Name: Cranberry Orange Bread
Prep time: 15 min
Cook time: PT-488996H15M34S
Total time: 1 h 10 min
Cuisine: American
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 fresh orange zest; 1 1/2 cups fresh or frozen cranberries (halved if large); 1/2 cup fresh orange juice; 2 large eggs; 1/2 cup milk or buttermilk; 1/3 cup vegetable oil or melted butter; 1 tsp vanilla extract; Optional glaze: 1/2 cup powdered sugar + 1–2 tbsp orange juice

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Cranberry orange bread is a moist, tender quick bread that bursts with tart cranberries and fresh citrus flavor in every bite. This vibrant loaf is perfect for breakfast, a mid-day snack, or even a light dessert. I love how the tangy cranberries balance with the sweet orange glaze or zest, creating a fresh and festive treat that’s especially perfect during the holiday season—or any time I’m craving something bright and comforting.

Why You’ll Love This Recipe

I love how this bread brings together sweet and tart in such a satisfying way. The orange zest gives it a light, citrusy aroma, and the cranberries pop with flavor in every bite. It’s easy to make, uses simple pantry ingredients, and makes my kitchen smell amazing. Plus, it holds up beautifully, whether I’m serving it fresh, toasting it with butter, or gifting it during the holidays.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Granulated sugar
Baking powder
Baking soda
Salt
Fresh orange zest
Fresh or frozen cranberries (halved if large)
Orange juice (freshly squeezed if possible)
Eggs
Milk or buttermilk
Vegetable oil or melted butter
Vanilla extract
Optional: powdered sugar and orange juice for glaze

Directions

I preheat the oven to 350°F (175°C) and grease a standard loaf pan.
In a large bowl, I whisk together flour, sugar, baking powder, baking soda, salt, and orange zest.
In a separate bowl, I mix the orange juice, eggs, milk, oil, and vanilla extract until well combined.
I pour the wet mixture into the dry ingredients and stir until just combined—being careful not to overmix.
I gently fold in the cranberries.
I pour the batter into the prepared pan and smooth the top.
I bake it for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
After baking, I let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
If I want to add a glaze, I whisk together powdered sugar and a little orange juice, then drizzle it over the cooled bread.

Servings and timing

This recipe makes 1 standard loaf, which serves about 8–10 slices. It takes roughly 15 minutes to prep and 50–60 minutes to bake, depending on the oven.

Variations

I sometimes add chopped nuts (like walnuts or pecans) for extra crunch.
When I want it sweeter, I mix in a handful of white chocolate chips.
For a healthier version, I substitute half the all-purpose flour with whole wheat flour.
Dried cranberries can work in place of fresh, though I prefer the tartness of fresh or frozen.
I like making mini loaves or muffins with the same batter for easy, individual portions.

Storage/Reheating

I store the bread tightly wrapped at room temperature for up to 3 days, or in the refrigerator for up to 5 days. To reheat, I toast individual slices or warm them slightly in the microwave. It also freezes well—once cooled, I wrap the loaf or individual slices in plastic wrap and foil, then freeze for up to 2 months. I thaw it overnight in the fridge or at room temperature before enjoying.

FAQs

Can I use dried cranberries instead of fresh?

Yes, I can substitute dried cranberries, but I usually reduce the amount slightly since they’re sweeter and less tart than fresh ones.

Why did my bread turn out dry?

It may have been overbaked or overmixed. I always check with a toothpick at the 50-minute mark and mix just until combined.

Can I make this bread gluten-free?

Yes, I’ve made it with a 1:1 gluten-free flour blend and it turns out well. I just make sure the mix includes xanthan gum for structure.

Does it need a glaze?

Not at all. It’s delicious on its own, but I sometimes add a glaze for a little extra sweetness and shine—especially if I’m serving guests.

Can I use bottled orange juice?

I can, but I prefer fresh-squeezed juice and zest—it gives the bread a brighter, more natural flavor.

Conclusion

Cranberry orange bread is one of those recipes I come back to again and again. It’s simple, flavorful, and feels special whether I’m making it for myself, family, or friends. The contrast of tart cranberries and sweet orange makes it a refreshing break from heavier baked goods, and it’s just as welcome on a cozy morning as it is at a holiday gathering.