Heavenly Cranberry Orange Bread Recipe in 60 Minutes

There’s something magical about the combination of tart cranberries and sweet orange zest in a loaf of homemade Cranberry Orange Bread. It’s one of those recipes that feels like a hug—bright, comforting, and just the right amount of indulgent. I’ve been making this bread for years, and it’s become a staple in my kitchen, especially during the holidays or when I need a little pick-me-up. The moist crumb, the bursts of cranberry, and that citrusy aroma—it’s impossible to resist. Whether you’re a seasoned baker or just starting out, this recipe is simple, reliable, and always a crowd-pleaser. Trust me, once you try it, you’ll be hooked!

Why You’ll Love This Cranberry Orange Bread

This isn’t just any quick bread—it’s a little slice of happiness that checks all the boxes:

• Irresistible texture – Moist and tender crumb with juicy cranberry bursts in every bite
• Bright, balanced flavor – Tart cranberries and sweet orange zest play perfectly together
• Simple to make – No fancy techniques, just straightforward baking anyone can master
• Versatile treat – Equally perfect for breakfast, afternoon tea, or late-night snacking
• Smells amazing – Your kitchen will fill with the most incredible citrusy aroma

Seriously, what’s not to love? This recipe has been my go-to for everything from holiday brunches to “I need comfort food” days.

Ingredients for Cranberry Orange Bread

Here’s everything you’ll need to make this sunny, tart-sweet loaf. I’m pretty particular about a few of these – trust me, it makes all the difference!

• 2 cups all-purpose flour – Spoon and level it, don’t scoop!
• 1 cup sugar – Regular granulated works perfectly
• 1 1/2 tsp baking powder – Make sure yours is fresh
• 1/2 tsp baking soda – The little lift that makes it perfect
• 1/2 tsp salt – Balances all those sweet flavors
• 1 large egg – Room temperature blends better
• 3/4 cup orange juice – Fresh squeezed if you can!
• 1/4 cup vegetable oil – Keeps it wonderfully moist
• 1 tbsp orange zest – The real flavor hero – use a microplane
• 1 cup cranberries – Fresh or frozen, chopped roughly

See those cranberries and orange zest? That’s where the magic happens. Don’t skip zesting that orange – those little flecks make every slice special.

Equipment You’ll Need

You don’t need fancy gadgets for this recipe—just the basics. Here’s what you’ll want to have ready:

• 9×5-inch loaf pan – The perfect size for this bread
• Mixing bowls – One for dry ingredients, one for wet
• Whisk – For blending the wet ingredients smoothly
• Rubber spatula – To fold in those cranberries gently
• Wire rack – For cooling the loaf evenly

That’s it! Simple tools for a seriously delicious result.

How to Make Cranberry Orange Bread

Okay, let’s get baking! This recipe comes together so easily, but I’ve learned a few tricks over the years to make sure your Cranberry Orange Bread turns out perfect every single time. Follow these steps, and you’ll be slicing into heaven before you know it.

Preparing the Batter

First things first – preheat that oven to 350°F (175°C) and grease your loaf pan. Now, in one bowl, whisk together all your dry ingredients – the flour, sugar, baking powder, baking soda, and salt. In another bowl, beat the egg lightly, then whisk in the orange juice, oil, and that glorious orange zest. Here’s my secret: pour the wet ingredients into the dry ingredients and stir just until combined. A few lumps are fine – overmixing makes tough bread! Gently fold in those chopped cranberries last.

Baking and Cooling

Pour your beautiful batter into the prepared pan and pop it in the oven. Set your timer for 50 minutes, but start checking at 45 – ovens vary. The bread is done when a toothpick inserted in the center comes out clean (a few moist crumbs are okay, but no wet batter). Let it cool in the pan for 10 minutes – this is crucial! Then transfer to a wire rack to cool completely. I know it’s tempting, but try to wait until it’s just warm before slicing – it’ll hold together better.

Tips for Perfect Cranberry Orange Bread

After making this bread more times than I can count, here are my can’t-live-without tips:

• Fresh is best – Use fresh cranberries when in season for that perfect tart pop. Frozen work great too (no need to thaw!)
• Zest smart – Only grate the orange’s bright outer layer – the white pith underneath is bitter
• Mix with care – Overmixing makes tough bread. Stir just until the flour disappears
• Test early – Ovens run hot! Start checking at 45 minutes to prevent overbaking
• Get creative – Toss in 1/2 cup chopped walnuts or pecans for crunch (my aunt swears by pistachios!)

A little patience while cooling makes cleaner slices, but let’s be real – warm bread with melting butter is worth any crumbly mess!

Variations of Cranberry Orange Bread

One of the best things about this recipe? How easily you can tweak it to match your mood! Swap fresh cranberries for dried (just soak them in warm water first to plump up). Try lemon zest instead of orange for a different citrus kick. My favorite variation? Adding 1/2 cup toasted pecans – the buttery crunch is incredible! You could even sprinkle coarse sugar on top before baking for a sweet, crackly crust. The possibilities are endless, and every version tastes like a whole new treat.

Serving and Storing Cranberry Orange Bread

Oh, that first warm slice straight from the oven? Absolute perfection! I always sneak a piece while it’s still slightly warm – the cranberries are extra juicy and the orange scent is heavenly. For the full experience, slather on some good butter and watch it melt into those nooks and crannies.

Store any leftovers (if you have any!) in an airtight container at room temperature for up to 3 days. The bread actually gets more flavorful as it sits. Want to keep it longer? Wrap it tightly in plastic, then foil, and freeze for up to 2 months. Just thaw at room temperature when the craving hits – it’ll taste just as fresh as the day you baked it!

Cranberry Orange Bread Nutrition

Just so you know what you’re biting into! Nutrition facts are estimates per slice (based on 12 slices per loaf): about 180 calories, 20g sugar, 3g protein. Exact numbers will vary slightly depending on your specific ingredients – especially if you add nuts or tweak the sugar. But hey, when something tastes this good, who’s counting?

Frequently Asked Questions

Over the years, I’ve gotten all sorts of questions about this Cranberry Orange Bread recipe. Here are the ones that pop up most often:

Can I use dried cranberries instead of fresh?
Absolutely! Just soak them in warm water for 10 minutes first to plump up. Drain well before folding into the batter. They’ll be sweeter than fresh cranberries, so you might want to reduce the sugar slightly if that’s your preference.

How long does this bread stay fresh?
It keeps beautifully for about 3 days at room temperature in an airtight container. The flavor actually improves on day two! If you need it to last longer, wrap it tightly and freeze for up to 2 months.

Can I make this recipe into muffins?
You bet! Divide the batter into a greased muffin tin, filling each cup about 2/3 full. Bake at the same temperature for 20-25 minutes. Mini muffins take about 15 minutes – just watch for that golden top!

Why did my bread sink in the middle?
This usually happens if it’s underbaked or if you opened the oven door too early. Next time, wait until at least the minimum bake time before checking, and make sure your baking powder is fresh. A toothpick should come out clean when it’s done.

Can I add nuts to this recipe?
Please do! I love adding 1/2 cup of chopped walnuts or pecans. Toast them first for extra flavor – just fold them in with the cranberries. My cousin adds white chocolate chips sometimes (so decadent!), but that’s a whole different adventure.

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