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Easy cranberry 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.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Breakfast, Dessert
Cuisine American
Servings 10 slices
Calories 280 kcal

Equipment

  • oven
  • 9x5 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 9x5 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