Easy Orange Cranberry Bread (Moist Quick Bread!)

Add a wonderfully zestful twist to your baking routine with this incredibly Easy Orange Cranberry Bread! This quick bread recipe creates a moist, tender loaf bursting with bright orange flavor from fresh zest and juice, perfectly complemented by sweet-tart dried cranberries. I absolutely adore the combination of orange and cranberry, and this Orange Cranberry Bread is such a simple way to enjoy it. It's perfect for breakfast, an afternoon snack with tea or coffee, or even as a lovely homemade gift, especially delightful during these beautiful spring days!

Why You'll Love This Orange Cranberry Bread

• Bright Citrus Flavor: Packed with fresh orange zest and juice for an authentic, vibrant taste.
• Moist and Tender: The combination of milk, butter, and brown sugar ensures a wonderfully moist crumb.
• Easy Quick Bread: No yeast or complicated techniques needed - just mix and bake!
• Perfect Flavor Pairing: Tart cranberries and sweet orange are a classic match.
• Versatile Treat: Great for breakfast, snacking, dessert, or gifting.

Ingredients for Orange Cranberry Bread

Here's what you'll need to make this delicious quick bread. The full list with measurements is in the recipe card below.

Main Ingredients

• All-purpose flour (spooned and leveled) (Dry Ingredient)
• Light-brown sugar, packed (Sweetener)
• Baking powder (Leavening Agent)
• Baking soda (Leavening Agent)
• Orange zest (Flavoring)
• Orange juice (freshly squeezed preferred) (Liquid/Flavoring)
• Salt (Seasoning)
• Large egg, lightly beaten (Binder)
• Unsalted butter, melted (Fat)
• Whole milk (Dairy)
• Dried cranberries (Fruit)

Topping (Optional)

• Confectioners' sugar (for dusting) (Sweetener)

(Note: the full ingredients list, including measurements, is provided in the recipe card below.)

Variations

I love the classic taste of this Orange Cranberry Bread, but here are some fun variations:

• Add Nuts: Fold in ½ cup of chopped walnuts or pecans along with the cranberries for extra texture.
• Different Citrus: Use lemon zest and juice or even grapefruit for a different citrus twist.
• Add Spices: Incorporate ½ teaspoon of cinnamon or a pinch of cardamom into the dry ingredients for added warmth.
• Orange Glaze: Instead of dusting with powdered sugar, make a simple orange glaze (powdered sugar mixed with orange juice) to drizzle over the cooled bread.
• Fresh Cranberries: If using fresh cranberries (especially during the holiday season), roughly chop them and increase the sugar slightly as they are tarter than dried.

How to Make Orange Cranberry Bread

Let me show you how easy it is to make this delightful Orange Cranberry Bread:

Prep Oven and Pan

1. First, I preheat my oven to 350°F (180°C).
2. I spray a 9x5-inch loaf pan with nonstick spray. Greasing and flouring it or lining with parchment paper also works well for easy removal.

Mix the Batter

1. Combine Dry Ingredients: In a large bowl, I whisk together the flour, baking powder (don't forget this!), baking soda, and salt.
2. Combine Wet Ingredients: In a separate medium bowl, I whisk the lightly beaten egg and the packed light-brown sugar together until combined. Then, I whisk in the whole milk, melted butter, orange juice, and orange zest.
3. Combine Wet and Dry: I pour the wet ingredients into the bowl containing the dry ingredients. I whisk (or stir with a spatula) just until combined. It's crucial to avoid over-mixing quick bread batter, as this can make the loaf tough. A few lumps are perfectly okay!
4. Fold in Cranberries: Using a rubber spatula, I gently fold in the dried cranberries until they are evenly distributed throughout the batter.

Bake the Bread

1. I pour the prepared Orange Cranberry Bread batter into the prepared loaf pan and spread the top evenly.
2. I bake for 45 minutes to 1 hour. About halfway through the baking time, if the top seems to be browning too quickly, I loosely cover the pan with aluminum foil to ensure even browning and prevent the top from getting too dark before the inside is cooked.
3. I check for doneness using a toothpick or wooden skewer inserted into the center of the bread. If it comes out clean, or with just a few moist crumbs attached, the bread is done.

Cool and Serve

1. I let the bread cool in the pan set on a wire rack for about 10 minutes.
2. Then, I carefully remove the loaf from the pan and let it cool completely on the wire rack before slicing and serving.
3. Optional: Once cool, I dust the top of the Orange Cranberry Bread with confectioners' sugar.
4. Slice and serve!

Tips and Tricks for the BEST Quick Bread

Here are my secrets for making this Orange Cranberry Bread truly exceptional:

• Spoon and Level Flour: Measure flour correctly by spooning it into the measuring cup and leveling off the top, rather than scooping directly from the bag (which compacts the flour).
• Don't Overmix: Mix the batter just until the wet and dry ingredients are combined. Overmixing develops gluten and results in a tough, dense bread.
• Fresh Orange Zest & Juice: Using fresh orange provides the brightest, most authentic flavor. Zest the orange before juicing it!
• Tent with Foil: If the top of the bread is browning too quickly during baking, loosely tenting it with foil for the remainder of the time prevents burning while the inside finishes cooking.  
• Cool Completely: Allow the bread to cool fully before slicing for the cleanest cuts and best texture.

How to Serve

This Orange Cranberry Bread is delicious served:

• As Is: Perfect plain, sliced for breakfast or a snack.
• With Butter: A smear of butter on a slice is simple perfection.
• With Cream Cheese: Tangy cream cheese pairs wonderfully with the sweet and tart flavors.
• Toasted: Lightly toast slices for extra texture.
• For Brunch: A lovely addition to any brunch spread.
• With Tea or Coffee: The perfect accompaniment for an afternoon break.

Serve at room temperature.

Make Ahead and Storage

Quick breads like this are great for making ahead!

• Storage: Once completely cool, store the Orange Cranberry Bread, wrapped well in plastic wrap or in an airtight container, at room temperature for up to 4 days.
• Freezing: This bread freezes beautifully! Wrap the cooled loaf (sliced or whole) tightly in plastic wrap, then again in aluminum foil or place in a freezer bag. Freeze for up to 3 months. Thaw overnight at room temperature.

FAQs about Orange Cranberry Bread

• Can I use fresh or frozen cranberries instead of dried?
  • Yes. If using fresh or frozen (don't thaw first), roughly chop them and increase the granulated sugar in the batter by about ¼ cup, as they are much tarter than dried cranberries.
• Can I use orange juice from a carton?
  • Freshly squeezed orange juice provides the best flavor, but juice from a carton can be used in a pinch. You'll still need fresh oranges for the zest, which adds significant flavor.
• My quick bread is dry. What happened?
  • Overmixing the batter or overbaking the bread are the most common causes of dry quick bread. Mix just until combined and bake only until a toothpick comes out clean. Ensure accurate flour measurement too.

Enjoy this bright, moist, flavorful, and Easy Orange Cranberry Bread! It's a delightful treat for any time of day.

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