Cranberry Bread Recipe
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Made with fresh or frozen cranberries and three kinds of orange, this cranberry bread recipe comes together quickly, with no yeast, kneading, or rise time required. It works especially well for Christmas or Thanksgiving, and makes a great addition to any festive brunch spread. Slice and serve warm, accompanied by homemade brandy butter or cranberry compote!
Key Ingredients
- All Purpose Flour – You’ll need all purpose flour, or plain flour. In the US I test my baking recipes with Gold Medal, King Arthur, or Pillsbury; in the UK I prefer McDougalls in the red-and-white striped bag.
- Raising Agents – Along with two eggs, baking powder gives this “quick bread” its lift, no yeast necessary! Check the container to make sure your baking powder was purchased within the past year; it loses its potency over time.
- Sugars – You’ll need 200 grams (about 1 US cup) of granulated sugar, to add sweetness and moisture, and to create the pretty brown top. (You can replace the granulated with another fine white sugar.) In addition, a sprinkling of Demerara sugar creates a sweet, crunchy top. You can substitute Turbinado Sugar or skip the sugar topping for a less sweet loaf.
- 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. No need to thaw if using frozen berries. 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. You can also use the scrapings of one vanilla pod, or substitute a pure vanilla extract.
Tips and Adjustments
- Line the tin. Take time to line the loaf pan with parchment, allowing a 2-inch overhang on the longer sides. Before scooping the batter, coat the tin and parchment with nonstick spray to prevent the bread from sticking. After baking, this lining technique allows you to neatly lift the loaf from the pan by using the parchment as “handles.”
- Vary the citrus. 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!
- Add crunch. Fold 1/4 cup of chopped walnuts, pecans, or pistachios into the batter.
- Make it chocolate. Stir 1/4 to 1/2 cup of miniature chocolate chips or finely chopped dark chocolate into the batter.
Cranberry Bread Recipe
- Total TimeAbout 1 1/2 hours, plus cooling time
- Yield1 loaf 1x
A cranberry bread recipe with fresh or frozen cranberries, vanilla bean paste, and three kinds of orange.
Ingredients
Nonstick spray
225 grams all purpose flour (1 3/4 cups)
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
90 grams unsalted butter, softened (6 tablespoons)
200 grams granulated sugar (1 cup)
2 large eggs, at room temperature
80 milliliters orange juice (1/3 cup; juice of 1 large orange)
7 grams orange zest (1 tablespoon, packed)
1 teaspoon vanilla bean paste
1/4 teaspoon orange oil
200 grams fresh or frozen cranberries (2 cups)
Demerara sugar, for sprinkling
Instructions
Preheat oven to 350° F (176° C). Line a 5 x 9-inch loaf tin with parchment, allowing a 2-inch overhang on the longer sides. Spray with nonstick spray.
In a large bowl, whisk all purpose flour, baking powder, and kosher salt.
In a separate bowl or the bowl of a stand mixer, whip butter on medium-high speed until light and fluffy. Add the granulated sugar and mix until well combined.
Mix in the eggs, orange juice, orange zest, vanilla bean paste, and orange oil. Mixture will look slightly separated.
Add the dry ingredients and mix until just barely combined, with no dry spots remaining. Scrape down sides of bowl, then mix again. Do not overmix.
With a flexible rubber spatula, fold in the cranberries.
Spread into prepared pan. Batter will be thick.
Sprinkle generously with Demerara sugar.
Bake in preheated oven for 65-70 minutes or until a toothpick or cake tester comes out clean and bread springs back lightly when touched. If top of bread begins to look too dark, lightly place a sheet of foil over the top of the pan for the last few minutes. Cool completely in pan on a wire rack.
With a serrated knife, slice and serve. Wrap leftover bread in foil and store at room temperature for up to 3 days.
Make-Ahead and Storage Suggestions
To store: Wrap leftover bread in clingfilm/plastic wrap or aluminum foil. Store at room temperature for up to three days.
To freeze: Wrap loaf in a layer of clingfilm/plastic wrap, followed by a layer of aluminum foil. Freeze for up to three 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!
