Simple Cranberry Bread Recipe

by Raksha Hegde last updated -

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This simple cranberry bread recipe is a must-try if you have never made this festive dish before. The home smells like Christmas when this bread is baking in the oven! It tastes even better the next day – that’s if any of this deliciously moist cranberry bread is left.

Cranberry Bread Recipe

It’s a no-frills recipe which can be made a few days prior to Thanksgiving or Christmas and kept in the fridge. It can be served for breakfast and is lovely with tea too.

You can mix in different kinds of nuts such as almonds and even use almond extract instead of vanilla. If you really want to make it fancy, you can use a simple 3-ingredient orange glaze made with orange juice, water, and confectioner’s sugar. Drizzle the orange glaze on the cranberry bread and serve.

Cranberry bread loaf with a couple of slices next to cranberries on a counter

Cranberry Bread

A simple and easy recipe for cranberry bread!
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Course: Breakfast, Snack, Tea Time
Cuisine: American
Keyword: Cranberry Bread
Appliance: oven, Whisk, Bread Loaf Pan
Prep Time: 5 minutes
Cook Time: 1 hour
Cooling Time: 10 minutes
Total Time: 1 hour 5 minutes
Servings: 2 loaves
Author: Raksha Hegde

Ingredients

Instructions

  • Preheat the oven to 350 degrees F. Grease 2 loaf pans with butter (8 1/2 × 4 1/2 × 2 1/2 inches or 9 × 5 × 3 inches).
  • Whisk milk, vegetable oil, and eggs in a large bowl. 
  • Mix in the sugar, cranberries, lemon or orange zest, orange juice, cinnamon powder, and vanilla. Add in the remaining ingredients and mix well.
  • Pour into pans and bake for 50 minutes or till a toothpick inserted in center comes out clean. 
  • Cool for 10 minutes and loosen sides of the loaves from the pans. 
  • Let it cool completely on a wire rack before slicing. Enjoy your cranberry bread! 
    Cranberry bread loaf with a couple of slices next to cranberries on a counter
  • You can also make cranberry muffins with the same dough. 
    Three muffins placed on yellow napkins.

Notes

You can store it for up to a week in the refrigerator. Make sure to wrap it tightly. 

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About the Author

Raksha Hegde is the content director at Organic Facts and helps oversee a team of brilliant, dynamic content writers. She completed her MS in Broadcast Journalism from Boston University, US. A former business news journalist and editor, Raksha followed her passion for wellness to become a certified Yoga teacher and a wellness festival curator. She believes that learning is a life-long process; she did a certificate e-course on “Introduction to Food and Health” in 2019 from Stanford University, US. 

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