Moist Orange Cranberry Bread

Why You Need to Add Orange Cranberry Bread to Your Fall Baking List

Once you give this recipe a try, I think it’s going to be your family’s fall tradition too. (It’s nice to take a break from apples and pumpkin once in a while!) Here’s why you’ll love it.

• Extra moist. Fresh cranberries, orange juice, and coconut oil (which is SO good for baking) help keep this orange cranberry bread moist, with a fantastic tender crumb.
• REAL cranberries. The cranberries are bright and tart, unlike dried cranberries, which tend to be heavily sweetened. I love the tanginess they add to this quick bread recipe. (Also, dried cranberries suck the moisture out of the bread, so they also keep it moister.)
• Enjoy it all day long. We’ve been known to have this orange cranberry bread for breakfast, a mid-day snack, or even dessert!

What You’ll Need

The ingredients for this orange cranberry bread recipe are simple! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• All-purpose flour – You can swap in a 1:1 gluten-free flour for baking to make this a gluten-free orange cranberry bread recipe.
• Sugar – This is necessary for balancing the tartness of the cranberries.
• Baking powder and baking soda – For lift.
• Salt – To balance and enhance the flavor.
• Fresh cranberries – If you can’t find fresh, you can use frozen cranberries. Just don’t use dried!
• Orange – You’ll need both the zest and the juice.
• Coconut oil – You can use another oil you like to bake with, but coconut oil really does a great job making the crumb moist and tender.
• Vanilla extract – Aromatic vanilla adds some complexity to the flavor of this loaf.
• Egg – Let this come to room temperature before you start the recipe.

How to Make Orange Cranberry Bread

If you’ve made other quick bread recipes, you’ll be familiar with the method here! 

• Prepare. Grease a loaf pan and preheat your oven to 350ºF.
• Mix the dry ingredients. Whisk the flour, sugar, baking powder, baking soda, salt, and orange zest in a mixing bowl.
• Mix the wet ingredients. Whisk together the coconut oil, orange juice, vanilla extract, and egg until the egg is mixed in completely.

• Finish the batter. Stir the wet ingredients into the dry ingredients and fold in the cranberries.
• Bake. Transfer the batter to the prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
• Cool and serve. Let the bread cool for at least 5 minutes before slicing and serving.

Tips and Variations

Here are a few more pointers for this orange cranberry bread recipe.

• Don’t overmix. Stir just until the dry and wet ingredients are incorporated. Overmixing can make your bread dense and affect how much it rises when baked.
• Add some crunch. Fold chopped walnuts or pecans into the batter with the cranberries.
• Top it. Sprinkle the top of the loaf with Demerara sugar before baking or drizzle the top of the loaf after it’s done baking with a simple glaze made with powdered sugar, orange juice, and orange zest.

What to Serve With Orange Cranberry Bread

To make this a dessert, you can add a dollop of whipped cream or even serve it warm with a scoop of vanilla ice cream. For breakfast, have it with Overnight Oats with Yogurt or something savory like Egg in a Hole with Pesto.

How to Store

• Room temperature: Wrap the loaf in plastic and store it at room temperature for up to 4 days. 
• Freezer: Wrap the loaf tightly in plastic followed by a layer of foil. Store in the freezer for up to 3 months. Thaw on the countertop before serving or heat individual slices in the microwave until warmed through.

More Quick Bread Recipes

• Apple Bread
• Banana Bread
• Easy Chocolate Chip Pumpkin Bread
• Carrot Zucchini Bread