If you are craving a bright burst of flavor wrapped in a tender, moist loaf, this Cranberry Orange Bread Recipe is just what your kitchen needs. Bursting with juicy cranberries and zesty orange notes, this bread perfectly balances sweet and tangy, making it a delightful treat for breakfast, tea time, or even a casual dessert. The combination of fresh orange juice and zest brings a refreshing citrus aroma, while the cranberries add that lovely pop of color and tartness, creating a wonderfully inviting loaf that feels like a cozy celebration with every bite.

Cranberry Orange Bread Recipe - Recipe Image

Ingredients You’ll Need

Getting the ingredients right is half the fun and half the secret to any great loaf. Each component in this Cranberry Orange Bread Recipe plays a special role, contributing to the perfect texture, flavor, and appearance that you’ll love showing off. Let’s check out just what you’ll need to bring this beauty to life.

2 cups all-purpose flour: The foundation for structure and a soft crumb.
1 teaspoon baking powder: Helps the bread rise and stay light.
1/2 teaspoon baking soda: Works alongside baking powder for extra lift and texture.
1/4 teaspoon salt: Enhances all the flavors without being salty.
1/2 cup unsalted butter, softened: Adds richness and tenderness to the bread.
1 cup granulated sugar: Sweetens the loaf perfectly without overpowering the citrus.
2 large eggs: Bind everything together and help with the bread’s structure.
1/2 cup orange juice (freshly squeezed): Packs in fresh citrus flavor and moisture.
1/4 cup milk: Keeps the bread moist and tender.
1 tablespoon orange zest: Intensifies the orange aroma and flavor.
1 teaspoon vanilla extract: Adds a warm, sweet undertone that complements the fruit.
1 1/2 cups fresh or frozen cranberries, roughly chopped: Provides tart bursts and gorgeous red flecks throughout.
1 cup powdered sugar: For the optional glaze that finishes the bread with a sweet, shiny touch.
2–3 tablespoons orange juice (for glaze): Creates a citrusy drizzle to tie in the flavors beautifully.

How to Make Cranberry Orange Bread Recipe

Step 1: Preheat Oven and Prepare Pan

Start by heating your oven to 350°F (175°C). While it warms up, grease and flour a 9×5-inch loaf pan carefully. This simple prep ensures your bread doesn’t stick and can come out looking picture perfect.

Step 2: Mix Dry Ingredients

In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Combining these dry ingredients ahead of time keeps everything evenly distributed and helps your bread rise evenly.

Step 3: Cream Butter and Sugar

Grab your large mixing bowl and beat the softened butter and granulated sugar until light and fluffy—this fluffy base is what makes your bread moist and tender. Add eggs one at a time, mixing well after each to make sure they’re fully incorporated, then mix in the orange juice, milk, orange zest, and vanilla extract. This blend is where your bread’s irresistible citrus scent starts to develop.

Step 4: Combine Wet and Dry Ingredients

Gradually add your dry mixture to the wet, stirring gently until just combined. You want to be careful not to overmix here; a few lumps are totally fine. Gently fold in the chopped cranberries to spread their delightful bursts throughout the batter.

Step 5: Bake the Bread

Pour your batter into the prepared loaf pan, smoothing out the top with a spatula. Pop it into your preheated oven and bake for 50 to 60 minutes. The bread is done when a toothpick inserted in the center comes out clean. Let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely—this resting time helps set the crumb just right.

Step 6: Glaze the Bread (Optional)

For a finishing touch full of sweetness and tang, whisk together powdered sugar and orange juice until smooth. Drizzle the glaze over the cooled bread to create a light, citrusy icing that’s both beautiful and delicious.

How to Serve Cranberry Orange Bread Recipe

Garnishes

A sprinkle of extra orange zest or a few fresh cranberries on top of the glazed bread instantly elevates the look and flavor. These simple garnishes bring freshness and a festive flair to your presentation that is sure to impress anyone lucky enough to have a slice.

Side Dishes

This bread pairs wonderfully with a soothing cup of tea or a fresh cup of coffee—perfect for those cozy mornings or relaxed afternoons. Adding a side of lightly whipped cream or vanilla yogurt can also make it feel like a special treat.

Creative Ways to Present

Try slicing the bread thick and toasting it lightly, then spreading with cream cheese or a dollop of honey butter. You can also turn it into a festive French toast for weekend brunch or cube it to toss into a fruit salad or dessert parfait for a playful texture contrast.

Make Ahead and Storage

Storing Leftovers

Wrap your Cranberry Orange Bread Recipe tightly in plastic wrap or foil and store at room temperature for up to 3 days. Keeping it sealed ensures it stays moist and fresh without drying out.

Freezing

If you want to save it longer, freezing is a breeze. Wrap the cooled loaf securely in plastic wrap and then in foil or a freezer bag. It will keep well frozen for up to 3 months without losing its delightful flavor or texture.

Reheating

To enjoy a warm slice after storing, simply pop a piece in a toaster oven or microwave for a few seconds to revive its soft texture and fresh taste. A quick reheat makes it feel just like freshly baked.

FAQs

Can I use frozen cranberries instead of fresh?

Absolutely! Frozen cranberries work just as well in this recipe—just be sure to roughly chop them and fold them in directly from frozen to avoid bleeding too much color into the batter.

Is it possible to make this bread gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free baking blend that measures cup-for-cup. Just ensure your mix contains xanthan gum to help with texture and structure.

Can I use orange extract instead of fresh orange juice and zest?

While orange extract can add flavor, it won’t provide the same brightness and fresh aroma as freshly squeezed juice and zest. For the best vibrant citrus punch, fresh ingredients are recommended.

How do I know when the bread is fully baked?

A toothpick or cake tester inserted into the loaf’s center should come out clean or with just a crumb or two attached. If it has wet batter, bake for a few more minutes and check again.

Is the glaze necessary for this bread?

The glaze is optional, but it adds a lovely sweet and tangy finish that really complements the bread’s flavors and makes it look stunning. If you’re short on time, the bread is delicious without it too.

Final Thoughts

This Cranberry Orange Bread Recipe is truly one of those feel-good treats that bring a smile with every bite. Whether you’re baking it to celebrate a special occasion or just to brighten an ordinary day, it offers a wonderful balance of sweet and tart, soft and moist, with a refreshing citrus aroma that fills your kitchen. Don’t hesitate to dive in and make this bread part of your baking repertoire—it’s sure to become a cherished favorite that you’ll return to again and again.

Cranberry Orange Bread Recipe

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4.2 from 39 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 1 loaf (about 10–12 slices) 1x

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Description

This Cranberry Orange Bread is a moist and flavorful loaf perfect for breakfast or a sweet snack. Bursting with fresh cranberries and zesty orange, it’s lightly sweetened and finished with a bright orange glaze for an extra tangy touch. Ideal for holiday mornings or anytime you crave a citrusy treat.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup freshly squeezed orange juice
1/4 cup milk
1 tablespoon orange zest
1 teaspoon vanilla extract

Fruits and Toppings

1 1/2 cups fresh or frozen cranberries, roughly chopped
1 cup powdered sugar
2–3 tablespoons orange juice (for glaze)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy. This aerates the batter for a tender crumb.
Add Eggs and Flavorings: Add the eggs one at a time, beating thoroughly after each addition. Then mix in the freshly squeezed orange juice, milk, orange zest, and vanilla extract to infuse the batter with citrusy fragrance and moisture.
Combine Ingredients: Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined to avoid overmixing. Fold in the roughly chopped cranberries carefully to distribute evenly throughout the batter.
Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 50 to 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
Cool: Allow the bread to cool in the pan for 10 minutes for stability, then transfer it to a wire rack to cool completely. This prevents sogginess and allows the bread to set properly.
Glaze (Optional): Whisk together the powdered sugar and 2 to 3 tablespoons of orange juice until smooth. Drizzle this glaze over the cooled bread for a bright, sweet finishing touch.

Notes

You can substitute frozen cranberries if fresh are not available; no need to thaw them before folding in.
Make sure the butter is softened, not melted, for best texture when creaming with sugar.
The glaze is optional but adds a lovely citrus sweetness and pretty finish.
For a nuttier flavor, try adding 1/2 cup chopped walnuts or pecans with the cranberries.
Store the bread tightly wrapped at room temperature for up to 3 days or refrigerate for a week.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Bread
Method: Baking
Cuisine: American