**Cranberry Clementine Bread**: Amazing 350°F Bake

Cranberry Clementine Bread has been my go-to for bringing a little sunshine into my kitchen, especially during those cooler months. I remember the first time I baked it; the aroma of sweet clementines and tart cranberries filled my entire house, instantly making it feel cozy and festive. This cranberry citrus bread recipe is so wonderfully simple, yet the flavor is incredibly vibrant. It’s that perfect balance of sweet and tart that just makes you happy. If you’re looking for an easy holiday quick bread with citrus and berries, you’ve found it! Let’s get baking!

Why You’ll Love This Cranberry Clementine Bread

Get ready to fall in love with this simple and delicious quick bread. It’s more than just a recipe; it’s a little box of sunshine and festive cheer!

• Incredibly Moist: Thanks to the combination of milk and melted butter, this loaf stays wonderfully tender.
• Bright Citrus Flavor: The fresh clementine zest and juice pack a vibrant punch that wakes up your taste buds.
• Perfect Balance: You’ll adore the delightful mix of sweet bread and tart cranberries – it’s a classic pairing for a reason.
• Festive Appeal: This festive cranberry clementine loaf looks as good as it tastes, making it ideal for holidays or gifts.
• Quick and Easy: With just 15 minutes of prep, you can whip up this easy cranberry clementine bread any day of the week.
• Versatile Treat: It’s perfect for breakfast, a satisfying afternoon snack, or even a light dessert.
• Crowd-Pleaser: Everyone, from kids to adults, raves about this homemade cranberry clementine loaf.

Ingredients for Cranberry Clementine Bread

Gather these simple ingredients to create your delicious cranberry clementine loaf. The beauty of this recipe is its straightforward approach, making it accessible even for beginner bakers!

• 2 cups all-purpose flour – the base of our quick bread
• 2 tsp baking powder – for a lovely lift
• 1/4 tsp baking soda – helps with browning and tenderness
• 1/2 tsp salt – balances the sweetness
• 3/4 cup granulated sugar – provides sweetness and moisture
• 1 tbsp clementine zest – essential for that bright, fragrant citrus flavor; don’t skip this!
• 1/3 cup freshly squeezed clementine juice – adds more citrus notes and liquid
• 1/2 cup unsalted butter, melted – or a neutral oil like canola for richness and moisture
• 2 large eggs – bind everything together
• 1/2 cup milk or buttermilk – buttermilk adds a wonderful tenderness to this citrus cranberry bread
• 1 1/2 cups fresh or frozen cranberries, chopped – these tart gems are the stars alongside the clementines
• 1 tsp vanilla extract – enhances all the other flavors
• Optional: 1/2 cup chopped pecans or walnuts – for a lovely nutty crunch

How to Make Cranberry Clementine Bread

Get ready to bake the most delightful cranberry clementine loaf! This recipe is incredibly straightforward, and the aroma that fills your kitchen as it bakes is simply divine.

1. Step 1: Preheat your oven to 350°F (175°C). Take a moment to properly grease and flour a standard 9×5-inch loaf pan, or for easier removal, line it with parchment paper.
2. Step 2: In a large mixing bowl, whisk together your dry ingredients: the all-purpose flour, baking powder, baking soda, and salt. Give them a good whisk to ensure everything is evenly distributed.
3. Step 3: In a separate bowl, combine the wet ingredients. Whisk together the granulated sugar, melted butter (or oil), large eggs, freshly squeezed clementine juice, clementine zest, milk (or buttermilk), and vanilla extract until you have a smooth, well-combined mixture.
4. Step 4: Now, pour the wet ingredients into the bowl with the dry ingredients. Gently stir with a spatula or wooden spoon until *just* combined. It’s really important not to overmix here – a few streaks of flour are perfectly fine! Overmixing can lead to a tough loaf.
5. Step 5: Carefully fold in the chopped cranberries and any nuts you’re using, if desired. Again, mix only until they are evenly distributed throughout the batter. This step ensures you get bursts of fruity flavor in every slice of your citrus cranberry bread.
6. Step 6: Pour the luscious batter into your prepared loaf pan. Use your spatula to smooth the top evenly. The batter will be thick, which is exactly what you want for a dense and flavorful quick bread.
7. Step 7: Place the pan into the preheated oven and bake for 50–60 minutes. You’ll know it’s ready when a toothpick inserted into the center of the loaf comes out clean, and the top is a beautiful golden brown. The kitchen will smell amazing!
8. Step 8: Once baked, let the cranberry and clementine bread cool in the pan on a wire rack for about 10 minutes. This allows it to set slightly. Then, carefully invert it onto the wire rack to cool completely before slicing and serving. Patience here means perfect slices!

Pro Tips for the Best Cranberry Clementine Bread

Want to make your cranberry clementine loaf absolutely perfect every time? I’ve picked up a few tricks that make all the difference in achieving that ideal texture and flavor.

• Don’t Overmix: This is the golden rule for quick breads. Mix the wet and dry ingredients until *just* combined. A few streaks of flour are okay; they’ll disappear during baking. Overmixing develops the gluten too much, resulting in a tough, dense texture instead of a tender crumb.
• Room Temperature Ingredients: While not strictly necessary for this recipe since the butter is melted, using room temperature eggs and milk (if not using buttermilk) helps them combine more smoothly with the other ingredients, leading to a more uniform batter.
• Zest is Best: Always use fresh clementine zest. The oils in the zest are packed with flavor and aroma. Dried zest just doesn’t provide that same vibrant, fresh citrus punch that makes this citrus cranberry bread so special.
• Chop Those Cranberries: If using fresh cranberries, give them a rough chop. This helps distribute their tartness more evenly throughout the loaf and prevents you from getting overly large, concentrated pockets of tartness.

What’s the secret to perfect Cranberry Clementine Bread?

The secret to a truly perfect moist cranberry clementine bread lies in not overmixing the batter and ensuring you have enough fat and liquid. The combination of melted butter, eggs, and milk creates a rich, tender crumb that’s incredibly satisfying. For more baking tips, check out expert baking advice.

Can I make Cranberry Clementine Bread ahead of time?

Absolutely! This homemade cranberry clementine loaf is fantastic made a day in advance. Once completely cooled, store it tightly wrapped at room temperature. The flavors often meld and deepen overnight, making it even more delicious. You can find more information on food storage on food safety guidelines.

How do I avoid common mistakes with Cranberry Clementine Bread?

The biggest pitfall is overmixing, which leads to a tough loaf. Another common mistake is not baking it long enough, resulting in a gummy center. Always trust the toothpick test for doneness!

Best Ways to Serve Cranberry Clementine Bread

This delightful cranberry and clementine bread is wonderfully versatile, perfect for so many occasions. I love it toasted, especially when served warm with a generous smear of butter. The richness of the butter complements the bright citrus and tart cranberries beautifully. For a more decadent treat, try a drizzle of honey or a light clementine glaze over a slice. It also pairs wonderfully with a cup of coffee or tea for a relaxing afternoon break. This easy holiday quick bread with citrus and berries is also a fantastic addition to a brunch spread, alongside yogurt or fresh fruit. Learn more about pairing suggestions.

Nutrition Facts for Cranberry Clementine Bread

This cranberry clementine loaf is a delicious treat, and knowing its nutritional breakdown can help you enjoy it mindfully. Each serving offers a delightful balance of flavors and nutrients.

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

Nutritional values are estimates and may vary based on specific ingredients used in your cranberry citrus bread recipe. For more details on dietary information, consult our terms.

How to Store and Reheat Cranberry Clementine Bread

Properly storing your homemade cranberry clementine loaf ensures it stays fresh and delicious for days. Once your beautiful bread has completely cooled on a wire rack, it’s ready for storage. For daily enjoyment, wrap the cooled loaf tightly in plastic wrap or place it in an airtight container at room temperature. It will stay wonderfully moist for about 3 to 4 days. If you find yourself with extra deliciousness or want to prepare for future cravings, this cranberry clementine quick bread recipe freezes beautifully. Wrap the cooled loaf tightly in plastic wrap, then in foil, and store it in the freezer for up to 3 months. Thaw overnight in the refrigerator.

When you’re ready to enjoy a slice, reheating is simple! For a slightly warmed bread, microwave a slice for about 10-15 seconds. If you prefer it toasted, a few minutes in a toaster oven or under the broiler will bring back that delightful crispness. Reheating frozen slices works best by thawing them first, then warming as desired. For more information on food preservation, see our privacy practices.

Frequently Asked Questions About Cranberry Clementine Bread

Can I use dried cranberries instead of fresh in this cranberry clementine loaf?

Yes, you absolutely can! If you opt for dried cranberries, I recommend using about 1 cup to match the volume of fresh ones, and you might also want to soak them in warm water for about 10 minutes before draining and adding them to the batter. This helps plump them up and prevents them from absorbing too much moisture from the bread, ensuring a tender crumb in your cranberry clementine quick bread recipe.

What’s the best way to get a beautiful, even bake for my cranberry citrus bread?

To ensure your cranberry citrus bread recipe bakes evenly, make sure your oven is accurately preheated to 350°F (175°C). Placing the loaf pan in the center of the oven rack is crucial. If you notice the top is browning too quickly before the center is cooked, you can loosely tent it with aluminum foil for the remainder of the baking time. This simple step prevents the outside from burning while allowing the inside to cook through perfectly.

Can I make this festive cranberry clementine loaf vegan?

Making this festive cranberry clementine loaf vegan is quite simple! You can easily substitute the eggs with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water, let sit for 5 minutes) or a commercial egg replacer. For the milk, use your favorite plant-based milk like almond, soy, or oat milk. The melted butter can be swapped out for a vegan butter alternative or coconut oil. The result will be a wonderfully moist vegan treat!

My cranberry clementine bread is a bit dry, how can I make it moister next time?

If your moist cranberry clementine bread turned out a little dry, don’t worry! A couple of easy adjustments can help. Ensure you aren’t overbaking it; the toothpick test is your best friend here. Also, consider adding a tablespoon or two of sour cream or Greek yogurt to the wet ingredients – this is a fantastic trick I learned for adding extra moisture. Using buttermilk instead of regular milk also contributes to a more tender crumb in your cranberry orange bread recipe.

Variations of Cranberry Clementine Bread You Can Try

This basic cranberry clementine bread recipe is fantastic on its own, but I love experimenting with it! Here are a few ways to put a unique spin on this delightful quick bread.

• Spiced Cranberry Clementine Bread: Add a teaspoon of cinnamon and a half teaspoon of nutmeg or ginger to the dry ingredients. This transforms your loaf into a warm, fragrant cranberry clementine spice bread, perfect for cooler weather.
• Glazed Cranberry Clementine Loaf: After the bread has cooled slightly, whisk together powdered sugar with a bit of fresh clementine juice until you achieve a pourable glaze. Drizzle this over the top for a beautiful finish and an extra burst of sweetness, creating a lovely glazed cranberry clementine bread.
• Gluten-Free Version: For a gluten-free option, simply swap out the all-purpose flour for a good quality gluten-free all-purpose baking blend that contains xanthan gum. You might need to adjust the baking time slightly, so keep an eye on it!
• Muffin Magic: Instead of a loaf, pour the batter into muffin tins (use liners or grease well!). Bake at 350°F for about 18-22 minutes, or until a toothpick comes out clean. These make for perfect single-serving treats.

**Cranberry Clementine Bread**: Amazing 350°F Bake

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• Author: basmer1517
• Total Time: 1 hour 25 minutes
• Yield: 1 loaf (about 10 slices) 1x
• Diet: Vegetarian

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Description

This Cranberry Clementine Bread is a moist, citrus-infused loaf packed with tart cranberries and bright clementine flavor. It’s a simple and quick recipe, perfect for breakfast, afternoon tea, or holiday gifting. 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. This festive loaf is easy enough for any day of the week.

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Ingredients

Scale 1x2x3x

• 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

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Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, whisk sugar, melted butter, eggs, clementine juice, zest, milk, and vanilla until smooth.
4. Pour wet ingredients into the dry and stir gently until just combined.
5. Fold in chopped cranberries and nuts if using. Do not overmix.
6. Pour batter into the prepared loaf pan and smooth the top.
7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
8. 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.

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Breakfast, Snack, Dessert
• Method: Baked
• Cuisine: American

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

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