Cranberry Bread Recipe

A cranberry bread recipe with fresh or frozen cranberries, vanilla bean paste, and three kinds of orange. The fastest and easiest cranberry orange bread for Christmas—no kneading or rising time required!

Why Make This Cranberry Bread Recipe?

Made with fresh or frozen cranberries and three kinds of orange (juice, zest, and pure orange oil), this cranberry bread recipe comes together quickly, with no yeast, kneading, or rise time required. It works especially well for Christmas or Thanksgiving, but is just as good sliced and toasted on your average winter morning, making it hands-down one of my favorite seasonal bakes.

During the holidays, I like to slice and serve this cranberry orange bread with cream cheese, homemade brandy butter, or cranberry compote for spreading. It also makes a great addition to a seasonal brunch spread, along with wreath-shaped Nutella hand pies, citrus salad, cranberry muffins, and plenty of coffee and hot chocolate!

Cranberry Bread Ingredients

To make this cranberry bread recipe, you’ll need the following:

• All Purpose Flour – You’ll need all purpose flour, or plain flour. In the US I test with Gold Medal, King Arthur, or Pillsbury; in the UK I prefer McDougalls in the red-and-white striped bag.
• Baking Powder – Along with eggs, baking powder gives this “quick bread” its lift, no yeast necessary!
• Kosher Salt – A small amount of kosher salt cuts the sweetness of the granulated sugar.
• Butter – I tested this recipe with unsalted butter. If using salted butter, omit the kosher salt.
• Granulated Sugar – You’ll need 200 grams (about 1 US cup) of granulated sugar, or caster sugar measured by weight rather than volume.
• Eggs – You’ll need 2 large eggs, at room temperature.

• Oranges – Three kinds of orange take this bread from “cranberry bread” to “cranberry orange bread,” emphasis on the orange! You’ll need freshly squeezed orange juice (not the bottled kind you’d drink for breakfast), plus orange zest (zested on a Microplane) and pure orange oil (not extract or artificial flavoring).
• Cranberries – Fresh and frozen cranberries will both work in this recipe. And if you have some left over, you can make my cranberry punch, sugared cranberries, or cranberry orange muffins, too.
• Vanilla Bean Paste – I recommend a good-quality vanilla bean paste from a brand like Nielsen-Massey, Simply Organic, or Taylor & Colledge.
• Demerara Sugar – A sprinkling of Demerara sugar creates a sweet, crunchy top. You can substitute Turbinado Sugar (Sugar in the Raw) or skip the sugar topping for a less sweet loaf.

Lining the Loaf Tin

Take time to line the loaf pan with parchment, allowing a 2-inch overhang on the longer sides. After baking and cooling, this lining technique allows you to cleanly and neatly lift the loaf from the pan by using the parchment overhang as “handles.”

Before scooping the batter, coat the tin and parchment with nonstick spray to prevent the bread from sticking.

Recipe Adjustments

If you’re not a fan of orange, replace the citrus with lime (or lemon) zest, juice, and oil instead. And on the other hand, if you really love orange, try adding a few tablespoons of finely chopped homemade candied orange peel. Strips of candied orange peel or dried orange slices make a lovely loaf garnish, too!

If you enjoy a bit of crunch, fold1/4 cup of chopped walnuts, pecans, or pistachios into the batter. Or for a chocolate twist, stir in 1/4 to 1/2 cup of miniature chocolate chips or finely chopped dark chocolate.

Make-Ahead and Storage Suggestions

Serve cranberry bread warm or at room temperature.

To store: Wrap leftover bread in clingfilm/plastic wrap or aluminum foil. Store at room temperature for up to 3 days.

To freeze: Wrap loaf in a layer of clingfilm/plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months. Thaw at room temperature.

Other cranberry recipes you might enjoy:

Sugared Cranberries
Brie and Cranberry Brownies
Festive Cranberry Jelly Candies
Cranberry Curd Tart with Gingersnap Crust
Mini Cranberry Apple Pies

And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!

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