Cranberry Bread: Tartly Triumphant Loaf of Autumnal Allure

This is a quick bread — no yeast, no kneading — with fresh or frozen cranberries and orange zest running through a tender, moist crumb. The orange glaze on top is optional but complements the tart cranberries well. It makes a good holiday loaf, a gift, or a breakfast slice through the week.

The original recipe called for all-purpose flour, which has been swapped here for a blend of gluten-free oat flour and almond flour to keep it wheat-free and suitable for the site.

Ingredients

Bread

• 1½ cups certified gluten-free oat flour
• ½ cup almond flour
• 1 cup granulated sugar
• 1¼ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup neutral oil (vegetable, light olive, or melted coconut oil)
• ½ cup milk (dairy or plant-based)
• 2 large eggs, at room temperature
• Zest of 1 orange
• 2 tablespoons fresh orange juice
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen cranberries (do not thaw if frozen)

Orange Glaze (optional)

• 1½ cups powdered sugar
• 3 tablespoons orange juice
• Extra orange zest for garnish

Instructions

Step 1 — Preheat and prep Preheat oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper, leaving an overhang on the sides for easy removal.

Step 2 — Mix dry ingredients In a large bowl, whisk together oat flour, almond flour, sugar, baking powder, baking soda, and salt.

Step 3 — Mix wet ingredients In a separate bowl, whisk together oil, milk, eggs, orange zest, orange juice, and vanilla extract until smooth.

Step 4 — Combine Pour the wet ingredients into the dry and stir gently until just combined. Stop as soon as the flour disappears — overmixing makes quick bread tough and dense.

Step 5 — Add cranberries Toss the cranberries in 1 tablespoon of oat flour, then fold them into the batter gently. The flour coating helps prevent them from sinking to the bottom. If using frozen cranberries, keep them frozen until this step and work quickly.

Step 6 — Bake Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes until a toothpick inserted in the center comes out clean or with just a few dry crumbs. If the top is browning too quickly before the center is set, tent loosely with foil at the 35-minute mark.

Step 7 — Cool Let the loaf cool in the pan for 20 minutes before lifting out using the parchment. Cool on a wire rack for at least another 20 minutes before glazing or slicing.

Step 8 — Glaze (optional) Whisk powdered sugar and orange juice together until smooth. Adjust with more juice for a thinner glaze or more sugar for a thicker one. Drizzle over the cooled loaf and scatter a little extra orange zest on top. Let the glaze set for 10–15 minutes before slicing.

Tips

• Use a microplane or fine grater for the orange zest — it captures the fragrant oils in the skin much better than a coarse grater
• Don’t thaw frozen cranberries before adding them — thawed berries release moisture that can make the batter wet and the bread gummy
• Let the loaf cool properly before slicing — quick breads continue to set as they cool and slicing too early causes the center to collapse
• Glass or ceramic loaf pans take longer to heat up than metal ones, so if using glass, add 5–10 minutes to the baking time

Variations

• Walnut cranberry: Fold in ½ cup of roughly chopped walnuts or pecans along with the cranberries
• White chocolate: Add ½ cup of white chocolate chips for a sweeter contrast to the tart cranberries
• Spiced: Add ½ teaspoon of cinnamon and a pinch of nutmeg to the dry ingredients
• Streusel topping: Mix 3 tablespoons oat flour, 2 tablespoons sugar, and 1 tablespoon butter into a crumble and press onto the top before baking instead of using the glaze
• Muffins: Divide the batter among 12 lined muffin cups and bake at 350°F for 20–25 minutes
• Vegan: Replace each egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested 5 minutes), use plant-based milk, and use maple syrup in place of some of the sugar if desired

Storage

• Room temperature: up to 3 days wrapped or in an airtight container
• Refrigerator: up to 1 week — the glaze may become slightly sticky in the fridge, which is normal
• Freezer: slice and wrap individually, then freeze for up to 3 months — toast from frozen or thaw at room temperature

Nutritional Information (per slice, approximate — makes 10–12 slices, without glaze)

✓ Gluten-Free   ✓ Wheat-Free   ✓ Dairy-Free Option Available   ✓ Vegan Option Available

Recipe Details

• Cuisine: American
• Course: Breakfast / Snack / Dessert
• Skill Level: Beginner

Frequently Asked Questions

Why did my cranberries sink to the bottom? Tossing them in a tablespoon of oat flour before folding in helps keep them suspended. Using frozen (not thawed) cranberries also helps since they’re firmer and lighter than thawed ones. Avoid overfilling the pan, which can cause the batter to rise around the berries rather than supporting them.

Why is my bread gummy in the middle? Either it was underbaked or sliced too soon. Make sure the toothpick test passes cleanly before removing from the oven, and let the loaf cool for at least 20 minutes before cutting — the interior continues to set as it cools.

Can I use dried cranberries instead of fresh? Yes — dried cranberries are sweeter and won’t make the batter as tart. Use ½ cup of dried cranberries (they’re more concentrated in flavor) and don’t bother tossing them in flour first as they’re light enough not to sink.

Can I reduce the sugar? You can reduce to ¾ cup without significantly affecting the texture. Going much lower than that can affect the moisture balance and browning of the loaf.

Why is my glaze too runny? Add more powdered sugar a tablespoon at a time until it reaches a consistency that coats the back of a spoon. For a thicker glaze that holds its shape, use 2 tablespoons of juice instead of 3.

Cranberry Bread Recipe

This homemade cranberry bread features juicy cranberries and fresh orange flavor wrapped in a moist, tender loaf, then topped with a bright orange glaze. Perfect for breakfast, snack, or holiday gift-giving, this easy cranberry bread recipe is quick to make, keeps well, and always impresses with its classic sweet-tangy taste—an ideal choice for fall and winter baked goods lovers

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Resting Time 15 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 10 slices

Course: Breakfast, Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups all-purpose flour for classic cranberry bread texture
• 1 cup granulated sugar add sweetness to easy cranberry bread
• 1 ¼ teaspoons baking powder helps quick bread rise
• ½ teaspoon salt
• ½ cup vegetable oil keeps moist cranberry bread soft
• ½ cup milk provides richness in homemade cranberry bread
• 2 eggs for tender bread crumb
• Zest of 1 orange for cranberry orange bread flavor
• 2 tablespoons orange juice
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen cranberries key for juicy cranberry bread
• 1½ cups powdered sugar for orange glaze
• 3 tablespoons orange juice more for desired glaze consistency
• Orange zest for garnish

Equipment

• Mixing bowls (for wet and dry cranberry bread ingredients)
• 9x5 inch loaf pan (classic cranberry bread loaf shape)
• Electric mixer or whisk
• Measuring cups and spoons (for accurate cranberry loaf recipe)
• Wire rack (cools cranberry orange bread evenly)
• Spatula

Method

 

1. Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan to prevent cranberry bread from sticking.
2. In a bowl, combine flour, sugar, baking powder, and salt for the cranberry bread base.
3. In another bowl, whisk milk, oil, orange zest, orange juice, eggs, and vanilla extract (for maximum flavor in cranberry orange loaf).
4. Add the wet ingredients to the dry, mixing until just combined—don’t overmix for soft cranberry bread.
5. Gently fold in the cranberries for even fruit distribution in every cranberry bread slice.
6. Pour batter into prepared pan; smooth top with a spatula (essential for even baking).
7. Bake for 55 minutes, or until a toothpick inserted in the loaf center comes out with moist crumbs.
8. Cool cranberry bread in pan for 20 minutes, then transfer to a wire rack to finish cooling.
9. For orange glaze: whisk powdered sugar, orange juice, and vanilla extract; drizzle over cooled bread and garnish with orange zest for a festive finish.

Notes

This easy cranberry bread recipe can be made with either fresh or frozen cranberries for year-round baking.

To prevent cranberries from sinking, toss in a tablespoon of flour before folding them into the batter—this tip is perfect for picture-perfect cranberry bread.

Add chopped walnuts or pecans for a cranberry nut bread variation.

Store moist cranberry bread in an airtight container for up to 3 days or freeze for longer freshness, maintaining all the best cranberry bread qualities.