Description
Moist cranberry bread with fresh cranberries is a tender, flavorful loaf bursting with tart fruit and subtle sweetness—perfect for breakfast, snacking, or holiday gifting.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup granulated sugar
- 2 large eggs
- 3/4 cup milk or buttermilk
- 1/2 cup vegetable oil or melted butter
- 1 tsp vanilla extract
- 1 1/2–2 cups fresh cranberries (halved or whole)
- Optional: 1 tbsp orange zest, 1/2 cup chopped walnuts or pecans, coarse sugar for topping
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk the eggs, milk, oil, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined—do not overmix.
- Fold in the cranberries and any optional mix‑ins like orange zest or nuts. Tossing cranberries with a little flour first helps prevent sinking.
- Pour the batter into the prepared loaf pan and smooth the top. Sprinkle coarse sugar if desired.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use frozen cranberries straight from the freezer—no need to thaw.
- Add orange zest and juice for a cranberry‑orange variation.
- Substitute a 1:1 gluten‑free flour blend to make it gluten‑free.
- Top with a simple glaze made from powdered sugar and orange juice after cooling for extra sweetness.
- Store wrapped tightly or in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 14g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
