Cranberry Orange Bread Recipe

If you’re looking for a bright, bakery-style treat that perfectly marries tart fruit with zesty citrus, let me introduce you to Cranberry Orange Bread. Picture this: tender crumb, ribbons of ruby cranberries, and an irresistible orange aroma wafting through your kitchen. This recipe is my constant go-to around the holidays or whenever I need a cheery snack for breakfast or a mid-afternoon pick-me-up. Trust me, after one slice, you’ll understand why Cranberry Orange Bread is beloved—its sweet-tart flavor, color, and moist texture make every bite a celebration!

this Recipe

Ingredients You’ll Need

Every ingredient in Cranberry Orange Bread is picked for a reason—simple things that, together, create unbeatable flavor and texture. The basics shine bright here, with each playing a juicy or tangy role in every slice. Here’s what you’ll need:

• All-purpose flour: The backbone of the bread, providing structure and a fluffy crumb.
• Granulated sugar: Adds essential sweetness and helps keep the loaf soft.
• Baking powder: Gives the bread its lovely rise and helps it stay light.
• Baking soda: Teams up with the orange juice for extra leavening power.
• Salt: Just a touch enhances every other flavor beautifully.
• Orange zest: Packs an aromatic punch, infusing the loaf with bright citrus oil.
• Orange juice (freshly squeezed): The heart of the citrus flavor that keeps the crumb tender and moist.
• Milk: Adds richness, helping balance the tart and sweet notes.
• Vegetable oil: Ensures the bread stays moist, even days after baking.
• Large egg: Binds everything together and adds to the bread’s tenderness.
• Vanilla extract: Rounds out the flavor and deepens the aroma.
• Fresh or frozen cranberries (halved): Burst of tartness in every bite—don’t skip these!
• Chopped walnuts or pecans (optional): Add delightful crunch and a subtle nutty flavor.

How to Make Cranberry Orange Bread

Step 1: Prep the Pan and Oven

Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan well to prevent sticking—use butter or a quick spray of baking oil. This will ensure your Cranberry Orange Bread pops out easily, looking perfect and golden every time.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and orange zest. Giving an extra toss to the orange zest helps release its fragrant oils, weaving citrus notes throughout the bread right from the start.

Step 3: Combine Wet Ingredients

Grab a separate bowl and mix the orange juice, milk, vegetable oil, egg, and vanilla extract. It’s important to whisk these until smooth—this base will keep your Cranberry Orange Bread moist and flavorful.

Step 4: Bring It All Together

Pour the wet mixture into the bowl of dry ingredients. Gently stir until just combined—don’t overmix! The secret to tender bread is a light hand. Some lumps are totally fine here.

Step 5: Add Cranberries and Nuts

Fold in the halved cranberries and, if you love a bit of crunch, the nuts. If using frozen cranberries, there’s no need to thaw—just toss them in. This is what gives Cranberry Orange Bread its signature bursts of juicy tartness and festive speckles throughout.

Step 6: Pour and Bake

Pour the batter into your prepared loaf pan and spread it evenly. Pop it in the oven and bake for 50–60 minutes. It’s ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs. The anticipation is the hardest part!

Step 7: Cool and Slice

Once done, let your Cranberry Orange Bread cool in the pan for about 10 minutes before transferring it to a wire rack. Waiting for it to cool completely is tough, but it ensures clean, beautiful slices (and lets those flavors truly blossom).

How to Serve Cranberry Orange Bread

Garnishes

Cranberry Orange Bread shines with a simple drizzle of orange glaze—just mix powdered sugar with a splash of orange juice for a sweet finish. A sprinkle of powdered sugar or extra orange zest over the top also looks and tastes fantastic, adding a bakery-worthy touch right at home.

Side Dishes

This bread pairs beautifully with a creamy cup of coffee or hot tea. If you’re serving it for brunch, set it alongside some Greek yogurt and fresh berries. For holiday tables, thin slices of Cranberry Orange Bread sit nicely with a platter of cheese and fruit.

Creative Ways to Present

Try cutting the loaf into thick slices and toasting lightly—then spread with butter or a little cream cheese. For a holiday gift, wrap cooled slices or a full loaf in parchment and tie with festive ribbon. You can even bake the batter in mini loaf pans for adorable, shareable treats.

Make Ahead and Storage

Storing Leftovers

Store leftover Cranberry Orange Bread tightly wrapped in plastic or foil at room temperature for up to three days. The flavors meld and deepen after a day, making the bread taste even more irresistible!

Freezing

This bread freezes beautifully. Once cooled completely, wrap the loaf or individual slices well in plastic wrap and pop into a freezer-safe bag. It will stay fresh for up to three months. Just thaw overnight in the fridge or on the counter before enjoying.

Reheating

To refresh a slice, gently warm it in the microwave for about 10–15 seconds or toast it lightly for a crisp edge and tender interior. If you’ve frozen the bread, let it thaw fully before reheating for the best texture.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Yes! If fresh or frozen cranberries aren’t available, you can use dried cranberries. For best results, soak them in warm water or orange juice for about 10 minutes first, then drain and add to the batter—this helps them plump up and stay juicy in the bread.

Is there a dairy-free way to make Cranberry Orange Bread?

Absolutely. Replace the milk with your favorite plant-based milk (like almond or oat milk) and ensure your orange glaze uses a dairy-free alternative. The bread will bake up just as tender and flavorful!

Can I make this recipe gluten-free?

Yes, you can substitute a 1:1 gluten-free flour blend for the all-purpose flour. Keep in mind that texture can vary slightly depending on the blend used, but it should still produce a moist, delicious loaf.

How can I tell when the bread is fully baked?

Insert a toothpick or skewer into the center of the bread; it should come out clean or with just a few crumbs attached. Make sure to check in the middle, where it takes longest to cook. If the top browns too quickly, you can tent it with foil partway through baking.

What’s the secret for extra-moist Cranberry Orange Bread?

The key is not to overmix your batter and to measure your flour accurately. Also, using fresh orange juice, vegetable oil, and not overbaking keeps the loaf tender and moist for days.

Final Thoughts

If you’re searching for something vibrant, inviting, and impossible to resist, Cranberry Orange Bread is the answer. Every time I bake this loaf, it fills my kitchen with memories and sunshine—so I hope you’ll try it, share it, and make it part of your own treasured traditions!

Print