There are some recipes that just feel like a warm hug, aren’t there? This cranberry orange bread is absolutely one of those for me. It’s the kind of thing I pull out of the oven when the air starts to get a little crisp, or when I just need a little burst of brightness on a gloomy day. The aroma alone – that intoxicating blend of tart cranberries and sweet, zesty orange – is enough to lift my spirits. I remember the first time I made it; it was during a particularly hectic holiday season, and I needed something that tasted special without demanding hours of my time. This cranberry orange bread delivered, and it quickly became a staple. It’s not quite a cake, not quite a scone, but something perfectly in between, and it’s ridiculously easy to whip up. If you’ve ever loved a good quick bread, but craved a bit more punch, you are going to adore this.
What is Cranberry Orange Bread?
So, what exactly *is* cranberry orange bread? At its heart, it’s a type of quick bread, meaning it uses chemical leaveners (like baking soda or powder) instead of yeast, so you don’t have to wait for it to rise. Think of it as the effortlessly chic cousin of Banana Bread or zucchini bread. The “cranberry orange” part is where the magic happens. We’re talking about plump, tart cranberries, bursting with flavor, and the bright, cheerful zest and juice of fresh oranges. It creates this incredible balance of sweet and tart that’s just irresistible. It’s a moist, tender loaf, studded with those vibrant red berries and infused with that unmistakable citrusy perfume. It’s the kind of bread that makes you feel like you’ve accomplished something truly wonderful, even if you spent less than twenty minutes actively making it.
Why you’ll love this recipe?
There are so many reasons why this cranberry orange bread has earned a permanent spot in my recipe binder, and I just know you’re going to feel the same way. First off, the flavor is just out of this world. You get that lovely sweetness from the sugar and batter, then BAM! the tartness of the cranberries hits you, followed by the bright, almost floral notes of the orange. It’s a symphony in your mouth, truly. And the texture? Oh my goodness. It’s so wonderfully moist and tender, with just the right amount of crumb. It’s not dry or crumbly at all, which is a pet peeve of mine with quick breads.
Then there’s the sheer simplicity of it. Honestly, if you can stir two bowls together, you can make this bread. There’s no fancy equipment needed, no complicated techniques. It’s the kind of recipe I can whip up on a Tuesday morning before work, or on a Saturday afternoon when the mood strikes. It’s also surprisingly budget-friendly. Cranberries are often on sale, especially around the holidays, and oranges are usually pretty affordable year-round. You likely have most of the other ingredients in your pantry already.
And the versatility! I’ll get to this more later, but you can enjoy this bread in so many ways. It’s fantastic toasted with a smear of butter for breakfast, makes a stunning addition to a brunch spread, and is even elegant enough to serve as a dessert. What I love most, though, is the feeling it brings. It’s pure comfort, sunshine in a loaf. It’s the smell of home, and it’s guaranteed to make anyone who tries it smile. I’ve even substituted orange juice for other juices, like grapefruit or even a touch of pomegranate, and it’s always delicious, but the classic cranberry orange combination is truly unbeatable in my book.
How do you make Cranberry Orange Bread?
Quick Overview
This recipe is all about ease and incredible flavor. You’ll whisk together your dry ingredients, then your wet ingredients separately, and then combine them gently. A quick swirl of fresh cranberries and orange zest into the batter, a bake in the oven, and before you know it, you have this gorgeous, fragrant loaf. The key is not to overmix the batter once you combine the wet and dry; a few streaks of flour are perfectly fine. This method ensures a tender crumb and maximum flavor infusion. It truly is a “mix, bake, and enjoy” kind of situation.
Ingredients
For the Main Batter:
We’re starting with the foundation of any good quick bread. You’ll need all-purpose flour – I usually opt for unbleached all-purpose flour for a slightly better texture, but all-purpose works wonderfully. You’ll also need granulated sugar for sweetness, baking powder and a pinch of baking soda to give it that lovely lift. Don’t forget a good pinch of salt to balance everything out. And for that incredible moistness, we’ll use unsalted butter, melted and slightly cooled, and eggs. I always use large eggs, and make sure they’re at room temperature; it helps them incorporate better. For the liquid, whole milk is my go-to for richness, but I’ve tested this with 2% milk and even almond milk, and it actually made it even creamier! Just make sure it’s not a super watery milk.
For the Filling:
This is where the star ingredients come in. You’ll need fresh cranberries. I love using fresh because they have a brighter, more vibrant flavor and texture than dried. If you can only find frozen, that’s perfectly fine too, just don’t thaw them before adding them to the batter. You’ll also need the zest and juice of one large orange. Make sure to zest *before* you juice it! I always use a microplane for zesting; it gets all that fragrant oil without the bitter white pith. A navel orange or a Valencia orange works beautifully here. If you’re feeling adventurous, a blood orange will give it a gorgeous color and a slightly different flavor profile.
For the Glaze:
This is totally optional, but I highly recommend it! It adds an extra layer of sweet orange flavor and a beautiful finish. You’ll need powdered sugar (also known as confectioners’ sugar) and fresh orange juice. The key here is to get the consistency just right. You want it pourable but not too thin. I’ll share my tips for achieving the perfect glaze below!
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, get your oven preheated to 350°F (175°C). This is a pretty standard temperature for quick breads and ensures even baking. While the oven is heating up, grab a standard 9×5 inch loaf pan. Grease it really well with butter or cooking spray, and then lightly flour it. I like to sprinkle in a little extra flour and tap the pan around to coat all the nooks and crannies, then tap out any excess. This helps prevent your beautiful loaf from sticking. You can also line it with parchment paper, leaving some overhang on the sides, which makes lifting the bread out a breeze.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together your all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Whisking is important here, not just stirring. It helps to evenly distribute the leavening agents and salt throughout the flour, ensuring a consistent rise and flavor in your finished bread. You want everything to look like one homogenous mixture. I usually give it a good minute of whisking.
Step 3: Mix Wet Ingredients
In a separate medium bowl, whisk together your melted and slightly cooled butter and the room temperature eggs until they’re well combined and slightly frothy. Then, whisk in your milk and the fresh orange juice. Make sure the butter isn’t too hot when you add the eggs, or you might end up with Scrambled Eggs in your batter – nobody wants that! A gentle whisk until everything is emulsified is all you need.
Step 4: Combine
Now, pour the wet ingredients into the bowl with the dry ingredients. Here’s the crucial part: gently fold them together using a spatula or wooden spoon until *just* combined. Seriously, don’t overmix! It’s perfectly okay if you still see a few streaks of flour. Overmixing develops the gluten in the flour too much, which can lead to a tough, rubbery bread. We want tender, tender, tender. So, mix until you barely see any dry flour pockets.
Step 5: Prepare Filling
While you were mixing the batter, you should have zested and juiced your orange. Now, toss the fresh cranberries with the orange zest. This little step helps distribute the fragrant zest throughout the cranberries, ensuring you get that lovely orange aroma in every bite. If you’re using dried cranberries, you’d skip the zest and just add them straight into the batter.
Step 6: Layer & Swirl
Add about half of the batter to your prepared loaf pan and spread it evenly. Then, scatter about half of the cranberry-zest mixture over the batter. Dollop the remaining batter on top, and then sprinkle the rest of the cranberries over that. Now, for the swirl! Take a knife or a skewer and gently swirl it through the batter. You’re not trying to create a specific pattern, just gently marble the cranberries and zest throughout the loaf. This helps distribute the flavor and adds a beautiful visual element once it’s baked.
Step 7: Bake
Pop the loaf pan into your preheated oven. Bake for about 50-60 minutes. The exact time will depend on your oven, so start checking around the 50-minute mark. You’ll know it’s done when a wooden skewer or toothpick inserted into the center comes out clean, or with just a few moist crumbs attached. The top should be golden brown and the loaf should spring back slightly when gently pressed. If the top is browning too quickly before the center is cooked, you can loosely tent it with aluminum foil.
Step 8: Cool & Glaze
Once it’s baked, let the bread cool in the pan for about 10-15 minutes. This allows it to set up properly. Then, carefully invert the loaf onto a wire rack to cool completely. It’s really important to let it cool completely before glazing, otherwise, the glaze will just melt off and become a mess. For the glaze, whisk together about 1 cup of powdered sugar with 1-2 tablespoons of orange juice. Start with 1 tablespoon of juice and add more, a teaspoon at a time, until you reach a thick but pourable consistency. Drizzle it generously over the completely cooled loaf. Let the glaze set for about 15-20 minutes before slicing.
Step 9: Slice & Serve
Once the glaze has set (or if you skipped the glaze!), use a serrated knife to slice your beautiful cranberry orange bread. This type of knife is best for getting clean slices without squishing the loaf. Serve it at room temperature for the best texture and flavor. I love serving it on a pretty plate with a little sprig of mint or an orange slice on the side for an extra touch. It’s a treat that looks as good as it tastes!
What to Serve It With
This cranberry orange bread is so versatile, it fits into almost any meal or occasion. For breakfast, it’s absolutely divine simply toasted and served with a smear of good quality butter. The warmth from the toaster just amplifies that incredible aroma. A strong cup of coffee or a nice hot tea is the perfect companion to start your day.
For a more elaborate brunch spread, imagine this loaf sliced and fanned out on a platter. It’s stunning next to a Fruit Salad, some yogurt parfaits, or even alongside some savory egg dishes. A mimosa or a glass of sparkling cider would be a wonderful beverage pairing to complement the bright citrus notes.
As a dessert, this bread is a real winner, especially when served slightly warm. You could even pair it with a dollop of whipped cream, a scoop of vanilla bean Ice Cream, or a light citrusy zabaglione. It’s a wonderful alternative to heavier cakes or pies, offering a lighter but still incredibly satisfying sweet finish to a meal.
And for those cozy snack times? This is my go-to when I’m craving something sweet but don’t want to commit to a whole cake. It’s perfect with a mug of Hot Chocolate or even just a glass of cold milk. My family loves grabbing a slice for an afternoon pick-me-up. Honestly, it’s so good, it doesn’t really need anything else!
Top Tips for Perfecting Your Cranberry Orange Bread
Over the years, I’ve learned a few things that really take this cranberry orange bread from good to absolutely spectacular. One of the most important is how you handle the cranberries. If you’re using fresh ones, make sure they are ripe and firm. Give them a gentle rinse and pat them dry before adding them to the batter. This prevents excess moisture from making your bread soggy. I also like to toss them with a little bit of the flour mixture before adding them to the batter – it helps them suspend more evenly and prevents them from sinking to the bottom.
When it comes to mixing the batter, I cannot stress enough: DO NOT OVERMIX. Seriously, this is the golden rule for quick breads. As soon as you combine the wet and dry ingredients, mix until there are just a few streaks of flour left. It might look a little lumpy, and that’s okay! The residual flour will get incorporated as you add the cranberries and zest, and baking will do the rest. Overmixing leads to a tough, dense bread, and we definitely don’t want that.
For that beautiful swirl, don’t go crazy. You’re not aiming for perfect art, just a gentle marbling. About two or three passes with your knife or skewer through the batter is usually enough. Too much swirling can also lead to overmixing. And remember, the cranberries don’t have to be perfectly distributed; some pockets of intense cranberry flavor are part of the charm!
Ingredient swaps can be fun, but sometimes they change the outcome. If you don’t have fresh oranges, you can use about 1/4 cup of good quality orange juice and add an extra teaspoon of orange zest (from a dried zest product or a very fragrant fresh one if you have it). However, nothing beats the flavor of fresh orange zest and juice. For the milk, if you’re dairy-free, a creamy non-dairy milk like oat milk or cashew milk works wonderfully. Just avoid anything too watery.
Baking is always a little bit of an art form, as ovens vary. My oven runs a little hot, so I sometimes bake this at 325°F (160°C) for a few extra minutes if I notice the top browning too quickly. Trust your senses and the toothpick test. If the top is golden but the center feels soft, cover it loosely with foil and continue baking until done. I also find that placing the loaf in the center rack of the oven helps ensure even heat distribution.
The glaze is simple, but getting the consistency right is key. If it’s too thin, it’ll run off. If it’s too thick, it’ll be clumpy. Start with the powdered sugar and add the orange juice a little at a time. A good starting point for one cup of powdered sugar is about one tablespoon of juice. Whisk until smooth, and then add more juice, a teaspoon at a time, until it drizzles nicely off the whisk. You can also add a tiny drop of vanilla extract to the glaze for an extra layer of flavor, or even a pinch of cinnamon if you like a warmer spice note.
Storing and Reheating Tips
One of the best things about this cranberry orange bread is how well it keeps. For room temperature storage, once the bread is completely cool and the glaze (if using) has set, you can store it in an airtight container or wrap it tightly in plastic wrap and then foil. It should stay delicious and moist for about 2-3 days. I’ve found that leaving it whole until you’re ready to slice helps maintain its moisture better than keeping pre-sliced pieces. If you live in a very humid climate, you might want to refrigerate it after the first day.
If you plan to keep it for longer than a few days, your refrigerator is your best friend. Wrap it well, as I mentioned above, in plastic wrap and then foil, or place it in a sturdy airtight container. It will keep well in the fridge for up to a week. The flavors actually tend to meld and deepen over the first day or two, so it can taste even better on day two!
For longer-term storage, freezing is the way to go. This bread freezes beautifully! Wrap the completely cooled loaf tightly in a layer of plastic wrap, then a layer of aluminum foil, and then place it in a freezer-safe bag or container. It can stay frozen for up to 3 months. When you’re ready to enjoy it, you can thaw it overnight on the counter or in the refrigerator. For a freshly baked taste, you can warm slices gently in a low oven (around 300°F or 150°C) for about 5-10 minutes until warmed through.
Regarding the glaze, I generally recommend glazing the bread *after* it has cooled completely and just before you plan to serve it, especially if you plan to store it for more than a day or two. If you know you’ll be storing it for a while, it’s better to store the bread unglazed and add the glaze right before serving. The glaze can soften and become sticky if stored for extended periods, especially in the fridge. If you freeze the bread, definitely wait to glaze it after thawing.
Frequently Asked Questions
Final Thoughts
I really hope you give this cranberry orange bread a try. It’s more than just a recipe; it’s a little piece of sunshine and comfort that you can create right in your own kitchen. The way the tart cranberries pop against the sweet, fragrant orange-infused bread is just pure magic, and the fact that it’s so simple to make is just the icing on the cake – or, well, the glaze on the bread!
It’s the perfect bake for any time of year, but especially as the seasons shift. It brings that festive cheer without the fuss, and it’s guaranteed to fill your home with an incredible aroma. Whether you’re looking for a weekend treat, a special addition to your holiday baking, or just a little something to brighten your day, this cranberry orange bread delivers every single time.
If you enjoy this recipe, you might also like my Spiced Apple Bread or my Lemon Poppy Seed Loaf – they share that same cozy, comforting vibe. I can’t wait to hear what you think! Please leave a comment below and let me know how your cranberry orange bread turned out. And if you share a picture on social media, tag me! Happy baking, and enjoy every delicious bite!
Cranberry Orange Bread
Ingredients
For the Cranberries
- 4 cups fresh cranberries halved
- 0.25 cup sugar
Dry Ingredients
- 4 cups all-purpose flour
- 2 tsp baking soda
- 1.5 tsp salt
Wet Ingredients
- 2 Tbs orange zest
- 2 cup granulated sugar
- 0.67 cup vegetable oil
- 2 large eggs
- 1 cup orange juice
- 1 cup water
Optional Add-ins
- 2 cup chopped pecans or walnuts
Instructions
Preparation Steps
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan.
- In a medium bowl, toss the halved cranberries with 1/4 cup of sugar. Set aside.
- In a large bowl, whisk together the flour, baking soda, and salt.
- In a separate large bowl, combine the 2 cups of granulated sugar, orange zest, and vegetable oil. Beat until well combined.
- Add the eggs to the sugar mixture and beat until just combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the orange juice and water, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Gently fold in the cranberries and any optional nuts into the batter.
- Pour the batter into the prepared loaf pan. If desired, sprinkle a little extra sugar on top.
- Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
