Easy Cranberry Orange Bread Recipe – Moist, Sweet, and Bursting with Fresh Orange Flavor
This Cranberry Orange Bread is soft, moist, and full of bright citrus flavor in every bite. The combination of sweet orange and tart cranberries creates a delicious quick bread that is perfect for breakfast, brunch, snacks, or even dessert.
Fresh orange juice and orange zest add a wonderful citrus taste, while the cranberries bring a burst of tangy flavor throughout the loaf. The result is a beautiful homemade bread with a tender crumb and a golden crust that looks as good as it tastes.
This easy cranberry orange bread recipe is simple enough for beginner bakers but impressive enough to serve during the holiday season. Whether you are baking for a family gathering, a special brunch, or simply want a cozy homemade treat, this loaf is always a great choice.
If you love this recipe, check out my full collection of cranberry recipes for even more delicious ideas!
Why You Will Love This Cranberry Orange Bread Recipe
- Easy to make with simple pantry ingredients
- Moist and tender texture
- Filled with fresh orange flavor
- Sweet and tart flavor combination
- Perfect for breakfast, brunch, or dessert
- Makes a beautiful holiday bread
- Freezes well for later
- Great for gifting during the holidays
- No special equipment required
- Stays moist for several days
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar
- 1 tbsp orange zest
- ¾ cup fresh orange juice
- ⅓ cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups fresh cranberries, roughly chopped
Optional Orange Glaze
- 1 cup powdered sugar
- 2 to 3 tbsp fresh orange juice
Ingredient Notes and Substitutions
Fresh Cranberries
Fresh cranberries provide the best texture and flavor. Frozen cranberries can also be used without thawing. If using frozen cranberries, gently fold them into the batter while still frozen.
Orange Juice
Freshly squeezed orange juice gives the bread its bright citrus flavor. Bottled juice can be used if needed, but fresh juice produces the best results.
Orange Zest
The zest contains natural oils that add intense orange flavor. Do not skip this ingredient because it makes a noticeable difference in the finished loaf.
Vegetable Oil
Oil helps create a soft and moist texture. Melted butter may be substituted, although the bread may be slightly less moist.
Flour
All-purpose flour works best for this recipe. For a heartier loaf, replace up to half of the flour with whole wheat flour.
Cranberry Alternatives
If fresh cranberries are unavailable, dried cranberries may be used. The bread will be sweeter and less tart.
How to Make Cranberry Orange Bread
Prepare the Loaf Pan and Oven
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick spray or line it with parchment paper, leaving some overhang on the sides for easy removal later.
Preparing the pan properly helps prevent sticking and makes it easier to lift the finished loaf out after baking.
Combine the Dry Ingredients
In a large mixing bowl, add the flour, baking powder, baking soda, and salt.
Whisk everything together for about 30 seconds to evenly distribute the leavening agents throughout the flour. This helps the bread bake evenly and creates a light texture.
Set the bowl aside while you prepare the remaining ingredients.
Mix the Sugar and Orange Zest
Place the granulated sugar and orange zest into a medium bowl.
Using your fingertips, gently rub the zest into the sugar until the mixture becomes fragrant and slightly damp. This step releases the natural citrus oils from the zest and infuses the sugar with fresh orange flavor.
Taking an extra minute to do this creates a much stronger orange taste throughout the bread.
Prepare the Wet Ingredients
In a separate bowl, whisk together the orange juice, vegetable oil, egg, and vanilla extract.
Continue whisking until the mixture looks smooth and fully combined. The egg should be completely incorporated and the liquid should have a uniform appearance.
Combine the Wet and Dry Mixtures
Pour the wet ingredients into the bowl of dry ingredients.
Using a rubber spatula or wooden spoon, gently stir the mixture until no large streaks of flour remain. The batter may still look slightly lumpy, which is perfectly normal.
Avoid overmixing because excessive stirring can make the bread dense and tough instead of soft and tender.
Fold in the Cranberries
Add the chopped cranberries to the batter.
Gently fold them into the mixture using a spatula, making sure they are evenly distributed throughout the batter. The cranberries should be spread evenly so every slice contains plenty of fruit.
Transfer the Batter to the Pan
Pour the batter into the prepared loaf pan.
Use a spatula to spread it evenly into the corners and smooth the top. The batter will be fairly thick.
Tap the pan gently on the counter once or twice to remove any large air pockets.
Bake the Cranberry Orange Bread
Place the loaf pan in the preheated oven and bake for 50 to 60 minutes.
The bread is done when the top is golden brown and a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
If the top begins browning too quickly during baking, loosely cover it with aluminum foil for the remaining bake time.
Cool the Bread
Remove the bread from the oven and place the pan on a wire rack.
Allow the loaf to cool in the pan for about 15 minutes. This gives the structure time to set and makes it easier to remove.
Carefully lift the bread out of the pan and place it directly on the wire rack to cool completely before glazing.
Make the Orange Glaze
In a small bowl, combine the powdered sugar and fresh orange juice.
Whisk until smooth. If the glaze is too thick, add a little more orange juice. If it becomes too thin, add a little more powdered sugar.
The glaze should be thick enough to drizzle slowly over the bread.
Glaze and Serve
Once the bread has cooled completely, drizzle the glaze over the top of the loaf.
Allow the glaze to set for about 10 minutes before slicing.
Serve the bread as is or alongside coffee, tea, or fresh fruit.
Tips for the Best Cranberry Orange Bread
- Use fresh orange zest for the strongest citrus flavor.
- Measure flour using the spoon-and-level method.
- Do not overmix the batter.
- Chop large cranberries for even distribution.
- Allow the loaf to cool before slicing.
- Use room temperature ingredients when possible.
- Cover the loaf loosely with foil if the top browns too quickly.
- Let the glaze fully set before storing.
- Store leftovers in an airtight container to maintain freshness.
Variations and Add-Ins
- Add ½ cup chopped walnuts for crunch.
- Add ½ cup chopped pecans for a nutty flavor.
- Mix in ½ cup white chocolate chips.
- Add ½ tsp cinnamon for extra warmth.
- Stir in ¼ tsp nutmeg.
- Add dried cranberries for more fruit flavor.
- Mix in shredded coconut.
- Add a handful of sliced almonds on top before baking.
What to Serve With Cranberry Orange Bread
- Butter
- Cream cheese
- Orange marmalade
- Honey
- Fresh berries
- Fruit salad
- Greek yogurt
- Vanilla yogurt
- Coffee
- Hot tea
- Hot chocolate
- Whipped cream
Cranberry Orange Bread
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
- In a separate bowl, combine the sugar and orange zest. Rub them together with your fingertips until fragrant and slightly moist.
- In another bowl, whisk together the orange juice, vegetable oil, egg, and vanilla extract until smooth and fully combined.
- Pour the wet ingredients into the dry ingredients and stir gently until no dry flour remains. Do not overmix the batter.
- Fold the chopped cranberries into the batter until evenly distributed throughout.
- Transfer the batter into the prepared loaf pan and spread it evenly with a spatula.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with only a few moist crumbs attached.
- Remove the pan from the oven and cool for 15 minutes before transferring the loaf to a wire rack.
- Allow the bread to cool completely before adding the glaze.
- For the glaze, whisk together powdered sugar and orange juice until smooth.
- Drizzle the glaze evenly over the cooled loaf and allow it to set before slicing and serving.
Notes
- Fresh cranberries and frozen cranberries both work well.
- Fresh orange juice provides the best flavor.
- Do not overmix the batter to keep the bread tender.
- Store at room temperature in an airtight container for up to 3 days.
- Refrigerate for up to 1 week.
- Freeze for up to 3 months.
This Cranberry Orange Bread is a simple yet beautiful quick bread that combines sweet orange flavor with tart cranberries in every bite. The moist texture, bright citrus taste, and easy preparation make it perfect for everything from casual breakfasts to holiday celebrations. Whether served plain, topped with orange glaze, or paired with coffee and tea, this delicious orange cranberry bread is sure to become a favorite recipe to bake again and again.
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