Cranberry Bread

By
Kristina Vanni
Kristina Vanni
Kristina Vanni
An internationally recognized culinary authority, Kristina Vanni is well-known for her recipe development, food photography, and experience as a TV show host.
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Updated on 07/4/21
Cranberry Bread

Kristina Vanni 

Prep: 20 mins
Cook: 70 mins
Total: 90 mins
Servings: 12 servings
Nutrition Facts (per serving)
395 Calories
20g Fat
50g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 12
Amount per serving
Calories 395
% Daily Value*
Total Fat 20g 25%
Saturated Fat 5g 24%
Cholesterol 37mg 12%
Sodium 293mg 13%
Total Carbohydrate 50g 18%
Dietary Fiber 3g 10%
Total Sugars 23g
Protein 6g
Vitamin C 2mg 12%
Calcium 146mg 11%
Iron 2mg 12%
Potassium 141mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

When planning your next brunch or afternoon tea, this elegant cranberry bread is the perfect make-ahead recipe that is sure to impress. It can be prepared with either fresh or thawed frozen cranberries. Sprinkle the tart cranberries with sugar to release their juices and balance out their flavor. Chopped pecans add texture and crunch to the bread, while fresh lemon zest brightens every bite.

The delicate texture and nice crumb of this bread come from the technique of incorporating the shortening and with the dry ingredients using a pastry blender. This is a bit different from other quick-breads where the wet and dry ingredients are simply combined until moistened.

Prepare this bread the day before you plan to serve it and then wrap it well once it has cooled completely. This allows the delicate flavors in the bread to meld together as it sits overnight. It also makes it easier to slice and serve the next day.

Ingredients

  • 1/2 cup vegetable shortening

  • 1 1/2 cups coarsely chopped pecans

  • 1 1/2 cups halved cranberries, fresh or thawed frozen

  • 1 1/4 cups sugar

  • 3 cups all-purpose flour

  • 4 1/2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 2 teaspoons lemon zest

  • 2 large eggs

  • 1 cup milk

Steps to Make It

  1. Gather the ingredients.

    Cranberry Bread ingredients
    Kristina Vanni 

  2. Grease and flour a tube or Bundt pan, or coat with cooking spray.

    Cranberry Bread
    Kristina Vanni

  3. Sprinkle 1/2 cup of the pecans evenly over bottom of pan.

    Cranberry Bread
    Kristina Vanni 

  4. Mix cranberries and 1/4 cup of the sugar in a small bowl; let stand while preparing batter. 

    Cranberry bread
    Kristina Vanni

  5. Sift flour, remaining 1 cup sugar, baking powder, and salt into a large bowl.

    Cranberry Bread
    Kristina Vanni

  6. Cut in shortening with a pastry blender or fork until mixture resembles a coarse meal.

    Cranberry bread
    Kristina Vanni

  7. Stir in the remaining pecans and lemon zest.

    Cranberry Bread
    Kristina Vanni

  8. In a small bowl, whisk together eggs and milk.

    Cranberry Bread
    Kristina Vanni 

  9. Add all at once to flour mixture; stir just until moist.

    Cranberry Bread
    Kristina Vanni 

  10. Stir in sugared cranberries.

    Cranberry Bread
    Kristina Vanni

  11. Spoon onto prepared pan; spread top until even.

    Cranberry Bread
    Kristina Vanni 

  12. Bake at 350 degrees F. for 1 hour and 10 minutes, or until a wooden pick inserted near center comes out clean. Cool in pan on a rack 10 minutes. Loosen around edge and center with knife; turn out onto rack. Cool completely.

    Cranberry Bread
    Kristina Vanni 

  13. Wrap loaf tightly. Store overnight at room temperature to allow flavors to meld and make slicing easier.

    Cranberry Bread
    Kristina Vanni

  14. Serve and enjoy!

Tip

  • Use a pastry blender to cut in the shortening until it resembles a coarse meal. If you don’t have a pastry blender, two knives crisscrossed using a scissor-like motion can also work to cut the shortening into a flour mixture.