Cranberry Orange Bread

Cranberry Orange Bread is a moist, vibrant quick bread bursting with the bright flavor of orange zest and the tart pop of fresh cranberries. Topped with a simple orange glaze, this loaf is perfect for breakfast, brunch, or a sweet afternoon treat. It’s easy to make, full of festive flavor, and absolutely irresistible.

Why You’ll Love This Recipe

This bread strikes a perfect balance between tart and sweet. The fresh cranberries provide a juicy bite that complements the citrusy zing of orange zest, while the buttery, tender crumb makes each slice melt in your mouth. The simple glaze adds just the right finishing touch. Whether served warm from the oven or cooled with glaze, it's a seasonal favorite that's perfect for gifting or enjoying with a hot cup of coffee or tea.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Cranberry Orange Bread:

• 2½ cups all-purpose flour

• ¾ cup granulated sugar

• 1 teaspoon baking soda

• 1 teaspoon baking powder

• ½ teaspoon salt

• 2 eggs

• 1 cup whole milk

• ½ cup unsalted butter, melted and cooled

• 1½ tablespoons grated orange zest

• 1½ cups fresh or frozen cranberries

• 1 tablespoon all-purpose flour (for coating cranberries)

For the Glaze:

• 1 cup confectioners sugar

• 2 tablespoons orange juice (or water)

• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350°F. Grease a 9x5-inch loaf pan with butter or nonstick spray, then dust lightly with flour, tapping out the excess.

2. In a large bowl, whisk together flour, sugar, baking soda, baking powder, and salt.

3. In a separate bowl, beat the eggs. Stir in the milk, melted and cooled butter, and orange zest.

4. Pour the wet mixture into the dry ingredients. Stir gently until just combined—do not overmix.

5. Toss the cranberries with 1 tablespoon of flour (to prevent them from sinking), then fold them into the batter.

6. Pour the batter into the prepared loaf pan and smooth the top.

7. Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.

8. Let the bread cool in the pan for at least 10 minutes before transferring to a wire rack to cool completely.

9. In a small bowl, whisk together the confectioners sugar, orange juice, and vanilla to make the glaze.

10. Spoon the glaze over the cooled bread and allow it to set before slicing.

Servings and timing

Servings: 8 slices
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes

Variations

• Add Nuts: Fold in ½ cup chopped walnuts or pecans for a crunchy texture.

• Cranberry Swap: Use dried cranberries if fresh or frozen aren’t available—reduce to 1 cup and soak in warm water first.

• Orange Overload: Add ½ teaspoon orange extract to the batter for a stronger citrus flavor.

• Whole Wheat Version: Replace up to half of the all-purpose flour with whole wheat flour.

• Mini Loaves: Divide the batter between two 8x4-inch pans or mini loaf pans and reduce baking time.

• Spiced Version: Add a pinch of cinnamon or nutmeg for a warm, spiced undertone.

Storage/Reheating

Store cooled bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. To freeze, wrap the loaf or slices tightly in plastic wrap and place in a freezer-safe bag for up to 2 months. Thaw at room temperature overnight. Reheat individual slices in the microwave for 10–15 seconds.

FAQs

Can I use frozen cranberries?

Yes, frozen cranberries work well. No need to thaw—just toss them in flour and fold into the batter.

What can I use instead of orange zest?

Fresh orange zest is best, but you can substitute with ½ teaspoon orange extract if needed.

How do I prevent the bread from being too dry?

Avoid overmixing the batter and be sure not to overbake. Check for doneness at 55 minutes.

Can I use buttermilk instead of regular milk?

Yes, buttermilk adds a slight tang and richer flavor. It’s a great substitute.

Can I make this dairy-free?

Yes, use a plant-based milk and dairy-free butter alternative.

What’s the best way to zest an orange?

Use a microplane or fine grater, avoiding the bitter white pith underneath.

Can I skip the glaze?

Yes, the glaze is optional. The bread is delicious on its own, but the glaze adds extra sweetness and shine.

Can I make muffins with this batter?

Yes, divide the batter into a muffin tin and bake at 350°F for 20–25 minutes.

Why toss the cranberries in flour?

It helps prevent them from sinking to the bottom of the loaf while baking.

Is this bread very sweet?

It’s lightly sweet with most of the sweetness coming from the glaze. You can reduce sugar slightly if desired.

Conclusion

Cranberry Orange Bread is a classic quick bread that's both festive and satisfying. With its moist crumb, tart cranberries, and citrusy glaze, it’s perfect for holiday baking, casual snacking, or gifting. Easy to prepare and adaptable with your favorite add-ins, this recipe is one you’ll return to again and again all season long.