Martha Stewart Cranberry Bread Recipe

By anabelle

Fact checked by Edward Harrington

Updated October 29, 2026

This Martha Stewart cranberry bread is a moist, tender quick bread packed with tart cranberries and toasted walnuts. Each slice balances the sharpness of the fruit against a buttery crumb, with just enough orange to make the whole loaf smell like a holiday morning. A thin orange glaze goes on top once the bread has cooled, adding a bright, sweet finish that seeps slightly into the crust. This version is inspired by Martha Stewart’s classic American baking style, and it comes together with basic pantry ingredients. It’s the kind of loaf I make when I want something homey that still looks impressive on the table.

From start to finish, you’re looking at about 75 minutes, with only 15 minutes of hands-on work. The method is straightforward: whisk, fold, bake, glaze. It fits a weekend breakfast, a holiday brunch, or a potluck table where a sliceable, make-ahead baked good is welcome. If you can measure flour and stir batter, you can make this bread.

Why This Martha Stewart Cranberry Bread Works

The key move is keeping the batter thick and barely mixed. That short, gentle fold keeps the gluten from developing too much, which is what gives the loaf its tender, almost cake-like crumb instead of a dense, chewy one.

Chopping the cranberries coarsely means they distribute evenly and soften slightly in the oven, so you get pockets of tartness rather than one sour bite. The toasted walnuts add crunch and a nutty depth that balances the fruit, while the orange zest and juice carry flavor through the whole loaf.

What You’ll Love About It

• Simple method — One bowl for dry, one for wet, then fold together.
• Make-ahead friendly — Bakes up to two days before you need it.
• Holiday-ready look — The orange glaze makes it gift-worthy with zero fuss.
• Freezes beautifully — Wrap the unglazed loaf and freeze for months.

Ingredients

Use fresh or frozen cranberries here, and don’t skip toasting the walnuts, since that step brings out their flavor.

For the Bread

• 2 cups (250g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/2 cup (113g) unsalted butter, melted and slightly cooled
• 2 large eggs, room temperature — room temperature eggs blend more smoothly into the batter.
• 3/4 cup (180ml) whole milk — whole milk gives the best richness, though 2% works in a pinch.
• 1/4 cup (60ml) freshly squeezed orange juice
• 1 tablespoon grated orange zest
• 1 teaspoon vanilla extract
• 2 cups (200g) fresh or frozen cranberries, coarsely chopped — no need to thaw frozen berries first.
• 3/4 cup (90g) walnuts, toasted and coarsely chopped

For the Glaze

• 1 cup (120g) powdered sugar
• 2 tablespoons freshly squeezed orange juice
• 1 teaspoon grated orange zest

Equipment

• Loaf pan — 9×5-inch (23x13cm), the standard size for this batter.
• Parchment paper — for the overhang that makes lifting the loaf easy.
• Large mixing bowl — big enough to fold everything together.
• Medium bowl — for whisking the wet ingredients.
• Whisk — for combining dry and wet mixtures.
• Rubber spatula — for gentle folding.
• Wire cooling rack — so the loaf doesn’t steam against the counter.

How to Make Martha Stewart Cranberry Bread

Step 1: Prep the Pan and Oven

Preheat the oven to 350°F (175°C). Grease a 9×5-inch (23x13cm) loaf pan with butter or nonstick spray, then line the bottom with parchment paper, leaving an overhang on the long sides. That overhang lets you lift the baked loaf straight out of the pan later.

Step 2: Whisk the Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. Make a well in the center of the mixture so the wet ingredients have a place to land.

Step 3: Combine the Wet Ingredients

In a medium bowl, whisk the melted butter, eggs, milk, orange juice, orange zest, and vanilla until smooth and slightly frothy. Give it a good whisk so the eggs are fully broken up and the butter doesn’t pool on top.

Step 4: Fold the Batter Together

Pour the wet ingredients into the dry and fold gently with a spatula just until no dry streaks remain. A few lumps are fine. Don’t overmix here, or the loaf turns out tough and heavy instead of tender.

Step 5: Add the Cranberries and Walnuts

Gently fold in the chopped cranberries and toasted walnuts until evenly distributed. The batter will be thick and chunky, so use a steady hand and keep the folding light.

Step 6: Bake the Loaf

Scrape the batter into the prepared pan and smooth the top with a spatula. Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean and the top is golden brown and springs back when lightly pressed. Check around the 55-minute mark, since ovens run differently.

Step 7: Cool the Bread

Let the bread cool in the pan on a wire rack for 15 minutes. Then lift it out using the parchment overhang and transfer it to the rack to cool completely before glazing.

Step 8: Make the Orange Glaze

In a small bowl, whisk the powdered sugar, orange juice, and orange zest until smooth and pourable. If the glaze is too thick, add more juice a teaspoon at a time; if it’s too thin, whisk in more powdered sugar.

Step 9: Glaze and Set

Once the bread is completely cool, set it on parchment or a rack over a plate and drizzle the glaze over the top, letting it drip down the sides. Let the glaze set for 10 to 15 minutes before slicing so it firms up instead of smearing.

What to Serve With It

• Hot coffee — A plain cup balances the sweetness of the glaze.
• Whipped butter — A light spread on a warm slice brings out the buttery crumb.
• Fresh fruit — Orange segments and apple slices round out a brunch plate.
• Sharp cheddar — A small wedge adds a savory contrast to the tart cranberries.

Tips for the Best Results

Weigh your flour if you can, since scooping straight from the bag can pack in too much and dry out the loaf. Chop the cranberries no finer than coarse pieces, or they release too much juice and streak the batter purple. Let the loaf cool fully before glazing, or the glaze slides right off.

Easy Variations

Swap the walnuts for an equal amount of toasted pecans or leave the nuts out entirely and add 3/4 cup (90g) of raisins instead. For a lemon version, use lemon juice and zest in place of the orange in both the bread and the glaze. A half teaspoon of ground cinnamon folded into the dry ingredients adds a warm spice note.

Storing and Reheating

• Room temperature — Wrap the cooled, glazed loaf tightly in plastic wrap and keep it up to 3 days.
• Refrigerator — Store wrapped in the fridge for up to 1 week.
• Freezer — Wrap the unglazed bread in plastic wrap and foil, then freeze up to 3 months.
• Refresh slices — Warm in a 300°F (150°C) oven for 5 minutes before serving.

Nutrition (per serving)

These values are estimates per serving and will vary with your exact ingredients and slice size.

FAQs

Where did cranberry bread come from?

Cranberry bread is a New England quick bread that grew popular alongside commercial cranberry farming in the Northeast. It’s a baking-powder leavened loaf in the same family as banana and zucchini bread, traditionally made when fresh cranberries are in season.

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

Yes. Bake the bread up to 2 days in advance, cool it completely, and wrap it well. Hold off on glazing until the day you serve it so the finish stays fresh.

Can I use frozen cranberries?

Frozen cranberries work just as well, so there’s no need to thaw them first. Fold them in frozen and expect the batter to be cold, which may add a few minutes to the bake time.

How do I know when the bread is done?

A toothpick inserted into the center should come out clean, and the top should spring back when you press it lightly. If the top browns too quickly, tent it loosely with foil for the last 10 minutes.

Martha Stewart-Inspired Cranberry Bread

Print Recipe

A moist, tender quick bread studded with tart cranberries and toasted walnuts, finished with a bright orange glaze. This recipe is inspired by Martha Stewart’s classic American baking style, perfect for holiday mornings or afternoon tea.

• Author: Anabelle McLean
• Prep Time: 15
• Cook Time: 60
• Total Time: 75
• Yield: 8 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups (250g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/2 cup (113g) unsalted butter, melted and slightly cooled
• 2 large eggs, room temperature
• 3/4 cup (180ml) whole milk
• 1/4 cup (60ml) freshly squeezed orange juice
• 1 tablespoon grated orange zest
• 1 teaspoon vanilla extract
• 2 cups (200g) fresh or frozen cranberries, coarsely chopped
• 3/4 cup (90g) walnuts, toasted and coarsely chopped

For the Glaze

• 1 cup (120g) powdered sugar
• 2 tablespoons freshly squeezed orange juice
• 1 teaspoon grated orange zest

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch (23x13cm) loaf pan with butter or nonstick spray and line the bottom with parchment paper, leaving an overhang on the long sides for easy removal.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined. Make a well in the center.
3. In a medium bowl, whisk the melted butter, eggs, milk, orange juice, orange zest, and vanilla until smooth and slightly frothy.
4. Pour the wet ingredients into the dry ingredients and fold gently with a spatula just until no dry streaks remain. Do not overmix; a few lumps are fine. Overmixing will make the bread tough.
5. Gently fold in the chopped cranberries and toasted walnuts until evenly distributed. The batter will be thick and chunky.
6. Scrape the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 55 to 65 minutes, until a toothpick inserted into the center comes out clean and the top is golden brown and springs back when lightly pressed.
7. Let the bread cool in the pan on a wire rack for 15 minutes, then lift it out using the parchment overhang and transfer to the rack to cool completely.
8. While the bread cools, make the glaze: in a small bowl, whisk the powdered sugar, orange juice, and orange zest until smooth and pourable. If too thick, add more juice a teaspoon at a time; if too thin, add more powdered sugar.
9. Once the bread is completely cool, set it on a piece of parchment or a rack over a plate and drizzle the glaze over the top, letting it drip down the sides. Let the glaze set for 10 to 15 minutes before slicing.

Notes

Store the cooled, glazed bread wrapped tightly in plastic wrap at room temperature for up to 3 days, or in the refrigerator for up to 1 week. To freeze, wrap the unglazed bread tightly in plastic wrap and then aluminum foil; freeze for up to 3 months. Thaw overnight in the refrigerator, then glaze before serving. For make-ahead, bake the bread up to 2 days in advance, cool completely, wrap well, and glaze the day of serving. To refresh, warm slices in a 300°F (150°C) oven for 5 minutes.

Nutrition

• Calories: 490
• Sugar: 43g
• Sodium: 320mg
• Saturated Fat: 9g
• Carbohydrates: 69g
• Fiber: 3g
• Protein: 7g
• Cholesterol: 70mg

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