Name: Cranberry Bread
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 tsp baking powder; 1/2 tsp salt; 1/2 cup unsalted butter (softened); 1 large egg (at room temperature); 1/2 cup whole milk (at room temperature); 1 tsp pure vanilla extract; 1 tbsp orange zest (finely grated); 1 1/2 cups cranberries (fresh or frozen, no need to thaw); 1/2 cup walnuts or pecans (chopped, optional)

This cranberry bread is a wonderfully moist and easy cranberry loaf that fills your kitchen with the warm, inviting aroma of holiday baking. Made from scratch with fresh cranberries and a hint of orange zest, it’s the perfect homemade bread recipe to enjoy with a cup of tea or as a sweet breakfast treat. The recipe is simple enough for any baker and consistently delivers a beautifully golden, tender crumb that is sure to become a family favorite.

I first fell in love with this style of quick bread while traveling, where I discovered how a simple loaf could capture the essence of the season. The tart pop of the cranberries against the sweet, buttery backdrop reminds me of cozy afternoons, making it a staple on my table from Thanksgiving through the New Year. I often serve a slice alongside a warm bowl of soup or enjoy it as a delightful pairing with my morning coffee, much like I do with my favorite banana bread. For a special holiday dessert platter, it’s wonderful next to a slice of pineapple upside-down cake, offering a beautiful contrast in flavors.

Why You’ll Love This Cranberry Bread

Effortless Elegance: This easy cranberry loaf delivers bakery-quality results with simple, straightforward steps.
Perfectly Balanced Flavor: The sweet batter and tart cranberries create a harmonious taste in every bite.
Moist & Tender Crumb: A special mixing technique ensures this homemade bread stays incredibly soft for days.
Versatile for Any Occasion: It’s an ideal holiday baking recipe for a crowd or a simple weekend treat.

What You’ll Need for Perfect Cranberry Bread

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

All-purpose flour: Forms the foundation for a light and tender crumb structure.
Granulated sugar: Sweetens the batter perfectly to balance the tart cranberries.
Baking powder: Provides the lift needed for a perfectly risen loaf.
Salt: Enhances all the other flavors in this moist cranberry bread.
Unsalted butter, softened: Creates a rich, tender texture and buttery flavor.
Large egg, room temperature: Binds the ingredients together for a cohesive batter.
Whole milk, room temperature: Adds moisture and contributes to a soft, delicate texture.
Pure vanilla extract: Lends a warm, aromatic depth to the bread’s flavor profile.
Orange zest, finely grated: Provides a bright, citrusy note that complements the cranberries beautifully.
Fresh or frozen cranberries: Offer a delightful tart burst in every slice; no need to thaw.
Chopped walnuts or pecans (optional): Add a satisfying crunch and nutty flavor, making it a true cranberry nut bread.

Cranberry Bread

Make this easy cranberry bread recipe with fresh berries and orange zest. Perfectly moist and delicious, ready in about 85 minutes. Perfect for breakfast or dessert.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 1

Total Time 1 25

Course Breakfast, Dessert

Cuisine American

Servings 10 slices

Calories 280 kcal

Equipment

oven
9×5 inch loaf pan
mixing bowl
whisk
electric mixer
spatula
wire rack
measuring cups
measuring spoons

Ingredients

Dry Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 tsp baking powder
1/2 tsp salt

Wet Ingredients

1/2 cup unsalted butter softened
1 large egg at room temperature
1/2 cup whole milk at room temperature
1 tsp pure vanilla extract
1 tbsp orange zest finely grated

Mix-ins

1 1/2 cups cranberries fresh or frozen, no need to thaw
1/2 cup walnuts or pecans chopped, optional

Instructions

Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan, or spray generously with a non-stick baking spray. For easier removal, you can also line the pan with parchment paper, leaving an overhang on the longer sides.
In a large bowl, whisk together the 2 cups of all-purpose flour, 1 cup of granulated sugar, 1 teaspoon of baking powder, and 1/2 teaspoon of salt until thoroughly combined. Set this dry mixture aside.
In a separate medium bowl, using an electric mixer, cream the 1/2 cup of softened unsalted butter until it is light and fluffy, about 1 to 2 minutes. Beat in the 1 large egg, at room temperature, until fully incorporated and the mixture is smooth, scraping down the sides of the bowl as needed. Stir in the 1 teaspoon of pure vanilla extract and 1 tablespoon of finely grated orange zest.
Gradually add the dry ingredients to the wet ingredients, alternating with the 1/2 cup of room temperature whole milk. Begin and end with the dry ingredients. Mix on low speed until just combined, being careful not to overmix; overmixing can lead to a tough, dry bread.
Gently fold in the 1 1/2 cups of fresh or frozen cranberries and, if using, the 1/2 cup of chopped walnuts or pecans, until they are evenly distributed throughout the batter.
Pour the batter into your prepared loaf pan and spread it evenly with a spatula. Bake for 55 to 65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. The top should be a beautiful golden brown.
Let the cranberry bread cool in the pan on a wire rack for 10 to 15 minutes. This allows the loaf to firm up slightly before handling. Then, carefully remove the loaf from the pan and transfer it directly to the wire rack to cool completely before slicing and serving. Cooling completely ensures the internal structure sets, preventing crumbling.

Notes

Add mozzarella or feta for a cheesy twist. Let dough rise in a warm oven (off) for faster proofing.

Keyword cranberry bread

My Favorite Ways to Customize This

Cranberry Orange Twist: Add the juice of half an orange to the wet ingredients for a more pronounced citrus flavor, creating a version similar to our popular cranberry orange bread.
White Chocolate Delight: Fold in a half cup of white chocolate chips for a sweeter, decadent loaf.
Lemon Zest Variation: Substitute the orange zest with lemon zest for a different, equally bright citrus profile.

My Pro Tips for Perfect Cranberry Bread

Room Temperature Ingredients: Using room temperature butter, egg, and milk is crucial for a smooth, evenly mixed batter that bakes up perfectly.
Avoid Overmixing: Mix the batter just until the flour disappears to ensure your homemade bread stays tender and doesn’t become tough.
Test for Doneness: Ovens vary, so start checking your easy cranberry loaf a few minutes early; the skewer should come out clean.
Cool Completely: Let the bread cool in the pan briefly, then on a wire rack completely. This prevents crumbling and makes for clean slices, a tip that also applies to treats like our banana upside-down cake.

How to Store Your Cranberry Bread

Store: Keep the completely cooled loaf in an airtight container or tightly wrapped in plastic wrap at room temperature for up to 3 days to maintain its moist texture.
Freeze: For longer storage, wrap the cooled bread tightly in plastic wrap and then aluminum foil before freezing; it will keep well for up to 3 months.
Reheat: Gently warm individual slices in a 300°F oven for about 10 minutes, or in the microwave for 15-20 seconds to restore that just-baked warmth.
Make-Ahead Tip: This holiday baking recipe is perfect for preparing a day in advance; the flavors meld and deepen, making it even more delicious.

Frequently Asked Questions

Can I use dried cranberries instead of fresh?

You can use dried cranberries, but I highly recommend fresh or frozen for the best flavor and texture. If using dried, plump them first by soaking in hot water or orange juice for 10 minutes, then drain well. The tart burst from fresh cranberries is what makes this bread special.

Why did my cranberry bread sink in the middle?

A sunken middle usually indicates the bread needed more baking time or the oven temperature was too low. Always test for doneness with a skewer inserted into the center—it should come out clean. Also, avoid opening the oven door frequently during the first half of baking.

How do I prevent the cranberries from sinking to the bottom?

Tossing the cranberries in a tablespoon of the measured flour before folding them into the batter helps them stay suspended. Using frozen cranberries, which are slightly firmer, also helps prevent them from sinking during baking.

Can I make this cranberry bread gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking blend. I recommend a blend that includes xanthan gum for the best texture. The results are a wonderfully tasty gluten-free version of this classic.

More Delicious Bread Recipes

Make This Easy Cranberry Bread Tonight

With its perfect balance of sweet and tart flavors and incredibly moist crumb, this cranberry bread is a recipe you will return to again and again. It’s wonderfully simple to prepare yet feels special enough for any holiday gathering. I hope it brings as much warmth and joy to your kitchen as it has to mine.

Moist Cranberry Bread