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Bird's-eye view of a round cranberry bread loaf studded with red berries and a glossy top.

Cranberry Bread

Easy cranberry bread made with fresh cranberries, baked in a loaf pan. Ready in 75 minutes with 200 calories per serving.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour 250 g
  • 1 cup sugar 200 g
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 large egg
  • ¾ cup milk 180 ml
  • ⅓ cup vegetable oil or melted butter 80 ml
  • 1 tsp vanilla extract
  • 1½ cups fresh cranberries 170 g
  • 1 tbsp orange zest optional
  • ½ cup chopped nuts 60 g, optional

Method
 

  1. Preheat Oven and Grease Pan:

    Heat oven to 350°F (175°C). Coat a 9×5-inch loaf pan with grease.

  2. Mix Dry Ingredients:

    In a bowl, stir together flour, sugar, baking powder, and salt.

  3. Whisk Wet Ingredients:

    In a separate bowl, beat egg, then whisk in milk, oil, and vanilla.

  4. Combine Wet and Dry:

    Add wet mixture to dry mixture and stir just until combined; do not overmix.

  5. Fold in Cranberries and Nuts:

    Gently incorporate cranberries, plus nuts and orange zest if desired.

  6. Pour Batter into Pan:

    Transfer batter to the prepared pan and level the surface.

  7. Bake Until Toothpick Clean:

    Bake for 50–60 minutes, or until a toothpick inserted in the center emerges clean.

  8. Cool Bread in Pan:

    Let the bread cool fully in the pan set on a wire rack before cutting.

  9. Serve with Butter or Glaze:

    Present warm with butter, honey, or a thin glaze.