There’s nothing quite like the bright burst of citrus paired with tangy cranberries to bring a little sunshine to your day: This cranberry orange bread is the perfect cozy bake – zesty, sweet, and just the right amount of festive!
Whether you’re savoring it warm with a pat of butter or sharing a slice with friends over coffee, this loaf is pure joy in every bite.
Why you’ll love this recipe
- Perfect for busy days: Whether you’re baking with the (grand)kids or sneaking in some “me time” in the kitchen, this quick and easy recipe is a total win. No fuss, just fabulous flavor!
- Bursting with holiday vibes: The tangy cranberries and zesty orange will fill your kitchen with all the cozy, festive feels – like a warm hug in bread form.
- Freezer-friendly magic: Make it ahead and pop a loaf in the freezer for when guests stop by or when you just need a little sweet treat on hand. You’ll feel like a kitchen superhero!
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!
Ingredient notes
- Orange juice: Freshly squeezed is a treat, but bottled works just as well – no need to complicate things! If you’re squeezing fresh oranges, zest them first for extra orange-y goodness in your bread.
- Oil or butter?: I usually go with oil because it’s quick and easy, but if you’ve got a soft spot for that extra buttery richness, melted butter is a dreamy swap. Use what you love – there’s no wrong choice here!
- Cranberries: Fresh or frozen, you’re golden. If you’re using frozen, give them a couple of minutes on the counter so they’re ready to hold onto that flour-sugar coating; but don’t thaw them any longer or they’ll make a mess of the batter.
- Add a crunch: A handful of chopped pecans or walnuts makes this loaf feel even cozier. Bonus – they’re a great way to sneak in some texture!
- Glaze it up: Want to take things over the top? Whip up the simple orange glaze and drizzle it over the cooled bread for an extra treat!
How to make a Cranberry Orange Bread
Alright, let’s get started on this cranberry orange bread – it’s going to make your kitchen smell amazing!
1. Prep: Preheat your oven to 350°F, then grab a 5×9 inch loaf pan, line it with parchment paper and give it a light coating of grease or of nonstick spray. Trust me, you’ll thank yourself later when the loaf slides out like a dream.
2. First up, the dry ingredients: In a big bowl (bigger is better to avoid flour explosions!), whisk together the flour, sugar, baking powder, and salt. Give it a good mix – we want all that baking powder evenly spread so the bread rises beautifully. Once it’s mixed, set the bowl aside.
3. Now for the wet ingredients. Here’s a little kitchen magic: Pour your milk and orange juice into a large measuring jug and let it sit for about five minutes. The milk will curdle – don’t panic, that’s exactly what we want! It turns the milk into a buttermilk substitute, which makes the bread extra tender.
4. While the milk is doing its thing, prep your cranberries – chop any big ones in half and toss them with ½ tablespoon of flour and ½ tablespoon of sugar so they don’t sink to the bottom of the loaf.
5. Now let’s finish the wet ingredients. Once your milk and orange juice are ready, whisk in the melted butter (or oil if you’re going that route – both work just fine). Then add the egg, orange zest, and vanilla.
Whisk it all together until smooth and well combined – no lumps allowed here!
6. Time to bring it all together! Pour the wet ingredients into the bowl of dry ingredients and gently fold everything together with a spatula or wooden spoon.
Remember, the trick here is to mix until it’s just combined. Overmixing can make the bread dense, and we’re going for light and tender
7. Finish the batter! When it looks good, gently fold in the cranberries – the flour and sugar coating should help them stay nicely suspended in the batter.
8. Time to bake. Now, spread the batter evenly in your prepared loaf pan and pop it in the oven.
It’ll need to bake for about 55-70 minutes, but set a timer for 40 minutes to check in. At that point, you’ll want to loosely cover the top with a sheet of aluminum foil to keep it from getting too brown while the middle finishes baking.
You’ll know it’s done when a toothpick inserted into the center comes out mostly clean – a few moist crumbs are perfect.
Once it’s out of the oven, let the bread cool in the pan for five minutes, then carefully transfer it to a cooling rack.
9. If you’re glazing (highly recommend!), mix together orange juice and confectioner’s sugar until smooth, then drizzle it over the completely cooled bread.
The glaze will set beautifully, making this loaf look as good as it tastes.
Slice, serve, and enjoy – you’ve just made something amazing!
Recipe tips
- Prep the cranberries: If you’re using fresh cranberries, rinse them well and then pat them completely dry with paper towels – no one wants extra water messing up the batter! For those big, plump cranberries, slice them in half so they mix evenly. The small ones can stay whole – they’ll burst perfectly while baking. And don’t skip tossing them in that flour and sugar mix – it’s the secret to keeping them from sinking straight to the bottom of the loaf.
- Don’t overmix: This is the golden rule for quick breads! Overmixing the batter will make the bread dense and gummy, and we’re aiming for light and tender. Use a spatula or wooden spoon and fold the wet and dry ingredients together just until you don’t see streaks of flour anymore. Trust me, less is more here!
- Watch the baking time: Every oven is different, and even your loaf pan can affect how your bread bakes! Start checking around the 55-minute mark to avoid overbaking – no one wants a dry loaf. And don’t forget to loosely cover the top with foil after about 40 minutes to keep it from browning too much while the inside finishes baking.
- Be a careful checker: For the last 15 minutes of baking, keep a close eye and check your bread every five minutes. Just make it quick so the oven temperature doesn’t drop too much. A toothpick inserted into the center should come out mostly clean, with maybe a few crumbs but no wet batter.
- Level up with a thermometer: If you’re a perfectionist (or just tired of guessing), a thermometer with a probe is a game-changer. Quick breads like this are perfectly done when they reach an internal temperature of about 210°F. It’s a foolproof way to avoid dry or underbaked bread, and honestly, it’s made me so much more confident in the kitchen!
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!
Helpful recipe hints
Recipe variations
- Nutty cranberry twist: Add ½ cup of chopped walnuts or pecans to the batter for a delightful crunch in every slice.
- Chocolate cranberry dream: Toss in ½ cup of white or dark chocolate chips for a touch of indulgent sweetness that pairs beautifully with the tart cranberries.
- Citrus overload: Love orange? Add an extra tablespoon of orange zest or substitute some of the milk with more orange juice for a tangier loaf.
- Make it a muffin: Pour the batter into a lined muffin tin instead of a loaf pan for individual servings. Bake for 18-22 minutes, or until a toothpick comes out clean.
- Cranberry spice loaf: Add a teaspoon of ground cinnamon or a pinch of nutmeg to the batter for warm, cozy holiday vibes.
Storage tips
Storing leftovers: Keep your cranberry orange bread fresh by storing it covered at room temperature for up to 3 days. If your kitchen is warm, pop it in the fridge to keep it from spoiling – just let it come to room temp before serving for the best flavor and texture.
Freezing tips: This bread freezes like a dream! Use freezer-safe bags or containers, but hold off on adding the glaze until after it’s thawed. Be sure to label your container with the name and a use-by date (it’ll keep in the freezer for up to 3 months).
Slice and freeze: For ultimate convenience, slice the bread before freezing and separate the slices with baking parchment. This way, you can grab just a slice or two when needed, and they’ll thaw much faster than a whole loaf.
Thawing: For sliced bread, let it sit on a plate at room temperature for 1-2 hours, or zap it in the microwave in quick bursts. If you’re thawing an entire loaf, plan ahead – it’ll need several hours at room temperature to fully defrost. Once thawed, glaze and enjoy like it was freshly baked!
Serving ideas
- Morning treat: Pair a slice with your morning coffee or tea for a cozy start to the day.
- Holiday brunch: Serve it alongside other festive favorites like quiche, fresh fruit salad, and hot chocolate – it’s always a crowd-pleaser!
- Dessert twist: Top with a dollop of whipped cream or a scoop of vanilla ice cream for a quick and easy dessert.
- Kid-friendly snack: Pack slices in lunchboxes for a sweet, homemade snack that’ll brighten their day.
- Cheesy pairing: Spread cream cheese or mascarpone over a slice for a rich, tangy complement to the citrusy bread.
- Tea time favorite: Serve with a pot of hot herbal tea or hot apple cider for a relaxing afternoon pick-me-up.
More festive cranberry recipes
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
Cranberry Orange Bread
Recipe details
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.
Notes
Ingredient notes:
- Orange juice: Fresh or bottled is fine; fresh adds extra brightness.
- Oil or butter: Oil is easy, butter adds richness – use what you love!
- Cranberries: Rinse, dry, halve large ones, and coat in flour and sugar to keep them from sinking.
Recipe tips:
- Don’t overmix: Gently fold wet and dry ingredients until just combined to keep the bread light and tender.
- Baking time: Cover with foil after 40 minutes to prevent over-browning. Check every 5 minutes in the last 15 minutes; bread is done at 210°F internal temp.
- Glazing: Cool bread completely before glazing to avoid melting and sliding.
Storage tips:
- Room temp: Store airtight for up to 3 days; refrigerate for longer freshness.
- Freezing: Freeze whole or in slices (separate with parchment). Thaw slices at room temp in 1-2 hours or microwave briefly. Glaze after thawing for best results.
Nutrition
More recipe information
Post originally published 11/2018. Photos, video and text updated 09/12/2020 and 12/03/2024. The recipe hasn’t changed.
Pam Christerson says
Just so moist and yummy!! Put it in my “Tried and True” section!
Sharon Darr says
I used this recipe and baked for 33 minutes in a decorative 6-muffin mold. The ingredients are perfect! My cranberries were already chopped (for swirl cookies), but I didn’t change anything else. My husband took a bite…tasted…said ‘these are excellent!’…nice texture. I made two batches – 14 muffins.
Nora says
Glad to hear it Sharon! Great to hear the recipe can be baked as muffins.
Lisa says
This is a great recipe for this time of year! I literally made 7 loaves for family and friends for Thanksgiving this year. The fresh cranberries with the orange zest is a wonderful combination. Thank you Nora for sharing your delicious recipes! Happy Thanksgiving!
Mary says
Made it for church gathering. Great!
Nora says
I’m so glad, Mary!
Eleni says
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!!!!
Di says
I do it plant based, sooo great for mini loaves of delishness..
Ty
Nora says
I’m so glad!
Lindi says
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….
Nora says
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.