Easy Cranberry Bread Recipe (100% Whole Wheat)

5 from 17 votes

Easy Cranberry Bread Recipe (100% Whole Wheat)

Enjoy this tried-and-true cranberry bread recipe made with whole wheat flour and fresh or dried cranberries. Perfect for fall or anytime.

Prep Time20

Cook Time1

Total Time1 20

Course: Breads

Cuisine: American

Servings: loaf

Calories: 200kcal

Author: Jami Boys

Equipment

Mixer or pastry cutter
9x5-inch loaf pan

Ingredients

2 cups whole wheat pastry flour (or all purpose flour)
2/3 cups white sugar
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon orange zest optional
1/4 cup butter (or oil for a dairy-free option)*
3/4 cup orange juice (or milk or water)
1 large egg
1 cup chopped cranberries either fresh or dried**
1/2 cup chopped walnuts or pecans optional

Instructions

Heat oven to 350 degrees. Grease a 9x5-inch loaf pan and coat with flour or sugar.
In a large mixing bowl combine dry ingredients: flour, sugar, baking powder, soda, salt, and zest, if using. Cut in butter until mixture resembles coarse cornmeal (if using oil, add it with the liquid ingredients).
Combine orange juice and egg in a small cup and pour into dry ingredients, mixing just until moistened.
Fold in cranberries and nuts (if using) and spread into prepared pan. Optional: dot a few more cranberries into the top before baking.
Bake in 350 degree oven for 45-55 minutes or until a toothpick in the center comes out clean. Cool in pan about 10 minutes before turning out onto a rack to cool completely.

Notes

*To use oil (or melted butter): add to the liquid ingredients and then pour into the dry ingredients.

**Cranberries: you can chop as I do for more even distribution and easier cutting or leave whole. You can also add more, up to 1-1/2 cups.

The nutrition facts below are for the bread made with walnuts. You would save some calories (about 30 per serving) and fat if you left them out, but also lose a bit of protein, fiber, and the omega-3's that they add.

Nutrition