5 Delicious Cranberry Bread Recipes for Fall Baking

There's something uniquely comforting about the scent of bread baking in the oven, especially as the temperatures start to dip and the leaves begin to turn. Cranberry bread offers a tart and sweet balance that's perfect for the fall season, making it a beloved choice for holiday gatherings or a simple afternoon treat. Here are five delicious cranberry bread recipes that you can easily bake at home to capture the essence of autumn.

1. Classic Cranberry Orange Bread

Combining the tangy zest of oranges with the sweet-tart pop of cranberries, this classic recipe is a staple in many homes.

• Ingredients:
• 2 cups all-purpose flour
• 1 cup sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ¼ cup unsalted butter, melted
• 1 large egg
• 1 ½ cups orange juice
• 1 tablespoon orange zest
• 1 cup fresh or frozen cranberries, coarsely chopped

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
2. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix butter, egg, orange juice, and orange zest. Add wet ingredients to the dry, mixing until just combined.
4. Fold in the cranberries gently.
5. Pour batter into the loaf pan and bake for about 60 minutes or until a toothpick inserted into the center comes out clean.
6. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

🍞 Note: For an extra tangy flavor, add an additional tablespoon of orange zest to the mix.

2. Cranberry Pecan Bread

This version adds a delightful crunch with pecans, making it a favorite for both texture and taste.

• Ingredients:
• 2 cups all-purpose flour
• ³⁄₄ cup sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 1 cup buttermilk
• ¹⁄₃ cup vegetable oil
• 2 large eggs
• 1 cup chopped fresh or dried cranberries
• ½ cup chopped pecans

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan.
2. Combine flour, sugar, baking powder, baking soda, cinnamon, and salt in a large bowl.
3. In another bowl, mix buttermilk, oil, and eggs. Add to the dry ingredients and stir until just mixed.
4. Fold in cranberries and pecans.
5. Pour into prepared loaf pan and bake for 55-60 minutes.
6. Let it cool slightly, then remove from pan and cool completely on a rack.

3. Chocolate Cranberry Bread

A surprising twist, this bread marries the tartness of cranberries with the richness of chocolate, creating a perfect dessert or breakfast treat.

• Ingredients:
• 1 ¾ cups all-purpose flour
• ¾ cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
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• 1 cup buttermilk
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh cranberries, chopped
• ½ cup semisweet chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C). Grease or line a loaf pan.
2. In a mixing bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt.
3. In another bowl, whisk together buttermilk, oil, eggs, and vanilla. Gradually add to the dry ingredients, mixing just until combined.
4. Fold in cranberries and chocolate chips.
5. Pour batter into the loaf pan and bake for about 55 minutes or until done.

4. Lemon-Cranberry Nut Bread

Adding a zest of lemon to this bread not only brightens its flavor but also complements the tartness of cranberries beautifully.

• Ingredients:
• 2 cups all-purpose flour
• 1 cup sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ¼ cup unsalted butter, melted
• 1 large egg
• 1 cup buttermilk
• 2 tablespoons lemon juice
• 2 tablespoons lemon zest
• 1 cup fresh cranberries
• ½ cup chopped nuts (almonds or walnuts)

Instructions:

1. Preheat oven to 350°F (175°C). Grease or line a loaf pan.
2. Mix flour, sugar, baking powder, baking soda, and salt in a bowl.
3. In another bowl, combine butter, egg, buttermilk, lemon juice, and zest. Add this to the dry ingredients and mix until blended.
4. Fold in cranberries and nuts.
5. Transfer to loaf pan and bake for about 60 minutes.

🍋 Note: Lemon zest can be zested directly over the batter to release more oils for enhanced flavor.

5. Savory Cranberry Walnut Bread

This recipe is for those who love a hint of savory in their baking, featuring thyme and walnuts for a unique twist.

• Ingredients:
• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ½ cup unsalted butter, melted
• 1 cup buttermilk
• 1 egg, beaten
• 2 tablespoons fresh thyme leaves
• 1 cup fresh cranberries, halved
• 1 cup chopped walnuts

Instructions:

1. Preheat oven to 350°F (175°C). Prepare a loaf pan.
2. Mix flour, baking powder, baking soda, and salt.
3. In a separate bowl, combine butter, buttermilk, and egg. Stir in thyme.
4. Gently fold in cranberries and walnuts.
5. Transfer to loaf pan, smooth the top, and bake for about 55 minutes.

In wrapping up our exploration of cranberry bread for fall, these recipes offer a delightful array of flavors that cater to various tastes, from the traditional to the adventurous. Each one captures the essence of autumn with the tartness of cranberries combined with nuts, citrus, chocolate, or even herbs, making each loaf not just a treat but a culinary experience. Whether you’re an experienced baker or just starting, these recipes are crafted to bring the warmth and comfort of homemade bread into your kitchen, perfect for sharing or enjoying alone with a cup of tea or coffee.

Can I use dried cranberries instead of fresh?

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Yes, you can use dried cranberries in place of fresh ones. However, since they are sweeter and drier, you might want to rehydrate them by soaking them in warm water or a bit of juice before adding them to your batter. Also, reduce the sugar content slightly to balance the sweetness.

How can I make my cranberry bread more moist?

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To ensure your cranberry bread stays moist, consider these tips:

• Use buttermilk or add a bit of sour cream or yogurt to the batter for extra moisture.
• Ensure you’re not over-mixing the batter, as this can lead to a tough, dry texture.
• Wrap the bread while it’s still slightly warm with plastic wrap to retain moisture as it cools.

What are some good substitutions for nuts in these recipes?

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If you’re allergic to nuts or simply prefer nut-free options, here are some substitutes:

• Seeds like sunflower seeds or pepitas for texture.
• Dried fruits like raisins, currants, or chopped apricots for a different kind of chew.
• Chocolate chips or white chocolate chunks for a sweet alternative.