clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
slice shot of cranberry olive oil loaf cake

Cranberry Bread

  • Author: Erin Clarkson
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: One loaf cake
  • Category: Baking
  • Cuisine: American


This Cranberry Bread recipe is made with Olive oil and Ricotta which gives it a beautiful moist texture. It is super easy to make and can be made ahead. Cranberry bread has a tangy lemon glaze and can be made with fresh or frozen fruit - perfect for using up any extra holiday cranberries!



Cranberry Bread

  • 200g granulated sugar
  • Zest of 1 lemon
  • 220g whole milk ricotta, at room temperature
  • 100g Filippo Berio 100% Italian Olive Oil 
  • 2 large eggs, at room temperature
  • 1 tsp vanilla bean paste
  • 225g all-purpose flour
  • 50g almond meal, sifted
  • 1 1/2 tsp baking powder
  • 3/4 tsp kosher salt
  • 150g frozen cranberries (see FAQ about using fresh fruit)

Lemon Glaze

  • 300g powdered sugar
  • 45g fresh lemon juice
  • Sanding sugar to finish (optional)



  1. Preheat the oven to 350°f / 180°c. Grease a loaf pan and line with a parchment sling.
  2. In a large bowl, combine the sugar and lemon. Rub in with your fingers to help incorporate and release the oils from the lemon zest. 
  3. Add the ricotta, Filippo Berio 100% Italian Olive Oil, eggs, and vanilla, and whisk well to combine. 
  4. In a separate medium bowl, whisk together the flour, almond meal, baking powder, and salt. 
  5. Add the dry ingredients to the bowl and fold in with a spatula to combine. Add the cranberries and fold in until incorporated. 
  6. Transfer the mixture to the prepared loaf pan, and place the loaf pan on a baking sheet. Bake the loaf cake for 1 hour 10 minutes, checking after an hour, until a skewer inserted into the middle of the loaf pan comes out clean. Tent the pan with foil if needed to prevent excessive browning. 
  7. Remove the cake from the oven and allow to cool for 10 minutes in the pan, then use the parchment sling as handles and transfer to a wire rack. Allow to cool completely.


  1. Combine the powdered sugar and lemon juice in a medium bowl. Whisk until combined and there are no lumps. You want the mixture to be pretty thick. 
  2. Spread the glaze over the surface of the loaf cake. Leave to sit for 5 minutes then add any toppings such as sanding sugar, if using. Allow to stand to let the glaze sit a little. 
  3. Slice using a sharp bread knife. Store leftovers wrapped or in an airtight container at room temperature.


If you don't want to make the lemon glaze, I also tried sprinkling the surface of the cake with turbinado sugar just before baking and it baked up amazing and crunchy. You do you here! 

Keywords: Loaf Cake, Olive Oil, Ricotta, Olive Oil Loaf Cake, Cranberry