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Martha Stewart-Inspired Cranberry Bread

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

Ingredients

Scale
  • 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

Keywords: Martha Stewart cranberry bread, cranberry bread recipe, easy cranberry bread, homemade cranberry bread, cranberry quick bread, holiday bread, cranberry orange bread, moist cranberry bread, walnut cranberry bread, Christmas bread, Thanksgiving bread

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