If you’re in the mood for a treat that’s bursting with fresh, citrusy aroma and a pop of ruby-red berries, Cranberry Orange Bread is about to steal your heart. This loaf is everything you crave in a homemade quick bread: moist, tender, sweet but not overly so, with a perfect balance of tart cranberries and fragrant orange. Whether it’s toasted for breakfast or enjoyed as an afternoon snack with tea, this bread fills your home with holiday vibes all year round and instantly brings smiles to anyone lucky enough to share a slice.

Ingredients You’ll Need
It’s always amazing how a few simple pantry staples can transform into such a memorable bake. Each ingredient in this Cranberry Orange Bread has a job: some create the delicate crumb, others lend vibrant flavor, and a few work their magic for ultimate tenderness and color.
- All-purpose flour: Gives structure to the loaf and supports all that delicious moisture from the fruit and juice.
- Granulated sugar: Sweetens the bread without overpowering the natural tartness of the cranberries.
- Baking powder: Lifts the bread, ensuring it bakes up light and fluffy.
- Baking soda: Works with the orange juice to help the bread rise just right.
- Salt: Enhances flavors and keeps the sweetness in check.
- Orange zest: Packs in that incredible citrus aroma—don’t skip it!
- Freshly squeezed orange juice: Adds real orange flavor and the perfect touch of acidity.
- Unsalted butter, melted: Brings richness and keeps the bread moist.
- Vegetable oil: Further softens the crumb for a tender bite every time.
- Large egg: Binds and adds a soft texture to each slice.
- Pure vanilla extract: Rounds out the flavors and deepens the aroma.
- Fresh or frozen cranberries (halved if large): The ultimate burst of color and tartness—these gems truly make the bread special.
- Chopped walnuts or pecans (optional): Add crunch and a hint of nutty flavor for extra indulgence.
How to Make Cranberry Orange Bread
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan generously. Lining the pan or thoroughly flouring it is key for an easy release after baking, and these few minutes upfront will keep your beautiful loaf intact later on.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and orange zest. This step evenly distributes the leavening and infuses the flour with zest, so the orange fragrance is woven all throughout your Cranberry Orange Bread.
Step 3: Blend the Wet Ingredients
In a separate bowl, whisk the orange juice, melted butter, vegetable oil, egg, and vanilla extract together until well combined. This blend creates the flavorful, moist foundation for the bread and helps everything come together evenly when you mix the batter.
Step 4: Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl with the dry. Stir gently and just until the flour disappears—overmixing can make the bread tough, so a few small lumps are perfectly fine at this stage.
Step 5: Fold in Cranberries (and Nuts, If Using)
Add the halved cranberries, and if you’re feeling nutty, toss in the walnuts or pecans. Folding gently with a spatula keeps the berries intact and prevents the batter from turning pink.
Step 6: Pour Batter and Bake
Spread the batter evenly in your prepared loaf pan, smoothing the top. Slide it into the oven and bake for 50 to 60 minutes. When a toothpick inserted in the center comes out clean or with a few moist crumbs, your Cranberry Orange Bread is ready to shine!
Step 7: Cool and Slice
Let the bread rest in the pan for 10 minutes (it’ll finish setting up), then carefully transfer to a wire rack. Wait until it cools completely before slicing—trust me, this patience is rewarded with perfect slices and bold flavors.
How to Serve Cranberry Orange Bread

Garnishes
For a show-stopping finish, dust the top of your Cranberry Orange Bread with powdered sugar or drizzle with an easy orange glaze. A few fresh orange zest strands or sugared cranberries make it festive and irresistible—especially for special gatherings.
Side Dishes
This bread is so versatile! Try serving a thick, toasted slice with a pat of butter and a warm mug of spiced tea or coffee. It also pairs beautifully with creamy yogurt and fresh fruit for a lovely breakfast or brunch spread.
Creative Ways to Present
Cut the loaf into cubes for a gorgeous brunch platter, or wrap slices individually for grab-and-go snacks. Mini loaves or muffins make wonderful edible gifts and look adorable wrapped up with a bit of ribbon!
Make Ahead and Storage
Storing Leftovers
Keep your Cranberry Orange Bread delicious for days by wrapping it tightly in plastic wrap or storing in an airtight container at room temperature. It’ll stay moist for up to three days—if it lasts that long!
Freezing
To freeze, simply wrap the cooled loaf (or individual slices) in plastic wrap and then foil. Stash in the freezer for up to 3 months. Thaw at room temperature, and you’ll have fresh-tasting bread anytime.
Reheating
Warm up slices in the toaster or a low oven for that just-baked taste and aroma. If you love a little crunch, toast up a piece and slather with a touch of butter or a swipe of orange marmalade.
FAQs
Can I use dried cranberries instead of fresh or frozen?
Yes, you can substitute dried cranberries if that’s what you have on hand. For best results, soak them briefly in orange juice or warm water so they plump up and don’t dry out the bread.
What’s the best orange to use for this recipe?
Navel oranges are a great choice, but any juicy orange works! The key is to use freshly squeezed juice and plenty of zest for maximum aroma and refreshing citrus flavor.
Why is my bread too dense or dry?
This usually happens from overmixing the batter or baking too long. Mix just until the ingredients are combined, and check your bread near the 50-minute mark to avoid overbaking.
Can I make this Cranberry Orange Bread gluten-free?
Absolutely—swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Just keep an eye on the texture and don’t overmix the batter to keep it tender.
Is it okay to omit the nuts?
Definitely! The bread is delicious with or without nuts. Leave them out if you prefer or need a nut-free version—the cranberry and orange flavors still shine bright.
Final Thoughts
There’s something truly special about baking Cranberry Orange Bread at home—it’s easy to make, fills your kitchen with delightful scents, and makes every slice feel like a little celebration. Give it a try; it might just become your new favorite bake to share and savor!
Print
Cranberry Orange Bread Recipe
- Total Time: 1 hour 10 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Delight in the perfect blend of tangy cranberries and zesty orange flavors with this moist and flavorful Cranberry Orange Bread. Ideal for breakfast or a tasty snack, this easy-to-make quick bread is sure to become a favorite.
Ingredients
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
- 1 tablespoon orange zest
Wet Ingredients:
- 3/4 cup freshly squeezed orange juice
- 1/4 cup unsalted butter, melted
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon pure vanilla extract
Additional:
- 1 1/2 cups fresh or frozen cranberries (halved if large)
- 1/2 cup chopped walnuts or pecans (optional)
Instructions
- Preheat and Prepare: Preheat the oven to 350°F (175°C) and grease/flour a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a large bowl, combine 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.
- Combine Mixtures: Add wet ingredients to dry, stir 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 mins, then transfer to a rack to cool completely before slicing.
Notes
- For added sweetness, drizzle with an orange glaze made from powdered sugar and orange juice.
- This bread freezes well; wrap tightly and store for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 16g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg