Last week I was cleaning out my freezer and came across a bag of frozen cranberries that needed to be used up. I decided to thaw them out for about an hour and use them in this cranberry bread recipe. Once it was done baking, I was pleasantly surprised at how moist this bread was and how delicious it tasted. Plus, you can make double and triple batches of this bread and freeze it for later use.
Cranberry Orange Bread Recipe
2 c. all-purpose flour
1 c. brown sugar
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
4 Tbsp. butter, melted
1 large egg, lightly beaten
3/4 cup whole milk
12 oz. frozen cranberries. thawed
1/2 to 3/4 tsp. orange zest (grated orange rind)
Preheat oven to 350 degrees F. Lightly spray a loaf pan with non-stick cooking or baking spray.
In a large mixing bowl sift together the all-purpose flour, brown sugar, baking powder, baking soda and salt.
In another large mixing bowl beat together the melted butter, large egg and milk until creamy. Beat this wet mixture into your dry mixture until well combined. Fold in the thawed cranberries and orange zest.
Pour bread batter into your prepared loaf pan. Bake in a preheated 350 degree oven for 50 to 55 minutes or until done. Remove and let cool.
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I was just thinking today that I want to make a cranberry bread or muffin recipe. I think I shall try to bake this recipe tomorrow.
Oh, this sounds terrific, just as it is – no tweaking the recipe required! : ) I’ll love the contrast between the sweetness of the orange zest and the tartness of the cranberries. Looks easy enough, and how cool that the batter (if doubled/trebled) can frozen for later, what a time saver! My mom & brother will love this, too!
This sounds delicious with good fiber and so many nice flavors. I love baking breads like this one and want to try it!
How marvelous, and i think I have cranberries hiding in my freezer too!
That sounds great! I love these kinds of breads, especially with a sweet spread on them, like honey butter.
Looks like a delicious combo of flavors! I’d love to make this for my family!
This would be perfect for a Spring brunch or special breakfast.
Going to try this with whole wheat flour and diabetic brown sugar