Moist Cranberry Orange Bread Recipe with 1 Secret Ingredient

Nothing says holiday baking quite like the bright, cheerful flavors of Cranberry Orange Bread. It’s been my go-to winter treat for years – ever since I perfected this recipe after countless test batches (and many happy taste-testers!). The tart pop of fresh cranberries against that sunny orange zest is pure magic in every bite.

What I love most is how simple this quick bread comes together. No fancy equipment needed – just one bowl and a loaf pan. The batter whips up faster than you can preheat the oven, making it perfect for last-minute baking sessions when you suddenly remember you promised to bring something to the neighborhood cookie exchange. Trust me, this loaf disappears faster than you’d think!

The secret’s in balancing those bold flavors – enough orange zest to perfume the whole kitchen, but not so much that it overpowers the cranberries. After tweaking this recipe for nearly a decade, I can confidently say this version hits all the right notes: moist, flavorful, and bursting with seasonal goodness.

Why You’ll Love This Cranberry Orange Bread

This isn’t just any quick bread – it’s the one you’ll crave all season long. Here’s why:

• That perfect bite: The moist crumb balances tart cranberries with sweet orange zest in every slice
• One-bowl wonder: I’m all about minimal cleanup – this mixes up faster than you can preheat the oven
• Holiday magic: The ruby-red cranberries peeking through make it almost too pretty to eat (almost!)
• Gift-worthy: Wrapped in parchment and tied with twine? Instant neighbor/friend/teacher gift that beats fruitcake any day

Seriously – the hardest part is waiting for it to cool before slicing. But I won’t judge if you sneak a warm corner piece!

Ingredients for Cranberry Orange Bread

Gather these simple ingredients – you probably have most in your pantry already! The magic happens when these basic items come together:

• Dry Ingredients:
  • 2 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking powder
  • ½ teaspoon salt
• Wet Ingredients:
  • 1 cup granulated sugar
  • 1 large egg (room temperature works best)
  • ½ cup unsalted butter, melted and cooled slightly
  • ½ cup milk (whole milk gives the richest texture)
  • 1 teaspoon pure vanilla extract
• The Stars of the Show:
  • 1 cup fresh cranberries (whole – don’t chop them!)
  • 1 tablespoon freshly grated orange zest (from about 1 large orange)

A quick note about the cranberries – I always use fresh when they’re in season because they give those perfect tart bursts. And that orange zest? Take the extra minute to grate it fresh – the oils in the zest make all the difference compared to bottled zest. Trust me on this one!

How to Make Cranberry Orange Bread

Ready to fill your kitchen with that amazing citrusy aroma? Here’s how I make my favorite cranberry orange bread – step by simple step:

1. Preheat and prep: Get that oven toasty at 350°F (175°C) while you grease your 9×5 inch loaf pan. I like to give mine a light butter coating – it helps the edges get that perfect golden crust.
2. Whisk the dry team: In a large bowl, whisk together the flour, baking powder, and salt. I use a fork for this – no fancy mixer needed!
3. Bring in the wet ingredients: In another bowl, beat the sugar, egg, melted butter, milk and vanilla until smooth. The mixture should look like liquid sunshine!
4. Combine with care: Pour your wet ingredients into the dry ingredients and stir just until combined. A few lumps are totally fine – overmixing makes tough bread.
5. Fold in the good stuff: This is my favorite part! Gently fold in the cranberries and orange zest. I use a rubber spatula and make big, slow turns to keep those berries whole.
6. Bake to golden perfection: Pour the batter into your prepared pan and bake for 50-60 minutes. The bread’s done when a toothpick comes out clean (maybe with a crumb or two) and the top springs back when lightly pressed.

Let it cool in the pan for 10 minutes – I know, the waiting is torture! Then transfer to a wire rack. The hardest part? Not slicing into it immediately… but the flavor actually gets better after it cools completely.

Pro Tip for Even Baking

If your oven is like mine and has hot spots, rotate that loaf pan 180 degrees halfway through baking. This little trick gives you perfectly even browning every time. And if the top starts getting too dark? Just tent it with foil for the last 10 minutes!

Cranberry Orange Bread Variations

This recipe is wonderfully adaptable to what you’ve got on hand! Here are my favorite ways to mix it up:

• Nutty crunch: Fold in ½ cup chopped walnuts or pecans with the cranberries – the toastiness balances the tartness perfectly
• Lemon twist: Swap the orange zest for lemon when you want a brighter, more intense citrus flavor (reduce to 2 tsp though – lemon packs a punch!)
• Dried cranberry hack: No fresh berries? Use ⅔ cup dried cranberries (soaked in orange juice for 10 minutes first to plump up)

The best part? This bread still turns out delicious every time – even with substitutions. Baking should be fun, not stressful!

Storing Your Cranberry Orange Bread

Here’s how I keep my cranberry orange bread tasting fresh – because let’s be honest, it rarely lasts long in my house! At room temperature, wrap the cooled loaf tightly in parchment paper first (this prevents sogginess), then plastic wrap. It’ll stay perfect for 3 days on the counter.

For longer storage, freeze slices wrapped in parchment and sealed in freezer bags – they’ll keep for a month! Just thaw at room temperature when that citrusy craving hits. Pro tip: I always stash an extra loaf in the freezer for unexpected guests – it thaws beautifully!

Cranberry Orange Bread FAQ

Over the years, I’ve gotten so many great questions about this recipe! Here are the answers to the ones that pop up most often:

Can I use frozen cranberries?
Absolutely! Just thaw them completely first and pat them dry with paper towels. Frozen berries release more moisture, so you’ll want to remove as much liquid as possible to keep your bread’s texture perfect. I actually keep a bag in my freezer year-round for spontaneous baking cravings!

How do I prevent my cranberries from sinking?
This one’s easy – just toss them in a tablespoon of flour before folding them into the batter. That light coating helps suspend them evenly throughout the loaf. I learned this trick after my first few attempts ended up with all the berries at the bottom – now they’re perfectly distributed in every slice!

Can I make muffins instead of a loaf?
You sure can! Fill lined muffin cups about ⅔ full and bake at the same temperature for 20-25 minutes. The mini versions are perfect for holiday brunches – and bonus, they bake faster! Keep an eye on them though, since oven times can vary. They’re done when a toothpick comes out clean.

Nutritional Information

Here’s the nutritional breakdown per slice – but remember, these are estimates since ingredient brands can vary. I always say baking should be about joy, not numbers, but it’s good to know what you’re enjoying!

• Calories: About 180 per slice (and totally worth every one!)
• Fat: 7g (that rich butter makes it so moist)
• Carbs: 28g (mostly from that touch of sugar and flour)
• Protein: 3g (thank you, egg and milk!)

A little disclaimer from my kitchen to yours: These values can change based on exactly how thick you slice it (no judgment if your “slices” are more like “slabs” – I’ve been there!) and which brands you use. The important thing? That first bite of warm, citrusy goodness that makes your taste buds sing!

Share Your Baking Results

Nothing makes me happier than seeing your kitchen adventures with this recipe! Snap a pic of your gorgeous cranberry-speckled loaf and tag me – I want to see how your version turned out. Maybe you added walnuts or got creative with the glaze? Every baker puts their own spin on it, and that’s what makes sharing recipes so special!

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