Recipe – Cranberry Quick Bread

Posted on 2020-09-252025-10-05 by Bert Swope

How to Make a Perfect Cranberry Quick Bread

Cranberry Quick Bread is a holiday favorite, combining the rich, buttery texture of a classic quick bread with the tart pop of fresh cranberries. The contrast between sweet and tangy makes this a perfect breakfast, snack, or dessert. Whether you’re serving it at a festive gathering or enjoying a slice with a cup of tea, this cranberry bread will be a hit.

This guide will walk you through everything you need to know, from ingredients to step-by-step instructions, along with variations and nutritional information.

The Secret to the Best Cranberry Quick Bread

Cranberry Quick Bread is all about balance. The tartness of the cranberries needs just the right amount of sweetness to make the flavors pop without overpowering them. The key ingredients—orange zest and juice—enhance the berries’ natural brightness while the butter and eggs give the bread a moist and tender crumb.

Unlike yeast breads, quick breads rely on baking powder to rise, making them much faster to prepare. That means you can have a homemade loaf ready in under an hour and a half!

Recipe: Cranberry Quick Bread

Equipment Needed

9-inch loaf pan
Medium mixing bowl
Large mixing bowl
Whisk or egg beater
Spoon or spatula
Cake tester or toothpick

Ingredients

Ingredient	US Measurement	Metric Measurement
All-purpose flour	2 ½ cups	315 g
Baking powder	1 ¼ tablespoons	5 g
Salt	1 teaspoon	5 g
Butter (softened)	1 cup	227 g
Sugar	1 ¼ cups	250 g
Eggs	4 large	4 large
Orange zest	1 tablespoon	14.7 mL
Orange juice	2 tablespoons	30 mL
Fresh cranberries	1 ½ cups	150 g

Preparation Instructions

Preheat the Oven: Set your oven to 350°F (175°C). Grease a 9-inch loaf pan with butter or non-stick spray.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy.
Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Incorporate Orange Flavor: Mix in the orange zest and orange juice for a citrusy boost.
Combine Dry and Wet Ingredients: Gradually add the flour mixture to the wet ingredients, stirring until smooth.
Prepare the Cranberries: Toss the cranberries in 2 tablespoons of the reserved flour mixture to coat them (this prevents them from sinking to the bottom).
Fold in Cranberries: Gently fold the coated cranberries into the batter, ensuring an even distribution.
Transfer to Pan: Pour the batter into the greased loaf pan, smoothing the top. Sprinkle a little sugar over the top for a slightly crisp crust.
Bake: Place in the preheated oven and bake for 70 minutes, or until a cake tester/toothpick inserted into the center comes out clean.
Cool and Serve: Allow the bread to cool in the pan for at least 15 minutes before removing and slicing.

Baking Tips for Success

Use fresh cranberries. If using frozen, do not thaw before adding them to the batter.
Don’t overmix. Overmixing can make the bread dense instead of light and fluffy.
Room temperature ingredients matter. Butter and eggs should be at room temperature for the best texture.
Coating the cranberries in flour prevents sinking. This ensures even cranberry distribution throughout the loaf.

Serving Suggestions

This cranberry quick bread is delicious on its own but can be dressed up in a variety of ways:

Warm with Butter: A classic way to enjoy a slice.
With a Drizzle of Honey: Adds an extra touch of sweetness.
Topped with Whipped Cream or Ice Cream: Perfect for a dessert option.
Paired with a Cup of Coffee or Tea: A great way to enjoy a slice in the morning or afternoon.

Recipe Variations

One of the best things about this recipe is how adaptable it is. Here are a few ways to make it your own:

Brown Sugar Topping: Sprinkle brown sugar on top before baking for a caramelized crust.
Cinnamon-Sugar Mix: Add a teaspoon of cinnamon to the batter or sprinkle a cinnamon-sugar mix on top.
Nuts for Texture: Fold in ½ cup (60g) of chopped walnuts or pecans for crunch.
Dried Fruit Add-ins: Mix in raisins, chopped figs, or dried apricots for an extra layer of sweetness.
Glazed Finish: Drizzle an orange glaze over the top by mixing powdered sugar with orange juice.

Nutritional Information (Per Slice, Based on 10 Slices)

Nutrient	Amount per Serving
Calories	~320 kcal
Carbohydrates	~42 g
Sugar	~22 g
Fat	~15 g
Saturated Fat	~9 g
Protein	~5 g
Fiber	~2 g
Sodium	~220 mg

Note: Values are approximate and may vary depending on specific ingredients used.

Storage and Freezing Tips

Room Temperature: Store the bread in an airtight container for up to 3 days.
Refrigeration: Can last up to a week in the fridge if wrapped tightly in plastic wrap.
Freezing: Slice and wrap individual portions in plastic wrap, then store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.

Final Thoughts

Cranberry Quick Bread is a perfect seasonal treat that balances sweetness with tartness. With its tender crumb and rich flavor, it’s a great addition to any holiday gathering or a comforting snack for any time of year. Try different variations, pair it with your favorite toppings, and make it your own! Happy baking!