Cranberry Orange Bread Recipe

There’s something truly special about the way tart cranberries and sunny orange zest come together in a loaf.

It feels festive, sure, but it also feels like a warm, comforting hug on a chilly morning.

Why This Recipe Feels Like Home

This isn’t just another quick bread recipe, it’s a bit of a tradition in the making.

The vibrant red berries speckled throughout the tender crumb make every slice look as joyful as it tastes.

Ingredients Needed for the Recipe

• All-purpose flour: This forms the sturdy, yet soft, foundation of our bread.
• Baking powder: Our trusty leavening agent that gives the loaf its perfect rise.
• Sea salt: A crucial pinch to balance and enhance all the other flavors.
• Cane sugar: It provides a gentle, mellow sweetness that complements the tart fruit.
• Orange zest: This is where the magic lives, packing a powerful citrus aroma.
• Vegetable oil: It guarantees a wonderfully moist and tender texture, every single time.
• Large eggs: They bind everything together and add to the bread’s rich structure.
• Fresh orange juice: Using it fresh makes the flavor bright and authentic, no comparison.
• Milk: Just a splash to create a smooth, perfectly mixable batter.
• Vanilla extract: A warm, familiar note that ties the citrus and berry together beautifully.
• Cranberries: The star of the show, offering little bursts of tangy freshness.
• Powdered sugar: For creating that irresistibly sweet and zesty orange glaze on top.

How to make Cranberry Orange Bread?

Step 1 – Prep Your Pan and Oven

Start by preheating your oven to 350°F, giving it plenty of time to reach the right temperature.

Generously grease an 8×4-inch loaf pan to ensure your bread releases easily later on.

Step 2 – Combine the Dry Ingredients

In a medium-sized bowl, grab your whisk and combine the flour, baking powder, and salt.

Whisking them now prevents over-mixing later, which is the secret to a tender crumb.

Step 3 – Wake Up the Citrus

This is the fun part, really. In a large bowl, combine the sugar and orange zest.

Now, use your fingertips to rub them together; you’ll smell the incredible oils releasing instantly.

Step 4 – Create the Wet Mixture

Pour the vegetable oil and crack in the eggs with your fragrant sugar, whisking until it’s all one cohesive mixture.

Next, stream in the fresh orange juice, milk, and vanilla, whisking just until the batter looks smooth.

Step 5 – Bring the Batter Together

Add your pre-whisked dry ingredients into the large bowl of wet ingredients.

Stir them together with a gentle hand, stopping the very moment the last streaks of flour disappear.

Step 6 – Prepare the Cranberries

Toss the fresh or frozen cranberries with that single teaspoon of reserved flour in a separate bowl.

This light coating is a simple trick that stops all the berries from sinking straight to the bottom.

Step 7 – Fold and Bake

Gently fold the floured cranberries into your batter, trying to keep them whole and evenly distributed.

Transfer the batter to your prepared pan, smooth the top, and bake for 45 to 55 minutes.

Step 8 – Cool and Glaze

Let the loaf cool completely in its pan; this patience is key for clean slicing, trust me.

Whisk the powdered sugar and orange juice for the glaze, then drizzle it artfully over the cooled bread.

The Perfect Slice: Serving & Enjoying

A thick, unadorned slice with a cup of black coffee is a sublime breakfast experience.

For a simple dessert, try warming a slice briefly and serving it with a small scoop of vanilla bean ice cream.

Tips

• When measuring your flour, spoon it lightly into the measuring cup and level it off with a knife for accuracy.
• Don’t overmix the batter after adding the flour; a few tiny lumps are far better than a tough loaf.
• To check for doneness, look for a golden top that springs back when lightly pressed with a finger.
• If your cranberries are particularly large, giving them a rough chop can create a more even distribution.
• Let the glaze set for a good 15 minutes before you cut into the loaf, it makes for a much cleaner slice.

Simple Twists and Variations

For a delightful crunch, fold in a half-cup of chopped walnuts or pecans along with the cranberries.

If you only have dried cranberries on hand, use just half a cup since their flavor is more concentrated.

Storing Your Loaf for Lasting Freshness

Keep the bread in an airtight container at room temperature for up to two days for peak freshness.

For longer storage, refrigerate it for up to five days, or freeze individual slices for a quick treat anytime.

Print Recipe

Cranberry Orange Bread Recipe

Author: Kelsey Perez Cooking Method: Baking Cuisine: American Courses: Breakfast

Difficulty: easy Prep Time 15 mins Cook Time 50 mins Rest Time 60 mins Total Time 2 hrs 5 mins

Cooking Temp: 350  F Servings: 10 Estimated Cost: $ 10 Calories: 210

Best Season: Fall, Winter

Description

This cranberry bread recipe is packed with fresh cranberries and topped with a zesty orange glaze. It's a perfect easy treat for the holiday season! Packed with tart, juicy cranberries and bright citrus notes from fresh orange juice and zest, this loaf is perfectly moist and tender. Sweet enough to pass as dessert—but not so sweet that you can’t enjoy it with coffee or for breakfast—it’s an ideal festive quick bread.

ingredients

Servings

Cranberry Orange Bread

• 2 cups all-purpose flour (spooned and leveled, plus 1 teaspoon for dusting cranberries)
• 2 teaspoons baking powder
• ¾ teaspoon sea salt
• ¾ cup cane sugar
• 1 tablespoon orange zest
• ½ cup vegetable oil
• 2 large eggs
• ½ cup fresh orange juice (about 2–3 oranges)
• ¼ cup milk (dairy or plant-based (almond, oat, etc.))
• 1 teaspoon vanilla extract
• 1½ cups cranberries (fresh or frozen (no need to thaw))

Orange Glaze

• 1 cup powdered sugar
• 1 to 2 tablespoons fresh orange juice

Instructions

1. Preheat the oven to 350°F and grease an 8x4-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, combine the cane sugar and orange zest. Use your fingers to rub the zest into the sugar until fragrant and well combined. This helps release the citrus oils.
4. Add the vegetable oil and eggs to the sugar-zest mixture. Whisk until smooth, then stir in the orange juice, milk, and vanilla extract.
5. Add the dry ingredients to the wet mixture and stir just until combined—do not overmix.
6. In a small bowl, toss the cranberries with 1 teaspoon of flour. Fold the coated cranberries into the batter gently.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 45 to 55 minutes, or until the top springs back when lightly touched and a toothpick inserted in the center comes out clean.
9. Let the bread cool completely in the pan before glazing.
10. Make the glaze: Whisk powdered sugar and 1 tablespoon of fresh orange juice until smooth. Add more juice, teaspoon by teaspoon, until it reaches a thick but pourable consistency.
11. Drizzle the glaze over the cooled loaf. Allow it to set for a few minutes before slicing and serving.

Nutrition Facts

Servings 10

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Amount Per Serving

Calories 210kcal

% Daily Value *

Total Fat 9gg14%

Saturated Fat 1gg5%

Trans Fat 0gg

Cholesterol 40mgmg14%

Sodium 180mgmg8%

Potassium 90mgmg3%

Total Carbohydrate 31gg11%

Dietary Fiber 1gg4%

Sugars 18gg

Protein 3gg6%

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Calcium 60 mg

Iron 1 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Make it nutty: Fold in ½ cup chopped walnuts or pecans for added crunch.
• Dried cranberries? Use ½ cup—they’re sweeter and smaller than fresh.
• Gluten-free? Substitute with a 1:1 gluten-free flour blend (like King Arthur’s).
• Dairy-free? Use almond, oat, or any plant-based milk.
• Storage tip: Freeze sliced for individual servings—thaw and enjoy with coffee!

Keywords: cranberry orange bread, holiday quick bread, orange cranberry loaf, easy cranberry bread, citrus cranberry dessert