Moist Sweet Cranberry Bread (Printable version)

A moist, sweet quick bread filled with tart cranberries and optional nuts, perfect for any time.

# List of ingredients:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1 1/2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt

→ Wet Ingredients

06 - 1/4 cup unsalted butter, melted and cooled
07 - 1 large egg
08 - 3/4 cup orange juice
09 - 1 teaspoon vanilla extract
10 - Zest of 1 orange (optional)

→ Add-ins

11 - 1 1/2 cups fresh or frozen cranberries, halved if large
12 - 1/2 cup chopped walnuts or pecans (optional)

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk melted butter, egg, orange juice, vanilla extract, and orange zest until blended.
04 - Pour the wet mixture into the dry ingredients and stir until just combined, careful not to overmix.
05 - Gently fold in cranberries and nuts if using, ensuring even distribution.
06 - Pour the batter into the prepared loaf pan and smooth the surface evenly.
07 - Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
08 - Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely prior to slicing.

# Expert Advice:

01 -
  • It comes together in minutes and bakes while you're doing other things.
  • The tart cranberries and bright orange juice balance the sweetness perfectly—it doesn't taste overly sugary.
  • You can gift it wrapped in foil and it stays moist for days, making it ideal for the holidays.
02 -
  • Don't use frozen cranberries without thawing and draining them first—they release too much liquid and make the bread soggy.
  • A toothpick is your best friend here; it should come out clean or with just a crumb or two, not wet batter.
  • The bread actually gets more moist and flavorful the next day as the cranberry juice soaks into the crumb.
03 -
  • Let your ingredients reach room temperature before mixing—cold eggs and cold butter don't incorporate as smoothly.
  • If your cranberries are very large, halving them keeps them from sinking to the bottom or bursting unevenly during baking.

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