How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Tangy Cranberry Bread?

You need 8 ingredients. The key ingredients include: 1 1/4 cups cranberry juice, 3 cups bread flour, 2 tablespoons dry milk powder, 1 1/2 teaspoons salt, and more.

Is Tangy Cranberry Bread suitable as general?

Yes, Tangy Cranberry Bread falls under the General category and is a great choice for this type of meal.

How do I store leftover Tangy Cranberry Bread?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Tangy Cranberry Bread Recipe

Name: Tangy Cranberry Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups cranberry juice; 3 cups bread flour; 2 tablespoons dry milk powder; 1 1/2 teaspoons salt; 2 tablespoons butter, softened; 3 tablespoons orange marmalade; 1/3 cup dried cranberries; 1 tablespoon active dry yeast

Bake this irresistible Tangy Cranberry Bread at home. Made with cranberry juice, bread flour, milk powder and salt. Easy step-by-step instructions inclu…

This Tangy Cranberry Bread relies on simple, everyday ingredients such as cranberry juice, bread flour, dry milk powder and salt. It comes together quickly and makes 4 servings, at about 385 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

1 1/4 cups cranberry juice
3 cups bread flour
2 tablespoons dry milk powder
1 1/2 teaspoons salt
2 tablespoons butter, softened
3 tablespoons orange marmalade
1/3 cup dried cranberries
1 tablespoon active dry yeast

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Quick Info

Servings
4 servings
Calories
385 kcal
Category
General

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