Moist Cranberry Orange Bread Recipe -
Moist Cranberry Orange Bread Recipe
  • READY IN 1 hr

Moist Cranberry Orange Bread

Recipe by  

"Super-moist dessert bread loaded with mandarin oranges and whole cranberries. Makes great gifts."

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Ingredients Edit and Save

Original recipe makes 1 loaf Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  1. Preheat oven to 400 degrees F (200 degrees C). Grease a large loaf pan.
  2. Combine flour, 1 3/4 cup sugar, baking powder, salt, and baking soda in a large bowl. Add melted butter; stir until mixture is crumbly. Reserve about 1/4 cup cranberries and 1/4 cup mandarin oranges; stir remaining fruit into flour mixture.
  3. Beat eggs, milk, sour cream, vanilla extract, and orange extract in another bowl until smooth. Gradually stir egg mixture into flour mixture until batter is thoroughly incorporated. Pour batter into prepared loaf pan. Scatter reserved cranberries and mandarin oranges atop batter and sprinkle with remaining 1 tablespoon sugar.
  4. Bake in preheated oven for 5 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking until center of bread springs back when touched, 35 to 40 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Mar 07, 2014

Like it claims, this is very moist. Yum! Used frozen cranberries which works fine. The way the ingredients are combined per direction s is a bit different from the average quick bread, but I followed directions with no problems. I did lightly dice my mandarin oranges. Note that I used my largest loaf pan and there was too much batter for it. It was right to top and was fearful it would poof and go all over my oven. So I ladeled out some and put in a prepared small loaf pan. My cooking time for both was longer than stated, so just keep an eye on it. Tastes amazing!

Most Helpful Critical Review
Jan 01, 2014

Eventhough I have my favorite cranberry bread recipe, I tried this one. 'Never used orange extract before & trying to get fruit in the children, I went for it. :) 1 3/4c sugar seemed like a lot of sugar - more like the amount for a cake, or two loaves. Yes, I admit it, I reduced it to one cup. I stopped myself from other changes except for oven temperature. Oh, I didn't do the fruit & sugar topping thing. Oh, & I only had a cup & a half cranberries. Hey, it's all I had that were useable! :D Oh, yikes :D, I changed the directions: Creamed the butter & sugar, added the eggs. Combined the milk & sour cream (which I think could be subbed for buttermilk it would seem). Added the extracts to the milk mixture then added that to the combined dry ingredients. Folded in the berries & oranges. 9x5 loaf pan, 350 the whole time, an hour ten. Sum up: Not as good as my regular cranberry loaf by carol. This one is a little dense & moist enough. A cup of sugar was fine. If I were to play with it, I'd probably increase liquid/fat & add another egg or baking soda/powder. It makes a big loaf. There aren't really enough oranges or cranberries (yes, I had half cup less). 'Should't be as fruity as fritcake, but more could be used for sure - at least in my opinion.


8 Ratings

Feb 25, 2014

My family loves quick breads and this recipe was a huge hit. I had many bags of cranberries in the freezer and used one of them in this recipe. I just added the 2 cups to the batter in the frozen state. I baked them in four (6 x 3 1/2) small loaf pans rather than one big pan. This loaf is moist and packed with flavor. I found that this is a very good loaf to freeze and it thaws nicely. I will be making this one again.

Nov 27, 2013

I made this bread for Thanksgiving, and it was so good it didn't even make it through the day! Bursting with fresh flavor and super easy to make. Now I have to brave the store for a second batch of ingredients!

Nov 23, 2014

Yum. I substituted orange juice instead of milk and also yogurt instead of sour cream!

Oct 12, 2013

Moist, flavourful used fresh oranges not mandarin

Feb 27, 2014

This bread is delicious! It certainly took longer to cook than the recipe stated though. Mine was in for well over an hour. I didn't like how the recipe called for this to be mixed together. My batter turned out lumpy after mixing melted butter with dry ingredients. Next time I will combine ingredients in a manner I am more familiar with. Overall this bread was awesome. I will be preparing it for a church function next month.

Dec 26, 2013

Very moist and flavorful bread! Although I did sub yogurt for sour cream I don't think it altered texture or flavor too much. Also, this is the first cranberry bread recipe with the berries scattered on top with sugar sprinkle and that really made it taste over the top! Thinking I'll toss other c'berry bread recs and stick to this one, so thanks for the post zeta724


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  • Calories
  • 429 kcal
  • 21%
  • Carbohydrates
  • 69.5 g
  • 22%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 14.5 g
  • 22%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 344 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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