Cranberry Orange Bread is like the life of the holiday party—zesty, vibrant, and just the right amount of tart. Whether you enjoy it plain, slathered with butter, or drizzled with a glossy orange glaze, this bread feels like biting into a little slice of festive joy.
Cranberry orange bread is one of those cozy, feel-good treats that always makes me think of the holidays, even when it’s not December. The mix of tart cranberries and fresh orange zest creates the perfect balance—like they were made for each other. It’s the kind of treat I’ll happily eat for breakfast, snack on in the afternoon, and for dessert too.
Please let us know in the comments and ratings below if you make this recipe!
Try some of our other favorites: Blueberry Bran Wheat Muffins, Chocolate Chip Zucchini Banana Bread, Pumpkin Spice Loaf Bread, or Copycat Starbucks Lemon Bread
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Ingredients for Cranberry Orange Bread
- all purpose flour
- salt
- baking powder
- eggs
- oil (canola or vegetable)
- granulated sugar
- orange juice
- orange zest
- fresh cranberries
- milk
- powdered sugar
- orange zest
- vanilla extract
- orange juice
FAQs
Yes! Both work great. If using frozen cranberries, don’t thaw them—just toss them in a bit of flour before adding to the batter to prevent them from sinking.
Overmixing the batter is usually the issue. Mix until the wet and dry ingredients are just combined-some lumps are okay!
Absolutely! For muffins bake for 18–22 minutes. Mini loaves usually take around 25–30 minutes, depending on their size.
Sure! Chopped nuts (like walnuts or pecans) and white chocolate chips are popular add-ins that pair beautifully with the tart cranberries and citrusy orange.
Top Tips
- Fresh or frozen cranberries add that signature tang. To keep them evenly distributed, toss them in a tablespoon of flour before folding them into the batter.
- Patience is key! Allow the bread to cool fully to avoid crumbly slices and to let the flavors develop.
- Do not overmix. Gently fold wet and dry ingredients together until just combined. Overmixing can make the bread dense instead of tender and fluffy.
- If you're looking to make this delicious bread gluten-free, simply swap out regular flour with a gluten-free flour blend. For a vegan twist, substitute eggs with flax eggs or a commercial egg replacer.
- Cranberry orange bread freezes beautifully. Wrap it tightly in plastic wrap and foil, and store for up to 3 months. Thaw at room temperature for a quick, flavorful treat.
How to make Cranberry Orange Bread
- Preheat your oven to 350°F (175°C). Grease an 8x4-inch loaf pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt. Set aside.
- In a large bowl, beat eggs, milk, oil, orange zest, orange juice, and vanilla extract. Stir until well combined.
- Gradually fold the dry ingredients into the wet mixture. Stir gently until just combined—don’t overmix! The batter will be thick.
- Toss cranberries and nuts (if using) with a tablespoon of flour to prevent sinking, then gently fold them into the batter. Pour the batter into the prepared loaf pan and spread it evenly. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover loosely with foil for the last 10 minutes.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Whisk powdered sugar, orange juice, orange zest, and vanilla extract until smooth. Drizzle over the cooled bread for a sweet, citrusy finish and sprinkle extra orange zest on top, if desired.
- Once cooled, slice and enjoy!
Cranberry Orange Bread Recipe
Ingredients
Cranberry Orange Bread
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup milk (or buttermilk)
- ¼ cup orange juice
- 1 teaspoon vanilla extract
- zest from 1 orange
- ½ cup canola or vegetable oil
- 2 eggs
- 1 cup granulated sugar
- 1 ½ cups cranberries (fresh or frozen)
- 1 tablespoon all purpose flour
Orange Glaze
- 1 cup powdered sugar
- 1 tablespoon orange juice
- 1 teaspoon orange zest
- ½ teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8x4-inch loaf pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt. Set aside.
- In a large bowl, beat eggs, milk, oil, orange zest, orange juice, and vanilla extract. Stir until well combined.
- Gradually fold the dry ingredients into the wet mixture. Stir gently until just combined—don’t overmix! The batter will be thick.
- Toss cranberries and nuts (if using) with a tablespoon of flour to prevent sinking, then gently fold them into the batter.
- Pour the batter into the prepared loaf pan and spread it evenly. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover loosely with foil for the last 10 minutes.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Whisk powdered sugar, orange juice, orange zest, and vanilla extract until smooth. Drizzle over the cooled bread for a sweet, citrusy finish and sprinkle extra orange zest on top, if desired. Slice and enjoy!
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