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The Best Cranberry Orange Bread Recipe - Holiday Baking Made Simple

A bakery-quality cranberry orange bread recipe that delivers the perfect balance of tart cranberries and bright citrus flavor in every moist, tender slice — ideal for holidays, brunches, or gifting.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 1 loaf (12 slices)
Course: Baking
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 large egg room temperature
  • ¾ cup fresh orange juice
  • ¼ cup vegetable oil
  • 1 tbsp fresh orange zest
  • 1 cup fresh or frozen cranberries chopped

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick spray, and line with parchment paper for easy removal.
  2. In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt until evenly mixed.
  3. In a separate bowl, whisk the egg, orange juice, vegetable oil, and orange zest until smooth and well combined.
  4. Pour wet ingredients into dry ingredients and stir gently until just combined — do not overmix.
  5. Fold in chopped cranberries gently, keeping pieces intact.
  6. Transfer batter to prepared pan and smooth the top.
  7. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool in the pan for 10 minutes, then remove to a wire rack to cool completely before slicing.

Notes

Use fresh cranberries for the best flavor balance. If using frozen cranberries, do not thaw before baking. Avoid overmixing to keep the bread light and tender. Wrap cooled bread tightly for freshness or freeze slices for later enjoyment.