This cranberry orange bread recipe combines the popular flavor of cranberry bread with the tart pop of citrus. Combined you have one of the absolute best and most moist cranberry orange bread recipes ever. It'll be one of your go-to cranberry bread recipes every year.
2cupssugar + 1/4 cup to put on top of the cranberries
4cupsfresh or frozen cranberries cut in half
2Tbsgrated orange rind
2cupschopped pecans or walnuts
Preheat your oven to 350 degrees and spray mini loaf pans with non-stick spray.
Slice cranberries in half. Top with 1/4 cup sugar then set aside.
Mix together flour, baking soda, and salt. Set aside.
In a separate bowl, combine 2 cups sugar, orange rind, and vegetable oil.
Add eggs and combine.
Slowly add flour mixture, orange juice, and water to sugar mixture.
Once all mixed together, add chopped nuts and cranberries.
Divide batter into 8 greased mini loaf pans and bake at 350 degrees for 35-45 minutes.
Bake at 350 degrees for 35-45 minutes.
Change it up! This recipe will make two large loaves - cook for 60-70 minutes or until a knife comes clean. If you want to make muffins, divide batter into 24 muffin tins and bake for 20-25 minutes. Don’t substitute the oil for something healthier. The oil is what makes this one of the most moist cranberry orange bread recipes ever. It’s moist and absolutely delicious. If you do feel the need to make a substitution, substitute it with another oil – not applesauce.Check the bread’s doneness with a knife. Every oven cooks differently, so when you think the bread might be done – stick a butter knife straight into the bread and pull it out. If it comes out clean, the bread is done. If it comes out covered in gooey batter, let it cook for a few more minutes.Let the cranberry bread cool before cutting. If you try to cut it while it’s still hot, it’ll likely crumble when you’re cutting the bread. It still tastes good crumbly but won’t hold together as well. If you just let it cool a little longer, the slices will stay together well.