Martha Stewart Cranberry Bread Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 31, 2026

Martha Stewart cranberry bread is a moist, buttery loaf studded with whole tart cranberries and scented with orange zest. Each slice has a tender, fine crumb that holds together nicely, with bright pockets of fruit cutting through the sweetness. The top bakes to a deep golden brown with a slight crackle, and the vanilla and citrus give it a warm, homey aroma. This version is inspired by Martha Stewart’s classic home-baking style rather than taken directly from her books.

From start to finish, expect about 85 minutes, with only 20 minutes of that being hands-on work. The mixing is straightforward enough for a beginner, and the loaf needs no special equipment beyond a pan and a couple of bowls. It fits a holiday breakfast table, a weekend brunch, or a potluck, and it travels well for gift-giving.

Why This Martha Stewart Cranberry Bread Works

The biggest thing this loaf has going for it is restraint in mixing. You fold the batter just until the flour disappears, which keeps the crumb tender instead of dense and chewy. Using melted butter rather than creamed butter shortens the process and gives a rich, even texture.

Whole fresh cranberries are another key. They stay tart and juicy inside the loaf, so each bite balances the sweet batter. A spoonful of flour tossed with the berries keeps them from sinking to the bottom of the pan.

What You’ll Love About It

Tart cranberries and orange zest give it a bright flavor that never feels heavy. The loaf slices cleanly for neat breakfast portions or gifts. It stays tender for days, so you can bake it well ahead of a busy morning.

Ingredients

You need ten everyday ingredients to make this loaf.

• 2 cups (250g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup (200g) granulated sugar
• 2 large eggs — room temperature
• 3/4 cup (180ml) whole milk — room temperature
• 1/2 cup (113g) unsalted butter — melted and slightly cooled
• 1 teaspoon grated orange zest
• 1 teaspoon vanilla extract
• 1 1/2 cups (150g) fresh cranberries — rinsed and picked over

Equipment

• Loaf pan — a 9×5-inch (23x13cm) pan.
• Mixing bowls — one medium and one large.
• Whisk — for the dry and wet mixtures.
• Spatula — for folding without overmixing.
• Wire rack — for cooling the loaf.
• Parchment paper — to line the pan bottom.

How to Make Martha Stewart Cranberry Bread

Step 1: Heat the Oven and Prep the Pan

Preheat the oven to 350°F (175°C) and set a rack in the middle position. Grease a 9×5-inch (23x13cm) loaf pan with butter or nonstick spray, line the bottom with parchment paper, and set it aside. Give the oven a full 10 to 15 minutes to come to temperature.

Step 2: Whisk the Dry Ingredients

Whisk together the 2 cups (250g) flour, 1 teaspoon baking soda, and 1/2 teaspoon kosher salt in a medium bowl until evenly combined. Set it aside. Whisking now prevents small clumps of baking soda from leaving bitter spots in the loaf.

Step 3: Whisk the Wet Ingredients

In a large bowl, whisk the 1 cup (200g) sugar and 2 eggs until pale and slightly thickened, about 1 minute. Whisk in the 3/4 cup (180ml) milk, 1/2 cup (113g) melted butter, 1 teaspoon orange zest, and 1 teaspoon vanilla until smooth. Let the melted butter cool a little first so it doesn’t scramble the eggs.

Step 4: Fold In the Dry Ingredients

Add the dry ingredients to the wet ingredients and fold gently with a spatula just until no streaks of flour remain. Stop mixing as soon as the batter comes together; overmixing will make the loaf tough. A few small lumps are fine at this point.

Step 5: Fold In the Cranberries

Toss the 1 1/2 cups (150g) cranberries with a spoonful of the flour mixture, then fold them into the batter. The batter will be thick and lumpy, which is correct. Go slowly so the berries stay whole instead of crushing.

Step 6: Fill the Pan

Scrape the batter into the prepared loaf pan and smooth the top with the spatula. Tap the pan gently on the counter to release any large air pockets. The batter should sit evenly across the pan, not spread up the sides.

Step 7: Bake Until Golden

Bake for 60 to 65 minutes, until the loaf is deep golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent it loosely with foil after 45 minutes. Pull the loaf as soon as it tests clean so it doesn’t dry out.

Step 8: Cool Before Slicing

Cool the bread in the pan on a wire rack for 15 minutes, then turn it out onto the rack and cool completely before slicing. Slicing while warm will make the bread crumble. Waiting those extra minutes is worth it for clean slices.

What to Serve With It

• Soft butter — a thin swipe adds richness to each slice.
• Orange marmalade — reinforces the citrus flavor in the loaf.
• Hot coffee — a natural partner for a breakfast slice.
• Greek yogurt — a light, tangy side for a morning plate.

Tips for the Best Results

• Room temperature eggs — they blend more smoothly into the batter.
• Check your leavener — fresh baking soda gives the loaf proper lift.
• Picked-over berries — discard any soft or shriveled cranberries first.
• Skip the mixer — fold by hand to keep the crumb tender.
• Test early — start checking with a toothpick at the 60-minute mark.
• Sharp knife — a serrated blade gives the cleanest slices.

Easy Variations

Swap the orange zest for lemon zest and add 1/2 cup (60g) chopped walnuts for a little crunch. For a sweeter loaf, fold in 1/2 cup (85g) of semisweet chocolate chips along with the cranberries. A teaspoon of ground cinnamon stirred into the flour adds a warm spice note.

Storing and Reheating

Store the cooled bread tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to 1 week. To freeze, wrap the whole loaf or individual slices in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for 2 to 3 hours, then warm slices in a 300°F (150°C) oven for 5 to 8 minutes until hot.

Nutrition (per serving)

These values are estimates per serving and will vary with portion size.

FAQs

Can I make this Martha Stewart cranberry bread recipe ahead of time?

Yes, bake it a day ahead and keep it wrapped at room temperature. The flavor actually settles in overnight and the loaf stays moist.

Can I use frozen cranberries instead of fresh?

Frozen cranberries work, but fold them in straight from the freezer without thawing. Thawed berries release juice that can turn the batter gray and streaky.

Why did my loaf turn out dry or dense?

Overmixing or overbaking is usually the cause. Fold just until the flour disappears and pull the loaf as soon as a toothpick comes out clean.

Where did cranberry bread come from?

Cranberry bread grew out of New England home baking, where native cranberries were folded into simple quick breads. It became a holiday staple once commercial cranberry growing spread in the early 1900s.

Martha Stewart-Inspired Cranberry Bread

Print Recipe

This moist, buttery quick bread is packed with tart fresh cranberries and a hint of orange zest, inspired by Martha Stewart’s classic home-baking style. It slices cleanly and stays tender for days, making it a natural choice for holiday breakfasts and gift-giving.

• Author: Anabelle McLean
• Prep Time: 20
• Cook Time: 65
• Total Time: 85
• Yield: 10 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups (250g) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup (200g) granulated sugar
• 2 large eggs, room temperature
• 3/4 cup (180ml) whole milk, room temperature
• 1/2 cup (113g) unsalted butter, melted and slightly cooled
• 1 teaspoon grated orange zest
• 1 teaspoon vanilla extract
• 1 1/2 cups (150g) fresh cranberries, rinsed and picked over

Instructions

1. Preheat the oven to 350°F (175°C) and set a rack in the middle position. Grease a 9×5-inch (23x13cm) loaf pan with butter or nonstick spray, line the bottom with parchment paper, and set aside.
2. Whisk together the flour, baking soda, and salt in a medium bowl until evenly combined. Set aside.
3. In a large bowl, whisk the sugar and eggs until pale and slightly thickened, about 1 minute. Whisk in the milk, melted butter, orange zest, and vanilla until smooth.
4. Add the dry ingredients to the wet ingredients and fold gently with a spatula just until no streaks of flour remain. Stop mixing as soon as the batter comes together; overmixing will make the loaf tough.
5. Toss the cranberries with a spoonful of the reserved flour mixture, then fold them into the batter. The batter will be thick and lumpy, which is correct.
6. Scrape the batter into the prepared loaf pan and smooth the top with the spatula. Tap the pan gently on the counter to release any large air pockets.
7. Bake for 60 to 65 minutes, until the loaf is deep golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent it loosely with foil after 45 minutes.
8. Cool the bread in the pan on a wire rack for 15 minutes, then turn it out onto the rack and cool completely before slicing. Slicing while warm will make the bread crumble.

Notes

Store the cooled bread tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to 1 week. To freeze, wrap the whole loaf or individual slices in plastic wrap, then place in a freezer bag; freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature for 2 to 3 hours. To refresh, warm slices in a 300°F (150°C) oven for 5 to 8 minutes, or toast individual slices. The bread can be baked a day ahead and kept wrapped at room temperature.

Nutrition

• Calories: 279
• Sugar: 21
• Sodium: 200
• Saturated Fat: 6
• Carbohydrates: 41
• Fiber: 2
• Protein: 4
• Cholesterol: 66

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