There’s something about the warm, zesty aroma of cranberry orange bread baking that instantly transports me back to a chilly morning at my grandma’s kitchen. The way the tart cranberries burst through the moist crumb, mingling with sunshiny orange zest—it’s comfort wrapped in a slice. I swear, it’s the kind of bread that rivals banana bread for the title of “go-to cozy treat,” but it walks its own joyful, tangy line on the flavor spectrum. Every time I pull it out of the oven, my kids crowd around, snagging generous slices before it even cools. If you’ve been looking for a recipe that feels like a little celebration in your mouth yet is super simple to throw together, cranberry orange bread is that friend you didn’t know you needed. Trust me, once you make this, you’ll find yourself daydreaming about that perfect tangy-sweet bite.
What is Cranberry Orange Bread?
Think of cranberry orange bread as a tender, fruity quick bread that balances tart berries with the bright citrus punch of orange. It’s essentially a loaf cake but baked in a bread pan for easy slicing and sharing. The cranberries dot the bread with bursts of freshness, while the orange zest and juice infuse it with a fragrant, sunny vibe. Origins? While no one can pinpoint exactly when cranberry orange bread became a household staple, it’s closely tied to fall and winter celebrations when cranberries and oranges are at their peak—and their perfect pairing shines in everything from sauces to sweets. If you’ve ever enjoyed cinnamon swirl bread or classic pumpkin bread, cranberry orange bread offers a similarly inviting texture but with a lighter, refreshingly bright flavor that feels like a morning hug.
Why you’ll love this recipe?
What I love most about this cranberry orange bread is how incredibly versatile it is. The flavor profile strikes a perfect balance—it’s not overly sweet, but the natural tang of the cranberries combined with the zestiness of the orange keeps every bite exciting. This bread wakes up the senses first thing in the morning but also works as a comforting afternoon snack with a cup of tea. Another reason this recipe has a special spot in my heart? Simplicity. I’m usually juggling a million things in the kitchen, and this bread comes together with everyday ingredients and straightforward steps that even the busiest home cook can handle. Nothing fancy, just honest, need-a-little-something delicious bread in under an hour.
Budget-wise, cranberries and a couple of oranges won’t break the bank, especially if you grab them frozen or on sale, which I often do. Plus, it’s a crowd-pleaser at brunches or casual dinners, and the leftovers make for fantastic toasted sandwiches or French toast the next day. It’s a recipe my family turned into a tradition; my kids actually ask for seconds, which is always a good sign around here. If you love quick breads like zucchini bread or lemon poppy seed, the cranberry-orange combo is a delightful twist that lightens things up without sacrificing that cozy feel.
How do you make Cranberry Orange Bread?
Quick Overview
This cranberry orange bread is a breeze to whip up, starting with mixing the dry ingredients in one bowl and combining wet ingredients in another before gently folding them together. The secret is to keep mixing minimal once you add the flour—nobody likes dense bread! Then, you fold in fresh or frozen cranberries and fresh orange zest and juice for a burst of flavor. The batter goes into a loaf pan, bakes until golden, and finishes off with a citrusy glaze that adds a bit of sparkle and sweetness. If you’ve ever baked banana bread or pound cake, you’re going to feel right at home with this method.
Ingredients
For the Main Batter:
- 1 ¾ cups all-purpose flour (fresh and sifted for fluffier bread)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar (adjust to taste)
- ½ cup plain Greek yogurt (adds tang and moisture; you can swap with sour cream)
- 1 large egg, at room temperature
- ½ cup vegetable oil or melted butter (butter adds richer flavor)
- Zest of 1 large orange (about 1 tablespoon, finely grated for max aroma)
- 2 tablespoons fresh orange juice (not from concentrate for best freshness)
- 1 teaspoon pure vanilla extract
For the Filling:
- 1 ½ cups fresh or frozen cranberries (if frozen, don’t thaw to avoid soggy batter)
- Optional: 2 tablespoons sugar tossed with cranberries for a sweeter bite
For the Glaze:
- ¾ cup powdered sugar
- 2–3 tablespoons fresh orange juice (add slowly until desired drizzling consistency)
- Optional: ½ teaspoon vanilla extract or a few drops of orange extract for extra zing
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan with butter or non-stick spray, then line it with parchment paper, leaving some overhang on the sides. This little trick makes removing the bread a breeze and keeps the crust lovely and intact.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar until everything’s evenly distributed. I always sift the flour and baking powder together—it feels like magic because the batter ends up lighter and fluffier, and I haven’t had a dense loaf since.
Step 3: Mix Wet Ingredients
In a separate bowl, beat the egg lightly, then add Greek yogurt, vegetable oil or melted butter, orange juice, orange zest, and vanilla. Stir until smooth and creamy. The bright burst from the zest right here fills the kitchen with such a fresh, uplifting aroma I just can’t get enough of it.
Step 4: Combine
Add the wet ingredients to the dry and gently fold them together using a spatula. The key here is to mix JUST until you don’t see streaks of flour. Overmixing leads to tough bread, and I’ve learned that lesson the hard way—this batter will be slightly lumpy but that’s perfect!
Step 5: Prepare Filling
Toss the cranberries with a tablespoon of the dry flour mixture or sugar if you want to tone down the tartness. This little step keeps them from sinking to the bottom of the loaf and spreading evenly through every slice.
Step 6: Layer & Swirl
Pour about half the batter into the prepared loaf pan. Sprinkle half the cranberries evenly over it, then add the remaining batter on top. Scatter the remaining berries and use a knife or skewer to gently swirl the cranberries and batter together for that pretty marbled effect. Don’t overdo it—just enough to see the berry trails.
Step 7: Bake
Bake for 50-60 minutes, checking for doneness around the 50-minute mark. A toothpick inserted in the center should come out clean or with just a few moist crumbs attached (cranberries near the pick can sometimes look wet). If the top browns too fast, lightly tent with foil halfway through baking.
Step 8: Cool & Glaze
Let the bread cool in the pan for 10-15 minutes, then use the parchment sling to transfer it to a wire rack. While it cools, whisk your glaze ingredients until smooth. Drizzle generously over the warm bread so it melts into those nooks and crannies, making every bite zing just right.
Step 9: Slice & Serve
Once fully cooled, slice with a serrated knife for clean edges. I like mine with a pat of butter or cream cheese — it’s the ultimate cozy indulgence. This bread’s beautiful on a simple plate or dressed up with fresh whipped cream and berries for guests.
What to Serve It With
For Breakfast: Pair this cranberry orange bread with a bold, dark roast coffee or a creamy latte. It’s the perfect quick grab-and-go that feels like a gentle morning hug. A smear of butter or a swipe of ricotta adds richness that makes the flavors pop.
For Brunch: This bread shines if sliced and stacked alongside eggs Benedict or an herby frittata. I’ll also set it out with a bowl of fresh berries and a mimosa to make the morning feel a little more special—my friends always ask for the recipe after brunch!
As Dessert: Serve warmed slices with a scoop of vanilla ice cream or a drizzle of honey. The tart cranberries cut through sweet toppings like a charm, giving a refreshing balance to denser desserts.
For Cozy Snacks: Mid-afternoon slump? A slice with herbal tea or a glass of cold milk makes for an easy pick-me-up that’s just sweet enough without being overwhelming. Sometimes I add a sprinkle of nuts or a handful of chocolate chips on top before baking for an extra treat.
In my family, this bread often doubles as a holiday morning ritual or a small gift wrapped with a ribbon for neighbors—warm, inviting, and always a hit.
Top Tips for Perfecting Your Cranberry Orange Bread
Orange Prep: Use fresh oranges for the best flavor—grate the zest only from the orange part, avoiding the white pith which can be bitter. I keep my zester handy and always zest before juicing to make sure I get every last bit of that bright flavor.
Mixing Advice: When folding wet and dry ingredients, use a gentle hand and a rubber spatula. Resist the urge to overbeat; imperfections in the batter just mean a lighter loaf. If you see dry spots, fold a bit more carefully but no more than necessary.
Swirl Customization: Playing with how you scatter and swirl the berries can make the loaf look classy or a little rustic. If you want a neat marble, try a zig-zag swirl. For a natural burst effect, drop the berries evenly and push slightly with a skewer.
Ingredient Swaps: I’ve swapped the vegetable oil for melted coconut oil or butter, which ups the flavor. Greek yogurt can be subbed with sour cream or even buttermilk for more tang. And if you want to shake things up, try adding a teaspoon of cinnamon or cardamom for extra warmth.
Baking Tips: Oven temps can vary wildly, so I check my bread at 50 minutes, then every five minutes till done. Mine bakes perfectly on the middle rack; if your oven browns the top too fast, pop foil on at the halfway mark and remove it 10 minutes before finishing.
Glaze Variations: For a thicker glaze, use less juice and more powdered sugar; for a thinner drizzle, add juice slowly. You can also beat in a pinch of finely grated ginger or a splash of Grand Marnier for grown-up vibes.
One lesson I keep relearning: cranberries can cause the bread to be too wet inside if frozen and thawed first. Tossing them raw and frozen into the batter is a game changer. Also, zest the orange before juicing—it’s easier and mess-free.
Storing and Reheating Tips
Room Temperature: Store the bread in an airtight container or wrapped tightly in foil for up to 3 days. I keep mine on the counter covered with a tea towel to keep the crust from getting soggy while keeping that bakery-fresh vibe.
Refrigerator Storage: In warmer months I move the bread to the fridge, wrapped in plastic wrap or inside a resealable container. It’ll stay moist and fresh for about a week, but be sure to bring slices to room temp or toast before eating.
Freezer Instructions: This bread freezes beautifully! Wrap the cooled loaf tightly in plastic wrap, then again with foil or place in a freezer bag. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for a couple of hours. To refresh, you can warm slices gently in the microwave or oven.
Glaze Timing Advice: If you plan to freeze the loaf, I recommend glazing after thawing—it keeps the glaze from melting or running off. For fresh servings, glaze right before slicing while still slightly warm for maximum oozy goodness.
Frequently Asked Questions
Final Thoughts
So, why should cranberry orange bread have a place in your bakery lineup? Because it’s that satisfying treat that hits all the right notes—bright, tangy, sweet, and tender—without needing fancy ingredients or hours of fuss. It fills your kitchen with warmth and cheer, making mornings more special and snack times a little more fun. I know from countless batches (and happy taste testers) that this bread delivers consistent smiles and empty plates. If you love this, I invite you to try my homemade lemon poppy seed bread or classic zucchini bread next for more quick bread magic. I can’t wait to hear how yours turns out—drop me a note or share your twists, because that’s the best part of baking together. Happy baking!
cranberry orange bread
Ingredients
Main Ingredients
- 4 cups fresh or frozen cranberries (cut in half)
- 2 cups sugar
- 0.25 cups sugar (to sprinkle on cranberries)
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 1.5 teaspoons salt
- 2 tablespoons grated orange rind
- 0.67 cups vegetable oil
- 2 large eggs
- 1 cups orange juice
- 1 cups water
- 2 cups chopped pecans or walnuts
Instructions
Preparation Steps
- Preheat oven to 350°F and spray mini loaf pans with non-stick spray.
- Slice cranberries in half and toss with 1/4 cup sugar, then set aside.
- Mix the flour, baking soda, and salt in a bowl and set aside.
- In a separate bowl, combine 2 cups sugar, grated orange rind, and vegetable oil.
- Add eggs to the sugar mixture and beat until combined.
- Gradually add the flour mixture, orange juice, and water to the sugar mixture, mixing until just combined.
- Fold in the chopped nuts and sugared cranberries.
- Divide batter evenly into 8 greased mini loaf pans.
- Bake at 350°F for 35-45 minutes or until a toothpick comes out clean.
