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Home / Recipes / Breakfast / Quick Bread / Cranberry Orange Bread

Cranberry Orange Bread

1 hr 20 mins
| 7 Comments |
4.69 from 19 votes
Jump to Recipe 12/09/20 | Updated: 12/10/20 | by Nora
Cranberry Orange Bread Pin 1

Cranberry Orange Bread is an easy quick bread that’s perfect for the holiday season. Serve it for brunch on Christmas or Thanksgiving, turn it into a special after school snack or have it for dessert – it’s always the perfect choice!

frontal view of sliced open cranberry orange bread

So… What do you call this pretty thing? Cranberry Orange Bread? Or Orange Cranberry Bread? I know, I know. Like that makes a huge difference. But what about… A cranberry orange loaf? Or a cranberry orange quick bread? Who knew there were so many ways to call the same thing 😂

But for the sake of our hungry tummies, let’s just all agree this is a Cranberry Orange Bread recipe – and a fine one at that, loaded with so many fresh and juicy cranberries.

There’s also wonderfully festive hints of orange, because I didn’t want a plain cranberry bread recipe. And I wanted a glaze. What’s a bread without streusel or a glaze?? Hint: Boring. That’s what 😉

Ingredients you’ll need

Here is a visual overview of the ingredients in the recipe. Scroll down to the printable recipe card at the bottom of this post for quantities!

ingredients for cranberry orange bread with text labels
Ingredients for Cranberry Orange Bread: Flour, sugar, milk, oil (or melted butter), orange juice, orange zest, cranberries, extra flour and sugar for the cranberries, baking powder, salt, vanilla and an egg. Not pictured: Icing sugar and extra orange juice for the optional glaze.

Ingredient notes

  • Orange juice: Fresh or bottled is both fine to use.
  • Oil: I make this bread with oil for convenience, but can’t deny that the taste is even richer when it’s made with melted butter instead. Feel free to use whatever you personally prefer?
  • Cranberries: Fresh or frozen cranberries can both be used. I let frozen ones thaw a little on the counter to make sure the flour/sugar they are tossed with sticks to them.

How to make a Cranberry Orange Bread

Start by combining the dry ingredients in a large bowl (1). I like using a whisk to combine them to evenly distribute the baking powder.

collage of photos to show combining of dry ingredients for baking a quick bread

In a separate bowl, combine the milk and orange juice. Let them sit for 5 minutes (2) – this will alter the milk to make it behave more like buttermilk in the recipe.

Then, whisk in the egg and oil along with the orange zest and vanilla extract.

collage of photos to show mixing of wet ingredients for quick bread batter

Now add the wet ingredients to the dry ingredients and fold them together JUST until combined.

Do not use a whisk here, use a spoon or rubber spatula – you must not overmix the batter, or the bread will come out very dense. Only mix just until combined, lumps are perfectly fine (3)!

collage of photos to show mixing of quick bread batter

Finally, toss the cranberries with ½ tablespoon each of flour and sugar. Fold them into the batter (4).

collage of photos to show how to add cranberries to quick bread batter

Add the batter to a lined loaf pan (5).

overhead view of lined loaf pan with cranberry bread batter

Then bake the bread until a toothpick inserted into the middle doesn’t have any liquid batter stuck to it anymore!

I let the bread cool in the pan for 10 minutes before removing it to a cooling rack to cool completely. Make sure the bread is fully cooled before glazing it. The glaze is optional… but it kind of isn’t 😉

overhead view of glazed cranberry orange bread

Recipe tips

  • Prep the cranberries: If you’re using fresh cranberries, make sure you dry them well with paper towels after rinsing. Cut larger ones in half, small ones are fine to be left whole. Don’t skip coating them in flour and sugar, this is very important to keep them from all sinking to the bottom!
  • Don’t overmix: As with any quick bread (or muffin, for that matter), it’s crucial you do not overmix the batter. Overmixing will result in a dense, gummy bread, so only fold the wet and dry ingredients together until just combined.
  • Pay attention to the baking time: Overbaked, dry bread is not very nice to eat! Every oven runs differently (and even your pan will affect the baking time and how your bread rises!), so keep a close eye on it.
    • Loosely cover the pan with foil for the last 20 minutes, to avoid the top getting too brown.
    • Check the bread every 5 minutes for the last 15 minutes of baking – just make sure you do it quickly so the temperature doesn’t drop too much in the oven.
    • I know it’s hard to judge when exactly a baked good is ready, so to be absolutely sure get yourself a thermometer with a probe (FYI, that’s an affiliate link and I may make a commission if you click through and make a purchase). Breads and cakes are done when the internal temperature reaches about 210°F! This knowledge has totally changed my baking (I’m terrified of underbaked anything), and I’ve been able to say goodbye to dry baked goods!
overhead view of sliced cranberry orange bread on a white platter

Recipe FAQs

How do you zest an orange with a grater? How do you zest an orange without a grater?

We’re going to use the zest of an orange to add some nice flavor to the base of this bread. You can either do this with a grater (or with a microplane like this one – my favorite! FYI, that’s an affiliate link and I may make a commission if you click through and make a purchase) or with a decent vegetable peeler and a knife.

When grating, make sure you only grate the outmost layer of the zest, as the white pith is very bitter.

OR you can use a sharp vegetable peeler to peel off the zest in a very thin layer (again, not the white stuff), then chop it finely with a knife.

Either way, make sure you’ve washed your orange before zesting, AND definitely zest it before squeezing the juice!

Freezer instructions

This bread freezes great in bags or containers that are suitable for freezing – but I recommend freezing it without the glaze. Be sure to label your container with the name and use-by date – freeze for up to 3 months.

I prefer freezing bread in slices (divided by baking parchment), because they thaw quicker. Just leave it out on a plate at room temperature for 1-2 hours, or microwave in quick bursts. If you’re freezing the entire bread, it will need several hours to completely thaw.

More festive cranberry recipes

  • Cranberry Orange Shortbread Cookies
  • Cranberry White Chocolate Chip Cookies
  • Soft and Chewy White Chocolate Cranberry Oatmeal Cookies
  • Cranberry Walnut Slow Cooker Bread Pudding

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

Printable Recipe Card
frontal view of sliced open cranberry orange bread
Save Recipe Saved!

Cranberry Orange Bread

Cranberry Orange Bread is an easy quick bread that’s perfect for the holiday season. Serve it for brunch on Christmas or Thanksgiving, or just because!
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
4.69 from 19 votes
Print Add Review

Recipe details

Prep 20 mins
Cook 1 hr
Cooling Time 20 mins
Total 1 hr 20 mins
Servings 8 slices
Difficulty Easy

Ingredients
 

Dry ingredients:

  • 2 cups all-purpose flour
  • 1 cup white sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon salt

Wet ingredients:

  • ⅔ cup milk
  • ⅓ cup orange juice
  • ⅓ cup melted butter, cooled OR canola oil
  • 1 large egg
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract

Other:

  • 2 cups cranberries large ones halved
  • ½ tablespoon white sugar
  • ½ tablespoon white flour

Optional glaze:

  • 2 tablespoons orange juice
  • ¾ cup confectioner’s sugar

Instructions
 

  • Prep: Preheat the oven to 350°F. Lightly grease a 5×9 inch loaf pan, or spray with nonstick cooking spray.
  • Combine dry ingredients: Add all dry ingredients to a large bowl and whisk well. Set aside.
  • Combine wet ingredients: Mix milk and orange juice in a large measuring jug and set aside for 5 minutes. The milk will curdle, which is exactly what we want – that way it behaves like buttermilk (you can prep the cranberries while you’re waiting). Then whisk in the butter, and then the remaining wet ingredients.
  • Make batter: Add wet to dry ingredients and fold (using a spatula or wooden spoon) JUST until combined. Do not overmix. Toss cranberries in ½ tablespoon flour and ½ tablespoon sugar and fold into the batter.
  • Bake: Spread batter in prepared loaf pan and bake for 55-70 minutes, or until a toothpick inserted into the middle comes out mostly clean. Loosely cover the bread with aluminum foil after around 40 minutes of baking time, to keep it from getting too brown.
  • Cool and glaze: Cool the bread in the pan for 5 minutes, then remove to a cooling rack and cool completely. To glaze, combine orange juice and confectioner’s sugar until smooth and spread over cooled bread.
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Notes

Ingredient notes

  • Orange juice: Fresh or bottled is both fine to use.
  • Oil: I make this bread with oil for convenience, but can’t deny that the taste is even richer when it’s made with melted butter instead. Feel free to use whatever you personally prefer?
  • Cranberries: Fresh or frozen cranberries can both be used. I let frozen ones thaw a little on the counter to make sure the flour/sugar they are tossed with sticks to them.

Recipe tips

  • Prep the cranberries: If you’re using fresh cranberries, make sure you dry them well with paper towels after rinsing. Don’t skip coating them in flour and sugar, this is very important to keep them from all sinking to the bottom!
  • Don’t overmix: As with any quick bread (or muffin, for that matter), it’s crucial you do not overmix the batter. Overmixing will result in a dense, gummy bread, so only fold the wet and dry ingredients together until just combined.
  • Pay attention to the baking time: Overbaked, dry bread is not very nice to eat! Every oven runs differently (and even your pan will affect the baking time and how your bread rises!), so keep a close eye on it.
    • Loosely cover the pan with foil for the last 20 minutes, to avoid the top getting too brown.
    • Check the bread every 5 minutes for the last 15 minutes of baking – just make sure you do it quickly so the temperature doesn’t drop too much in the oven.
    • I know it’s hard to judge when exactly a baked good is ready, so to be absolutely sure get yourself a thermometer with a probe (FYI, that’s an affiliate link and I may make a commission if you click through and make a purchase). Breads and cakes are done when the internal temperature reaches about 210°F! This knowledge has totally changed my baking (I’m terrified of underbaked anything), and I’ve been able to say goodbye to dry baked goods!

Nutrition

Serving: 1sliceCalories: 383kcalCarbohydrates: 67gProtein: 5gFat: 11gSaturated Fat: 1gCholesterol: 22mgSodium: 92mgPotassium: 219mgFiber: 2gSugar: 40gVitamin A: 107IUVitamin C: 12mgCalcium: 76mgIron: 2mg
Nutrition is an estimate.

More recipe information

Course: Dessert
Cuisine: American

Post originally published 11/2018. Photos, video and text updated 12/2020. The recipe hasn’t changed.

Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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Comments

  1. Mary says

    December 10, 2021 at 2:25 pm

    5 stars
    Made it for church gathering. Great!

    Reply
    • Nora says

      December 12, 2021 at 10:34 pm

      I’m so glad, Mary!

      Reply
  2. Eleni says

    December 19, 2020 at 1:12 pm

    5 stars
    I just made the Cranberry & Orange Bread & it’s supper yummy!!! Also very quick to prepare! I highly recommend it.
    Thank you so much Nora!
    Ps I love love your crinkle cookies too!!!!

    Reply
  3. Di says

    December 09, 2020 at 5:24 pm

    5 stars
    I do it plant based, sooo great for mini loaves of delishness..

    Ty

    Reply
    • Nora says

      December 09, 2020 at 7:42 pm

      I’m so glad!

      Reply
  4. Lindi says

    August 13, 2019 at 4:32 pm

    We don’t don’t get fresh Cranberries here in Australia but we do get snap frozen ones. I use them to make muffins, they would be okay ???
    I made your Apple Fritters tonight the batter with Maple Syrup…. Ooo 🤩 my lordie they were so good, light, fluffy and crispy. I will be making this batter again. I love love corn fritters I might try this batter with my corn….

    Reply
    • Nora says

      August 14, 2019 at 10:13 am

      Lindi, I’m so happy to hear the apple fritters turned out well for you! Thanks for telling me – and now I want to make corn fritters! I think you’ll be fine using frozen cranberries in the bread. Just don’t defrost them, and make sure you toss them in flour before adding them to the batter.

      Reply

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Nora Rusev from Savory Nothings

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Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

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