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+ servings
slices of cranberry bread

Cranberry Bread

Cranberry Bread is moist and bursting with tart cranberries! This loaf takes no time at all to prepare and is so good as an afternoon snack, breakfast, or a thoughtful gift.
Course Breakfast, Dessert
Cuisine American
Keyword Cranberry Bread
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 8 slices
Calories 407kcal
Author Catalina Castravet


  • 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


  • Preheat oven to 350F.
  • In a large bowl, combine the flour, both sugars, baking powder, salt, cinnamon, and nutmeg.
  • In another bowl, whisk the egg, milk, orange juice, honey, butter, and orange zest.
  • Stir the egg mixture into 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 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.
  • Cool for 10 minutes in the pan, before removing from the pan and placing on a wire rack to completely cool.
  • Slice and serve.



Calories: 407kcal | Carbohydrates: 76g | Protein: 6g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 213mg | Potassium: 393mg | Fiber: 4g | Sugar: 43g | Vitamin A: 330IU | Vitamin C: 8mg | Calcium: 177mg | Iron: 4mg