Cranberry Clementine Quick Bread

Why You’ll Love This Recipe

You’ll love this recipe because it’s simple, quick to make, and full of seasonal flavor. The combination of tangy cranberries and fragrant clementine zest gives the bread a refreshing lift, while the soft crumb and subtle sweetness make it irresistibly satisfying. It’s a no-fuss recipe that feels special enough for holidays but easy enough for any day of the week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Granulated sugar
• Clementine zest
• Freshly squeezed clementine juice
• Unsalted butter, melted (or neutral oil)
• Eggs
• Milk or buttermilk
• Fresh or frozen cranberries, chopped
• Vanilla extract
• Optional: chopped pecans or walnuts for added crunch

Directions

1. Preheat the oven: Set the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. Mix the dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. Combine the wet ingredients: In another bowl, whisk sugar, melted butter, eggs, clementine juice, zest, milk, and vanilla until smooth.
4. Combine and fold: Pour the wet ingredients into the dry and stir gently until just combined. Fold in chopped cranberries (and nuts if using). Do not overmix—the batter should be slightly lumpy.
5. Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool and serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy plain or with a spread of butter.

Servings and timing

This recipe makes 1 loaf (about 10 slices).
Preparation time: 15 minutes
Baking time: 55 minutes
Cooling time: 15 minutes
Total time: Approximately 1 hour and 25 minutes

Variations

• Glazed Cranberry Clementine Bread: Drizzle with a simple glaze made from powdered sugar and clementine juice for extra sweetness and shine.
• Cranberry Orange Version: Substitute oranges for clementines for a more robust citrus flavor.
• Nutty Cranberry Bread: Add toasted pecans or walnuts for a crunchy texture.
• Whole Wheat Option: Replace half of the all-purpose flour with whole wheat flour for a heartier loaf.
• Mini Loaves: Bake in mini loaf pans for about 25–30 minutes—perfect for gifting.

Storage/Reheating

Store the bread tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to 5 days. To freeze, wrap the cooled loaf (or individual slices) in plastic wrap and foil, then freeze for up to 2 months. Thaw at room temperature before serving. Warm slices in the toaster or microwave for a few seconds before enjoying.

FAQs

Can I use dried cranberries instead of fresh?

Yes, use ¾ cup of dried cranberries and soak them in warm water or juice for 10 minutes to plump them up before adding.

Do I have to chop the cranberries?

Chopping them helps distribute the flavor evenly and prevents large tart pockets, but you can leave them whole if you prefer a burst of tang.

Can I make this recipe vegan?

Yes, use plant-based milk, vegan butter or oil, and an egg substitute like flax eggs.

What’s the best way to get clementine zest?

Use a fine grater or microplane to remove only the orange outer layer—avoid the white pith, which is bitter.

Can I use orange juice instead of clementine juice?

Absolutely. Orange juice works beautifully as a substitute.

How do I know when the bread is done?

Insert a toothpick into the center—if it comes out clean or with just a few moist crumbs, it’s ready.

Can I add a streusel topping?

Yes! Mix butter, brown sugar, flour, and cinnamon for a sweet, crunchy topping before baking.

Can I use frozen cranberries?

Yes, use them straight from the freezer—no need to thaw first.

How can I make it more moist?

Add a few tablespoons of sour cream or Greek yogurt to the batter for extra tenderness.

Can I turn this into muffins?

Yes, divide the batter into a greased or lined muffin tin and bake for 18–22 minutes at 350°F (175°C).

Conclusion

Cranberry Clementine Quick Bread is the perfect blend of sweet, tangy, and citrusy flavors wrapped up in a moist, tender loaf. It’s festive enough for holiday mornings yet simple enough for everyday baking. With its bright flavor and soft crumb, this bread makes a delightful addition to your breakfast table—or a thoughtful homemade gift during the winter season.

Cranberry Clementine Quick Bread

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Cranberry Clementine Quick Bread is a moist, citrus-infused loaf packed with tart cranberries and bright clementine flavor. Perfect for breakfast, afternoon tea, or holiday gifting, this cheerful bread combines the tang of cranberries with the sweet aroma of fresh clementine for a festive, flavorful treat.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 25 minutes
• Yield: 1 loaf (about 10 slices)
• Category: Breakfast, Snack, Dessert
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 3/4 cup granulated sugar
• 1 tbsp clementine zest
• 1/3 cup freshly squeezed clementine juice
• 1/2 cup unsalted butter, melted (or neutral oil)
• 2 large eggs
• 1/2 cup milk or buttermilk
• 1 1/2 cups fresh or frozen cranberries, chopped
• 1 tsp vanilla extract
• Optional: 1/2 cup chopped pecans or walnuts

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat the oven: Preheat to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
2. Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. Combine wet ingredients: In another bowl, whisk sugar, melted butter, eggs, clementine juice, zest, milk, and vanilla until smooth.
4. Combine and fold: Pour wet ingredients into the dry and stir gently until just combined. Fold in cranberries and nuts if using. Do not overmix.
5. Bake: Pour batter into prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool and serve: Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

• Chopping cranberries helps distribute flavor evenly and prevents overly tart bites.
• Use fresh clementine zest for the best citrus aroma.
• Add a clementine glaze for a sweet, glossy finish.
• Turn the batter into muffins—bake 18–22 minutes at 350°F.
• For extra moisture, add 2 tbsp sour cream or Greek yogurt.

Nutrition

• Serving Size: 1 slice (1/10 of loaf)
• Calories: 240
• Sugar: 19g
• Sodium: 180mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 55mg