If you’re wishing for a breakfast that instantly brightens your day or searching for the perfect sweet-tart addition to a holiday table, you can’t go wrong with Cranberry Orange Bread. This loaf brings together zippy orange zest and juice with juicy cranberries for a moist, fragrant quick bread that’s full of vibrant color and lively flavor. Whether it’s served warm with afternoon tea or wrapped as a thoughtful gift, Cranberry Orange Bread is guaranteed to bring smiles with every slice.

Cranberry Orange Bread Recipe - Recipe Image

Ingredients You’ll Need

The magic of Cranberry Orange Bread comes from a handful of everyday ingredients, each one working its own little miracle for flavor, texture, or color. Gather these kitchen staples for a loaf that’s as simple to make as it is dazzling to eat.

All-purpose flour: The structure and body of your bread, creating that perfect crumb and reliable rise.
Granulated sugar: Sweetens every bite and balances the tartness of the cranberries.
Baking powder: Delivers lift for a fluffy loaf that doesn’t fall flat.
Baking soda: Helps the bread rise and react with the acidic orange juice for even more tenderness.
Salt: A pinch wakes up the flavors and keeps everything in delicious harmony.
Orange zest: Intensifies that sunny citrus aroma throughout every bite.
Freshly squeezed orange juice: Adds moisture, tang, and a boost of real orange flavor you can’t imitate.
Unsalted butter, melted: Infuses richness and keeps the crumb melt-in-your-mouth tender.
Vegetable oil: Prevents the bread from drying out and ensures a soft, moist interior.
Large egg: Binds everything together and helps provide just the right structure.
Vanilla extract: Rounds out the fruitiness with gentle, warm notes in the background.
Fresh or frozen cranberries: The star! They burst with color and tartness throughout the loaf.
Chopped walnuts or pecans (optional): For a delicious crunch and a subtle nutty depth.

How to Make Cranberry Orange Bread

Step 1: Prep Your Pan and Preheat the Oven

Set yourself up for baking success by preheating your oven to 350°F (175°C). Grease and flour a standard 9×5-inch loaf pan so your Cranberry Orange Bread releases effortlessly after baking. Taking this tiny bit of extra time ensures a beautiful loaf every time.

Step 2: Mix the Dry Ingredients

Grab a large bowl and whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Stir in the orange zest here too—it’ll disperse all that citrusy fragrance right into the flour for even flavor in every slice.

Step 3: Whisk the Wet Ingredients

In a separate bowl, combine the freshly squeezed orange juice, melted butter, vegetable oil, egg, and vanilla extract. Mixing these together before adding to the dry ingredients creates a smoother batter and helps the flavors meld seamlessly.

Step 4: Bring It All Together

Pour your wet mixture into the dry ingredients. Gently stir everything together just until combined—you want to avoid overmixing, which can make quick breads tough. A few streaks of flour are okay since they’ll disappear once you fold in the cranberries.

Step 5: Add Cranberries and Nuts

Carefully fold in the cranberries (tossed in a tablespoon of flour if you like, to prevent sinking) and chopped nuts, if using. Spread the batter evenly in your prepared loaf pan and smooth the top with a spatula.

Step 6: Bake to Perfection

Pop your pan onto the middle rack and bake for 50 to 60 minutes. When a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine), your Cranberry Orange Bread is done. Cool in the pan for 10 minutes, then transfer the loaf to a wire rack to cool completely before slicing.

How to Serve Cranberry Orange Bread

Garnishes

Dress up your loaf with a dusting of powdered sugar, or drizzle a quick orange glaze over the top for extra citrus punch. A few orange zest curls or scattered sugared cranberries make Cranberry Orange Bread absolutely irresistible and ready for any occasion.

Side Dishes

Pair slices with decadent whipped butter, a dollop of mascarpone, or tangy Greek yogurt for a breakfast treat. Alongside a cup of tea or coffee, Cranberry Orange Bread makes every gathering—even a simple brunch—feel festive and special.

Creative Ways to Present

For a little flair, cut your bread into thick cubes and serve as a holiday bread pudding starter, or toast slices and slather with cream cheese. Wrap mini-loaves or thick slices in parchment, tie with twine, and you have the prettiest edible gift for friends and neighbors.

Make Ahead and Storage

Storing Leftovers

To keep your Cranberry Orange Bread moist, store cooled slices in an airtight container at room temperature for up to 3 days. If you prefer, refrigerate, but be sure to bring to room temperature or gently warm before eating for best flavor and texture.

Freezing

This loaf is freezer-friendly! Once completely cooled, wrap the Cranberry Orange Bread tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for easy holiday prep or unexpected guests.

Reheating

Warm individual slices in the microwave for a few seconds or in a toaster oven until just heated through. This refreshes the crumb and brings out the citrusy aroma, making your bread taste freshly baked every time.

FAQs

Can I use dried cranberries instead of fresh or frozen?

Absolutely! Just substitute with the same amount of dried cranberries, but consider soaking them in orange juice for 15–20 minutes first to plump them up and avoid a dry finished bread.

Can I make Cranberry Orange Bread gluten free?

Yes, simply use a measure-for-measure gluten free flour blend in place of all-purpose flour. Keep in mind that texture may differ slightly, but the loaf will still be bursting with flavor.

How do I prevent cranberries from sinking to the bottom?

Toss the cranberries with a tablespoon of flour before folding them into the batter—this little trick suspends them evenly throughout the loaf, as noted in the recipe tips.

Is this bread very sweet?

Cranberry Orange Bread strikes a nice balance. It’s sweet enough for dessert but not cloying, letting the tart cranberries and fresh citrus shine. For an extra treat, a sweet glaze on top is always welcome.

Can I make muffins from this recipe?

Definitely! Scoop the batter into lined muffin tins and bake at 350°F for 18–22 minutes. Check with a toothpick, and enjoy individual Cranberry Orange Bread muffins.

Final Thoughts

There’s something truly special about baking and sharing Cranberry Orange Bread, from the happy burst of color to that one-of-a-kind citrus aroma wafting through your kitchen. Whether you’re a seasoned baker or just starting out, you’ll find this loaf both comforting and impressive, ready for holidays or any day you want to brighten. Go on and give it a try—one slice may not be enough!

Cranberry Orange Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 24 reviews

Author: Emma
Total Time: 1 hour 10 minutes
Yield: 1 loaf (about 10 slices) 1x
Diet: Vegetarian

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Description

This Cranberry Orange Bread is a delightful treat bursting with the flavors of tangy cranberries and zesty orange. Perfect for the holiday season or anytime you crave a delicious, moist bread with a hint of citrus.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients:

1 tablespoon orange zest
3/4 cup freshly squeezed orange juice
1/4 cup unsalted butter, melted
1/4 cup vegetable oil
1 large egg
1 teaspoon vanilla extract

Additional Ingredients:

1 1/2 cups fresh or frozen cranberries
1/2 cup chopped walnuts or pecans (optional)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and grease/flour a 9×5-inch loaf pan.
Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and orange zest.
Combine Wet Ingredients: In another bowl, mix orange juice, melted butter, oil, egg, and vanilla. Add wet ingredients to dry, stirring until just combined.
Add Cranberries and Nuts: Gently fold in cranberries and nuts if using.
Bake: Pour batter into pan, bake for 50-60 minutes until a toothpick comes out clean.
Cool and Serve: Cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.