Moist Orange Cranberry Bread Recipe
The aroma of citrus and tart cranberries baking together is pure holiday magic. This Moist Orange Cranberry Bread is my go-to recipe for a festive, flavorful quick bread that stays incredibly tender for days. After extensive testing, I’ve perfected the balance of sweet orange juice and tangy berries, ensuring every slice is bursting with bright flavor and perfect crumb.
PrintMoist Orange Cranberry Bread
Ingredients
Scale
- 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.
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