Moist Orange Cranberry Quick Bread Recipe 5 Easy Steps for Perfect Breakfast

Let me tell you, the scent of fresh oranges mingling with tart cranberries wafting from my oven is enough to make anyone’s mouth water instantly. That first time I baked this Moist Orange Cranberry Quick Bread, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to make something similar, and that memory has always lingered in my heart (and taste buds).

I stumbled upon this recipe on a rainy weekend when I needed a cozy comfort bake that could brighten the house and lift spirits. Honestly, it’s dangerously easy and provides pure, nostalgic comfort with every slice. My family couldn’t stop sneaking pieces off the cooling rack (and I can’t really blame them). This Moist Orange Cranberry Quick Bread quickly became a staple for weekend breakfasts, holiday gatherings, and even last-minute gift baskets.

You know what? This bread is perfect for potlucks, a sweet treat for your kids, or simply to brighten up your Pinterest cookie board with something a little different. I tested the recipe multiple times—in the name of research, of course—and each time, it felt like a warm hug on a plate. Trust me, you’re going to want to bookmark this one.

Why You’ll Love This Recipe

Honestly, this Moist Orange Cranberry Quick Bread isn’t just another quick bread recipe—it’s the one that makes you close your eyes after the first bite. Here’s why it stands out:

• Quick & Easy: Comes together in under 15 minutes, perfect for busy weeknights or last-minute breakfast cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen pantry and fridge.
• Perfect for Any Occasion: Great for brunch, cozy family mornings, or holiday gatherings.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike—sweet, tangy, and just the right amount of moist.
• Unbelievably Delicious: The tender crumb paired with zesty orange and tart cranberries is next-level comfort food.

What makes this recipe different? It’s all about the balance—a perfectly moist texture thanks to a splash of sour cream and orange juice, and that fresh burst of orange zest combined with tart cranberries gives it a flavor profile that’s both bright and cozy. Trust me, this isn’t just a quick bread; it’s comfort food reimagined—healthier, faster, but with all the soul-soothing satisfaction you crave. Whether you’re impressing guests or turning a simple breakfast into something memorable, this recipe hits the mark every time.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, with a few fresh ingredients that really make the bread pop.

• All-purpose flour – 2 cups (240g), provides the perfect structure for a tender crumb.
• Baking powder – 2 teaspoons, helps the bread rise beautifully.
• Baking soda – ½ teaspoon, balances acidity and gives a light texture.
• Salt – ½ teaspoon, enhances all the flavors.
• Granulated sugar – ¾ cup (150g), just enough sweetness without overpowering.
• Unsalted butter – ½ cup (115g), melted and cooled (adds richness).
• Sour cream – ½ cup (120ml), keeps the bread moist and tender (you can swap with Greek yogurt for a slight tang).
• Large eggs – 2, room temperature, for binding and lift.
• Fresh orange juice – ¼ cup (60ml), freshly squeezed for the best flavor.
• Orange zest – from one large orange, packed with aromatic oils.
• Fresh or frozen cranberries – 1 cup (120g), tart and bursting with flavor (if using frozen, no need to thaw).
• Vanilla extract – 1 teaspoon, adds depth to the flavor.

Pro tip: I recommend using Organic Valley butter for the best creamy texture and Simply Balanced sour cream for freshness. If you want a gluten-free option, swap all-purpose flour with a 1-to-1 gluten-free baking flour blend. In winter, frozen cranberries work just as well and keep their shape nicely.

Equipment Needed

• 9×5-inch loaf pan: A standard size works perfectly for this bread. If you don’t have one, a similar-sized baking dish will do.
• Mixing bowls: One large bowl for dry ingredients, one medium for wet.
• Electric mixer or whisk: To mix the batter smoothly, though a sturdy whisk works fine if you prefer.
• Measuring cups and spoons: Accurate measuring is key to consistent results.
• Spatula: For folding in cranberries gently without breaking them.

If you’re on a budget, a simple hand whisk and a glass loaf pan can get the job done just fine. I’ve also found silicone spatulas last longer and are easier to clean after sticky batter. Remember to grease your loaf pan well or line it with parchment paper for an easy release.

Preparation Method

1. Preheat your oven to 350°F (175°C) and grease your 9×5-inch loaf pan thoroughly. This step is crucial to avoid sticking and ensures even baking.
2. Combine dry ingredients: In a large bowl, whisk together 2 cups (240g) all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, and ¾ cup (150g) granulated sugar until evenly mixed. This helps distribute leavening agents for a perfect rise.
3. Mix wet ingredients: In a separate bowl, beat 2 large eggs and then whisk in ½ cup (115g) melted butter (cooled), ½ cup (120ml) sour cream, ¼ cup (60ml) fresh orange juice, 1 teaspoon vanilla extract, and the zest from one large orange. The orange zest and juice brighten the flavor, so don’t skip this part!
4. Combine wet and dry: Pour the wet mixture into the dry ingredients. Using a spatula, fold gently until just combined. Don’t overmix—this keeps the bread tender and moist.
5. Fold in cranberries: Gently fold in 1 cup (120g) fresh or frozen cranberries, being careful not to break them up too much. The berries will give little pops of tartness throughout the bread.
6. Pour batter into the loaf pan: Smooth the top with a spatula. Pop it into the oven and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Ovens vary, so start checking at 50 minutes to avoid overbaking.
7. Cool completely: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool fully before slicing. This resting time helps the texture set beautifully.

Pro tip: If the top browns too quickly, tent loosely with foil halfway through baking. Also, I’ve learned that using room temperature eggs and sour cream makes the batter mix more evenly, avoiding lumps and ensuring a smooth crumb.

Cooking Tips & Techniques

Getting that perfect moist crumb with a zesty cranberry kick is all about a few little tricks.

• Don’t overmix your batter. When you combine the wet and dry ingredients, fold gently until just combined. Overmixing activates gluten, making the bread tough instead of tender.
• Use fresh orange zest and juice. The oils in the zest add aroma and depth you can’t fake with extracts or bottled juice.
• Frozen cranberries can be added straight from the freezer. This prevents them from turning mushy and keeps that nice tart burst in every bite.
• Keep an eye on your bake time. Every oven is a little different—check at 50 minutes, and use a toothpick test to avoid drying out the bread.
• Prep your pan well. Greasing or lining the pan with parchment paper makes removing the loaf a breeze and keeps the crust nice and even.

One time, I forgot to cool the bread completely before slicing and ended up with a crumbly mess. Lesson learned: patience pays off! Also, multitasking by prepping wet and dry ingredients separately speeds things up and keeps you organized.

Variations & Adaptations

This Moist Orange Cranberry Quick Bread is a great base for customization. Here are a few ways you can adapt it:

• Gluten-Free: Swap the all-purpose flour with a 1-to-1 gluten-free baking blend. The bread might be a tad denser but still delicious.
• Vegan Version: Use flax eggs (1 tablespoon ground flax + 3 tablespoons water per egg), coconut yogurt instead of sour cream, and dairy-free butter or coconut oil.
• Seasonal Twist: Swap cranberries for fresh blueberries or diced apples with a sprinkle of cinnamon for a fall vibe.
• Nutty Upgrade: Add ½ cup chopped walnuts or pecans for crunch and a toasty flavor.
• Glaze It: Drizzle a simple orange glaze made with powdered sugar and orange juice for an extra sweet finish.

Personally, I once tried adding a handful of white chocolate chips with the cranberries—dangerously good! Feel free to experiment and make this recipe truly yours.

Serving & Storage Suggestions

This bread is best served slightly warm or at room temperature. Toast a thick slice and spread with butter or your favorite cream cheese for a delightful breakfast or snack. It pairs wonderfully with hot tea, coffee, or even a fresh glass of orange juice to complement those citrus notes.

To store, wrap the cooled bread tightly in plastic wrap or place in an airtight container. It keeps well at room temperature for up to 3 days, or in the fridge for about a week. For longer storage, slice and freeze the bread in a freezer-safe bag—just pop slices in the toaster or microwave when you want a quick treat.

Flavors tend to deepen after a day or two, so if you can resist, let it rest overnight before slicing. Trust me, the orange and cranberry flavors get even more pronounced, making each bite more satisfying.

Nutritional Information & Benefits

Per slice (based on 10 slices), this Moist Orange Cranberry Quick Bread contains approximately:

Calories	220
Fat	9g
Carbohydrates	32g
Fiber	2g
Protein	4g

Orange zest and juice provide a good dose of vitamin C, while cranberries add antioxidants and fiber. Using sour cream or Greek yogurt gives some protein and moisture without excess fat. Swapping ingredients can make this bread gluten-free or vegan, catering to many dietary needs. Just note the presence of eggs and dairy unless you make substitutions.

From a wellness standpoint, this bread feels like a treat without the guilt—comfort food with a bit of nutritional goodness tucked inside.

Conclusion

In the end, this Moist Orange Cranberry Quick Bread is absolutely worth trying. It’s quick, simple, and hits that perfect balance of sweet, tart, and tender. You can easily customize it to suit your taste or dietary needs, making it a versatile kitchen favorite. Honestly, I love it because it reminds me of cozy mornings with family, the kind of recipe that feels like a warm hug.

Give it a whirl and let me know how you make it your own! Drop a comment with your favorite twists or share this recipe with friends who need a little breakfast inspiration. You’re going to love having this one in your recipe arsenal.

FAQs About Moist Orange Cranberry Quick Bread

Can I use frozen cranberries for this recipe?

Yes! Frozen cranberries work perfectly and can be added straight from the freezer to prevent them from bleeding too much color into the batter.

How do I know when the bread is done baking?

Insert a toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, the bread is ready.

Can I make this bread dairy-free?

Absolutely. Substitute sour cream with coconut yogurt and use dairy-free butter or coconut oil instead of regular butter.

What’s the best way to store leftover bread?

Wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days, or freeze sliced portions for longer storage.

Can I add nuts or other mix-ins?

Yes, feel free to add ½ cup chopped walnuts, pecans, or even white chocolate chips for extra texture and flavor.

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