One-Bowl Cranberry Orange Bread Recipe

This One Bowl Cranberry Orange Bread Recipe combines tart, juicy cranberries with a bright citrus flavor for a soft buttery, super moist loaf that’s perfect for breakfast, brunches, gifting and the holidays. It’s easy to make using one bowl with no mixer required! 

We make this every year for the holidays and everyone loves it as a gift and office treat because it’s so good. I put together a fool proof recipe that has bakery style flavor, is vibrant in color, with minimum fuss and clean up. This is ideal for the busy home cook who still wants a gorgeous finished loaf. While other recipes are heavy on glazes and a hefty amount of sugar, this version has a balance of sweetness and tartness that’s not too over the top. 

Cranberries – Fresh cranberries bring tang and color. You can use frozen ones if that’s what you have on hand. You don’t have to worry about thawing them, just fold them in frozen and cook for a few extra minutes if needed. 

Orange Zest and Juice – Brings brightness to this loaf. If you don’t feel like juicing your oranges for the juice portion of the recipe, you can make it easy on yourself and buy store bought orange juice (I’ve done this multiple times with no issues).

Butter – I like to use butter because it adds moisture, richness, a creamy flavor, and a tender texture. You can use oil in place of this ingredient and it will still turn out moist. If you prefer to lighten it up, swap half the butter for plain yogurt. 

HOW TO BAKE IT

Here’s some guidance on the baking steps with the full recipe instructions in the recipe card below. 

Combine Dry Ingredients – Start by whisking together the flour, sugar, baking powder and salt in a large bowl. 

Add Wet Ingredients – Add the melted butter, eggs, orange juice and zest mix just until combined making sure not to overmix. It should look like a soft pancake batter and when lifting the spoon from the bowl, the batter should slowly ribbon back into the bowl. 

Incorporate Cranberries – Gently fold in the cranberries just until they are coated. Now you should have a pale orange batter with a light citrusy aroma. 

Bake – Pour the batter in a greased 9×5 inch pan. Bake for about 45-55 minutes at 350 degrees until the top is golden brown and slightly cracked. You’ll know it’s done when the top springs back lightly when touched. 

BAKING TIPS

• Cranberries – If a few berries burst as you mix, that’s fine! It will add a few pink streaks that bake into beautiful marbling. 
• Prevent Sinking – Toss the cranberries in about a tablespoon of flour before adding them to the batter to help evenly distribute the berries throughout for a beautiful presentation.
• Baking Pan – Use a standard 9×5 inch loaf pan for the best results. If the pan is larger or wider, the batter will be thinner and bake faster. If the pan is too small the baking time may need to increase and the loaf may overflow when baking.
• Toothpick Test – This is a tried and true way to see if it’s ready! To check for doneness, insert a toothpick in the center, and if it comes out clean, it’s time to take it out of the oven. 
• Cool Before Slicing – To get the perfect bakery slice, let it cool completely before slicing. A warm loaf crumbles when you cut into it.