Why You’ll Love Cranberry Orange Bread Recipe
This cranberry orange bread is easy to make and delivers bakery-style results with simple pantry ingredients. The orange zest and juice give it a fresh, vibrant flavor, while the cranberries add little bursts of tartness that keep each bite interesting. The loaf stays moist, slices beautifully, and looks especially pretty with the glossy orange glaze on top. It is also a great make-ahead recipe for holiday gatherings, gifting, or meal prepping for the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup milk
1/3 cup orange juice
1/3 cup melted butter, cooled, or canola oil
1 large egg
1 tablespoon orange zest
1 teaspoon vanilla extract
2 cups cranberries, with large ones halved
1/2 tablespoon white sugar
1/2 tablespoon white flour
2 tablespoons orange juice
3/4 cup confectioner’s sugar
Directions
Preheat the oven to 350°F. Lightly grease a 5×9-inch loaf pan or coat it with nonstick cooking spray.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Set the bowl aside.
In a large measuring jug or bowl, combine the milk and orange juice. Let the mixture sit for 5 minutes so it curdles slightly. This helps create a buttermilk-like effect for a more tender loaf.
Whisk the melted butter into the milk mixture, then add the egg, orange zest, and vanilla extract. Mix until combined.
Pour the wet ingredients into the dry ingredients and gently fold everything together with a spatula or wooden spoon just until no dry streaks remain. Be careful not to overmix.
In a small bowl, toss the cranberries with 1/2 tablespoon flour and 1/2 tablespoon sugar. Fold the coated cranberries into the batter.
Spread the batter evenly into the prepared loaf pan. Bake for 55 to 70 minutes, or until a toothpick inserted into the center comes out mostly clean. After about 40 minutes, loosely cover the top with aluminum foil to prevent over-browning.
Let the bread cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely.
To make the glaze, stir together the orange juice and confectioner’s sugar until smooth. Spread the glaze over the cooled bread before slicing and serving.
Servings and timing
This recipe makes 8 servings.
Prep time: 10 minutes
Bake time: 55 to 70 minutes
Total time: 1 hour 20 minutes
Variations
For a nuttier version, add a handful of chopped pecans or walnuts to the batter. For extra citrus flavor, increase the orange zest slightly or add a little lemon zest for a mixed citrus twist. You can swap the cranberries for dried cranberries if fresh or frozen ones are not available, though the texture and tartness will be a bit different. For a richer finish, use butter instead of oil. You can also skip the glaze for a less sweet loaf that works especially well for breakfast.
Storage/Reheating
Store the bread tightly wrapped at room temperature for up to 2 days, or refrigerate it for up to 5 days. To keep the glaze looking its best, let the bread cool completely before wrapping or storing.
For longer storage, wrap individual slices or the whole loaf tightly and freeze for up to 3 months. Thaw at room temperature before serving.
To reheat, warm individual slices in the microwave for about 10 to 15 seconds. For a slightly crisp exterior, heat slices in a toaster oven for a few minutes.
FAQs
Can I use frozen cranberries?
Yes, frozen cranberries work well in this recipe. You can add them straight from the freezer without thawing to prevent extra moisture from getting into the batter.
Why do I need to let the milk and orange juice sit?
Letting the milk and orange juice sit creates a quick buttermilk substitute. This helps make the bread more tender and gives it a softer crumb.
Can I use oil instead of butter?
Yes, canola oil is a good substitute for melted butter. It will still give you a moist loaf, though the flavor will be slightly less rich.
How do I know when the bread is done?
Insert a toothpick into the center of the loaf. If it comes out mostly clean with just a few moist crumbs, the bread is ready.
Why should I coat the cranberries in flour and sugar?
Coating the cranberries helps keep them from sinking too much in the batter and distributes them more evenly throughout the loaf.
Can I make this bread ahead of time?
Yes, this bread is a great make-ahead recipe. In fact, the flavor is often even better the next day after it has had time to settle.
Do I have to use the glaze?
No, the glaze is optional. The bread is still delicious on its own if you prefer something a little less sweet.
Can I make muffins instead of a loaf?
Yes, you can divide the batter into a muffin tin and bake it as muffins. The baking time will be shorter, so start checking earlier.
What type of oranges work best?
Regular navel oranges are a great choice because they are sweet, juicy, and easy to zest. Fresh orange juice will give the best flavor.
Can I reduce the sugar?
Yes, you can reduce the sugar slightly if you prefer a less sweet loaf. Keep in mind that the cranberries are tart, so the sweetness helps balance the flavor.
Conclusion
Cranberry Orange Bread is a simple yet impressive recipe that brings together bright orange flavor, tart cranberries, and a soft, moist crumb in one beautiful loaf. Whether you serve it for breakfast, share it during the holidays, or enjoy it as an everyday treat, this recipe is sure to become a favorite.
