Moist Orange Cranberry Bread
Classic holiday flavors come together in this moist orange quick bread studded with tart cranberries.
One of my favorite flavor combinations for fall and winter has to be cranberry and orange. The sweet and tart flavors pair so well together in this moist, dense (but not too dense) bread.
It is the perfect balance of both sweet and tart flavors and will fill your home with wonderful holiday scents.
Cranberry Orange Bread Notes
I recommend baking this the day before you plan to serve it. The flavors develop really well given a little time.
This makes a loaf that is on the shorter side.
Looking for more holiday recipes? Check these out!
- Cherry Snowball Cookies
- Pinch of Cayenne Chewy Gingerbread Cookies
- Easy Whipped Shortbread Cookies
- Cherry Almond Thins
- Soft Almond Pillow Cookies
- Eggnog Butter Pecan Bread Pudding
- Orange Clove Spritz Cookies
- Peppermint Eggnog Punch
Moist Orange Cranberry Bread
Moist orange quick bread studded with tart cranberries.
Equipment
- 9″x5″ Loaf Pan
- Cooling Rack
Ingredients
- 2 cups flour
- 1 cup sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup orange juice
- 1 tablespoon grated orange peel
- 2 tablespoons shortening
- 1 egg well beaten
- 2 cups fresh or frozen cranberries coarsely chopped
- 1/2 cup chopped walnuts optional
Instructions
- Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.
- Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and walnuts (if using). Spread evenly in loaf pan.
- Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight.
Notes
I recommend baking this the day before you plan to serve it. The flavors develop really well given a little time.
This makes a loaf that is on the shorter side.
Recipe from Ocean Spray.
Nutrition
Calories: 253kcalCarbohydrates: 44gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 16mgSodium: 359mgPotassium: 113mgFiber: 2gSugar: 23gVitamin A: 74IUVitamin C: 12mgCalcium: 51mgIron: 2mg
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About how tall is the loaf when it's done baking? It looks like it's fairly short. Thanks!
I would guess about 3 inches, I don't remember exactly though. I am at a high elevation so breads like this tend to sink a bit after baking, so your results may vary.
Also I used a 9×5" pan so if you use something like an 8×4" it should be taller.
When using frozen cranberries, how do I coarsely chopped them?
You might have to let them thaw a bit to more easily be able to chop them. You can use a knife or briefly process them in a food processor.
I made then in a brownie pan. The recipe will make 16 square muffins. 350 for 30 minutes. Also I change the sugar to 1/2 cup sugar and 1/2 brown. I also had a 1/2 white chocolate chips
Could i substitute butter for shortening?
I'm not sure as I have not tried that substitution out.
Made this to the letter. Most agree it's overpowered by cranberry. I would either use less, or macerate the berries with sugar.
Would this work with gluten free flour? 🙂
I'm sorry to say that I am not sure. I don't bake with gluten free flour. If you try it please be sure to let me know how it works for you. 🙂
I loved the loaf so much that I made jumbo muffins and cooked 25 minutes (at sea level) 350 degrees. They turned out fabulous!
That's fantastic to hear. Thank you for letting me know 🙂
This came out great. I didn't have quite enough orange juice from the oranges, so I made up the difference with a bit of cranberry juice and added a small container of plain yogurt as well as a small handful of chopped macadamia nuts. The sweetness was perfect for my crowd and the orange flavor was just right. Used frozen cranberries instead of dried cranberries, but might try with a mix with dried cranberries or other similar berries.
Despite my poor baking skills, the bread came out perfect. Loved it!….quick question. How do I make the bread come out moister? And maybe a little more dense?
Glad to hear it turned out well. As for tweaking the recipe to make it moister or dense, this blog post might help you: https://www.thebakingchocolatess.com/secret-baking-confessions-for-quick-breads/
I've only followed this recipe as is, so I can't offer any suggestions, but the post above might be helpful. Good luck!
Can gluten-free flour be used in this recipe?
Hi there,
I do not bake with gluten free flour, nor am I knowledgeable about if it works well in breads such as these. This would be something you would need to search on your own, as I tried searching but didn't get a clear answer. Good luck
We have a bed and breakfast on our yacht. I did half brown sugar half white, 1/2 c white chocolate chips, 1/2 c dried cranberries and made 6 jumbo muffins. Awesome! Our guests will go crazy over these!
Sounds great! So glad to hear the muffins turned out so well.
All Purpose flour?
Yes
What is shortening, I have asked baking shops but they dobt have it. Where can i get them here pls. I really want to try this cake, looks very yummy
Hi there -Shortening, by definition, is any fat that is solid at room temperature and used in baking. (Search google images for shortening for products)
If you aren't able to find shortening where you live, this article offers some great substitutes. https://food52.com/blog/24618-best-shortening-substitutes
Crisco is shortening
Love this recipe! First time ever baking with fresh cranberries & turned out amazing. I did add an orange glaze to the top & added even more to the flavor.
So happy to hear that Barb 😀
I made this recipe but I use 4 personal size pan and it turned out really beautiful oh I also used fresh cranberry no nuts
Definitely will make again
Glad to hear you liked it Sonia 😀
When you say mix together are you using a mixer or mixing by hand Thanks
You could mix it either way. If you use a hand mixer I would just recommend being careful not to overmix it so it stays tender.
Great and easy recipes 👌
what do you use for shortening please……
I use the regular Crisco shortening which is all vegetable.
So moist and delicious!! This will be a repeat treat. Baking into mini muffins tonight for the staff at work tomorrow.
So happy that you liked it Amy. I bet they will be great as muffins.
So delicious! My favorite now!!
So glad you liked it! TY for the feedback Georgette.
This is the greatest ! It is at the TOP of my saved list!!!! Easy to make, looks wonderful cut and the best fruit bread ever made! Definitely following you!!!!!
Glad to hear you enjoy the recipe Diane!
There is a lot of sugar and I am diabetic can I reduce the sugar and still have a nice bread without using sugar substitute
Hi Barbara – I don’t have experience with converting baking recipes for a diabetic diet. I did find a link by googling “Diabetic Friendly Baking,” if that is a help to you in your future baking. https://www.everydayhealth.com/hs/type-2-diabetes-live-better-guide/diabetes-friendly-baking/
Could Craisins be used instead of fresh/frozen cranberries??
Sure thing. If your Craisins need a bit of plumping up, I would soak them in warm water for 5 min, then drain well.
Can I substitute oil for shortening?
In a bread like this, I would think it works well.
i made your moist orange cranberry bread today, I love,love it, beautiful bread for exmas,
I stole a piece today, could not wait to taste it. but tommorow will be great. Thank you. Plan to see what you have move. great job jamhands.
Thank you so much! You are so kind.
So happy to hear that 🙂
This a lovely moist quick bread. I used up my leftover juice to make a glaze.
It disappeared pretty quick 😊
Does the shortening/butter need to be melted?
Nope!
can I use dried cranberries in this recipe? If so how many do I add.