Why You’ll Love Cranberry Orange Bread Recipe
- Bright, fresh orange flavor complements the tart cranberries.
- Soft, moist crumb with a tender texture.
- Easy to make with simple pantry ingredients.
- Perfect for breakfast, dessert, or gifting during the holidays.
- Delicious with walnuts or pecans for added crunch.
- Freezes beautifully for make-ahead baking.
- Great with both fresh and frozen cranberries.
- Tastes even better the next day as the flavors develop.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2/3 cup buttermilk
- 2 teaspoons grated orange zest (from 1 orange)
- 1/3 cup orange juice (from 1 orange)
- 6 tablespoons unsalted butter, melted
- 1 large egg
- 2 cups all-purpose flour
- 1 cup plus 2 tablespoons granulated sugar
- ¾ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup fresh or frozen cranberries, halved
- ½ cup coarsely chopped walnuts or pecans
Directions
- Preheat the oven to 375°F (190°C). Position an oven rack in the center and lightly grease a 9 x 5-inch loaf pan with nonstick cooking spray.
- In a small bowl, whisk together the buttermilk, orange zest, orange juice, melted butter, and egg until well combined.
- In a large mixing bowl, whisk together the flour, sugar, salt, cinnamon, baking powder, and baking soda.
- Pour the wet ingredients into the dry ingredients and gently stir with a rubber spatula until just combined. Avoid overmixing.
- Fold in the halved cranberries and chopped walnuts or pecans until evenly distributed throughout the batter.
- Transfer the batter to the prepared loaf pan and smooth the top with a spatula.
- Bake for 20 minutes at 375°F (190°C).
- Without removing the loaf from the oven, reduce the temperature to 350°F (175°C) and continue baking for about 45 minutes, or until the loaf is golden brown and a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack.
- Cool for at least 30 minutes before slicing and serving.
Servings and timing
- Servings: 10 slices
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Cooling Time: 40 minutes
- Total Time: 1 hour 20 minutes
Variations
- Substitute dried cranberries for fresh or frozen if needed.
- Add a teaspoon of vanilla extract for extra flavor.
- Mix in white chocolate chips for a sweeter loaf.
- Sprinkle coarse sugar over the batter before baking for a crisp topping.
- Replace walnuts with pecans or omit the nuts entirely.
- Add a pinch of nutmeg or cardamom for additional warm spice.
- Drizzle the cooled loaf with a simple orange glaze made from powdered sugar and orange juice.
- Use whole wheat flour for up to half of the all-purpose flour for a heartier texture.
Storage/Reheating
Store the cooled bread tightly wrapped or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 1 week. This bread also freezes well for up to 3 months when wrapped tightly in plastic wrap and foil. Thaw overnight in the refrigerator or at room temperature. To reheat, warm individual slices in the microwave for 10–15 seconds or toast them lightly for a crisp exterior.
FAQs
Can I use frozen cranberries?
Yes. Frozen cranberries work just as well as fresh. There’s no need to thaw them before adding them to the batter.
Why should I avoid overmixing the batter?
Overmixing develops the gluten, which can make the bread dense and tough instead of soft and tender.
Can I make this bread without nuts?
Absolutely. Simply leave out the walnuts or pecans if you prefer a nut-free loaf.
What can I use instead of buttermilk?
You can make a substitute by adding 2 teaspoons of lemon juice or vinegar to 2/3 cup of milk and letting it sit for about 5 minutes.
Can I add an orange glaze?
Yes. A simple glaze made with powdered sugar and fresh orange juice is a delicious finishing touch.
How do I know when the bread is done?
Insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, the bread is ready.
Can I use bottled orange juice?
Freshly squeezed orange juice provides the best flavor, but bottled orange juice can be used if necessary.
Why are the cranberries halved?
Halving the cranberries helps distribute them more evenly throughout the loaf and prevents large pockets of tartness.
Can I make this recipe into muffins?
Yes. Divide the batter among muffin cups and bake at 375°F (190°C) for about 20–25 minutes, or until a toothpick comes out clean.
Does this bread taste better the next day?
Yes. The orange and cranberry flavors become even more pronounced after the loaf rests overnight.
Conclusion
Cranberry Orange Bread is a classic quick bread that’s bursting with fresh citrus flavor, tart cranberries, and warm cinnamon spice. Its moist texture and simple preparation make it perfect for everything from cozy breakfasts to holiday celebrations. Whether enjoyed warm with butter or served alongside a cup of coffee or tea, this flavorful loaf is sure to become a favorite you’ll bake again and again.
Cranberry Orange Bread
This moist cranberry orange bread is bursting with bright citrus flavor, tart cranberries, and crunchy nuts. It’s a delicious quick bread that’s perfect for breakfast, brunch, or an afternoon snack.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2/3 cup buttermilk
- 2 teaspoons grated orange zest (from 1 orange)
- 1/3 cup orange juice (from 1 orange)
- 6 tablespoons unsalted butter, melted
- 1 large egg
- 2 cups all-purpose flour
- 1 cup plus 2 tablespoons sugar
- ¾ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup fresh or frozen cranberries, halved
- ½ cup coarsely chopped walnuts or pecans
Instructions
- Preheat the oven to 375°F (190°C) and position a rack in the center. Grease a 9 x 5-inch loaf pan with non-stick cooking spray.
- In a small bowl, whisk together the buttermilk, orange zest, orange juice, melted butter, and egg until well combined.
- In a large bowl, whisk together the flour, sugar, salt, cinnamon, baking powder, and baking soda.
- Pour the wet ingredients into the dry ingredients and stir gently with a rubber spatula until just combined. Fold in the cranberries and chopped walnuts or pecans. Do not overmix.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Bake for 20 minutes at 375°F (190°C), then reduce the oven temperature to 350°F (175°C) and continue baking for about 45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread in the pan for 10 minutes, then transfer it to a wire rack to cool for at least 30 minutes before slicing and serving.
Notes
- If using frozen cranberries, there is no need to thaw them before adding to the batter.
- Chopped pecans or walnuts both work well in this recipe.
- If buttermilk is unavailable, make a substitute by adding 2 teaspoons of lemon juice or vinegar to 2/3 cup milk and letting it sit for 5 minutes.
- Store tightly wrapped at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 290 kcal
- Sugar: 21 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 35 mg
