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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
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Prep Time 10 minutes
Cook Time 50 minutes
Resting Time 15 minutes
Total Time 1 hour 20 minutes
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.