Cranberry Bread Recipe

(Makes 1–2 standard loaf pans)

Ingredients

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon (optional)
• 1 cup granulated sugar
• 2 large eggs
• ½ cup vegetable oil or melted butter
• ½ cup milk (or buttermilk for extra tenderness)
• 1 tsp vanilla extract
• 1 ½ cups fresh or frozen cranberries (if frozen, do not thaw)
• 1 tbsp orange zest (optional, adds bright flavor)
• ½ cup chopped nuts (optional, walnuts or pecans)

Instructions

1. Preheat oven
   Preheat to 350°F (175°C). Grease and flour 1 or 2 standard loaf pans.
2. Mix dry ingredients
   In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon (if using).
3. Mix wet ingredients
   In a large bowl, beat together sugar, eggs, oil (or butter), milk, and vanilla until smooth.
4. Combine wet and dry
   Gradually add dry ingredients to wet ingredients, stirring until just combined. Do not overmix; overmixing will make the bread tough.
5. Fold in cranberries and optional add-ins
   Gently fold in cranberries, orange zest, and nuts if using.
6. Fill the loaf pans
   Pour batter into prepared loaf pans, filling about 2/3 full. Smooth the top with a spatula.
7. Bake
   Bake at 350°F (175°C) for 50–60 minutes (for one loaf) or 40–50 minutes (if using two pans). Check doneness with a toothpick inserted in the center—it should come out clean or with just a few crumbs.
8. Cool
   Let the bread cool in the pan for 10–15 minutes, then remove from pans and cool completely on a wire rack.

Tips for Best Cranberry Bread

• Prevent cranberries from sinking: Toss them in a tablespoon of flour before folding into the batter.
• Adjust sweetness: Cranberries are tart; you can add ¼ cup more sugar if you like sweeter bread.
• Add flavor: Orange zest or a splash of orange juice brightens the flavor beautifully.
• Make ahead: Wrap cooled bread in foil or plastic wrap—flavors improve after a day.