cranberry bread

This sweet cream cheese bread compliments the tart cranberries it's loading with resulting in an amazing Cream Cheese Cranberry Bread! If you are looking for a new quick bread recipe that is perfect for the fall and Thanksgiving you have found it. It's so amazingly soft and tender, plus quick and easy to make. I love a big slice with butter and a mug of coffee or for a quick snack in the afternoon!

Cream Cheese Cranberry Bread Recipe

butter

oz package cream cheese,

c. sugar

vanilla

eggs

c. all-purpose flour

tsp baking powder

tsp salt

cranberries

c. chopped pecans (optional)

Preheat oven to 350 degrees.

In a large mixing bowl cream together butter, cream cheese, sugar and vanilla. Add eggs, one at a time, beating well after each addition.

In another bowl combine flour, baking powder and salt. Slowly mix into wet batter until combined. Fold in cranberries and nuts.

One or two greased 9 in. x 5 in. loaf pans. Bake at 350 degrees for 60 minutes if using two loaf pans. If using one loaf pan bake for about 90 minutes. You can also use 4 mini loaf pans for 40 minutes.

https://content.jwplatform.com/videos/MpO9rTt3.mp4

Cream Cheese Cranberry Bread Recipe ~ Amazingly Soft and Tender Quick Bread Stuffed with Tart Cranberries!

Cream Cheese Cranberry Bread

Orange Glazed Cranberry bread is loaded with juicy cranberries with a moist and tender crumb. This stays moist for a few days after it’s made so it’s perfect as a homemade Christmas gift.

Cranberry Bread with Orange Glaze

all-purpose flour

milk (room temperature)

orange (divided)

orange juice (freshly squeezed)

Tbsp unsalted butter (softened)

sugar

eggs (room temperature)

Tbsp all-purpose flour

Tbsp freshly squeezed orange juice (or to reach desired consistency)

tsp orange zest (reserved from the orange above)

Prep: Preheat oven to 350˚F. Butter a 6 cup (8  1/2 by 4 1/2 bread loaf pan) then dust with flour, tapping out the excess flour.

In a medium mixing bowl, whisk together: flour, baking powder, and salt. Set aside.

In a measuring cup, combine together milk, zest of 1 orange (Reserve 1 tsp zest for the glaze), and orange juice. Set aside.

In a large mixing bowl, cream together butter and granulated sugar on medium/high speed (2-3 minutes on high speed). It won’t be smooth, just combined. Beat in 2 large eggs, mixing until well incorporated.

Add flour mixture in 2 parts, alternating with the milk mixture and mixing on medium/low speed just until incorporated with each addition. Scrape the sides of the bowl with a spatula as needed.

Toss cranberries with 1/2 Tbsp flour then fold them into the batter just until incorporated. Spread the batter into your prepared pan and bake for 45-50 min at 350˚F until golden on top and a toothpick inserted into the center comes out clean. Let cool in pan 10-15 minutes then run a cake release tool or knife around the edges and transfer the loaf to a wire rack to cool completely before glazing.

How to Make Cranberry Orange Bread:

In a separate bowl, stir together powdered sugar, orange juice and reserved teaspoon of zest. Stir until smooth. It should have a drizzling consistency. Add more orange juice to thin it out or powdered sugar to make it thicker.

To Make the Glaze:

https://www.youtube.com/watch?v=tMAyh-yTpQk

Orange-glazed Cranberry bread is loaded with juicy cranberries with a moist and tender crumb. This stays moist for a few days after it’s made so it’s perfect as a homemade Christmas gift. 
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

CRANBERRY BREAD INGREDIENTS:
►1 1/2 cups all-purpose flour
►1 tsp baking powder
►1/4 tsp salt
►1/4 cup milk, room temperature
►Zest of 1 large orange, divided
►1/4 cup orange juice, freshly squeezed
►6 Tbsp unsalted butter, softened
►3/4 cup granulated sugar
►2 large eggs, room temperature
►1 1/2 cups fresh cranberries
►1/2 Tbsp flour

ORANGE GLAZE INGREDIENTS:
►1 cup powdered sugar
►1 1/2 Tbsp freshly squeezed orange juice
►1 tsp orange zest, reserved from the orange above

🖨 PRINT RECIPE HERE: https://natashaskitchen.com/cranberry-bread/

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⏱️TIMESTAMPS⏱️
0:00 Intro
0:51 Quick prep
1:17 Making batter
3:58 How to bake cranberry bread
4:52 How to make the glaze
5:38 Glazing cranberry cake
6:25 Taste test

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This bread machine cranberry bread is stuffed with dried cranberries &amp; chopped walnuts. It is delicious and perfect as toast or as a crunchy sandwich bread. Visit Bread Dad (BreadDad.com) for more easy bread machine recipes.

Bread Machine Cranberry Bread (with Walnuts)

Milk ((lukewarm))

Tablespoons Unsalted Butter ((softened))

Cups Bread Flour

Tablespoons Light Brown Sugar

Salt

Teaspoon Bread Machine Yeast

Cup Chopped Walnuts

Cup Dried Cranberries

Bread machine settings – 1.5 lb, light color and “basic” bread setting.

Unplug the bread machine and then remove the bread pan from the bread machine.

Pour the milk &amp; oil into the bread pan and then add the other ingredients (except the dried cranberries &amp; chopped walnuts - they are added later).

Place the bread machine yeast in last and the yeast should not touch the liquid or salt (until the bread machine is turned on and the ingredients start to be mixed together). Some people like to make a small “divot” on top of the flour in order to hold the yeast in one spot before the machine starts.

Put the bread pan (with ingredients) back into the bread machine, close the bread machine lid and then plug in the bread machine.

Enter the correct settings (1.5 lb, light color &amp; basic bread) and press the “start” button.

When the bread machine&#39;s first mixing cycle has stopped and before the second (&amp; final) mixing cycle starts, you should add the dried cranberries &amp; chopped walnuts. FYI - See your bread machine manual on when &amp; how to add fruits &amp; nuts when using your bread machine. Always follow the manufacturer instructions for your specific bread machine.

When the bread machine has finished baking the bread, unplug the bread machine.

Remove the bread pan from the unplugged bread machine. Use oven mitts when removing the bread machine container (bread pan) as it will be very hot!

Take the bread out of the bread pan and place the bread on a wire cooling rack. Wear oven mitts.

After removing the bread, don’t forget to remove the mixing paddle if it is stuck in the bread. Use oven mitts as the mixing paddle will be very hot coming out of the bread machine. Or wait until the bread is completely cooled and then remove the mixing paddle.

Tart cranberries and sweet orange juice combine to make this Cranberry Orange Bread that is perfect for breakfast or brunch, or even for dessert! This is the perfect quick bread for the Christmas season.

Cranberry Orange Bread

flour

baking powder*

salt

orange

orange juice

eggs, lightly beaten

vegetable oil

pecans, chopped

Preheat the oven to 350ºF.  Line a 9&#215;5-inch loaf pan with parchment paper and spray with nonstick cooking spray.

Sift the flour, sugar, baking powder and salt together in a large bowl.  Stir in the orange zest.  Make a well in the center and add the orange juice, eggs and vegetable oil.  Stir gently, just until almost combined.  Fold in the cranberries and nuts, making sure you don’t over mix the batter.

Pour the batter into the prepared loaf pan.  Bake in the preheated oven until a tester inserted in the center comes out clean, about 45 minutes. 

Let the bread cool in the pan for 10 minutes, then remove to a cooling rack to cool completely.

I was tired of my usual banana bread, so I thought I'd give this a try. Delicious! The orange is not overpowering, which is good. The cranberries(I left them whole) were, as expected, tart, but not too much. They blended nicely with the flavor and added a wonderful taste. Thanks for the recipe!

This recipe is great!! I added some rum and vanilla, almond, and orange extract. Super tasty. A tad crumbly though

This bread tasted delicious! I’m not sure what I did, but it cracked on top, but I was interrupted several times while making it, and I really don’t care, because it tastes delicious! Hubs says so too. I told him he had to wait ‘til Thanksgiving morning for anymore. I’m making another one just in case. Hopefully there will be fewer interruptions and I won’t have any cracks. Thank you for a wonderful recipe!

I doubled the recipe and used a package of frozen cranberries that I needed to use up, was probably about 4 cups, so yes, i had plenty of cranberry goodness.

The loaf texture can out almost like a scone, which is fine with me.  We loved it.

Sweet and tart Cranberry Bread makes for the perfect seasonal breakfast, afternoon snack, or dessert. This quick bread comes together in a little over an hour and feeds 8-10 people!

Cranberry Bread

Flour

light brown sugar (packed)

baking powder

baking soda

Milk

Salted Butter (melted)

Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease and flour a 9- by 5-inch loaf pan.

Mix  flour, sugar, baking powder, baking soda and salt in a medium bowl. Meanwhile combine egg, milk and butter in a small bowl. Add wet mix to dry mix and combine thoroughly then stir in cranberries.

Pour batter into prepared pan. Sprinkle with raw sugar. Bake until golden brown and a cake tester comes clean, about 1 hour 15 minutes. Let cool for a few minutes. Run a knife around pan to loosen bread. Turn onto a wire rack to cool completely.

A combination of sweet oranges and tart cranberries make the perfect flavor in this Cranberry Orange Bread. Use freshly squeezed orange juice and zest for the glaze. 

milk ((2%))

oil ((canola

vanilla extract

Preheat the oven to 350 degrees Fahrenheit.

In a medium bowl, stir together the sugar, milk, orange juice, zest, oil, eggs and vanilla.

In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.

In a small bowl, toss the frozen cranberries with a tablespoon of flour to coat.

Gently fold the cranberries into the batter.

Pour the bread batter into a greased 9"x5" bread pan. Bake at 350 degrees for 55 minutes. A toothpick inserted in the center of the bread should come out clean.

Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.

To make the glaze, combine the powdered sugar, orange juice and zest,  and vanilla extract in a small bowl. Mix until it is smooth.

Once the bread is cool, spread the glaze on top of the bread. Slice and serve.

Freezes well!

https://content.jwplatform.com/videos/eLMQk5My.mp4

A combination of sweet oranges and tart cranberries make the perfect flavor in this Cranberry Orange Bread. Use freshly squeezed orange juice and zest for the glaze.

Cranberry Orange Bread Recipe

Healthy vegan cranberry bread that&#039;s made with whole wheat and fresh cranberries! This is very similar to focaccia but has a bread texture. The cranberries are topped with fresh rosemary leaves and sea salt.

Savory Cranberry Bread

instant yeast

1 and ¼ (300 ml) warm water

2 and ½ cups (320 grams) all-purpose flour

(80 ml) vegetable oil

rosemary

sea salt (for spinkling)

thyme (optional)

To activate the yeast, dissolve the yeast and the sugar in the water. Set aside, and let the mixture foam/bubble (this will take around 5-10 minutes).

Using the stand mixer&nbsp;bowl, add the flour, salt, vegetable oil, and the yeast mixture. At medium speed, beat the dough until a soft and elastic dough ball forms. Add more flour if needed.

Transfer the dough ball to the baking pan, cover with a damp cloth and let the dough rise (for about 20 minutes). It will double in size.

Use your fingers to poke deep dents in the dough. Top with fresh cranberries, rosemary, thyme if using and sea salt.&nbsp;

Bake for 20 minutes or until the dough is slightly golden and cooked through. When it's ready, slice and serve warm.

Christmas Cranberry Loaf 

eggs, room temperature

butter, room temperature

almond extract

(8 oz) bag fresh cranberries

brown sugar

Preheat oven to 350 degrees F and thoroughly grease 2 loaf pans (this can also be made as one very large loaf or in a 9-inch cake pan).

In a large bowl, add eggs and sugar and beat for 5 minutes, or until the volume of the mixture has nearly doubled (don’t skip this step!).

Mix in butter, vanilla, and almond extract until smooth.

Gently mix in flour, baking powder, and salt until just combined, then fold in cranberries.

In a small bowl, mix together all topping ingredients until sandy in texture. Sprinkle over loaves.

Bake for 45-50 minutes for 2 loaves or 60-70 minutes for 1 large loaf. Bake until an inserted toothpick comes out clean.

Here is an easy recipe for cranberry bread with fresh cranberries. Fresh cranberries help to create a dessert that is bursting with juicy cranberry flavor. In contrast, while you can make a nice cranberry bread with dried cranberries, the dried cranberries lack the natural juices &amp; mouth &quot;feel&quot; of delicious fresh cranberries. Visit Bread Dad (BreadDad.com) for more easy sweet &quot;quick bread&quot; recipes.

Cranberry Bread with Fresh Cranberries

Cup Cranberry Juice (- Or you can use milk, orange juice, etc.)

Eggs ((large))

Tablespoons Unsalted Butter

Teaspoon Vanilla Extract

Cups Light Brown Sugar ((packed cup))

Cups Flour ((all purpose flour))

Teaspoon Baking Soda

Teaspoon Baking Powder

Teaspoon Salt

Cup Fresh Cranberries ((or frozen cranberries))

Preheat oven to 325 degrees F.

Grease bread pan, line the bread pan with baking parchment paper or use a nonstick bread pan in order to prevent the cranberries from sticking to the bread pan during the baking process.

Wash the cranberries. Shake off any excess moisture. Set aside until batter is mixed.

Soften butter in a microwave. FYI - I like to semi-melt the butter for better &quot;mixability&quot;.

Lightly beat the eggs.

Mix the cranberry juice, butter, eggs, vanilla extract &amp; sugar together in a large mixing bowl. Stir until fully mixed.

Then add the remaining ingredients (except the cranberries). Stir with a large spoon or whisk until the batter is fully mixed. Do not overmix.

Add the cranberries after the batter has been completely mixed. Stir them into the batter with a wooden spoon. Make sure the fresh cranberries are evenly spread throughout the batter.

Pour finished batter into the bread pan. Smooth out the top of the batter within the bread pan.

Optional - For a sugary top to the cranberry bread, sprinkle 1 tablespoon of turbinado sugar on top of the batter before you place the bread pan in the oven.

Bake in the oven at 325 F for 65-70 minutes.

Take out of oven and let the cranberry bread cool down in the bread pan for 10 minutes. Do not remove the cranberry bread from the bread pan during this 10 minute cool down period (as this completes the baking process). Use oven mitts as the bread pan will be very hot coming out of the oven.

After 10 minutes, remove the cranberry bread from the bread pan. Use oven mitts. Place the cranberry bread on a cooling rack in order to completely cool. This cool down may take 1-2 hours. Gently slide a silicon spatula between the cranberry bread and the bread pan walls if the cranberry bread is stuck in the pan.

Sweet, moist quick bread full of dried cranberries and pecans. This cranberry pecan bread with white chocolate glaze would make a great hostess gift.

Cranberry Pecan Bread

all purpose flour (260 grams)

sugar (150 grams)

buttermilk (8 ounces)

pecans

white chocolate chips

heavy cream

Preheat the oven to 350ºF. Lightly grease a 8 1/2"x4 1/2" loaf pan with cooking spray. Line with a piece of parchment paper for easier removal.

In a mixing bowl, thoroughly stir together the flour, baking soda and salt. Set the dry ingredients aside.

In a separate bowl, use an electric hand mixer to mix together the sugar, butter, eggs and vanilla until light and fluffy.

Add the flour mixture to the wet ingredients alternately with the buttermilk, folding gently with a rubber spatula. Mix just until blended after each addition and do not overmix the batter.

Fold in the pecans and cranberries. Pour the batter into the prepared pan.

Bake for 50-60 minutes on the center rack, or until the top of the loaf is golden brown and a toothpick inserted in the center comes out clean.

Allow the bread to cool in the pan for 10 minutes, then remove it and place it on a wire rack to cool.

For the white chocolate glaze, place the white chocolate chips and heavy cream in a microwave safe bowl. Microwave the chips for 20 seconds. Stir. Microwave for another 20 seconds. As soon as the chips start melting, start microwaving for 10 or even 5 second intervals. Be careful not to let it get too hot or it will burn. Be patient and stir between each time interval. You will end up with very thick, melted white chocolate. Spoon or drizzle this on top of the bread. Sprinkle with the extra pecans, if desired.

https://content.jwplatform.com/videos/dYlUYUkM.mp4

This Cranberry Orange Bread is fluffy, flavorful, and a perfect holiday treat! Plus it's Vegan, Gluten-Free, and made with only 11 healthy ingredients.

Cranberry Orange Bread 

tbsp Ground Flax + 5 tbsp Water

Full Fat Coconut Milk

tsp Vanilla Extract

Coconut Sugar

Applesauce

tbsp Apple Cider Vinegar

Orange

Oats, blended into flour

tsp Baking Powder

½ tsp Baking Soda

½ tsp Salt

Fresh Cranberries

Coconut Butter, melted

tbsp Maple Syrup

½ tsp Vanilla Extract

Orange Zest, for topping (Optional)

Preheat the oven to 350F. Mix the Ground Flax with Water in a small bowl, and set aside to let thicken for 5 minutes. Once thickened, add in the Coconut Milk, Vanilla, Coconut Sugar, Applesauce, ACV, and Orange Zest, whisking until well-combined.

Toss the Fresh Cranberries in 1 tbsp of Oat Flour, then set aside. Add the Oat Flour, Baking Powder, Baking Soda, and Salt to a separate, larger bowl and whisk well. Pour the wet ingredients into the center of the bowl. Once there are no more clumps, fold in the Cranberries.

Pour the batter into a greased or lined 8&#215;3&#8243; loaf pan, and bake in the middle rack of the oven for 45-47 minutes, or until a toothpick comes cleanly out of the center. Remove from the pan immediately and transfer to a baking rack to cool completely.

To make the optional glaze, whisk the Melted Coconut Butter, Maple Syrup, Vanilla, and Orange Zest together. The mixture will thicken up while you are whisking; &#8220;thin&#8221; it out by slowly adding Warm Water to the bowl until the icing reaches your desired consistency. Spread it over the bread, and top with Orange Zest! The &#8220;glaze&#8221; will harden as it cools.

You knocked this recipe out of the park! This cranberry orange bread is such a delicious treat (although I eat this for breakfast a lot, because oats count as breakfast, right?) I added cardamom and walnuts to mine and it came out so good. Thanks for such an amazing recipe!! :)

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