Cranberry Orange Bread Recipe: Cranberry orange bread is like the taste of the holidays wrapped into a warm, fluffy slice of goodness. It’s tangy, sweet, and oh-so-moist—basically the kind of treat that makes you want to sit by a window with a cup of tea. Whether you’re whipping this up for a festive brunch or just craving a cozy snack, this recipe brings comfort and flavor together in the best way possible.
Let’s get into the nitty-gritty of what makes this bread so irresistible, and how you can nail it every single time. We’ll walk through everything: the ingredients, prep steps, baking time, and even how to make that dreamy orange glaze drizzle. Plus, this guide is packed with tips, so you’re never left wondering what went wrong.
Why You’ll Love This Cranberry Orange Bread
You know that feeling when you bite into something and it instantly transports you to a happy place? That’s what cranberry orange bread does. It’s the perfect balance of tart cranberries and citrusy orange with a sweet, fluffy loaf that’s neither too dense nor too airy.
Here’s why this recipe is a must-try:
- Flavor-packed: The brightness of orange zest combined with juicy cranberries is unbeatable.
- Super moist texture: Thanks to the balance of wet and dry ingredients, it never turns out dry.
- Freezer-friendly: You can bake ahead and freeze slices for those busy mornings.
- Versatile: Works as breakfast, dessert, or a snack with coffee.
- Simple ingredients: You likely have most of them already in your kitchen.
Whether you’re an experienced baker or just getting started, this recipe is super approachable and rewarding.
Perfect Time to Bake Cranberry Orange Bread
While cranberry orange bread shines in the fall and winter months (hello, Thanksgiving and Christmas!), it’s honestly delicious all year round. Fresh cranberries are seasonal, but dried ones work wonderfully too, so you’re never limited.
Bake it:
- During holiday season: Makes a great edible gift.
- For weekend brunches: Impress your guests or treat yourself.
- Whenever you need comfort food: It’s just one of those soul-warming recipes.
Trust me, once your home starts smelling like orange zest and cranberries, you’ll wonder why you didn’t bake this sooner.
Fresh vs. Dried Cranberries – Which One to Use?
You’ve got options—and each brings its own vibe to the loaf.
Fresh Cranberries
- Tangy, bold, and juicy.
- Pop of color and slight tartness.
- Best during the fall/winter season.
Dried Cranberries
- Sweeter and chewier.
- Available year-round.
- Can be soaked in orange juice for extra moisture and flavor.
Pro tip: If using dried cranberries, soak them for 10–15 minutes in warm water or orange juice before adding them to the batter. It prevents them from drawing moisture out of the bread and keeps everything soft and delightful.
Can I Use Bottled Orange Juice or Zest?
Let’s keep it real: fresh is best. But life happens.
- Fresh Orange Juice: Delivers vibrant, natural citrus flavor. A must if you want that bright orange punch.
- Bottled Orange Juice: Can be used in a pinch, but avoid concentrates or anything with added sugar—it can throw off the flavor.
- Orange Zest: The oils in the zest bring the magic. Always try to use fresh zest. If not, use dried zest, but reduce the amount slightly.
So, yes—you can cheat a little. But if you want bakery-style results, fresh ingredients are worth the effort.
List of Ingredients You’ll Need
Let’s break it down so you can double-check your pantry.
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon orange zest (from 1 large orange)
- 1 cup granulated sugar
Wet Ingredients
- ¾ cup fresh orange juice
- ½ cup unsalted butter, melted (or ½ cup vegetable oil)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
Fruits & Add-ins
- 1½ cups fresh or dried cranberries
- Optional: ½ cup chopped nuts (like walnuts or pecans)
Tools & Equipment Needed
You don’t need a fancy kitchen to bake this bread. Just a few basics:
- 9×5-inch loaf pan
- Mixing bowls (one large, one medium)
- Measuring cups and spoons
- Zester or microplane
- Whisk or hand mixer
- Rubber spatula
- Cooling rack
- Toothpick (for doneness test)
Before You Begin – Pro Tips
Before you preheat that oven, let’s go over a few quick tips that can make a big difference:
- Room temperature ingredients: Eggs and butter mix better and create a smooth batter.
- Don’t overmix: Overmixing develops gluten, which can make the bread tough.
- Toss cranberries in flour: This prevents them from sinking to the bottom of the loaf.
- Grease your loaf pan well: Use butter or nonstick spray to avoid sticking.
Step-by-Step Guide to Making Cranberry Orange Bread
Let’s dive into the actual baking process. Follow these steps, and you’ll be slicing into a perfect loaf in no time.
Step 1: Preheat the Oven & Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or spray, and line with parchment paper for easy removal. This little extra step will save you the frustration of the bread sticking later.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- 2 cups flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp orange zest
Set this aside. Zesting the orange right into the flour helps release the oils directly into the mix, amping up the flavor.
Step 3: Combine the Wet Ingredients
In a large mixing bowl:
- Whisk 1 cup sugar and ½ cup melted butter until light and creamy.
- Add 2 eggs, one at a time.
- Stir in ¾ cup orange juice and 1 tsp vanilla extract.
Mix until fully combined. The batter may look a little separated at this point, and that’s totally normal.
Step 4: Fold in the Cranberries
Now the magic happens.
- Add the dry ingredients into the wet ingredients, mixing gently.
- Fold in the cranberries (and nuts if using).
Don’t overmix—just enough to incorporate everything.
Step 5: Transfer Batter to Loaf Pan
Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Give the pan a little tap on the counter to remove air bubbles.
Step 6: Bake to Perfection
Place the loaf in the center rack of your preheated oven. Bake for 50–60 minutes, or until a toothpick inserted in the middle comes out clean.
If the top starts browning too fast, cover loosely with foil halfway through baking.
Step 7: Cool Before Slicing
This is the hardest part—waiting. Let the bread cool in the pan for 10–15 minutes. Then transfer to a cooling rack and let it cool completely before slicing.
Trust me, cutting too soon can ruin the texture.
Optional Orange Glaze Topping
Want to take your cranberry orange bread from delicious to next level? This orange glaze is your secret weapon. It adds a pop of citrus sweetness and gives the bread a bakery-style finish that’s hard to resist.
Ingredients for the Glaze
- 1 cup powdered sugar (also called confectioners’ sugar)
- 2–3 tablespoons fresh orange juice
- ½ teaspoon orange zest (optional, but highly recommended)
How to Prepare the Glaze
- Sift the powdered sugar into a small bowl to avoid lumps.
- Add orange juice one tablespoon at a time, whisking until the glaze reaches your desired consistency. It should be pourable, not too thick, and definitely not watery.
- Stir in the zest for an extra burst of citrus.
- Drizzle the glaze over the cooled bread using a spoon or a piping bag.
Let the glaze set for 10–15 minutes before slicing if you want that classic crackly topping. Or dive right in if you just can’t wait (we don’t blame you).
Storage Tips – Keep It Fresh
Now that you’ve baked the perfect cranberry orange bread, let’s make sure it stays fresh and tasty for days to come.
- Room Temperature: Store in an airtight container for up to 3 days. Keep it in a cool, dry place away from sunlight.
- Refrigerator: Will last up to 1 week, but the texture might firm up slightly. Just warm slices before serving.
- Best Practice: Wrap the bread in parchment paper, then place it in a zip-top bag or airtight container.
Pro tip: If you’ve added the glaze, let it set completely before storing, or place wax paper between slices to prevent sticking.
Can You Freeze Cranberry Orange Bread?
Absolutely! This bread freezes beautifully and still tastes amazing after thawing.
How to Freeze:
- Let the bread cool completely.
- Wrap the whole loaf (or individual slices) tightly in plastic wrap.
- Add a layer of aluminum foil or place in a freezer-safe bag.
- Label it with the date. It’ll keep well for up to 3 months.
To Thaw:
- For a whole loaf: Let it thaw in the fridge overnight.
- For slices: Microwave for 20–30 seconds or toast them lightly.
This is a game-changer for meal prepping or just making sure you’ve always got a sweet treat ready to go.
Creative Variations to Try
Want to put your own spin on this classic recipe? There’s plenty of room for creativity. Try these fun twists:
- Add white chocolate chips: The creamy sweetness pairs perfectly with tart cranberries.
- Make it vegan: Use a flax egg substitute, plant-based milk, and coconut oil or vegan butter.
- Add a streusel topping: Combine butter, flour, brown sugar, and cinnamon for a crumbly, bakery-style top.
- Make muffins instead: Divide the batter into muffin tins and bake for 18–22 minutes.
Once you get comfortable with the base recipe, you can tweak it in endless ways. Make it your own!
Serving Suggestions
How should you enjoy your freshly baked cranberry orange bread? Oh, let us count the ways:
- Warm it up: Just 15 seconds in the microwave brings it back to life.
- With a pat of butter: Especially delicious when it melts into a warm slice.
- Pair with drinks: Goes great with coffee, hot chocolate, or a cup of spiced tea.
- Serve for brunch: Add a fruit salad, some eggs, and a mimosa—you’ve got yourself a stellar spread.
- Make it dessert: Top a slice with vanilla ice cream and a drizzle of honey or maple syrup.
It’s more than just bread—it’s an experience.
Troubleshooting Common Issues
Don’t worry if your first loaf isn’t bakery-perfect. Here’s how to fix (and avoid) some common problems:
Bread Too Dry
- Overbaking is the usual culprit.
- Make sure to measure flour correctly (spoon and level—don’t scoop!).
- Try adding a tablespoon of Greek yogurt or sour cream next time for extra moisture.
Sinking Cranberries
- Toss them in a tablespoon of flour before folding into the batter. It helps suspend them throughout.
Bread Didn’t Rise
- Check that your baking powder and soda are still active.
- Don’t overmix the batter; it can deflate the rise.
Bitter Aftertaste
- Too much zest or old baking powder can cause this. Use fresh ingredients for the best flavor.
Every loaf is a learning moment. The good news? Even your “oops” loaf will still taste pretty darn good.
FAQs about Cranberry Orange Bread Recipe
1. Can I use orange extract instead of orange zest or juice?
Yes, you can, but use it sparingly. Start with ¼ teaspoon—it’s strong. Orange zest and juice give a fresher, more natural flavor.
2. What’s the best type of cranberry to use?
Fresh cranberries are best for a tart, juicy bite, especially in winter. Dried cranberries work year-round and are a bit sweeter.
3. Can I use whole wheat flour instead of all-purpose?
Yes, but it may result in a denser loaf. Try substituting half of the all-purpose flour with whole wheat for a balance of texture and health.
4. Is this bread overly sweet?
Not at all. It has a balanced sweetness that pairs well with the tartness of the cranberries and the citrus zing of the orange.
5. Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking flour mix. Be sure it includes xanthan gum for structure.
Final Thoughts
There’s something magical about baking a loaf of cranberry orange bread from scratch. The scent of citrus and berries wafting through your kitchen, the first warm slice fresh out of the oven—pure comfort. And the best part? This recipe is so simple, anyone can make it without stress.
From the bright flavor of fresh oranges to the juicy pops of cranberry in every bite, this bread is a winner for breakfast, brunch, snacks, or dessert. Plus, with the tips, tricks, and variations we’ve covered, you can make it truly your own.
So go ahead—grab those cranberries and oranges and make some baking magic happen.
