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Soft, bright, and just sweet enough, this Cranberry Orange Bread tastes like the cozy holiday season wrapped up in a loaf pan. It has the delicate, buttery crumb everyone loves, plus fresh pops of tart cranberries and plenty of citrus.
If you've made my cranberry orange sauce or cranberry orange muffins, you already know this flavor combination is gold! This quick bread recipe just gives you the same goodness in an easy, sliceable package. Perfect for gifting, Christmas brunch, or a mid-afternoon coffee break.
Kristen's Keys for Cranberry Orange Bread
For cranberry orange bread that is moist, tender, and bursting with flavor, pay attention to the following tips.
- Orange zest plus sugar is where the magic happens. Zest the orange right over the granulated sugar and then rub it together with your hands. The abrasiveness of the sugar will help to release all the essential oils in the orange zest, which in turn create the richest orange flavor.
- Fresh orange juice is a must. After zesting the orange, cut it open and juice it into a glass measuring up. Since every orange gives a different amount of juice, you'll simply top it off with milk to reach ¾ cup total liquid.
- Add the cranberries to the dry ingredients. A light dusting with flour ensures they stay suspended beautifully throughout the batter rather than sinking to the bottom.
How To Make Cranberry Quick Bread
While this cranberry bread recipe is incredibly easy to make, this section is provided to help you feel confident whether you are a seasoned baker or a beginner.
Combine Sugar with Orange Zest
Add the granulated sugar to a large bowl. Zest 1 orange directly over the sugar (so none of that good zest escapes). Use your hands to rub the zest in until combined. This step builds the foundation of the bread's flavor.
Juice the Oranges
Juice 2 large oranges into a glass measuring cup. Scoop out 2 tablespoons of juice and set them aside for the glaze. Then add milk to the measuring cup until you reach ¾ cup total liquid.
👉🏻Use a juicer! Rather than just squeezing the orange to release its juices, use a juicer or one of the attachments to a handheld mixer to help get every last drop of fresh orange juice from the orange.
Whisk Wet Ingredients
Pour the orange juice and milk mixture into the bowl with the sugar. Add the eggs, vanilla, and the melted and cooled butter. Whisk until everything looks smooth and well blended.
👉🏻Make sure to let the butter cool slightly before adding to the batter. This ensures it won't scramble the eggs.
Prepare Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Toss the fresh cranberries in the flour mixture to coat them. This helps keep them from sinking straight to the bottom of the loaf.
Combine Batter
Add the dry mixture to the wet ingredients and gently fold with a wooden spoon or spatula until no dry streaks remain. Be cautious to not overmix, which can lead to dense, tough quick bread.
Bake
Spread the batter into a greased and floured loaf pan and bake for 45-55 minutes, or until a toothpick comes out clean. Every oven is different, so start checking around the 45-minute mark.
Cool Completely
Let the loaf cool in the pan for 10 minutes, then gently loosen the sides by running a butter knife along the edges and turn it out onto a rack.
👉🏻Don't rush the cooling process. In order for the loaf to slice easily without collapsing and the glaze to not be absorbed fully by the bread, you want to ensure you allow ample time for the quick bread to cool to room temperature. I personally recommend about 30 minutes.
Glaze the Cranberry Bread (Optional)
In a small bowl, whisk the powdered sugar with 1 tablespoon of the reserved orange juice. Add a bit more juice, 1 teaspoon at a time, until you get a thick but pourable glaze. Drizzle over the cooled bread for a bright, sweet finish.
Recipe Modifications
- Use frozen cranberries No need to thaw; just toss them in flour as directed.
- Add almond extract: In place of vanilla extract, you can use ¼ teaspoon of almond extract for a sweet, nutty undertone.
- Add nuts: Feel free to fold up to ½ cup of chopped pecans or walnuts into this cranberry bread for texture and flavor. Add to the dry ingredients along with the cranberries.
- Skip the glaze: It will be delicious without it! If not glazing the quick bread, use all the orange juice in the batter rather than reserving some for the glaze.
Storage Tips
This Cranberry Orange Bread tastes delicious for days after preparation and holds up well to freezing as well, whether glazed or not. Just keep in mind it is best to wait to slice the quick bread until serving and only slice what you think you will eat. This helps keep the bread moist for longer.
- Storage: Store in an airtight container (or wrapped well in plastic wrap) at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze: Once the glaze has had time to set, wrap well in plastic wrap, followed by a layer of foil and place into a freezer-safe bag and freeze for up to 3 months, but best after 1 month. Defrost overnight in the refrigerator before enjoying.
More Bakery Style Treats
Cranberry Orange Bread
Ingredients
- 4 tablespoons unsalted butter, melted and cooled slightly + more for greasing pan
- ⅔ cup granulated sugar
- 2 large navel oranges, see recipe notes
- ¾ cup liquid, orange juice + milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour, + more for dusting pan
- 2 teaspoons baking powder
- ½ teaspoon table salt
- 1½ cups fresh cranberries
Orange Glaze
- ¾ cup powdered sugar, sifted
- 2 tablespoons of fresh orange juice, reserved from oranges used in quick bread recipe
Instructions
- Preheat the oven to 350°F. Generously butter an 8x4-inch loaf pan. Sprinkle with 2 teaspoons of flour, dust to coat, then tap to remove excess flour from the pan.
- Melt 4 tablespoons unsalted butter and set aside to let cool slightly while preparing the rest of the batter.
- Add ⅔ cup granulated sugar to a large mixing bowl. Zest 1 orange over the sugar, then use your hands to mix the zest into the sugar until well combined.
- Juice 2 large oranges over a glass measuring cup, being sure to remove any seeds if necessary. Remove 2 tablespoons of the fresh orange juice and set aside for the glaze. If not glazing your bread, use it to make the bread. Add milk to the glass measuring cup to equal a total of ¾ cup liquid.
- Add milk and orange juice mixture, 2 large eggs, 1 teaspoon vanilla extract, and cooled melted butter to the sugar and whisk well to combine.
- In a separate medium mixing bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon table salt. Add 1½ cups fresh cranberries, and toss to coat with flour.
- Add the dry ingredients to the sugar mixture and fold together with a wooden spoon or spatula until evenly combined and no streaks of flour left in the bowl.
- Pour the batter into the prepared pan and spread to smooth it out. Bake for 45 to 55 minutes, or until a toothpick inserted comes out clean.
- Let cool for 10 minutes in the pan, then use a butter knife to gently loosen the sides and invert the bread onto a cooling rack. Let cool completely..
- For the glaze, whisk together the ¾ cup powdered sugar with 1 tablespoon of the reserved fresh orange juice. If needed, add additional orange juice, 1 teaspoon at a time to thin, until a thick, but pourable glaze has formed.
- Drizzle the prepared glaze over the cooled cranberry orange loaf. Let sit at room temperature for 30 minutes or so to harden before slicing or storing.
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made two loaves and they were delicious; moist, flavourful and so fresh-tasting.
Definitely a recipe I will make again.
Thrilled to hear this, Doreen! I just made a loaf myself this past week. 🙂
I'm curious if the bread would turn out differently if I had needed milk to make 3/4 cup of juice/milk? My 2 navel oranges made 1 cup of juice and taking out the 2 Tbsp for the glaze, I still had too much. So I used all juice! Scrumptious!!
Those were some juicy oranges! Honestly, I have made it both ways--the orange is a BIT more prominent without the milk, but you can't go wrong. Glad you enjoyed!
Delicious! I made it this afternoon and the house smelled amazing. I like the sharpness of the cranberries with the soft sweet bread. This is a keeper!
I love hearing you enjoyed, Lynda! Thank you so much for taking the time to leave a review.
Could this recipe be made into muffins?
Hi Sandy! I have a recipe for Cranberry Orange Muffins I would recommend following. The measurements don't scale exactly the same. And the streusel is optional.
Can I switch out regular flour for GF flour?
Hi Sandy! This is one recipe I haven't tested yet. That said, if you are using an all-purpose gluten-free flour it should work well.