Cranberry Orange Bread Recipe

I absolutely love this Cranberry Orange Bread Recipe because it’s the perfect balance of tangy, sweet, and citrusy all baked into one loaf. Whenever the holiday season rolls around—or even just a chilly weekend morning—I like having a fresh loaf of this bread on hand. It’s moist, full of bright orange zest, and bursting with tart cranberries that give it a fresh pop you won’t forget.

When I first tried this recipe, I was amazed at how simple ingredients turned into something so comforting and flavorful. You’ll find that this bread works wonderfully for breakfast, an afternoon snack, or even as a dessert with a cup of tea. Plus, the orange glaze on top adds just the right touch of sweetness and shine that makes it feel special every single time.

this …

Ingredients You’ll Need

Each ingredient in the Cranberry Orange Bread Recipe works harmoniously to balance sweetness, tang, and texture. Fresh cranberries and orange zest are the stars here, so picking good quality fruit makes a big difference!

• Granulated sugar: Balances the tart cranberries and adds sweetness, while also helping the bread brown nicely.
• Orange zest: Adds bright, citrus aroma and flavor—be sure to only zest the orange peel and avoid the bitter white pith.
• Buttermilk: Keeps the bread tender and adds subtle tang—if you don’t have any, I’ve got a simple swap method below.
• Fresh orange juice: Enhances the orange flavor and moistens the batter naturally.
• Vegetable oil: Helps keep the crumb moist and tender without adding strong flavors.
• Egg: Binds the ingredients together and adds richness.
• All-purpose flour: The base of this bread, providing structure and crumb.
• Salt: Elevates flavor and balances sweetness.
• Baking powder: The main leavening agent that helps the bread rise nicely.
• Baking soda: Works with the buttermilk’s acidity to create extra lift and a tender crumb.
• Fresh cranberries: Coarsely chopped, these give the bread its signature tart bursts—fresh is key for best flavor and texture.
• Powdered sugar (for glaze): Adds sweetness and smooth texture to the glaze.
• Heavy cream or milk (for glaze): Used to thin out the glaze to the perfect drizzling consistency.

Variations

One of my favorite things about this Cranberry Orange Bread Recipe is how easy it is to tweak according to your taste or dietary needs. Don’t hesitate to experiment—you’ll discover your perfect version.

• Gluten-free version: I once swapped all-purpose flour for a gluten-free blend with great results—just watch baking time closely.
• Use frozen cranberries: Although fresh works best, if frozen is what you have, thaw and drain them well to avoid extra moisture.
• Spiced variation: Adding a teaspoon of cinnamon or nutmeg gives the bread a warm twist I especially love in fall.
• Sweetener swap: You could try honey or maple syrup instead of sugar for a more complex sweetness, but reduce liquids slightly.

How to Make Cranberry Orange Bread Recipe

Step 1: Prep and zest with intention

Start by preheating your oven to 350°F and greasing a 9×5-inch loaf pan thoroughly. Then, zest one orange carefully, avoiding the white pith—it can get bitter and ruin the delicate flavor. Mixing the granulated sugar with the orange zest releases those lovely citrus oils that make the bread smell amazing from the start. I always like to do this step first so the orange aroma infuses the sugar well.

Step 2: Mix the wet ingredients gently but thoroughly

Whisk together the buttermilk, fresh orange juice, vegetable oil, and egg in a separate bowl. This combo is the backbone of your batter’s moisture and flavor. Be sure to give it a good whisk so the oil emulsifies with the liquids well. If you don’t have buttermilk, just add a teaspoon of lemon juice or vinegar to milk and let it sit for 5 minutes—that’s a trick I use all the time when I’m in a hurry.

Step 3: Combine dry ingredients and fold in cranberries

In another bowl, sift or whisk together the flour, salt, baking powder, and baking soda. This ensures even distribution and airiness. Then, pour the wet mixture into the sugar and orange zest, stirring gently until combined. Add the dry ingredients, stirring just until no flour streaks remain—you don’t want to overmix or your bread might get dense. Finally, fold in the chopped cranberries carefully; their juice can stain but that color is part of the charm of this bread!

Step 4: Bake and glow with the glaze

Pour your batter into the prepared loaf pan and pop it in the oven. Bake for 45-55 minutes—start checking at 45 by inserting a toothpick in the center; it should come out with a few moist crumbs but not wet batter. Let the bread cool completely before glazing; otherwise, the glaze will melt and just run off. Whisk powdered sugar with orange juice, adding cream or milk little by little until it’s drizzly but not watery. Drizzle over the loaf and let it set before slicing. I love how the glaze adds that perfect glossy finish and an extra citrus punch.

How to Serve Cranberry Orange Bread Recipe

Garnishes

I usually keep the garnish simple with a quick dusting of powdered sugar or an extra drizzle of orange glaze when serving. Sometimes, a dollop of whipped cream or a smear of creamy butter works beautifully to balance the tartness of the cranberries.

Side Dishes

This bread pairs wonderfully with a cup of hot coffee or herbal tea for breakfast. For something heartier, I like serving it alongside a fresh green salad with citrus vinaigrette or alongside roasted turkey during a festive brunch.

Creative Ways to Present

For a holiday or special occasion, I sometimes slice the bread thickly and toast it lightly, then arrange the slices on a wooden board with fresh orange slices and sprigs of rosemary or thyme for a festive touch. It makes such a beautiful and fragrant centerpiece that guests always compliment.

Make Ahead and Storage

Storing Leftovers

I store leftover cranberry orange bread in an airtight container at room temperature for up to 3 days. Wrapping the loaf tightly in plastic wrap before placing it in the container helps keep it moist. If I want it to last longer, I pop it in the fridge wrapped well, though I find refrigeration slightly dries it out unless wrapped very tightly.

Freezing

Freezing slices individually wrapped in plastic wrap and then in a freezer bag works great for me. This way, you can thaw one slice at a time rather than the whole loaf. It retains the flavor and texture well, and thawing only takes about an hour at room temperature.

Reheating

I gently reheat slices in the toaster oven or microwave for 15-20 seconds to bring back that fresh-baked warmth. If you like it extra cozy, a quick spread of butter or cream cheese on top makes it irresistible.

FAQs

Final Thoughts

This Cranberry Orange Bread Recipe holds a special place on my baking list because it combines simple, wholesome ingredients into a loaf that feels festive yet effortless. I love sharing it with family and friends, especially letting them marvel at how the fresh cranberries burst in every bite. If you try it, I’m sure you’ll find it as comforting and delicious as I do—give it a go, and enjoy a little slice of bright, cozy happiness.

Print