29 Cranberry Bread Recipes That Bring Holiday Cheer to Every Slice

There’s something unmistakably festive about baking with cranberries. Their ruby-red color, tart pop of flavor, and ability to balance both sweet and savory ingredients make them the heart of the holiday baking season. This collection of cranberry bread recipes brings together everything from cozy morning loaves to impressive pull-apart creations you’ll want to share at the table.

You’ll find the classic cranberry-orange pairing, bright citrus glazes, indulgent dessert loaves, wholesome breakfast options, and a few showstoppers perfect for gifting or a Christmas brunch. Each recipe celebrates the warmth, color, and scent of the season: the kind of baking that fills your kitchen with that unmistakable holiday magic.

Classic Cranberry Orange Loaves to Bake This Season

Few things say Christmas baking quite like the combination of tart cranberries and fresh orange zest. These classic cranberry orange breads are the heart of the holiday season: soft, fragrant, and perfect with a mug of coffee. From traditional citrus-glazed loaves to modern spins like almond-flour or vegan versions, these recipes are the ones you’ll return to all winter long.

Keto Almond Flour Cranberry Orange Loaf

This keto almond flour cranberry orange loaf is moist, tender, and full of bright citrus flavor. Bursts of tart cranberries balance the sweetness, and the golden crust gives it a classic bakery look. It’s a festive addition to holiday mornings and a great way to enjoy cranberry bread recipes in a low-carb version that still feels seasonal and special.

Ingredients

• 2 cups almond flour
• ½ cup granular erythritol (or preferred keto sweetener)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 3 large eggs
• ⅓ cup unsweetened almond milk
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• Zest of 1 orange
• 2 tablespoons fresh orange juice
• 1 cup fresh cranberries, halved

Instructions

1. Preheat the oven to 350°F and line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, whisk almond flour, sweetener, baking powder, baking soda, and salt. In a separate bowl, whisk eggs, almond milk, coconut oil, vanilla, orange zest, and orange juice until smooth.
3. Stir the wet ingredients into the dry mixture until just combined, then fold in the cranberries. Spread the batter evenly in the prepared loaf pan.
4. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean. Let the loaf cool for 10 minutes in the pan before transferring to a rack. Slice and serve warm or at room temperature.

Vegan Cranberry Orange Bread with Maple Glaze

This vegan cranberry orange bread is soft, moist, and full of holiday flavor. Fresh cranberries give it tart bursts of color, while orange zest adds brightness. The maple glaze drizzled over the top makes it feel extra special, turning it into one of those cranberry bread recipes that’s perfect for gifting, holiday brunch, or enjoying with a warm mug of tea.

Ingredients

• For the bread:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 1 cup unsweetened almond milk
  • ⅓ cup vegetable oil
  • 1 teaspoon vanilla extract
  • Zest of 1 orange
  • 2 tablespoons fresh orange juice
  • 1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)
  • 1½ cups fresh cranberries, halved
• For the maple glaze:
  • 1 cup powdered sugar
  • 2 tablespoons maple syrup
  • 1-2 tablespoons almond milk (as needed)

Instructions

1. Preheat the oven to 350°F and line a 9×5-inch loaf pan with parchment paper.
2. In a small bowl, combine flaxseed and water to make the flax egg; set aside to thicken.
3. In a large bowl, whisk together flour, baking powder, baking soda, salt, and both sugars. In another bowl, mix almond milk, oil, vanilla, orange zest, orange juice, and the prepared flax egg until smooth.
4. Stir the wet mixture into the dry ingredients until just combined, then fold in the cranberries.
5. Pour the batter into the loaf pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool fully before glazing.
6. For the glaze, whisk powdered sugar, maple syrup, and enough almond milk to reach a drizzle consistency. Pour over the cooled loaf and let it set before slicing.

Gluten-Free Cranberry Orange Bread with Almond Flour

This gluten-free cranberry orange bread is moist, tender, and full of bright citrus flavor. Made with almond flour, it bakes up with a soft crumb and a golden crust that pairs beautifully with tart bursts of cranberry. It’s a festive holiday loaf and a delicious way to enjoy cranberry bread recipes without using wheat flour.

Ingredients

• 2 cups almond flour
• ½ cup oat flour (or gluten-free all-purpose flour)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 3 large eggs
• ½ cup honey or maple syrup
• ¼ cup melted coconut oil
• 1 teaspoon vanilla extract
• Zest of 1 orange
• 2 tablespoons fresh orange juice
• 1 cup fresh cranberries, halved

Instructions

1. Preheat oven to 350°F and line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, whisk together almond flour, oat flour, baking powder, baking soda, and salt. In another bowl, whisk eggs, honey or maple syrup, coconut oil, vanilla, orange zest, and orange juice until smooth.
3. Stir wet ingredients into the dry mixture until just combined, then fold in cranberries. Pour batter into the loaf pan and smooth the top.
4. Bake for 40-45 minutes, or until the loaf is golden brown and a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool fully. Slice and serve.

Cranberry Orange Sourdough Breakfast Bread

This cranberry orange sourdough bread is a rustic artisan loaf with a golden crust and a chewy, open crumb. Fresh cranberries add bursts of tartness, while orange zest brightens the flavor, making this one of the most festive cranberry bread recipes to bring to the holiday table. It has all the charm of a classic bakery sourdough with just the right seasonal twist.

Ingredients

• 150 g active sourdough starter (fed and bubbly)
• 350 g warm water
• 500 g bread flour
• 10 g salt
• Zest of 1 orange
• 1½ cups fresh cranberries, halved
• 1 tablespoon honey

Instructions

1. In a large bowl, mix the starter and warm water until combined. Add flour, salt, and orange zest, stirring until a shaggy dough forms.
2. Cover and let rest for 30 minutes (autolyse). Perform 3-4 rounds of stretch-and-folds over the next 2 hours, then gently fold in cranberries during the last round.
3. Cover and let rise at room temperature until doubled in size, 4–6 hours, depending on the temperature.
4. Transfer the dough to a floured surface, shape it into a round, and place it seam-side up in a floured banneton. Cover and refrigerate overnight for cold proofing.
5. When ready to bake, preheat the oven to 475°F with a Dutch oven inside.
6. Turn the dough onto parchment paper, score the top, and carefully transfer to the hot Dutch oven.
7. Bake covered for 20 minutes, then uncover and bake for an additional 20-25 minutes, until the crust is deep golden and crisp. Cool completely on a wire rack before slicing.

Cranberry Orange Oatmeal Loaf

This cranberry orange oatmeal breakfast loaf is hearty, wholesome, and full of festive flavor. Rolled oats give the crumb a tender, slightly nutty texture, while orange zest and tart cranberries brighten every slice. Topped with a simple glaze and fresh cranberries, it’s one of those cranberry bread recipes that feels both cozy enough for breakfast and festive enough for a holiday gathering.

Ingredients

• For the bread:
  • 1 cup rolled oats
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ cup light brown sugar, packed
  • 2 large eggs
  • ½ cup plain Greek yogurt (or dairy-free yogurt)
  • ¼ cup vegetable oil
  • 1 teaspoon vanilla extract
  • Zest of 1 orange
  • 2 tablespoons fresh orange juice
  • 1½ cups fresh cranberries, halved
• For the glaze:
  • 1 cup powdered sugar
  • 2 tablespoons orange juice

Instructions

1. Preheat oven to 350°F and line a 9×5-inch loaf pan with parchment paper.
2. In a food processor, pulse rolled oats into a coarse flour. Transfer to a large bowl and whisk it with all-purpose flour, baking powder, baking soda, salt, cinnamon, and brown sugar.
3. In another bowl, whisk eggs, yogurt, oil, vanilla, orange zest, and orange juice until smooth. Stir the wet mixture into the dry ingredients until just combined, then fold in the cranberries.
4. Spread batter evenly in the loaf pan. Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before glazing.
5. For the glaze, whisk powdered sugar and orange juice until smooth, then drizzle it over the cooled loaf. Garnish with fresh cranberries and serve.

Cranberry Orange Streusel Loaf Cake

This cranberry orange streusel loaf cake is moist, tender, and topped with a buttery crumb that makes it extra festive. The tart cranberries and bright citrus flavor pair perfectly with the sweet streusel topping, turning a simple, quick bread into one of the most irresistible cranberry bread recipes for the holiday season. It’s a cozy cake loaf that works just as well with coffee for breakfast as it does on a holiday dessert table.

Ingredients

• For the bread:
  • 1¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup sour cream (or Greek yogurt)
  • 1 teaspoon vanilla extract
  • Zest of 1 orange
  • 3 tablespoons fresh orange juice
  • 1½ cups fresh cranberries, halved
• For the streusel topping:
  • ½ cup all-purpose flour
  • ½ cup light brown sugar, packed
  • ¼ teaspoon cinnamon
  • ¼ cup unsalted butter, melted

Instructions

1. Preheat the oven to 350°F and line a 9×5-inch loaf pan with parchment paper.
2. To make the streusel, mix flour, brown sugar, and cinnamon in a small bowl, then stir in melted butter until crumbly; set aside.
3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, sour cream, vanilla, orange zest, and orange juice until smooth.
4. Stir in dry ingredients until just combined, then fold in cranberries. Pour the batter into the loaf pan and sprinkle the streusel evenly on top.
5. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before transferring to a rack to finish cooling. Slice and serve.

Whole Wheat Cranberry Orange Breakfast Bread

This whole wheat cranberry orange breakfast bread is hearty, flavorful, and just sweet enough to enjoy in the morning. The whole wheat flour gives it a slightly nutty taste and a wholesome texture, while orange zest and juice brighten every bite. Bursts of tart cranberries add festive color, making it one of the most comforting cranberry bread recipes to enjoy with coffee or tea during the holiday season.

Ingredients

• 1½ cups whole wheat flour
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup light brown sugar, packed
• 2 large eggs
• ½ cup vegetable oil (or melted coconut oil)
• 1 cup plain Greek yogurt (or dairy-free yogurt)
• Zest of 1 orange
• 3 tablespoons fresh orange juice
• 1½ cups fresh cranberries, halved

Instructions

1. Preheat oven to 350°F and line a 9×5-inch loaf pan with parchment paper.
2. In a large bowl, whisk together whole wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon, and brown sugar until well combined.
3. In another bowl, whisk eggs, oil, yogurt, orange zest, and orange juice until smooth. Stir the wet mixture into the dry ingredients until just combined, then fold in the cranberries.
4. Transfer the batter to the prepared pan and smooth the top. Bake for 45-50 minutes. Let the bread cool in the pan for 10 minutes before transferring to a rack. Slice and serve.

Moist Cranberry Orange Bread with Fresh Citrus Glaze

This moist cranberry orange bread is bright, flavorful, and finished with a fresh citrus glaze that makes it holiday-ready. The tart cranberries and zesty orange keep the loaf light, while the glaze adds just the right touch of sweetness. It’s one of those cranberry bread recipes that feels perfect for both breakfast and dessert, making it a versatile favorite for the season.

Ingredients

• For the bread:
  • 1¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • ½ cup sour cream (or Greek yogurt)
  • Zest of 1 orange
  • 3 tablespoons fresh orange juice
  • 1½ cups fresh cranberries, halved
• For the citrus glaze:
  • 1 cup powdered sugar
  • 2 tablespoons fresh orange juice
  • 1 teaspoon lemon juice

Instructions

1. Preheat oven to 350°F and line a 9×5-inch loaf pan with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, sour cream, orange zest, and orange juice until smooth.
3. Stir in dry ingredients until just combined, then fold in cranberries. Transfer the batter to the loaf pan, smoothing the top.
4. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool completely before glazing.
5. For glaze, whisk powdered sugar, orange juice, and lemon juice until smooth. Drizzle over cooled loaf and garnish with sugared cranberries and rosemary if desired.

Creative and Unique Cranberry Bread Flavor Combos

When you’re ready to branch out from the usual cranberry orange blend, these inventive flavor combinations bring something new to your holiday table. Think eggnog-spiced loaves, cranberry pistachio breads with bright green pops, and cozy pumpkin or banana versions for a fruity twist. Each one adds a little surprise to the familiar: still festive, but just unexpected enough to keep guests talking.

Cranberry Eggnog Bread with Warm Holiday Spices

This cranberry eggnog bread captures the flavors of the holidays in a moist, spiced loaf. Eggnog enriches the batter for a creamy texture, while nutmeg and cinnamon give it a warm holiday aroma. Tart cranberries balance the sweetness, and a light glaze ties it all together. It’s one of those cranberry bread recipes that feels just right for a cozy December morning with a mug of coffee or eggnog.

Ingredients

• For the bread:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup eggnog
  • 1 teaspoon vanilla extract
  • 1½ cups fresh cranberries, halved
• For the glaze:
  • 1 cup powdered sugar
  • 2-3 tablespoons of eggnog

Instructions

1. Preheat oven to 350°F and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In a large bowl, cream butter and sugar until fluffy. Beat in eggs one at a time, then stir in eggnog and vanilla until smooth.
3. Add the dry ingredients to the wet mixture and mix until just combined. Then, fold in the cranberries. Pour batter into the loaf pan and smooth the top.
4. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before drizzling with eggnog glaze.

Cranberry Pistachio Bread

This cranberry pistachio bread brings a festive red-and-green touch to your holiday baking. The tart cranberries balance the sweet, nutty crunch of pistachios, and the light glaze ties everything together in a pretty finish. It’s one of those cranberry bread recipes that looks stunning on a Christmas brunch table but is simple enough to bake as an everyday treat during the season.

Ingredients

• For the bread:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup plain Greek yogurt
  • Zest of 1 orange
  • 2 tablespoons fresh orange juice
  • 1 cup fresh cranberries, halved
  • ½ cup shelled pistachios, roughly chopped
• For the glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk (or orange juice)
  • Extra chopped pistachios for topping

Instructions

1. Preheat oven to 350°F and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream the butter and sugar until light and fluffy. Then, beat in the eggs, yogurt, orange zest, and orange juice until smooth.
3. Stir in dry ingredients until just combined, then gently fold in cranberries and pistachios.
4. Pour the batter into the prepared pan and bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before glazing.
5. For the glaze, whisk powdered sugar and milk until smooth. Drizzle the glaze over the loaf and sprinkle with chopped pistachios.

Cranberry Lemon Yogurt Bread with Light Glaze

This cranberry lemon yogurt bread is a bright and refreshing twist on classic cranberry bread recipes. The yogurt in the batter keeps the loaf soft and tender, while the lemon zest and juice add a clean, citrusy note that pairs beautifully with the tart cranberries. Finished with a light lemon glaze and a sprinkle of zest, it looks as cheerful as it tastes. This loaf makes a lovely addition to a holiday breakfast table or a simple afternoon snack that feels festive without being heavy.

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup plain yogurt
• ¾ cup granulated sugar
• 2 large eggs
• ⅓ cup vegetable oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen cranberries
• ½ cup powdered sugar (for glaze)
• 1 tablespoon lemon juice (for glaze)

Instructions

1. Preheat oven to 350°F and grease a 9×5-inch loaf pan.
2. In one bowl, whisk together flour, baking powder, baking soda, and salt. In another bowl, combine yogurt, sugar, eggs, oil, lemon juice, lemon zest, and vanilla until smooth.
3. Add the dry mixture to the wet ingredients, stirring just until combined. Fold in the cranberries.
4. Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
5. Once cooled, whisk powdered sugar and lemon juice together for the glaze and drizzle over the top before serving.

Cranberry Zucchini Bread with Hidden Veggies

This cranberry zucchini bread is a moist and flavorful loaf that sneaks in a veggie twist while still tasting like a bakery treat. The zucchini melts into the batter to keep it tender, while tart cranberries bring little bursts of brightness in every bite. It’s a great way to enjoy a cozy holiday bake that also feels a little unexpected, making it stand out from the usual quick breads. Perfect for serving warm with a pat of butter or sliced up for a festive brunch spread.

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup granulated sugar
• ½ cup light brown sugar, packed
• 2 large eggs
• ½ cup neutral oil (like canola or vegetable)
• 1 teaspoon vanilla extract
• 1 ½ cups grated zucchini (lightly pressed to remove excess moisture)
• 1 cup fresh or frozen cranberries (if frozen, do not thaw)

Instructions

1. Preheat your oven to 350°F and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. In a large bowl, beat together the sugars, eggs, oil, and vanilla until smooth. Add the grated zucchini.
3. Add the dry ingredients to the wet mixture, mixing until just combined, then fold in the cranberries. Pour the batter into the prepared pan and smooth the top.
4. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling before slicing.

No-Knead Cranberry Honey Walnut Artisan Bread

This rustic no-knead cranberry honey walnut artisan bread brings together a golden crust, chewy interior, and the natural sweetness of cranberries balanced with earthy walnuts. A touch of honey in the dough adds warmth and holiday flair, making it just the kind of bread you’ll want to slice and serve with butter or alongside a cozy meal. The best part is how effortless it is: mix the dough the night before, let it rest, and bake it into a bakery-style loaf that looks and tastes festive enough for any Christmas table.

Ingredients

• 3 cups all-purpose flour
• 1 ½ teaspoons salt
• ½ teaspoon instant yeast
• 1 ½ cups warm water
• 2 tablespoons honey
• 1 cup fresh or dried cranberries
• 1 cup chopped walnuts

Instructions

1. In a large mixing bowl, whisk together the flour, salt, and yeast until well combined. Add the warm water and honey until a sticky dough forms. Fold in the cranberries and walnuts until evenly distributed.
2. Cover the bowl with plastic wrap or a clean towel and let it rest at room temperature for 12-18 hours, until the dough has doubled in size and is bubbly.
3. Lightly flour a surface, turn out the dough, and gently shape it into a round loaf without kneading.
4. Place the dough on parchment, cover it, and let it rise for about 30-45 minutes. Meanwhile, preheat the oven to 450°F with a Dutch oven inside.
5. When hot, carefully transfer the dough, still on the parchment, into the Dutch oven, cover it, and bake for 30 minutes. Uncover and bake for an additional 10-15 minutes, until the crust is deep golden brown. Cool completely before slicing into rustic pieces filled with juicy cranberries and crunchy walnuts.

Pumpkin Cranberry Pecan Bread with Cozy Fall Spices

This pumpkin cranberry pecan bread brings all the cozy flavors of the holidays into one loaf. The pumpkin base bakes up tender and moist, spiced with cinnamon and nutmeg, while tart cranberries and crunchy pecans give every slice festive texture and flavor. A simple glaze drizzled over the top makes it feel extra special: perfect for gifting, serving at Christmas brunch, or enjoying with a warm mug of coffee.

Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup canned pumpkin puree
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• ½ cup vegetable oil (or melted butter)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup fresh or dried cranberries
• ¾ cup chopped pecans
• ½ cup powdered sugar
• 1-2 tablespoons milk (for glaze)

Instructions

1. Preheat oven to 350°F and lightly grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg. In a large bowl, whisk pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
3. Stir the dry ingredients into the wet until just combined. Fold in cranberries and pecans.
4. Pour the mixture into the prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
5. For the glaze, whisk powdered sugar with just enough milk to make a thick drizzle. Pour over the cooled loaf before slicing and serving.

Banana Cranberry Walnut Quick Bread

This banana cranberry walnut quick bread is the perfect way to bring a little holiday cheer into a familiar classic. The sweetness of ripe bananas pairs beautifully with tart pops of cranberry, while crunchy walnuts add warmth and texture to every slice. Light, moist, and easy to make, it’s the kind of bread that feels just right for Christmas breakfast or an afternoon coffee break with family. Serve it fresh from the oven or enjoy a slice the next day when the flavors deepen even more.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup unsalted butter, melted and slightly cooled
• ¾ cup brown sugar, packed
• 2 large eggs
• 3 ripe bananas, mashed (about 1 ¼ cups)
• 1 teaspoon vanilla extract
• 1 cup fresh or dried cranberries
• ¾ cup chopped walnuts

Instructions

1. Preheat oven to 350°F and lightly grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. In a large bowl, whisk melted butter and brown sugar until smooth, then beat in the eggs, mashed bananas, and vanilla.
3. Add the dry mixture to the wet mixture and stir just until combined. Gently fold in the cranberries and walnuts.
4. Spread the batter into the prepared pan and bake for 55-65 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve warm or at room temperature, with cranberries and walnuts in every bite.

Festive Party-Ready Cranberry Breads

These savory-sweet bakes were made for entertaining. Warm, pull-apart loaves layered with brie or Gouda make an irresistible centerpiece for holiday gatherings. Perfect for potlucks, brunches, or Christmas Eve snacks, these cranberry breads are all about sharing: gooey cheese, golden crusts, and a touch of seasonal sparkle.

Cranberry Gouda Pull-Apart Skillet Bread

This skillet pull-apart bread is baked golden and brushed with butter, then finished with melty gouda and bright cranberries. It makes a warm and festive centerpiece that’s easy for everyone to grab and share straight from the skillet. With its soft rolls, gooey cheese, and little pops of tart cranberry, this bread is just right for a holiday gathering.

Ingredients

• 1 pound refrigerated pizza dough
• 2 tablespoons unsalted butter, melted
• 1 ½ cups shredded Gouda cheese
• ½ cup fresh cranberries
• 1 tablespoon chopped rosemary
• Salt, to taste

Instructions

1. Preheat oven to 375°F and lightly grease a cast-iron skillet.
2. Cut the pizza dough into 14-16 pieces and roll them into balls. Arrange evenly in the skillet.
3. Brush the tops with melted butter and sprinkle with half the Gouda, cranberries, and rosemary.
4. Bake for 20-25 minutes until golden brown and puffed. Sprinkle with the remaining cheese and bake 5 more minutes until melted. Serve warm straight from the skillet.

Cranberry Brie Pull-Apart Bread for Holiday Gatherings

This cranberry brie pull-apart bread is a showstopper that combines creamy brie with tart cranberries tucked between golden bread cubes. It’s baked until the cheese is gently melted, creating a festive centerpiece that’s gooey, flavorful, and perfect for sharing. Place it in the middle of the table and watch it disappear.

Ingredients

• 1 round boule bread loaf (about 8-10 inches)
• 8 ounces of brie cheese, sliced into small pieces
• ½ cup fresh cranberries
• 2 tablespoons butter, melted
• 1 tablespoon honey
• 1 teaspoon chopped rosemary

Instructions

1. Preheat oven to 350°F.
2. Place the boule on a cutting board and make crisscross cuts about 1 inch apart, slicing almost to the bottom but not through. Stuff the cuts with brie pieces and cranberries.
3. Mix the melted butter, honey, and rosemary together, then drizzle the mixture over the loaf.
4. Wrap loosely in foil and bake 20 minutes. Uncover and bake another 10 minutes until the brie is soft and gooey and the bread is crisp. Serve warm, pulling pieces apart at the table.

Savory Cranberry Brie Bread Bowl Dip

This cranberry brie bread bowl dip is as fun as it is delicious. The bread bowl is filled with bubbling melted brie, tart cranberries, and herbs, then surrounded by chunks of bread for dipping. It’s festive, creamy, and makes a perfect appetizer for holiday parties.

Ingredients

• 1 round sourdough bread loaf (about 10 inches)
• 12 ounces brie cheese, rind removed and cubed
• ½ cup fresh cranberries
• 1 tablespoon honey
• 1 teaspoon chopped thyme or rosemary
• 1 tablespoon olive oil
• Bread chunks, crackers, or crudités for serving

Instructions

1. Preheat oven to 350°F.
2. Slice the top off the sourdough loaf and hollow out the center, leaving a sturdy shell.
3. Brush the inside with olive oil. Fill with brie cubes, cranberries, honey, and herbs. Place the top back on loosely, wrap in foil, and bake 20 minutes.
4. Remove the foil and bake another 10 minutes until the brie is fully melted and bubbly. Serve warm with the torn bread chunks and extras for dipping.

Wholesome Cranberry Bread Recipes

If your idea of holiday comfort leans toward hearty and rustic, these wholesome cranberry breads bring all the flavor with a cozy, homemade feel. From sourdough loaves to whole-grain versions filled with apples and nuts, each slice feels like it belongs in a warm kitchen on a winter morning. They’re hearty, simple, and made for real holiday living.

Rustic Sourdough Cranberry Walnut Artisan Loaf

This sourdough cranberry walnut loaf is rustic and hearty, with a chewy crust and a soft, open crumb. The tang of sourdough pairs beautifully with tart cranberries and earthy walnuts, making it just the kind of bread to slice and share around the holiday table. With its artisan look and festive flavor, it’s as eye-catching as it is delicious.

Ingredients

• 4 cups bread flour
• 1 ½ cups water, room temperature
• 1 cup active sourdough starter (fed and bubbly)
• 2 teaspoons salt
• 1 cup dried cranberries
• 1 cup chopped walnuts

Instructions

1. In a large bowl, combine flour, water, and sourdough starter until well mixed. Cover and let rest 30 minutes.
2. Sprinkle in salt, cranberries, and walnuts, then gently fold into the dough. Perform 3-4 rounds of stretch-and-folds over the next 2 hours, resting for 30 minutes between each round.
3. Cover and let rise at room temperature for 8-10 hours, or overnight, until doubled in size.
4. Shape the dough into a round loaf and place it seam-side up in a floured banneton or bowl. Cover and proof for 1-2 hours until puffy.
5. Preheat the oven to 475°F with a Dutch oven inside.
6. Turn the dough onto parchment, score the top, and place it carefully in the hot Dutch oven.
7. Cover and bake for 20 minutes, then uncover and bake for another 20-25 minutes, until the crust is deep golden. Cool completely before slicing to reveal a chewy sourdough crumb studded with cranberries and walnuts.

Easy No-Knead Cranberry Walnut Dutch Oven Bread

This no-knead cranberry walnut bread is as simple as it gets: stir the dough together, let it rest, and bake it in a Dutch oven for a gorgeous, crusty loaf. The cranberries add tart bursts of flavor, while walnuts bring a satisfying crunch, making this bread feel festive without any extra effort. It’s the kind of recipe that looks artisan but comes together with very little hands-on time.

Ingredients

• 3 cups all-purpose flour
• 1 ½ teaspoons salt
• ½ teaspoon instant yeast
• 1 ½ cups warm water
• 1 cup dried cranberries
• 1 cup chopped walnuts

Instructions

1. In a large bowl, whisk together the flour, salt, and yeast. Stir in warm water until a sticky dough forms, then fold in cranberries and walnuts.
2. Cover the bowl with plastic wrap or a towel and let it rest at room temperature for 12-18 hours, until it has doubled in size and is bubbly.
3. Turn the dough out onto a lightly floured surface and shape into a round loaf. Place the dough on parchment paper, cover it, and let it rise for 30-45 minutes.
4. Meanwhile, preheat the oven to 450°F with a Dutch oven inside. When ready, carefully transfer the dough, still on the parchment, into the Dutch oven.
5. Cover and bake for 30 minutes, then uncover and continue baking for 10-15 minutes longer, until the crust is golden and crisp. Cool completely before slicing into a rustic loaf with cranberries and walnuts in every bite.

Apple Cranberry Bread with Cinnamon Streusel Topping

This apple cranberry bread is a festive twist on a cozy classic, with tart cranberries and sweet apples baked into a moist loaf topped with a buttery cinnamon streusel crumble. The topping adds crunch and holiday spice, while the fruit keeps every bite tender and flavorful. It’s the kind of bread that looks impressive on the table yet comes together easily, making it perfect for brunch or gifting.

Ingredients

• For the bread:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ cup unsalted butter, melted and slightly cooled
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream (or plain Greek yogurt)
  • 1 ½ cups chopped apples (about 2 small apples)
  • 1 cup fresh cranberries
• For the streusel topping:
  • ½ cup all-purpose flour
  • ½ cup brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 4 tablespoons unsalted butter, melted

Instructions

1. Preheat the oven to 350°F and line a 9×5-inch loaf pan with parchment paper.
2. In a medium bowl, whisk flour, baking powder, baking soda, salt, and cinnamon. In a large bowl, whisk together the melted butter and sugar, then beat in the eggs, vanilla, and sour cream until smooth.
3. Stir in the dry ingredients until just combined. Fold in apples and cranberries, then spread batter into the prepared pan.
4. For the streusel, combine the flour, brown sugar, cinnamon, and melted butter with a fork until the mixture is crumbly. Sprinkle evenly over the batter.
5. Bake 55-65 minutes, until the top is golden and a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, then transfer to a wire rack. Slice and serve with the crunchy streusel topping and fruity crumb in every bite.

Ocean Spray Inspired Cranberry Nut Bread

This cranberry nut bread is a true holiday classic, inspired by the recipe that’s been featured on the back of Ocean Spray cranberry bags for generations. It’s a simple quick bread made with fresh cranberries, crunchy walnuts, and a hint of orange for brightness. Moist, tangy, and nutty, this nostalgic loaf has been a Christmas favorite in American kitchens for decades.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• ¾ cup orange juice
• 2 tablespoons vegetable oil
• 1 tablespoon grated orange zest
• 1 large egg, beaten
• 1 ½ cups fresh cranberries, halved
• ½ cup chopped walnuts

Instructions

1. Preheat oven to 350F and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Stir in orange juice, oil, zest, and egg until just combined. Fold in cranberries and walnuts.
3. Spread the batter evenly into the prepared loaf pan. Bake 50-60 minutes, until the top is golden and a toothpick inserted in the center comes out clean.
4. Cool in the pan for 10 minutes, then transfer to a wire rack. Slice and serve for a festive treat that tastes like a holiday tradition in every bite.

Indulgent Dessert-Style Cranberry Breads

These recipes blur the line between bread and dessert: rich, moist, and filled with creamy swirls or melty chocolate. Perfect for gifting, brunch, or pairing with coffee after dinner, these indulgent cranberry loaves are everything you love about holiday baking: comforting, a little decadent, and impossible to resist once sliced.

Cranberry Cream Cheese Swirl Loaf Cake

This cranberry cream cheese swirl loaf cake feels like a festive bakery treat: soft, buttery, and ribboned with a rich cream cheese layer. Tart cranberries cut through the sweetness for a perfect holiday balance, and the swirl inside makes every slice look gorgeous on a dessert table.

Ingredients

• For the cake:
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • ½ cup buttermilk
• For the cranberry swirl:
  • 1 cup fresh or frozen cranberries
  • ¼ cup granulated sugar
  • 1 teaspoon orange zest
• For the cream cheese layer:
  • 4 oz cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1 egg yolk
  • ½ teaspoon vanilla extract
• For the glaze (optional):
  • ½ cup powdered sugar
  • 1-2 tablespoons milk or cream

Instructions

1. Preheat oven to 350°F and line a 9×5-inch loaf pan with parchment paper.
2. In a small saucepan, cook cranberries, sugar, and orange zest over medium heat until cranberries burst and the mixture thickens slightly, about 6-8 minutes. Let it cool.
3. In a medium bowl, beat cream cheese, sugar, egg yolk, and vanilla until smooth.
4. In a large bowl, cream butter and sugar until fluffy. Beat in eggs and vanilla, then add sour cream and buttermilk. Whisk in flour, baking powder, baking soda, and salt just until combined.
5. Spread half the batter into the prepared pan, then layer with the cream cheese mixture and cranberry swirl. Add remaining batter and gently swirl with a knife.
6. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Cool completely, then drizzle with glaze.

Cranberry White Chocolate Chip Loaf Cake

This cranberry white chocolate chip loaf cake is soft, buttery, and filled with festive sweetness. Each bite has pops of tart cranberry and creamy white chocolate, finished with a drizzle that melts perfectly into the tender crumb. It’s a simple, elegant dessert that feels right at home on any holiday table.

Ingredients

• For the loaf:
  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream
  • ¼ cup milk
  • 1 cup white chocolate chips
  • 1 cup fresh or frozen cranberries
• For the drizzle:
  • ½ cup white chocolate chips
  • 2 teaspoons heavy cream

Instructions

1. Preheat the oven to 350°F and line a 9×5-inch loaf pan with parchment paper.
2. In a medium bowl, whisk flour, baking powder, baking soda, and salt. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla and sour cream.
3. Stir in the dry ingredients alternately with the milk, beginning and ending with the flour, until just combined. Fold in white chocolate chips and cranberries.
4. Spread batter evenly into the pan and bake 50-60 minutes, until golden and a toothpick inserted in the center comes out clean. Cool the loaf completely.
5. For the drizzle, melt white chocolate with oil or cream until smooth, then spoon or pipe over the top before serving.

Cranberry Chocolate Chip Quick Bread

This cranberry chocolate chip quick bread is pure holiday comfort: a soft, golden loaf filled with melty chocolate chips and bursts of tart cranberries. It’s simple, nostalgic, and the kind of sweet bread that disappears fast when sliced warm with a cup of coffee or cocoa.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, melted and slightly cooled
• ¾ cup brown sugar, packed
• ¼ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream (or plain Greek yogurt)
• ½ cup milk
• 1 cup fresh or frozen cranberries
• ¾ cup semi-sweet chocolate chips

Instructions

1. Preheat the oven to 350°F and line a 9×5-inch loaf pan with parchment paper.
2. In a medium bowl, whisk flour, baking powder, baking soda, and salt. In a large bowl, whisk melted butter, brown sugar, and granulated sugar until smooth.
3. Add the eggs and vanilla, then mix in the sour cream and milk until well combined. Stir in the dry ingredients just until no streaks of flour remain, then gently fold in cranberries and chocolate chips.
4. Spread the batter evenly into the prepared pan and smooth the top. Bake 55-65 minutes, until a toothpick inserted in the center comes out clean with just a few crumbs. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Cranberry Orange Cream Cheese Pound Bread

This cranberry orange cream cheese pound bread is buttery, velvety, and filled with bright citrus flavor. The orange zest lifts the richness of the cream cheese batter, while tart cranberries bring bursts of color and freshness. Topped with a light glaze, it’s a beautiful holiday loaf that tastes as elegant as it looks.

Ingredients

• For the bread:
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 4 oz cream cheese, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons orange zest (from about 2 oranges)
  • ¼ cup orange juice
  • 1 cup fresh or frozen cranberries, halved
• For the glaze:
  • ½ cup powdered sugar
  • 1-2 tablespoons orange juice

Instructions

1. Preheat the oven to 350°F and line a 9×5-inch loaf pan with parchment paper.
2. In a medium bowl, whisk flour, baking powder, baking soda, and salt. In a large bowl, beat butter, cream cheese, and sugar together until light and fluffy. Add eggs one at a time, then mix in vanilla, orange zest, and orange juice until smooth.
3. Stir in the dry ingredients just until combined, then fold in the cranberries. Pour the batter into the prepared pan and smooth the top.
4. Bake 55-65 minutes, until golden and a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, then transfer to a wire rack.
5. For the glaze, whisk powdered sugar with orange juice until smooth, then drizzle over the cooled loaf before slicing.

Cranberry Bread Pudding with White Chocolate Sauce

This cranberry bread pudding is everything you want in a cozy Christmas dessert: warm, custardy bread soaked in vanilla cream and baked until golden, with tart cranberries scattered throughout. A drizzle of silky white chocolate sauce turns it into a showstopping holiday treat that’s perfect for sharing after dinner or with morning coffee.

Ingredients

• For the bread pudding:
  • 6 cups cubed day-old French or brioche bread
  • 2 cups milk
  • 1 cup heavy cream
  • ¾ cup granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1 ½ cups fresh or frozen cranberries
  • 2 tablespoons butter, melted
• For the white chocolate sauce:
  • ½ cup white chocolate chips
  • ¼ cup heavy cream

Instructions

1. Preheat oven to 350°F and lightly butter a 2-quart baking dish. Arrange the cubed bread and cranberries in the dish.
2. In a large bowl, whisk milk, cream, sugar, eggs, vanilla, and cinnamon until smooth. Pour the custard evenly over the bread, pressing down gently so every piece is coated.
3. Let it sit for 10-15 minutes. Drizzle melted butter over the top and bake 40-45 minutes, until puffed and golden.
4. For the sauce, heat white chocolate and cream together over low heat, stirring until smooth. Serve the bread pudding warm, drizzled with the creamy white chocolate sauce and garnished with a few fresh cranberries.

Holiday Showstoppers: Shaped and Pull-Apart Cranberry Breads

These are the recipes that turn baking into a holiday event. Shaped like stars or baked into golden pull-apart rings, these breads are as beautiful as they are delicious. Dusted with powdered sugar and studded with cranberries, they’re the kind of centerpiece that draws everyone to the table: festive, aromatic, and ready to impress from Christmas morning to New Year’s brunch.

Cranberry Orange Star Bread with Festive Twists

This Cranberry Orange Star Bread is the ultimate showstopper for your holiday brunch table. Soft, buttery dough layered with a tangy cranberry-orange filling and shaped into a stunning snowflake pattern, it’s the kind of bread that instantly brings joy when placed on the table. Each pull-apart twist reveals bursts of cranberry brightness and citrusy aroma, making it just as beautiful to serve as it is delicious to eat.

Ingredients

• For the Dough:
  • 3 cups all-purpose flour (plus more for dusting)
  • ¼ cup granulated sugar
  • 2¼ teaspoons active dry yeast (1 packet)
  • ½ teaspoon salt
  • ¾ cup warm milk (about 110°F)
  • 3 tablespoons unsalted butter, melted
  • 1 large egg
• For the Filling:
  • ½ cup cranberry sauce (store-bought or homemade)
  • 2 tablespoons orange marmalade
  • 1 tablespoon softened butter
  • 1 teaspoon orange zest
• 1 tablespoon milk (for brushing)

Instructions

1. In a small bowl, mix warm milk, yeast, and 1 teaspoon sugar. Let it sit until foamy, about 10 minutes. In a large bowl, whisk together flour, remaining sugar, and salt.
2. Add melted butter, egg, and the activated yeast mixture. Knead until a soft, elastic dough forms. Then, cover and let it rise for 1 hour, or until it has doubled in size.
3. Divide the dough into four equal portions. Roll each piece into a 10-inch circle. Place one circle on a parchment-lined baking sheet and spread one-third of the filling over it.
4. Repeat this process with the remaining dough and filling, finishing with a final layer of plain dough on top.
5. Place a small glass in the center and cut 16 equal strips from the edge of the glass outward. Twist each pair of strips twice away from each other and pinch the ends together to form points. Cover loosely and let the dough rise for an additional 30 minutes.
6. Brush the bread lightly with milk and bake at 350°F for 22-25 minutes, or until golden brown on top. Cool slightly, dust with powdered sugar, and sprinkle with orange zest.

Cranberry Orange Monkey Bread with Sticky Glaze

This Cranberry Orange Monkey Bread is the kind of dessert that makes everyone hover around the kitchen waiting for a pull-apart piece. Warm, buttery, and loaded with sticky caramel glaze, it’s brightened up with bursts of tart cranberries and a hint of orange zest. Perfect for cozy gatherings, it combines the comforting texture of soft dough with the irresistible citrus-cranberry holiday flair.

Ingredients

• For the Dough:
  • 2 cans refrigerated biscuit dough (16 oz total)
  • ½ cup granulated sugar
  • 1 teaspoon orange zest
  • 1 teaspoon ground cinnamon
  • 1 cup fresh or frozen cranberries
• For the Caramel Glaze:
  • ½ cup unsalted butter
  • ¾ cup packed brown sugar
  • 2 tablespoons orange juice
  • 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F and grease a Bundt pan generously with butter.
2. In a large bowl, combine sugar, cinnamon, and orange zest. Cut each biscuit into quarters and toss the pieces in the sugar mixture until they are evenly coated.
3. Layer the dough pieces in the pan, sprinkling cranberries throughout as you go.
4. In a small saucepan, melt butter with brown sugar, orange juice, and vanilla. Stir until smooth and pour evenly over the biscuit pieces.
5. Bake for 35-40 minutes, or until the top is golden and bubbling. Let it cool for 10 minutes, then invert onto a serving plate.