This cranberry orange bread is incredibly moist and flavorful with a tender crumb, thanks to fresh orange juice and zest infused throughout the batter. The tart cranberries burst with flavor in every bite, while the citrus glaze on top adds the perfect finishing touch. It’s simple to make in one bowl, freezes well, and makes a thoughtful homemade gift.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Granulated sugar
Baking powder
Baking soda
Salt
Orange zest
Fresh orange juice
Unsalted butter (melted) or neutral oil
Eggs
Vanilla extract
Fresh or frozen cranberries (halved or whole)
Optional glaze: powdered sugar, orange juice
Directions
Preheat oven to 350°F (175°C). Grease and flour a standard 9×5-inch loaf pan or line with parchment paper.
In a large mixing bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Stir in the orange zest to infuse the dry ingredients with citrus flavor.
In a separate bowl, whisk together melted butter (or oil), eggs, orange juice, and vanilla.
Add the wet ingredients to the dry mixture and stir until just combined—do not overmix.
Gently fold in the cranberries.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Optional: Drizzle with a simple orange glaze once fully cooled.
Servings and timing
This recipe makes 1 loaf, serving approximately 8–10 slices. Prep time: 15 minutes Bake time: 55 minutes Cooling time: 30 minutes Total time: About 1 hour 40 minutes
Variations
Add nuts: Fold in ½ cup of chopped walnuts or pecans for added texture and flavor.
Use dried cranberries: Soak them in orange juice for 10 minutes to plump before mixing into the batter.
Make it dairy-free: Use oil or plant-based butter instead of dairy butter.
Gluten-free option: Substitute with a 1:1 gluten-free flour blend designed for baking.
Mini loaves: Divide the batter into smaller pans for gifting—adjust bake time accordingly.
Cranberry orange muffins: Spoon batter into muffin tins and bake for 18–22 minutes.
Storage/Reheating
Store cranberry orange bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. To freeze, wrap the cooled loaf tightly in plastic wrap and then in foil or a freezer-safe bag. Freeze for up to 2 months. To serve, thaw at room temperature or warm slices in the microwave for about 15 seconds.
FAQs
Can I use bottled orange juice?
Fresh orange juice is best for flavor, but bottled juice works in a pinch. Add extra zest for brightness.
Should I thaw frozen cranberries before baking?
No, you can use them straight from the freezer. Just fold them in gently to avoid excess bleeding into the batter.
How do I prevent cranberries from sinking?
Toss the cranberries in a little flour before folding them into the batter to help them stay suspended.
Can I make this bread ahead of time?
Yes, it actually tastes better the next day after the flavors have had time to develop.
Is this bread very sweet?
It has a moderate sweetness that’s nicely balanced by the tart cranberries and citrus notes.
What can I use instead of cranberries?
Chopped cherries, raspberries, or even blueberries can be used as a substitute, though the flavor will vary.
Can I use orange extract?
Yes, a small amount (½ teaspoon) can boost the citrus flavor, especially if you’re not using fresh zest.
Can I double the recipe?
Yes, double all ingredients and divide between two loaf pans. Bake both at the same temperature.
What glaze works best?
A simple glaze made with powdered sugar and orange juice adds a sweet, citrusy finish.
Can I make it egg-free?
Yes, use flax eggs or a commercial egg replacer. Texture may vary slightly, but it will still be delicious.
Conclusion
Cranberry orange bread is a festive, flavorful loaf that brings bright citrus and tart berry flavors together in one beautiful bake. Perfect for holiday breakfasts, cozy fall afternoons, or as a homemade gift, this quick bread is as easy to make as it is to enjoy. Moist, tender, and bursting with seasonal goodness, it’s a must-bake recipe you’ll return to year after year.
Cranberry Orange Bread is a moist and flavorful quick bread bursting with tart cranberries and fresh citrus flavor. Topped with a sweet orange glaze, it’s perfect for breakfast, brunch, or holiday gifting.
Author:Catherine
Prep Time:15 minutes
Cook Time:55 minutes
Total Time:1 hour 40 minutes
Yield:1 loaf (8–10 slices)
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp orange zest
3/4 cup fresh orange juice
1/2 cup unsalted butter, melted (or neutral oil)
2 large eggs
1 tsp vanilla extract
1 1/2 cups fresh or frozen cranberries (halved or whole)
Optional glaze: 1/2 cup powdered sugar + 1–2 tbsp orange juice
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
Stir in orange zest to infuse citrus flavor.
In another bowl, whisk together melted butter (or oil), eggs, orange juice, and vanilla extract.
Pour wet ingredients into the dry ingredients and stir until just combined—do not overmix.
Gently fold in the cranberries.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optional: Drizzle with orange glaze once the bread is completely cooled.
Notes
Toss cranberries in flour before adding to the batter to prevent sinking.Frozen cranberries can be used without thawing.Use oil for a dairy-free version or substitute butter with plant-based butter.For added texture, mix in chopped walnuts or pecans.Store at room temperature for 3 days or refrigerate up to 5 days.
