Cranberry Orange Bread: Our Best Moist & Zesty Loaf Recipe

Cranberry Orange Bread

Oh, where do I even begin with this Moist Cranberry Orange Bread? It’s so much more than just a recipe; it’s truly a hug in loaf form, filling your kitchen with a scent that instantly transports you back to crisp autumn mornings and festive holiday gatherings. I still vividly recall the chilly Saturday morning when I first truly nailed this loaf, after a few attempts that, shall we say, leaned a little too far on the dry side. My mission was to recreate that perfect, elusive balance of tart cranberries and bright orange zest from my grandmother’s kitchen, and after some diligent tinkering, I finally cracked the code to ultimate moistness!

And crack it I did! This particular Cranberry Orange Bread delivers a supremely moist, utterly delicious experience, the kind of bread you dream about and a true staple in my kitchen. While I adore the nutty crunch of a good Cranberry Walnut Bread for another quick bread adventure, there’s something uniquely special about the pure, vibrant flavors in this Cranberry Orange Bread.

It’s become such a crowd-pleaser that it disappears faster than I can slice it, and if you appreciate easy baking for those delicious moments, you might also enjoy exploring something like this easy banana bread with cake mix for another fuss-free delight. Get ready to fall head over heels – this is a true love story waiting to happen in your kitchen!

Cranberry Orange Bread: Our Moist & Zesty Loaf Recipe

Recipe by MayaCourse: BreadsCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

A truly irresistible quick bread, bursting with juicy cranberries and vibrant orange zest, all wrapped up in a perfectly moist and tender crumb. Ideal for breakfast, brunch, or a festive snack!

Ingredients

• For the Bread:

• 2 cups all-purpose flour

• 1 cup granulated sugar

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1 large egg, room temperature

• 1/2 cup buttermilk (or milk + 1/2 tbsp lemon juice)

• 1/4 cup vegetable oil

• 1/4 cup fresh orange juice

• 1 tablespoon orange zest (from 1 large orange)

• 1 teaspoon vanilla extract

• 1 1/2 cups fresh or frozen cranberries, roughly chopped

• For the Orange Glaze (Optional):

• 1 cup powdered sugar

• 2-3 tablespoons fresh orange juice

• 1/2 teaspoon orange zest

Directions

• Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line with parchment paper leaving an overhang.
• In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Make sure there are no lumps.
• In a separate medium bowl, whisk together the egg, buttermilk, vegetable oil, orange juice, orange zest, and vanilla extract until well combined.
• Pour the wet ingredients into the dry ingredients. Stir with a spatula until *just* combined. Be careful not to overmix; a few streaks of flour are okay.
• Gently fold in the chopped cranberries. Again, do not overmix, as this can lead to a tough bread.
• Pour the batter evenly into the prepared loaf pan. Smooth the top with the back of a spoon.
• Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, tent loosely with foil.
• Remove the bread from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
• While the bread cools, prepare the optional orange glaze: In a small bowl, whisk together the powdered sugar, orange juice, and orange zest until smooth. Add more juice for a thinner glaze, or more sugar for a thicker one.
• Once the bread is completely cool, drizzle the orange glaze over the top. Slice and serve!

Notes

• The Buttermilk Secret: Don’t skip the buttermilk! It reacts with the baking soda to give this Cranberry Orange Bread its incredible lift and contributes immensely to its moist, tender crumb. If you don’t have buttermilk, simply add 1/2 tablespoon of lemon juice or white vinegar to regular milk and let it sit for 5 minutes before using.
• Zest for Maximum Zing: The orange zest is where most of the citrus flavor lives, not just the juice! Make sure to zest your orange before you juice it, and don’t be shy. The oils in the zest will infuse your bread with that bright, vibrant orange taste. A microplane zester works wonders here!
• No Sinking Cranberries: To prevent your cranberries from all sinking to the bottom of the loaf, toss them with about a tablespoon of the dry flour mixture before adding them to the batter. This light coating helps them suspend more evenly throughout the bread as it bakes. Works like a charm every time!