Cranberry Bread Recipe
This cranberry bread is a classic quick bread with tart cranberries, bright orange flavor, and optional walnuts for crunch. The citrus and cranberries make it taste naturally “holiday-style,” but it’s great any time of year. It bakes into a moist loaf that slices beautifully for breakfast, snacking, or gifting.
Cranberry Bread
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 1 cup sugar
- 1/2 teaspoon baking soda
- Chopped orange rind (zest)
- 1 egg
- 1/2 cup orange juice
- 2 tablespoons hot water
- 2 cups cranberries, cut in half
- 1/2 cup chopped nuts (optional; walnuts suggested)
- 2 tablespoons melted shortening
Instructions
- Preheat oven to 350°F. Grease a loaf pan.
- In a bowl, combine flour, salt, baking powder, sugar, and baking soda.
- In a second bowl, combine orange rind, egg, orange juice, hot water, cranberries, and nuts (if using).
- Stir melted shortening into the wet mixture to make a creamy, thick batter.
- Combine wet and dry mixtures. Pour into a bread pan and bake about 1 hour.
- Cool before slicing.
Total Cook Time: 1 hour
Equipment: loaf pan
Yield: approximately 15 slices (depending on thickness)
Cranberry Bread FAQ
Can I use frozen cranberries instead of fresh?
Yes. Frozen cranberries work well. Use them straight from the freezer and cut in half if your recipe calls for it.
Why does this recipe use orange juice and orange rind?
Orange brightens the tart cranberry flavor and adds a classic citrus aroma that makes the loaf taste holiday-style.
Do I have to add nuts?
No. Nuts are optional. You can omit them or substitute walnuts with pecans if you prefer.
How do I store cranberry bread?
Wrap tightly or store in an airtight container. Keep at room temperature for 2–3 days, refrigerate for longer freshness, or freeze for up to 3 months.
How can I tell when cranberry bread is done?
The loaf is done when a toothpick inserted near the center comes out clean (or with just a few moist crumbs).