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Amazingly Moist Cranberry Bread Recipe

Easy Moist Cranberry Bread with Orange Juice Recipe

5 from 31 reviews

Tart and sweet cranberry bread recipe with just a tiny bit of crispness that protects each soft and moist slice. The best cranberry bread you’ll ever eat.

Ingredients

Scale

Ingredients for cranberry bread

  • 1/3 cup orange juice
  • Zest of one large orange
  • 2/3 cup buttermilk*
  • 6 tablespoons unsalted butter, melted
  • 1 large egg
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon iodized salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 cups (6 ounces) coarsely chopped fresh or frozen cranberries**
  • 1/2 cup chopped walnuts or pecans (optional)

Special Equipment

Instructions

  1. Preheat oven to 375° Fahrenheit. Grease a 9×5-inch loaf pan with butter or shortening.
  2. In a small bowl, stir together the orange juice, orange zest, buttermilk*, butter, and egg.
  3. In a large bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. Stir in the liquid ingredients, mixing until just combined and dry streaks still remain.
  4. Stir in the chopped cranberries and nuts, if using.
  5. Pour mixture into the prepared loaf pan*** and level using a spatula. Bake for 25 minutes, then reduce heat to 350° Fahrenheit and bake for an additional 45-50 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack and let cool at least an additional 30 minutes before slicing.

Notes

*If you don’t have buttermilk on hand, you can mix 1 cup of milk and 1 tablespoon of lemon juice or white vinegar and let sit for 5 minutes.

**If you don’t have fresh or frozen cranberries, you can use dried cranberries. Just soak one cup of cranberries in the orange juice and buttermilk for 20 minutes before making the bread.

***I use a 1 pound (8.5 x 4.5-inch) loaf pan and this one is my absolute favorite. This recipe is very forgiving and any size pan should work.

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