is too dense and soggy.
Sinking can also be caused by too much moisture or by cooking for an extended period. Be sure to measure the ingredients carefully and check the bread for doneness before removing it from the oven. If a toothpick inserted into the center of the bread comes out wet, it needs to cook longer. It may also be the baking powder. Either the mixture lacks sufficient components, or it may be too old to function correctly.
Excessive flour is a leading cause of crumbly bread. Use the spoon and level measuring technique rather than scooping. Loosely spoon the flour into a measuring cup until it is overfull and then level it with the back of a knife. There may also not be enough eggs or oil. Measure everything carefully. Cooking the bread for too long can also cause crumbly bread. Check it five minutes before it is supposed to be done, so it does not get overdone.
Fresh cranberries can turn green when mixed with baking powder because of an interaction between the alkaline in the baking powder and the acid in the cranberries. It is harmless and does not affect the taste of anything. However, it may affect the way your guests feel about it. One way to avoid this is to cook the cranberries and then let them cool before using them. But this could also make them soggy. Another choice is to use dried cranberries.
More delicious breads:
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Cranberry Bread
Ingredients
- 2 3/4 cups all-purpose flour
- 1/2 cup white granulated sugar
- 2/3 cup brown sugar packed
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 large egg room temperature
- 1/4 cup honey
- 1 cup milk
- 1/3 cup orange juice
- 3 tablespoons melted butter
- 1 tablespoon grated orange zest
- 2 cups coarsely chopped cranberries fresh or frozen
- 1/3 cup chopped pecans
Instructions
- Preheat the oven to 350°F.
- Combine the flour, sugars, baking powder, salt, cinnamon, and nutmeg in a large bowl.
- Whisk the egg, milk, orange juice, honey, butter, and orange zest in another bowl.
- Stir the egg mixture into the dry ingredients just until combined.
- Sprinkle the cranberries lightly with flour (a teaspoon will do) so they don’t end up at the bottom of the loaf.
- Using a spatula, gently fold in the cranberries and chopped pecans.
- Pour into a greased loaf pan.
- Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs (not raw batter) attached.
- Allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Slice and serve.
Video
Notes
Using frozen or dried cranberries
Frozen berries are my first choice when fresh berries are not available because they taste fresher. However, they should not be fully thawed; try to keep them mostly frozen so they don’t bleed out and stain the batter. Also, toss them in flour before folding them into the bread batter. Keep in mind that they are tart, so you may need to add an extra tablespoon of sugar. Also, they add moisture to the bread, so bake the bread for a few extra minutes than you would if using fresh cranberries. Dried cranberries can be rehydrated by soaking them in water. It takes about 10 or 15 minutes. I usually cover them with water in a bowl, microwave them for one minute, and then let them soak for 10 minutes. However, try using orange juice or another type of juice for more flavor.More tips to consider
- Use room-temperature ingredients to make them blend more easily. Less mixing and gluten means a softer crumb.
- Test the doneness with a toothpick. It needs to cook longer if it is wet when it is removed from the middle of the bread.
- If the top starts getting too brown, cover it with aluminum foil.
- Use the spoon and level method to measure flour accurately and avoid overmixing the batter.
- Cranberries sometimes turn green when mixed with baking powder. To avoid this, cook the cranberries first or use dried cranberries.