Skip to Content

Cranberry Bread Recipe

I have been enjoying making all these different types of bread lately. If you’re 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 make… the hardest part about it for me at least was chopping the cranberries because after that the only work that’s involved is mixing the ingredients. Enjoy.



clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cranberry Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Save Recipe


  • 2 cups fresh or frozen cranberries (chopped)
  • 1 2/3 cups sugar
  • 2/3 cup vegetable oil
  • ½ cup milk
  • 2 teaspoons lemon zest (grated)
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 3 cups all-purpose flour
  • ½ cup walnuts (chopped)
  • 4 teaspoons baking powder
  • 1 teaspoon salt



  1. 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.
  2. Pour mixture evenly into two greased 9 x 5 x 3-inch loaf pans.
  3.  Bake at 360 degrees for 50-60 minutes or until a toothpick comes out clean. Allow cooling for at least 10 minutes.
  4. Remove from loaf pans and finish cooling on a wire rack.
  • Author: Bobby
Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


Saturday 4th of June 2011

thanks for evrything ...! insted of cranberrys i did strawberry and it is the best thank for you !!!!!!!!!!!!!!!!!!!!!!!!!!!!! =D your the best!!!!!!!!!!!!!!!! =) ......

Janet Wood

Tuesday 5th of January 2010

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!


Sunday 29th of November 2009

Tina- I think it could be delciious :)


Sunday 29th of November 2009

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


Thursday 19th of November 2009

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 :-)