Cranberry Bread Recipe

I have been enjoying making all these different types of breads 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 breads 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.

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

Cooking Instructions:

Step 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.

Step 2: Pour mixture evenly into two greased 9 x 5 x 3 inch loaf pans.
Step 3: Bake at 360 degrees for 50-60 minutes or until a toothpick comes out clean. Allow to cool for at least 10 minutes. Remove from loaf pans and finish cooling on a wire rack.



13 Responses to “Cranberry Bread Recipe”

  1. Flssgrl — November 18, 2008 @ 9:11 pm

    I love Cranberries so this sounds really good, if I can tear myself away from all things Pumpkin that is 🙂

  2. grace — November 20, 2008 @ 8:14 am

    the speckles of cranberry make your most moist bread extremely beautiful and festive. very nice, bobby. 🙂

  3. Ivy — November 20, 2008 @ 10:05 am

    You’ve been making some lovely desserts Bobby and this one looks so good.

  4. Maria — November 20, 2008 @ 2:18 pm

    Interesting combination, although I prefer chocolate desserts.

  5. Kevin — November 21, 2008 @ 6:45 pm

    I really like the looks of those cranberries in that bread!

  6. Erin — December 1, 2008 @ 7:35 pm

    Any suggestions on cook time/temperature if I want to make these into “mini breads” in a cupcake tin?

  7. Bobby — December 1, 2008 @ 9:00 pm

    Erin – The temperature will stay the same. For the cook time I would just keep an eye on it.

  8. dawn — December 22, 2008 @ 12:00 pm

    I made this for a bake sale and it was a hit! I do wish there was an easier way to chop the cranberries.

  9. Theresa — November 19, 2009 @ 6:00 pm

    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 🙂

  10. Tina — November 29, 2009 @ 12:33 pm

    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

  11. Bobby — November 29, 2009 @ 2:57 pm

    Tina- I think it could be delciious 🙂

  12. Janet Wood — January 5, 2010 @ 11:47 am

    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!

  13. jenny — June 4, 2011 @ 1:35 pm

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

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