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Cranberry Bread Recipes – Homemade Recipe

Cranberry bread is an easy homemade loaf with fresh cranberries, orange juice, and finely grated orange zest. It bakes until a toothpick comes out clean or with a few moist crumbs, then cools completely before slicing.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 242
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup all-purpose flour
  • 1 cup granulated sugar
  • 1.5 tsp baking powder
  • 0.25 tsp baking soda
  • 0.5 tsp salt
  • 1 egg large
  • 0.75 cup orange juice
  • 0.25 cup vegetable oil
  • 1 tbsp orange zest finely grated
  • 1.5 cup cranberries fresh, coarsely chopped

Equipment

  • 1 9x5-inch loaf pan

Method
 

  1. Heat the oven to 350°F.
  2. Grease a 9x5-inch loaf pan.
  3. Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl.
  4. Whisk the egg, orange juice, vegetable oil, and orange zest in a medium bowl.
  5. Stir the wet mixture into the dry ingredients just until no dry flour remains.
  6. Fold in the cranberries.
  7. Scrape the batter into the prepared pan.
  8. Bake for 55 to 65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool the bread in the pan for 10 minutes.
  10. Turn it out onto a wire rack.
  11. Cool completely before slicing.

Notes

Fold the cranberries in gently and stop stirring the batter as soon as no dry flour remains. Refrigerate leftovers for up to 5 days; the bread can be frozen for up to 3 months. For a gluten-free option, use a 1:1 gluten-free baking flour blend.