Ingredients

• All-Purpose Flour: This is our base, the backbone of our Moist Cranberry Orange Bread. Don’t go for anything fancy, just good old AP. I’ve tried whole wheat once, and it was… robust. Stick with AP for that tender crumb.
• Granulated Sugar: Sweetens things up, obviously! It also helps with the texture. Less sugar makes it a bit too savory for my taste, but hey, you do you.
• Baking Powder & Baking Soda: These are the lift-off crew! They make sure our loaf isn’t a brick. Make sure yours aren’t expired, or you’ll get a very flat bread, trust me on that one.
• Salt: Just a pinch, but it makes all the difference, balancing the sweetness and brightening the flavors. I always forget it and then wonder why something’s missing. Oops!
• Large Egg: Binds everything together. Room temperature is always best for baking, it just mixes in smoother. I once used a cold egg and the batter looked a bit curdled, which was unsettling.
• Milk: Adds moisture and richness. Any milk works, honestly, but whole milk gives it that extra tenderness. I’ve used almond milk in a pinch, and it was okay, kinda.
• Vegetable Oil: Keeps our Moist Cranberry Orange Bread super moist! I prefer oil over melted butter here because it creates a softer, more delicate crumb that lasts longer.
• Fresh Orange Zest & Juice: The star of the show! Don’t skimp on the zest, that’s where all the bright, citrusy flavor lives. I always smell the oranges first, just to make sure they’re super fragrant.
• Fresh Cranberries: The tart jewels! They pop in your mouth and cut through the sweetness. Frozen works too, just don’t thaw them first or they’ll bleed color everywhere. I learned that the hard way.
• Powdered Sugar & More Orange Juice (for glaze): For that sweet, tangy drizzle on top. It’s optional, but honestly, it takes the Moist Cranberry Orange Bread to the next level.

Instructions

Prep Your Pan and Oven:

First things first, let’s get that oven preheating to 350°F (175°C). And grab a 9×5-inch loaf pan, then grease and flour it really well. I usually just use a baking spray with flour, it’s a lifesaver! Nothing worse than a beautiful Moist Cranberry Orange Bread stuck to the pan, right? Makes cleanup a nightmare, and honestly, a sad moment when you’re trying to get that perfect slice out.

Combine Dry Ingredients:

In a large bowl, whisk together your flour, granulated sugar, baking powder, baking soda, and salt. Give it a good whisk to make sure everything is evenly distributed. This step is important for an even rise, folks! I once rushed it and ended up with a slightly lopsided loaf, which was still delicious, but not quite magazine-worthy. Just a quick minute or two here makes all the difference.

Mix Wet Ingredients:

In a separate medium bowl, lightly beat the egg. Then, stir in the milk, vegetable oil, orange zest, and orange juice. You’ll start smelling that amazing citrus right away, it’s just delightful! This is where the magic really starts to happen, creating that vibrant flavor profile for our Moist Cranberry Orange Bread.

Combine Wet and Dry:

Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. A few lumps are totally fine, actually preferred! Overmixing develops the gluten too much, leading to a tough loaf. I’ve been guilty of overmixing, thinking I needed it perfectly smooth, and the result was always a chewier bread than I wanted.

Fold in Cranberries:

Gently fold in the fresh cranberries. Try not to crush them too much, we want those beautiful, tart bursts of flavor! I always make sure they’re coated evenly so every slice of Moist Cranberry Orange Bread gets some cranberry goodness. Sometimes I toss them in a tablespoon of flour first, helps them not sink to the bottom.

Bake Your Moist Cranberry Orange Bread:

Pour the batter into your prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. The top will be golden brown, and your kitchen will smell absolutely incredible! Let it cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. That cooling time is crucial for the bread to set properly, don’t skip it!

Moist Cranberry Orange Bread Storage Tips

So, you’ve got this beautiful Moist Cranberry Orange Bread, now how do you keep it fresh? Once it’s completely cooled (and I mean completely, don’t rush it!), wrap it tightly in plastic wrap, then pop it into an airtight container or a Ziploc bag. It’ll stay wonderfully moist on the counter for about 3-4 days. I once left a slice out overnight and it got a little dry around the edges, so keep it wrapped! If you want to keep it longer, this bread freezes beautifully. Just wrap the cooled loaf (or individual slices!) in plastic wrap, then foil, and freeze for up to 2-3 months. Thaw it on the counter or give a quick zap in the microwave for a warm treat. I microwaved a whole frozen loaf once and the middle was still frozen while the outside was mushy, so definitely slice before freezing for best results!

Moist Cranberry Orange Bread Ingredient Substitutions

Life happens, and sometimes you don’t have exactly what the recipe calls for. For the cranberries, if you can’t find fresh, frozen works just as well just don’t thaw them before adding to the batter to avoid a pink loaf. Dried cranberries are an option too, but I’d suggest soaking them in a little warm water or orange juice for about 15 minutes, then draining, to plump them up a bit. I tried them dry once, and they were a bit chewy, kinda. No fresh oranges? You can use bottled orange juice for the liquid, but for the zest, lemon zest is a decent stand-in if you’re really in a pinch, though the flavor profile will shift. I’ve also swapped out vegetable oil for melted butter (cooled!) for a richer flavor, but it does make the loaf a touch less moist over time. Experiment a little, that’s the fun part!

Serving Your Moist Cranberry Orange Bread

This Moist Cranberry Orange Bread is a star on its own, but it plays well with others too! I love a thick slice with my morning coffee, honestly. For a special treat, warm it slightly and serve with a dollop of whipped cream or a scoop of vanilla bean ice cream it’s surprisingly good as a dessert! It also makes a fantastic addition to a holiday brunch spread, alongside some scrambled eggs and maybe a fruit salad. For a really comforting moment, I’ll grab a slice, a cup of Earl Grey tea, and settle in with a good book. It’s also perfect for gifting, wrap a cooled loaf in some pretty parchment paper and ribbon, and you’ve got a thoughtful homemade present that everyone loves.

Cultural Backstory

While Moist Cranberry Orange Bread might feel quintessentially American, especially around the holidays, the combination of citrus and cranberries has roots in many European baking traditions. Cranberries themselves are native to North America, cherished by indigenous peoples long before European settlers arrived, who then adopted them into their own dishes. The idea of a quick bread, easy to mix and bake without yeast, gained popularity in America with the widespread availability of baking soda and baking powder in the 19th century. For me, this bread is tied to my grandmother’s kitchen, where she always had something baking during the colder months. It wasn’t exactly this recipe, but the comforting smell of citrus and spice always reminds me of her. It’s a simple recipe, but it carries a lot of history and a whole lot of warmth.

Frequently Asked Questions

→ Why is my Moist Cranberry Orange Bread dry?

Usually, a dry loaf means you either overbaked it or overmixed the batter! Keep an eye on the oven, and remember, a few lumps in the batter are a good thing for tenderness. My first few loaves were a bit dry too, it happens!

→ Can I use dried cranberries instead of fresh?

Yes, you can! I’d recommend soaking them in warm water or orange juice for about 15 minutes first to plump them up. Drain them really well before adding to the batter. I tried them dry once, and they were a bit too chewy.

→ How do I know when the Moist Cranberry Orange Bread is done baking?

The best way is to insert a wooden skewer or toothpick into the center of the loaf. If it comes out clean, your bread is ready! If there’s wet batter, give it a few more minutes. Don’t open the oven too much!

→ How long does Moist Cranberry Orange Bread last?

Wrapped tightly at room temperature, it’s usually good for 3-4 days. In the fridge, it might last a week. It also freezes beautifully for up to 2-3 months, which is great for meal prep or future cravings!

→ Can I add nuts to this Moist Cranberry Orange Bread recipe?

Absolutely! Chopped walnuts or pecans would be a delicious addition. I’d suggest about 1/2 to 3/4 cup, folded in with the cranberries. It adds a lovely crunch, I do it sometimes when I’m feeling fancy!