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Martha Stewart-Inspired Cranberry Bread

Close-up of Martha Stewart-Inspired Cranberry Bread showing its texture
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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.

Ingredients

Scale
  • 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

Keywords: Martha Stewart cranberry bread, cranberry bread, cranberry quick bread, fresh cranberry bread, orange cranberry bread, holiday bread, Thanksgiving bread, Christmas bread, easy quick bread, homemade cranberry bread

Find it online: https://marthadishes.com/martha-stewart-cranberry-bread-recipe-2/