There's nothing quite like the aroma of freshly baked Orange Cranberry Bread filling your home. The sweet citrus notes of orange and the tart burst of cranberries come together to create a delightful quick bread that's perfect for breakfast, a midday snack, or even dessert.
I discovered this recipe during the holiday season when I wanted something simple yet festive to share with friends. It quickly became a tradition, with everyone eagerly anticipating a warm slice of this moist, flavorful bread whenever they visited.
Why You'll Love This Orange Cranberry Bread
Get ready to add a new favorite to your baking repertoire. This Orange Cranberry Bread combines classic flavors with a modern twist to make a treat you’ll love sharing—or keeping all to yourself!
First, it's incredibly easy to make. You don’t need a mixer or special equipment—just a bowl, a whisk, and a little bit of elbow grease.
It’s also the perfect balance of flavors. The tangy cranberries are complemented beautifully by the sweet orange glaze, creating a loaf that’s both refreshing and indulgent.
This bread is a showstopper for holiday gatherings but versatile enough for year-round enjoyment. Pair it with your morning coffee or bring it as a thoughtful hostess gift—it always delights!
Finally, this recipe is wonderfully adaptable. You can swap in dried cranberries, add nuts for extra crunch, or even make it gluten-free.
Ingredients Notes

The magic of this Orange Cranberry Bread lies in its simple, fresh ingredients. Each one plays a key role in achieving the perfect taste and texture.
Fresh Cranberries are the star of this recipe, adding bursts of tartness that balance the sweetness of the bread. If fresh cranberries aren’t in season, frozen ones work just as well—just don’t thaw them first, as they’ll hold their shape better during baking.
Orange Zest and Juice bring a vibrant, citrusy flavor that makes this bread irresistible. Be sure to use fresh oranges for the best results—bottled juice simply won’t deliver the same punch.
Buttermilk is the secret to a tender, moist crumb. If you don’t have buttermilk on hand, you can make a quick substitute by adding a tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes.
All-Purpose Flour provides the perfect structure for this quick bread. If you’re looking for a gluten-free option, use a 1:1 gluten-free flour blend.
Lastly, a simple Orange Glaze made from powdered sugar and orange juice takes this bread to the next level. It adds a sweet finish and enhances the citrus notes in every bite.
How To Make This Orange Cranberry Bread

Baking this Orange Cranberry Bread is as straightforward as it is rewarding. Let’s break it down step by step.
Start by preheating your oven to 350°F (175°C) and greasing a standard 9x5-inch loaf pan. You can also line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, baking powder, and salt. This ensures the dry ingredients are evenly distributed before combining them with the wet mixture.
In a separate bowl, cream together the sugar and oil. Add the eggs, one at a time, mixing well after each addition. Stir in the orange zest, juice, and buttermilk until the mixture is smooth.
Gently fold the dry ingredients into the wet mixture, being careful not to overmix. Overmixing can result in a dense loaf, so stop as soon as you don’t see streaks of flour.
Toss the cranberries with a tablespoon of flour to prevent them from sinking to the bottom of the loaf, then fold them into the batter. Pour the batter into your prepared loaf pan and smooth the top with a spatula.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.
Once completely cooled, drizzle the loaf with the orange glaze for a beautiful, glossy finish.
Storage Options
This Orange Cranberry Bread stores beautifully, making it a great make-ahead option for busy weeks or holiday prep.
For short-term storage, wrap the bread tightly in plastic wrap or foil and keep it at room temperature for up to 3 days.
To extend its shelf life, refrigerate the bread in an airtight container for up to a week. Allow the slices to come to room temperature or warm them slightly before serving for the best flavor.
For freezing, wrap the loaf or individual slices in plastic wrap and then place them in a freezer-safe bag. It will keep for up to 3 months. Thaw overnight in the refrigerator or at room temperature when ready to enjoy.
Variations and Substitutions
This recipe is as versatile as it is delicious. Here are some fun variations to try:
- Dried Cranberries: If you don’t have fresh or frozen cranberries, dried cranberries work well. Soak them in orange juice for 10 minutes before adding to the batter to plump them up.
- Add Nuts: Chopped walnuts or pecans add a delightful crunch and pair beautifully with the citrus and cranberry flavors.
- Chocolate Chips: For a sweeter twist, mix in a handful of white or dark chocolate chips.
- Gluten-Free Version: Use a gluten-free flour blend in place of all-purpose flour for a loaf that’s just as tender and delicious.
- Mini Loaves: Divide the batter into mini loaf pans for adorable, gift-worthy treats. Adjust the baking time to 25–30 minutes.
Feel free to experiment and make this recipe your own—the possibilities are endless!
PrintOrange Cranberry Bread Recipe
Discover the best Orange Cranberry Bread recipe featuring fresh cranberries and tangy orange zest. This easy-to-make bread is moist, fragrant, and the perfect balance of sweet and tart flavors. Ideal for breakfast, snack time, or festive holiday gatherings!
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (10–12 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- ¾ cup orange juice (freshly squeezed preferred)
- ¼ cup vegetable oil or melted butter
- 1 tablespoon orange zest
- 1 cup fresh or frozen cranberries (chopped)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the egg, orange juice, oil, and orange zest. Mix well.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
- Gently fold in the chopped cranberries.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Use freshly squeezed orange juice for the best flavor.
- Add a glaze made of powdered sugar and orange juice for a sweeter touch.
- You can substitute dried cranberries, but reduce the sugar slightly if they’re sweetened.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 16g
- Sodium: 120mg
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