This Cranberry Orange Bread is moist, tender, and bursting with the perfect balance of tangy cranberries and sweet, zesty orange flavor. A fresh orange glaze drizzled over the top makes it feel more like a treat than a traditional quick bread — ideal for breakfast, dessert, or a festive holiday snack. Plus, it’s packed with vibrant cranberries, adding a pop of color and a tart contrast to the sweetness.
Cranberry orange bread is perfect for using up fresh or frozen cranberries during the holiday season, and it always gets rave reviews at gatherings. Whether you’re baking for a cozy winter morning or wrapping it up as a homemade holiday gift, this bread is a guaranteed crowd-pleaser! Pair it with a hot cup of coffee or tea, and you’ve got the ultimate seasonal comfort food.
Why You'll Love this Cranberry Orange Bread Recipe
- Bursting with fresh flavor. While many quick breads lean into warm, cozy flavors like cinnamon or nutmeg, cranberry orange bread brings a tangy, citrusy twist to the table. The tart cranberries and sweet orange glaze give it a refreshing and bright flavor that’s perfect for the holiday season or anytime you want a taste of something fresh and vibrant.
- Moist and tender. This cranberry orange bread owes its incredibly soft texture to the combination of butter (or oil), orange juice, and fresh cranberries. The cranberries provide little bursts of juiciness in every bite, making it a delightful contrast of textures and flavors.
- Perfect for the holidays. Cranberry orange bread is a seasonal staple, with its festive colors and flavors fitting right into any holiday menu. Serve it for Thanksgiving brunch, as a Christmas morning treat, or as a thoughtful homemade gift for neighbors and friends.
- Freezer-friendly. Have leftover cranberries or simply want to plan ahead? Bake an extra loaf or two of this bread and freeze it for later. It’s a lifesaver when you need a quick, homemade option for guests or a busy morning. Just thaw, slice, and enjoy a little holiday magic any time of year!
Ingredient Notes
To make this delicious Cranberry Orange Bread, you will need the following ingredients (full measurements in recipe card below):
- all purpose flour - scoop and level regular all purpose flour.
- baking powder + soda - a combination of both leavening agents helps the bread rise properly, ensuring it has a soft and tender texture.
- sugar - we use brown sugar to sweeten the loaf cake, and confectioners' sugar to make the glaze.
- fresh cranberries - fresh cranberries give the bread a tart flavor and vibrant color. If using frozen cranberries, I would not recommend thawing them first as this will add excess moisture.
- orange zest - added to the cake to complement for extra orange flavor.
- orange juice - fresh is best, but you can use bottled in a pinch.
- ground cinnamon + salt
- melted butter or oil - regular vegetable or canola oil will keep this bread extra soft and tender.
- eggs
- vanilla extract - for a delicious flavor in both the zucchini bread and the lemon glaze.
You will also need measuring cups and spoons, 9-inch loaf pan, mixing bowls, whisk, spatula, toothpicks, and wire rack.
How to Make the Best Cranberry Orange Bread
- Combine dry ingredients. In a large mixing bowl, combine all the dry ingredients including flour, baking soda, baking powder, sugar, orange zest, ground cinnamon, and salt. Whisk together until evenly distributed and set aside.
- Combine wet ingredients. In a medium mixing bowl, whisk to combine all the wet ingredients including butter, orange juice, eggs, and vanilla extract.
- Add wet to dry. Pour the wet mixture into the dry flour mixture and fold together using a rubber spatula until just combined and no dry ingredients are visible. Do not overmix. Overmixing will make the loaf cake denser and firmer.
- Fold in cranberries. Fold in the fresh cranberries until evenly mixed. Do not overmix.
- Pour in batter. Lightly grease a 9x5-inch loaf pan (1 pound loaf pan) with butter or cooking oil. Pour the batter into the prepared loaf pan.
- Bake. Bake in a 350F preheated oven for 55 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean. Let cool in the pan on a wire cooling rack for 10-15 minutes. Then invert to remove the loaf.
- Make glaze. In a small mixing bowl, combine confectioners’ sugar and orange juice. Stir constantly until smooth and desired consistency is achieved. The glaze should be thick but can still be poured. If it is too runny, add more sugar. If it is too thick, add some more orange juice.
- Drizzle. Drizzle the cooled down cake with the orange glaze on top.
Recipe Variations
- Glaze or leave plain. A sweet orange glaze takes this cranberry orange bread to the next level, adding a citrusy pop that enhances the orange flavor. If you prefer a simpler loaf, skip the glaze and let the bright orange zest in the batter shine on its own. Either way, it’s delicious!
- Add nuts or chocolate. Want to switch things up? Stir ½ cup of chopped pecans or walnuts into the batter for a crunchy contrast to the tender crumb. For a sweeter take, try folding in white chocolate chips — they pair wonderfully with the tart cranberries.
- Try dried cranberries. Fresh cranberries are perfect for their juicy tartness, but dried cranberries are a great alternative if fresh aren’t available. Simply soak them in orange juice for 10 minutes before folding them into the batter for extra moisture and flavor.
- Make it mini. Transform this recipe into individual-sized loaves for gifting or smaller portions. Divide the batter among mini loaf pans and bake for 25–30 minutes, checking for doneness with a toothpick. Perfect for spreading holiday cheer!
- Make muffins. Divide the batter evenly into a muffin tin lined with paper cups and bake at the same temperature for 18-22 minutes, or until a toothpick inserted into the center comes out clean. They’re perfect for grab-and-go breakfasts or snacks.
How to Serve
This Cranberry Orange Bread is delicious served on its own for breakfast, dessert, or as a snack. We like it paired with a hot such as:
- White Hot Chocolate
- Chai Tea Latte
- Slow Cooker Apple Cider
- Pumpkin Spice Latte
- Matcha Latte
- Ginger Turmeric Tea
Recipe Tips and Tricks
- Make a double batch. Cranberry orange bread is a holiday favorite, and it freezes beautifully. Bake an extra loaf to have on hand for last-minute guests or to enjoy a taste of the holidays later in the season.
- Fully bake. Quick breads like this one need time to bake all the way through. Be patient and let the bread cook for a full hour. Test it with a toothpick — when it comes out clean from the center, your bread is perfectly done.
- Zest first. Always zest your oranges before juicing them. It’s much easier to grate the zest from a whole orange than a halved one. Plus, you’ll get every bit of that bright, citrusy flavor!
- Fold gently. When mixing the cranberries into the batter, fold them in carefully to avoid crushing them. This keeps the berries whole and bursting with flavor, creating those beautiful pockets of tartness in every slice.
Storing and Freezing Instructions
How to Store
Store the leftover cranberry bread at room temperature in an airtight container or wrapped with plastic wrap for 3-4 days.
How to Reheat
The easiest way to reheat a slice of cranberry orange bread is to heat it in the microwave for 20-30 seconds. You can also wrap the loaf in aluminum foil and place it in a 300°F preheated oven for about 10 minutes until warm.
How to Freeze
Cover the cooled loaf tightly with multiple layers of plastic wrap or aluminum foil and refrigerate for several months. Let it thaw in the fridge before slicing and serving.
FAQ
Not overwhelming, but the orange zest and juice give this bread a fresh, citrusy brightness that perfectly complements the tartness of the cranberries. The flavor is well-balanced and adds just the right amount of zing to make each bite pop.
Ensure you don’t overmix the batter. Stir until the dry ingredients are just incorporated—overmixing can develop too much gluten, making the bread heavy. Also, check that your baking powder and baking soda are fresh to help the bread rise properly.
It depends on your particular recipe. Some recipes are formulated to use the excess water from the zucchini, while others need you to remove as much as possible. Be careful to read the recipe card fully and follow the instructions.
More Recipes with Cranberries
- Cranberry Pie
- Cranberry Yogurt Muffins
- Jellied Cranberry Sauce
- Cranberry Meatballs
- Cranberry Sauce Swirl Pound Cake
- Cranberry Brie Bites
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Recipe
Cranberry Orange Bread
- Total Time: 1 hour 15 minutes
- Yield: 8-10 slices
- Diet: Vegetarian
Description
This Cranberry Orange Bread is moist, tender, and bursting with the perfect balance of tangy cranberries and sweet, zesty orange flavor. A fresh orange glaze drizzled over the top makes it feel more like a treat than a traditional quick bread — ideal for breakfast, dessert, or a festive holiday snack. Plus, it’s packed with vibrant cranberries, adding a pop of color and a tart contrast to the sweetness.
Ingredients
For the cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ cup brown sugar
- 1 tablespoon orange zest (from a medium orange)
- ¼ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ cup melted butter (or vegetable oil)
- ½ cup orange juice
- 2 large eggs
- ½ teaspoon vanilla extract
- 1 ½ cups fresh cranberries, rinsed
For the orange glaze:
- ½ cup confectioners’ sugar
- 1 tablespoon orange juice
Instructions
- Preheat oven to 350 F. Lightly grease a 9x5-inch loaf pan (1 pound loaf pan) with butter or cooking oil.
- In a large mixing bowl, combine all the dry ingredients including flour, baking soda, baking powder, sugar, orange zest, ground cinnamon, and salt. Whisk together until evenly distributed and set aside.
- In a medium mixing bowl, whisk to combine all the wet ingredients including butter, orange juice, eggs, and vanilla extract.
- Pour the wet mixture into the dry flour mixture and fold together using a rubber spatula until just combined and no dry ingredients are visible. Do not overmix. Overmixing will make the loaf cake denser and firmer.
- Fold in the fresh cranberries until evenly mixed. Do not overmix.
- Pour the batter into the prepared loaf pan and bake for 55 minutes until golden brown and a toothpick inserted into the center of the cake comes out clean. Let cool in the pan on a wire cooling rack for 10-15 minutes. Then invert to remove the loaf.
- In a small mixing bowl, combine confectioners’ sugar and orange juice. Stir constantly until smooth and desired consistency is achieved. The glaze should be thick but can still be poured. If it is too runny, add more sugar. If it is too thick, add some more orange juice.
- Drizzle the cooled down cake with the orange glaze on top.
Notes
How to store: Store the leftover cranberry bread at room temperature in an airtight container or wrapped with plastic wrap for 3-4 days.
How to reheat: The easiest way to reheat a slice of cranberry orange bread is to heat it in the microwave for 20-30 seconds. You can also wrap the loaf in aluminum foil and place it in a 300°F preheated oven for about 10 minutes until warm.
How to freeze: Cover the cooled loaf tightly with multiple layers of plastic wrap or aluminum foil and refrigerate for several months. Let it thaw in the fridge before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Cake
- Method: Bake
- Cuisine: American
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