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Cranberry Fruit Loaf recipe

Cranberry Fruit Loaf recipe

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  • Recipes
  • Dish type
  • Cake
  • Loaf cake
  • Fruit loaf

Pop the ingredients into a bread machine and the results are a delicious soft loaf that's packed with cranberry and orange flavours. Slice it up and serve with a big pot of tea.

5 people made this

IngredientsMakes: 1 loaf

  • 300ml cranberry juice
  • 400g bread flour
  • 2 tablespoons dry skimmed milk
  • 1 1/2 teaspoons salt
  • 2 tablespoons butter, softened
  • 3 tablespoons orange marmalade
  • 40g dried cranberries
  • 1 tablespoon dried active yeast

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. Place all ingredients (except cranberries) in the bread machine according to manufacturer's instructions. If using the delayed time cycle, place dried cranberries away from water. Press start.
  2. If your machine has a Fruit setting, add the cranberries at the signal, or about 5 minutes before the kneading cycle has finished.

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Reviews & ratingsAverage global rating:(6)

Reviews in English (4)


I’ve been making this bread for several years. It is definitely a recipe that requires accurate measurement. I only use 1 c. cranberry juice as the 1 1/4 cups is almost a guaranty for a cratered top. I also use margarine, only 1 t. salt (Kosher) and 2 t. bread machine yeast. (Be sure to take 1 t. from the 3 c. flour to use to flour the dried cranberries. It helps them to mix in better.) The result is always a small yet soft loaf full of wonderful flavor!-07 May 2009

by AllieDream

This recipe worked perfectly in my bread machine set to the "sweet bread" option. My only complaint--and it's not really a complaint since I should have paid more attention to the title of this recipe--is that this really is a very tangy bread. If I do it again in the future I think I'd like to add some sugar.-09 Nov 2011

by judy v taylor

i will make this bread again. i had all the ingredients in my bread machine and was making the settings, then i noticed there was no loaf size indicated. i went to the computer to see if the loaf size was in the servings section. (i do wish they would set it up so the serving size always prints out.) no loaf size indicated so i read the two reviews to see if the loaf size was mentioned. review one said to reduce the juice to one cup, the yeast to two teaspoons and shake some of the measured flour with the dried cranberries. review 2 said it was too tangy for her so she added sugar. (i needed her to have mention how much sugar.) so i proceeded to siphon off some juice; skim some yeast from the flour adding a little flour back in to make up for the skimming. then i shook the cranberries with some of the measured flour. also i added 1 tablespoon of sugar. it turned out well. my husband, the cranberry lover, said there are not enough cranberries. i'll double them next time. o yes, i used the 1/2 pound setting and it worked ok.-18 Nov 2016

Recipe Summary

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon grated orange zest
  • 1 ½ cups fresh cranberries
  • ½ cup pecans, coarsely chopped
  • ¼ cup margarine, softened
  • 1 cup white sugar
  • 1 egg
  • ¾ cup orange juice

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries, and pecans. Set aside.

In a large bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.

Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool. Wrap in plastic when completely cool.

Cream Cheese Cranberry Loaf

We’ve already made this three times this month!

While pumpkin bread is a classic dessert/breakfast/snack staple during autumn months, there isn’t really an equivalent treat for winter…until now. This loaf is perfectly moist, sweet and tart, and is the perfect thing to make when you’ve got friends or family coming over, or for when you just need a little pick-me-up to start or end your day. Filled with lots of love (*ahem* and cranberries and cream cheese), this loaf is the best was to kick start the morning.

While baking might be at the bottom of your to-do list – if it even makes the list at all – it is totally worth the time and effort (which are both minimal in this case) to make this cranberry cream cheese loaf. It’ll get you into the holiday spirit and it’ll bring your family together, since no one wants to miss out on a slice of this stuff! Eat it by itself, dust it with powdered sugar, top it off with some more cream cheese, whatever works for you – just try it!

Cranberry Loaf Cake

1 1/2 cups all-purpose flour

1 tablespoon baking powder

1 stick butter or 8 tablespoons or 1/2 cup, softened

1 1/2 cups white granulated sugar

1 teaspoon vanilla extract

1 cup chopped fresh cranberries

1 cup chopped nuts, pecans or walnuts

Whisk together the flour, salt and baking powder in a bowl and set aside. In a mixing bowl cream the butter, sugar and eggs with a mixer. Add the flour mixture to the creamed mixture and mix along with milk, sour cream and vanilla extract. Fold in the chopped cranberries and nuts with a spoon. Spray a 9 x 5 bread pan with cooking spray. Pour in batter and bake in preheated 325 degree oven for 1 hour and 15 minutes checking center at 1 hour since ovens will vary. Makes 1 loaf cake. Enjoy!


1 cup powdered sugar
4 to 5 tablespoons milk
Whisk together and drizzle over cake.

Veggie Burger with TVP and Dried Cranberries

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Crunchy Raw Thai Salad

There’s something so satisfying about a salad made from fresh raw ingredients – easy to make, nourishing and filli.

Tomato Platter with Feta and Cranberry Tapenade

Here’s a great recipe to serve with drinks, as a main course, or as a simple side dish with fish or chicken. The t.


Step 1

Butter and flour two medium sized loaf pans (about 8x5x2.5 each), and set aside. In the bowl of an electric mixer fitted with the paddle attachment, mix together butter, cream cheese, and sugar until creamy. When mixer is light in color and fluffy, add the zest. Set mixer to low and add in eggs, one at a time, incorporating well after each addition. Stir in vanilla.

In a medium bowl, whisk together flour, baking powder, and salt. With the mixer on low, slowly add the dry ingredients to the wet ingredients and mix until just incorporated. Fold in cranberries.

Divide batter evenly between your loaf pans. Place on a baking sheet, and bake for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Remove from oven. Place cakes on a wire rack to cool. After about 5 minutes, lay cakes on their sides, and allow to cool for another 5 minutes. Flip cakes onto their other sides and cool for another 5 minutes.

Remove cakes from pans, and let cool on the wire rack. Drizzle with orange glaze while the cake is still warm. Serve warm or at room temperature.

Whisk confectioners sugar, butter, orange zest and orange juice together in a small bowl. Add more juice or sugar to achieve the desired consistency.

Easy Cranberry Cake (Cranberry Loaf)

… as if we‘ve just opened one by one door in our advent calendar, another year has begun. Unbelievable, isn‘t it?! I hope you look back positively on the old year and look forward happily to the year 2018, just like me!

At least I have a lot in mind for you here!

And how could I start a new year better than with a brand-new and almost freshly baked fragrant cake recipe?!

Packed with healthy ingredients and exotic cranberries, this juicy, fluffy vegan cake (with a consistency that reminds of a fruitcake) will be a highlight on every coffee and tea party or just a great way to sweeten your day!

Incidentally, cranberries are real allrounders! Pure and unsweetened they’re very sour, but in this recipe they taste amazing!

The small wild berry with its origin in North America has high content of antioxidants and is intended to protect against premature aging of the skin. Moreover, it is said that this berry has an antibacterial effect. In any case – and that’s what we care about in addition to the health benefits – cranberries taste really delicious when you prepare them right!

I used fresh cranberries for my recipe but you can also use dried cranberries, as well as any other fruits of choice. If you prefer the vegan version, you can find informations or recommendations for egg substitutes in this “post“.

And now check out the ingredients and no lazy baking excuses more this year. You‘ll see that this healthy cake is prepared quickly and the rest makes your oven! We just have to hold back our appetite for so long.

Recipe Summary

  • 4 tablespoons unsalted butter, melted, plus more for pan
  • 2 cups all-purpose flour (spooned and leveled), plus more for pan
  • 1 cup packed light-brown sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 large egg, lightly beaten
  • 3/4 cup whole milk
  • 1 bag (12 ounces) cranberries
  • 1 tablespoon turbinado sugar, for topping (optional)

Preheat oven to 350 degrees butter and flour a 9-by-5-inch loaf pan (8-cup capacity), and set aside. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt set aside. In a medium bowl, combine butter, egg, and milk. Add wet mixture to dry mixture, and whisk to combine fold in cranberries.

Pour batter into prepared pan sprinkle top with turbinado sugar, if desired. Bake until a toothpick inserted in center of loaf comes out clean, about 1 hour and 15 minutes. Transfer pan to a wire rack let bread cool 30 minutes. Invert onto rack, then immediately turn right side up to cool completely.

Do cranberries freeze well?

Yes, they do! In fact, I buy several bags of cranberries in the fall so I can keep them all year long. Just throw your bags of cranberries in the freezer. They’ll stay good for a very long time. You can just use them frozen in your recipes and they will thaw out very quickly.

And then you can bake your cranberry orange bread in a loaf pan for 50 to 60 minutes.

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