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If you have a can of whole cranberry sauce in the pantry, you can whip up this quick cranberry bread any time of year—no need for fresh or frozen berries. It’s moist and flavorful, thanks to the cranberry sauce, orange juice, and zest, with a tender crumb that works beautifully for breakfast, snacking, or dessert.
This is a forgiving recipe and comes together quickly with pantry staples. Glaze it with a simple orange icing, dust it with powdered sugar, or enjoy it plain and warm from the oven. However you serve it, it’s a lovely way to use up a can of cranberry sauce outside the holidays.
What You’ll Like About This Dish
- Easy and convenient. No fresh cranberries needed—just use canned whole berry sauce.
- Perfect texture. Moist and tender with a slightly crisp crust after baking.
- Great for gifting or freezing. Keeps well and slices beautifully—ideal for holidays or everyday.
Ingredient Notes
- Sugar: Sweetens the batter and helps the crust brown nicely.
- Butter: Use room temperature for best creaming with the sugar.
- Egg: Adds structure and richness to the quick bread.
- Vanilla extract: Rounds out the citrus and cranberry flavors.
- Flour: All-purpose flour measured by weight (9 oz) ensures consistent texture.
- Baking powder: Leavens the bread to keep it light and airy.
- Cinnamon: Adds warm spice to balance the citrus and berries.
- Salt: Enhances the overall flavor.
- Orange juice and zest: Bring brightness and highlight the cranberry flavor.
- Cranberry sauce: Use canned whole berry cranberry sauce for best results.
- Chopped pecans: Optional, but they add great crunch and nutty depth.
- Confectioners’ sugar and orange juice (for glaze): Create a simple citrus icing to drizzle over the loaf.
Steps to Make Cranberry Sauce Bread
- Preheat the oven and prepare a loaf pan by greasing and flouring it.
- Cream the sugar and butter until light and fluffy, then beat in the egg and vanilla.
- In a separate bowl, combine the dry ingredients.
- Add the dry mixture, orange juice, and zest to the creamed mixture and stir until blended.
- Fold in the cranberry sauce and pecans, if using.
- Pour the batter into the pan and smooth the top.
- Bake until a toothpick inserted in the center comes out clean.
- Let the loaf cool completely before removing from the pan.
- Mix the glaze and drizzle it over the cooled bread before slicing.
Tips for Cranberry Sauce Bread
- Use whole berry cranberry sauce, not the jellied type, for best texture.
- Line the loaf pan with parchment paper if you prefer easy removal and cleanup.
- Make sure the bread is fully cooled before glazing or slicing.
- Use a serrated knife for clean slices without tearing the loaf.
Recipe Variations
- Walnut version. Swap pecans for chopped walnuts for a heartier flavor.
- Cinnamon sugar top. Sprinkle the batter with cinnamon sugar before baking for a sweet crust.
- Mini loaves. Bake in smaller loaf pans for gifts—adjust the baking time accordingly.
- Zest swap. Try lemon zest in place of orange for a tangier citrus profile.
- No glaze. Simply dust with powdered sugar for a quicker, less sweet finish.
Serving Suggestions
- Serve slices warm or at room temperature with butter or cream cheese.
- Add to a holiday breakfast tray or brunch table.
- Pair with coffee, tea, or mulled cider for a cozy afternoon treat.
- Include in a gift basket during the holidays or bake sales.
- Pack in lunchboxes or slice and freeze for grab-and-go snacks.
How to Store and Reheat
Refrigerate: Store the bread in an airtight container at room temperature for 2 to 3 days or refrigerate for up to 7 days.
Freeze: Wrap the whole loaf or individual slices in plastic wrap and foil. Store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
To Reheat: Warm individual slices in the microwave for about 10 to 15 seconds or toast lightly if preferred.
Make-Ahead Tip
Make the loaf up to 2 days in advance and store it tightly wrapped. Wait to glaze until just before serving for the freshest appearance and texture.
Cranberry Sauce Bread
Ingredients
- Butter and flour or baking spray, for greasing the pan
- ⅔ cup granulated sugar
- ½ cup unsalted butter, room temperature
- 1 large egg
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 ½ tsp baking powder
- 1 tsp ground cinnamon
- ¾ tsp fine salt
- ⅓ cup orange juice
- 2 tsp orange zest
- 1 cup whole berry cranberry sauce
- ½ cup chopped pecans (optional)
For the Icing
- 1 cup confectioners' sugar
- ½ tsp orange zest
- 1 ½ to 2 tbsp orange juice
Recommended Equipment
Instructions
- Heat the oven to 350°F. Grease and flour a 9-by-5-by-3-inch loaf pan or spray with baking spray.Butter and flour or baking spray
- In a mixing bowl with an electric mixer, beat the sugar and butter together until fluffy; add the egg and vanilla and continue to beat until well blended.2/3 cup granulated sugar | 1/2 cup unsalted butter | 1 large egg | 1 tsp vanilla extract
- Combine the flour, baking powder, cinnamon, and salt in a separate bowl and mix well.2 cups all-purpose flour | 2 1/2 tsp baking powder | 1 tsp ground cinnamon | 3/4 tsp fine salt
- Add the dry ingredients to the creamed mixture along with the orange juice and zest; stir until just blended. Gently stir in cranberry sauce and chopped pecans (if using).1/3 cup orange juice | 2 tsp orange zest | 1 cup whole berry cranberry sauce | 1/2 cup chopped pecans (optional)
- Spread the batter evenly in the prepared loaf pan and bake in the preheated oven for about 55 to 60 minutes or until a wooden skewer or toothpick inserted into the center comes out clean or with only a few moist crumbs.
- Let the bread cool in the pan for 10 minutes, then remove it to a rack to cool completely.
Make the Icing
- In a small bowl, combine the confectioners' sugar and orange zest, whisking in enough orange juice to make a thin icing.1 cup confectioners' sugar | 1/2 tsp orange zest | 1 1/2 to 2 tbsp orange juice
- Drizzle the icing over the cooled bread and slice with a serrated knife.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
