Cranberry Bread

Penny Selzer


I have tried many cranberry bread recipes over the years and this one is truly the best. I make several mini loaves and share them with friends.


★★★★★ 1 vote

1 9x5 loaf or 3 mini
15 Min
45 Min


  • 1/4 c
    butter, room temperature
  • 1 c
  • 3/4 c
    fresh orange juice
  • 1 Tbsp
    orange zest
  • 1 tsp
  • 2 c
    all purpose flour
  • 1 1/2 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
  • 1 1/2 c
    whole fresh cranberries
  • 2/3 c
    coarsely chopped walnuts
  • 1 c
    powdered sugar
  • 1 Tbsp
    orange juice
  • 1 Tbsp

How to Make Cranberry Bread


  1. Preheat oven to 350 degrees. Spray with Pam one 9x5 inch loaf pan or 3 mini loaf pans. Set aside.
  2. Cream butter, sugar and egg until smooth. Stir in orange juice, orange zest and vanilla.
  3. In another bowl, combine flour, baking powder, baking soda and salt. Add butter-egg mixture; stir just to blend. Add cranberries and walnuts and mix until well combined.
  4. Transfer mixture to prepared pan. Bake the 9x5 loaf pan for 40-50 minutes and the mini-loaf pans for 20-30 minutes. Bread is done when nicely browned and a wooden toothpick inserted in the center comes out clean. Cool on rack for 10 minutes; remove from pan and cool completely. Wrap and store overnight. Glaze if desired and garnish with a few dried cranberries and chopped walnuts.
  5. To make glaze:
    Place powdered sugar in a small deep bowl or 2-cup glass measure. Stir in orange juice and milk; whisk until smooth. If needed, add additional milk, to make it of the right consistency for drizzling.

Printable Recipe Card

About Cranberry Bread

Course/Dish: Sweet Breads
Other Tag: Quick & Easy

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