Orange Cranberry Bread Recipe

There's nothing quite like the sweet, citrusy aroma of Orange Cranberry Bread filling your kitchen on a crisp winter morning. This moist, tender bread is bursting with tangy cranberries and the bright zest of oranges, making it the perfect treat for breakfast, an afternoon snack, or even a holiday gift.

this Recipe

I first made this bread as part of my holiday baking tradition, hoping to bring a little sunshine to our festive spread. Now, it’s a family favorite that we enjoy year-round. Ready to bake some happiness? Let’s dive in!

Why You’ll Love This Orange Cranberry Bread

Get ready to discover your new favorite quick bread recipe! This Orange Cranberry Bread is as easy to make as it is delightful to eat.

Bright and flavorful: The combination of juicy, tart cranberries and the fresh zing of orange zest creates an irresistible balance of sweetness and tang.
Perfectly moist: Thanks to a mix of orange juice and butter, this bread stays tender and moist for days—if it lasts that long!
A crowd-pleaser: Whether you’re serving it at a brunch, taking it to a potluck, or gifting it to friends, this bread is always a hit.
Simple and versatile: With basic ingredients and straightforward instructions, this recipe is great for both beginners and seasoned bakers.

Ready to bake this vibrant loaf? Let’s take a closer look at the ingredients that make it shine.

Ingredients Notes

The magic of this Orange Cranberry Bread lies in its combination of simple yet flavorful ingredients. Here’s what you’ll need:

Fresh cranberries: These ruby-red jewels provide the perfect burst of tartness. If fresh cranberries aren’t available, frozen ones work just as well. Just rinse them under cold water and pat dry before using.
Orange zest and juice: The zest adds a concentrated citrusy aroma, while the juice ensures the bread stays moist and flavorful. For best results, use freshly squeezed orange juice.
All-purpose flour: This forms the base of the bread. Be sure to measure it correctly—spoon it into your measuring cup and level it off to avoid a dense loaf.
Butter: Adds richness and flavor. Let it come to room temperature for easy mixing.
Granulated sugar: Sweetens the bread and balances the tart cranberries.
Eggs: They help bind the batter and create structure. Use large eggs for this recipe.
Baking powder and baking soda: These leavening agents give the bread its light, fluffy texture.
Optional glaze: For an extra touch of sweetness, whisk together powdered sugar and a little orange juice to drizzle on top.

You won’t need any special equipment for this recipe—just a mixing bowl, a loaf pan, and a zester for the orange.

How to Make This Orange Cranberry Bread

Making Orange Cranberry Bread is easier than you might think! Follow these simple steps for a loaf that looks and tastes bakery-worthy.

1. Prepare your loaf pan and preheat the oven: Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal. Preheat your oven to 350°F (175°C).
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and a pinch of salt. This ensures even distribution of the leavening agents.
3. Cream the butter and sugar: In a large mixing bowl, beat the butter and sugar until light and fluffy. This step helps create a tender crumb.
4. Add the wet ingredients: Mix in the eggs, one at a time, followed by the orange zest and orange juice.
5. Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix; you want the batter to stay light.
6. Fold in the cranberries: Gently stir in the cranberries, making sure they’re evenly distributed.
7. Bake the bread: Pour the batter into your prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool and glaze (optional): Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. If you’re adding the glaze, wait until the bread is fully cooled, then drizzle it over the top.

From start to finish, this recipe takes about 1.5 hours, but most of that is hands-off time while the bread bakes and cools.

Storage Options

One of the best things about Orange Cranberry Bread is how well it keeps, making it perfect for meal prep or gifting.

Room temperature: Wrap the loaf tightly in plastic wrap or store it in an airtight container. It will stay fresh for up to 3 days.
Refrigerator: For longer storage, refrigerate the bread in an airtight container for up to a week. Let it come to room temperature before serving.
Freezer: This bread freezes beautifully. Wrap it tightly in plastic wrap, then in aluminum foil, and store it in a freezer-safe bag for up to 3 months. Thaw it in the refrigerator overnight before enjoying.

To reheat, warm slices in the microwave for 10–15 seconds or toast them lightly for a crisp edge.

Variations and Substitutions

One of the joys of baking this Orange Cranberry Bread is how adaptable it is. Here are a few ideas to switch things up:

• Add nuts: Fold in a handful of chopped walnuts or pecans for added crunch.
• Swap the fruit: If cranberries aren’t your favorite, try chopped dried apricots, raisins, or even blueberries.
• Make it dairy-free: Use a plant-based butter substitute or coconut oil in place of butter.
• Experiment with spices: Add a pinch of cinnamon, nutmeg, or cardamom for a warm, cozy flavor.
• Turn it into muffins: Divide the batter into a muffin tin and bake at 375°F (190°C) for 18–22 minutes.

Feel free to get creative—this recipe is as forgiving as it is delicious!

There you have it—a foolproof recipe for Orange Cranberry Bread that’s sure to brighten your day. Whether you’re enjoying a slice with your morning coffee or gifting it to a friend, this loaf is guaranteed to bring a little sweetness to every moment. Happy baking!

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