Easy-to-Make Cranberry Bread Recipe

The holiday season is upon us and its time to get busy baking. One of the sweet breads that I like to make is Cranberry. It’s moist, not overly-sweet, and easy-to-make. You can use the recipe to make a full loaf of bread or pour the batter into mini loaf pans. If you like nuts…you can toss a 1/4 to 1/2 cup of chopped nuts into the batter too. It’s a versatile recipe.

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You can make this bread up ahead of time and freeze it for later use. You’ll want to wrap it in a few layers of plastic wrap and then 2 layers of aluminum foil over top. Make sure you wrap it up tightly to keep moisture out. Not a fan of using aluminum foil? You can still your wrapped bread into a freezer bag if you prefer. It will keep up to 3 months in the freezer. Thaw at room temperature.

Cranberry Bread Recipe

2 c. all-purpose flour
1 c. brown sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
4 Tbsp. butter, melted
1 large egg, lightly beaten
3/4 cup whole milk
12 oz. frozen cranberries. thawed
1/2 to 3/4 tsp. orange zest (grated orange rind)

Preheat oven to 350 degrees F. Lightly spray a loaf pan with non-stick cooking or baking spray.

In a large mixing bowl sift together the all-purpose flour, brown sugar, baking powder, baking soda and salt.

In another large mixing bowl beat together the melted butter, large egg and milk until creamy. Beat this wet mixture into your dry mixture until well combined. Fold in the thawed cranberries and orange zest.

Pour bread batter into your prepared loaf pan. Bake in a preheated 350 degree oven for 50 to 55 minutes or until done. Remove and let cool. Wrap.

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