Updated on April 25th, 2019
I have been enjoying making all these different types of bread lately. If youāre looking for ideas for Thanksgiving I would recommend trying this recipe for cranberry bread. This bread is sure to please anyone that enjoys the taste of cranberries. The bread gets most of its flavor from lemon zest and vanilla extract. If you choose, you can also replace the lemon zest with orange zest for a different flavor. If you ask me fresh cranberries are the way to go for this recipe but you can also use frozen ones. I almost fell asleep last night with this in the oven :(. The top got a little firmer than I would prefer but otherwise, it turned out amazing. Like most other bread this is very easy to makeā¦ the hardest part about it for me at least was chopping the cranberries because after that the only work thatās involved is mixing the ingredients. Enjoy.
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Cranberry Bread Recipe
Ingredients
Scale
- 2 cups fresh or frozen cranberries (chopped)
- 1 2/3 cups sugar
- 2/3 cup vegetable oil
- Ā½ cup milk
- 2 teaspoons lemon zest (grated)
- 2 teaspoons vanilla extract
- 4 eggs
- 3 cups all-purpose flour
- Ā½ cup walnuts (chopped)
- 4 teaspoons baking powder
- 1 teaspoon salt
Instructions
- Pre-heat the oven to 350 degrees. In a large bowl mix cranberries, sugar, eggs, lemon zest, oil, milk and vanilla extract. Stir in flour, baking powder, and salt. Fold in walnuts.
- Pour mixture evenly into two greased 9 x 5 x 3-inch loaf pans.
- Ā Bake at 360 degrees for 50-60 minutes or until a toothpick comes out clean. Allow cooling for at least 10 minutes.
- Remove from loaf pans and finish cooling on a wire rack.
I love Cranberries so this sounds really good, if I can tear myself away from all things Pumpkin that is š
the speckles of cranberry make your most moist bread extremely beautiful and festive. very nice, bobby. š
You’ve been making some lovely desserts Bobby and this one looks so good.
Interesting combination, although I prefer chocolate desserts.
I really like the looks of those cranberries in that bread!
Any suggestions on cook time/temperature if I want to make these into “mini breads” in a cupcake tin?
Erin – The temperature will stay the same. For the cook time I would just keep an eye on it.
I made this for a bake sale and it was a hit! I do wish there was an easier way to chop the cranberries.
Excellent recipe! Thanks so much for sharing!
A couple of things I did:
1) I used my food processor to “pulse” chop the cranberries one cup at a time to avoid mashing them and to get a consistent texture
2) I replaced one cup of flour with whole wheat flour. That required adding about 1/4 cup milk to retain the texture as whole wheat flour tends to be “thirsty”
3) I used brown sugar
Delicious! Thanks for the inspiration Bobby š
Yum!! I am thinking of using the cranberry sauce I made to use in this bread. Do you think it will turn out alright? Thank you for the inspiration =D
Tina- I think it could be delciious š
This is an EXCELLENT recipe! I made several loaves over the Christmas holiday, some as gifts and some to keep. The bread freezes beautifully. Since I am allergic to walnuts, I made it without any nuts and it was still wonderful!
thanks for evrything …! insted of cranberrys i did strawberry and it is the best thank for you !!!!!!!!!!!!!!!!!!!!!!!!!!!!! =D
your the best!!!!!!!!!!!!!!!! =) ……