Why You’ll Love Cranberry Orange Bread Recipe
This cranberry orange bread brings together sweet, tart, and citrusy flavors in a soft, moist loaf. The combination of fresh orange zest and cranberries gives it plenty of flavor without requiring complicated techniques.
It’s also an excellent recipe for the holiday season. The bright cranberries make each slice beautiful, and the recipe produces two full loaves, making it convenient when you want one for your family and another for gifting.
The optional orange glaze adds another layer of citrus flavor and gives the bread an attractive bakery-style finish. Best of all, the batter comes together with simple pantry staples and requires no yeast or rising time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cranberry Orange Bread
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 cups granulated sugar
- Zest from 2 large oranges
- 1 1/2 cups buttermilk
- 1 cup vegetable or canola oil
- 4 large eggs, lightly beaten
- 2 tablespoons fresh orange juice
- 1 teaspoon vanilla extract
- 2 cups fresh cranberries, halved
For the Orange Glaze
- 1 1/2 cups powdered sugar
- 2 tablespoons freshly squeezed orange juice
- 1 1/2 teaspoons orange zest
Directions
1. Prepare the Oven and Pans
Preheat the oven to 350°F (175°C). Lightly grease two 9×5-inch loaf pans with nonstick cooking spray. Set the prepared pans aside while you make the batter.
2. Combine the Sugar and Orange Zest
Place the granulated sugar and fresh orange zest in a large mixing bowl. Stir them together thoroughly. Mixing the zest directly into the sugar helps distribute the orange flavor throughout the bread.
3. Add the Dry Ingredients
Add the all-purpose flour, salt, and baking powder to the orange-sugar mixture. Stir until the dry ingredients are evenly combined.
4. Mix the Wet Ingredients
In a separate medium bowl, combine the buttermilk, oil, lightly beaten eggs, fresh orange juice, and vanilla extract. Whisk until the mixture is smooth and well blended.
5. Make the Batter
Gradually pour the wet mixture into the dry ingredients. Stir gently just until everything is combined. Avoid excessive mixing, as overmixing can make quick bread dense instead of tender.
6. Add the Cranberries
Gently fold the halved cranberries into the batter, distributing them as evenly as possible without overworking the mixture.
7. Fill the Loaf Pans
Divide the batter evenly between the two prepared loaf pans. Smooth the tops gently with a spatula.
8. Bake
Bake the regular-sized loaves for approximately 60 to 75 minutes. The bread is ready when a toothpick inserted into the center comes out clean or with only a few moist crumbs.
If the tops become too dark before the centers have finished baking, loosely cover the loaves with aluminum foil for the remainder of the baking time.
For mini loaves, begin checking for doneness after approximately 35 minutes; they generally need about 35 to 45 minutes.
9. Cool
Remove the pans from the oven and place them on a cooling rack for about 10 minutes. Carefully run a knife around the edges, remove the loaves from their pans, and transfer them to a wire rack.
Allow the bread to cool completely before glazing.
10. Prepare the Orange Glaze
Whisk together the powdered sugar, fresh orange juice, and orange zest until smooth. If necessary, adjust the consistency with a tiny amount of additional orange juice or powdered sugar.
Drizzle the glaze over the completely cooled cranberry orange bread. Allow the glaze to set slightly before slicing and serving.
Servings and timing
This recipe makes 2 standard loaves, with approximately 10 slices per loaf, for a total of about 20 servings.
- Prep time: 20 minutes
- Cook time: 60 minutes
- Total time: approximately 1 hour 20 minutes
- Yield: 2 loaves
- Servings: 20 slices
- Mini loaf baking time: approximately 35–45 minutes
Actual baking time can vary depending on the loaf pans and oven, so use the toothpick test to determine when the bread is finished.
Variations
Use Frozen Cranberries
Fresh cranberries are wonderful when they’re in season, but frozen cranberries can also be used. Add them to the batter while still frozen rather than thawing them first. Tossing them lightly with flour can also help distribute them throughout the batter.
Add Nuts
For additional texture, fold chopped walnuts or pecans into the batter along with the cranberries. Their nutty flavor pairs especially well with orange.
Make Mini Loaves
Divide the batter among smaller loaf pans to create individual cranberry orange breads. These are especially convenient for holiday gifts. Since smaller loaves bake more quickly, begin checking them after about 35 minutes.
Skip the Glaze
The bread has plenty of cranberry-orange flavor on its own, so the glaze is optional. Leaving it off produces a slightly less sweet loaf that works particularly well for breakfast.
Add More Orange Flavor
For a stronger citrus flavor, add a little extra finely grated orange zest to the batter. Zest provides concentrated orange flavor without adding excess liquid.
Add Warm Spices
A small amount of cinnamon, ginger, or cardamom can add a cozy flavor that complements both the cranberries and orange.
Storage/Reheating
Allow cranberry orange bread to cool completely before storing it. Keep it tightly wrapped or place it in an airtight container at room temperature for about 2 to 3 days.
You can also refrigerate the bread in an airtight container for 2 to 3 days. Let refrigerated slices come closer to room temperature before serving for a softer texture.
For longer storage, freeze the completely cooled bread in a freezer-safe container or bag. It can be frozen for up to 3 months. For extra protection against freezer burn, wrap the loaf tightly before placing it in the freezer container.
Thaw frozen cranberry orange bread at room temperature before serving. Individual slices can also be gently warmed in the microwave for several seconds if you prefer the bread warm.
If the bread has been glazed, use gentle reheating to prevent the glaze from completely melting.
FAQs
Can I use frozen cranberries instead of fresh cranberries?
Yes. Frozen cranberries work well in cranberry orange bread. There is generally no need to thaw them first. Fold them into the batter while frozen, and consider tossing them with a small amount of flour before adding them.
Do I need to cut the cranberries in half?
Halving the cranberries helps distribute their tart flavor throughout the loaf and creates cranberry pieces in more bites. If you’re short on time, you can use whole berries, although their distribution and texture may be slightly different.
Can I make cranberry orange bread without the glaze?
Absolutely. The orange glaze adds sweetness and additional citrus flavor, but the bread is flavorful enough to serve without it.
Why is my cranberry orange bread dense?
Dense quick bread is often caused by overmixing the batter. Once the wet and dry ingredients are combined, stir only until no large pockets of dry flour remain. Fold the cranberries in gently.
How do I know when cranberry orange bread is done?
Insert a toothpick into the center of the loaf. It should come out clean or with just a few moist crumbs. If wet batter sticks to the toothpick, continue baking and check again after several minutes.
What should I do if the bread is browning too quickly?
Loosely cover the top of the loaf with aluminum foil. This helps prevent excessive browning while allowing the center to continue baking.
Can I make this recipe into mini loaves?
Yes. Divide the batter among mini loaf pans and bake for approximately 35 to 45 minutes. Since pan sizes vary, start checking the bread early.
Can cranberry orange bread be frozen?
Yes. Cool the bread completely, wrap it securely, and place it in a freezer-safe bag or container. Freeze it for up to 3 months and thaw at room temperature before serving.
Can I make cranberry orange bread ahead of time?
Yes. This quick bread is well suited to advance preparation. Make it a day before serving and keep it tightly wrapped or in an airtight container to preserve its moisture.
What can I serve with cranberry orange bread?
Cranberry orange bread pairs nicely with coffee, tea, hot chocolate, or a glass of milk. It works well as part of a breakfast or brunch spread and can also be served as a simple holiday dessert or afternoon snack.
Conclusion
Cranberry Orange Bread is an easy way to combine the tart flavor of cranberries with the fresh sweetness of orange in a tender homemade loaf. The colorful cranberries, fragrant citrus zest, and optional orange glaze make it especially appealing during the holiday season, although there’s no reason to save it only for special occasions.
With two loaves from one batch, this recipe is also convenient for sharing, gifting, or freezing for later. Serve a slice with your morning coffee, add it to a festive brunch table, or enjoy it as a sweet afternoon treat whenever you’re craving the classic combination of cranberry and orange.
Cranberry Orange Bread
A moist, tender cranberry orange bread bursting with tart cranberries and bright citrus flavor, finished with a sweet orange glaze.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- Zest of 1 large orange
- 1 large egg
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1/2 cup fresh orange juice
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen cranberries, roughly chopped
- 1 cup powdered sugar
- 2 tablespoons fresh orange juice, for glaze
Instructions
- Preheat oven to 350°F and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, combine the sugar and orange zest. Add the egg, buttermilk, vegetable oil, orange juice, and vanilla and mix until smooth.
- Gradually add the dry ingredients to the wet ingredients and stir just until combined.
- Gently fold the cranberries into the batter without overmixing.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for about 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow the bread to cool in the pan briefly, then transfer to a wire rack to cool completely.
- Whisk the powdered sugar with orange juice until smooth, then drizzle the glaze over the cooled bread before slicing.
Notes
- Fresh or frozen cranberries may be used; frozen cranberries do not need to be thawed first.
- Avoid overmixing the batter to keep the bread tender.
- Allow the loaf to cool before adding the glaze so it stays thick and visible.
- Store covered at room temperature for a few days or refrigerate for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 330 kcal
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 20 mg
