Cranberry Orange Bread

Moist, zesty, and bursting with cranberries

Cranberry Orange Bread is a classic quick bread that perfectly balances sweet and tart flavors. Fresh orange zest and juice add brightness, while cranberries bring pops of tangy flavor in every slice. This loaf is moist, tender, and ideal for breakfast, brunch, holiday baking, or gifting.

Unlike dry fruit breads, this recipe uses the right balance of fat and citrus to keep the crumb soft for days. It’s easy to make—no yeast, no mixer—and fills your kitchen with an irresistible citrus aroma as it bakes.

Ingredients (1 loaf, 8–10 slices)

Dry Ingredients

2 cups (250 g) all-purpose flour
¾ cup (150 g) granulated sugar
1½ tsp baking powder
½ tsp baking soda
½ tsp salt

Wet Ingredients

½ cup (120 ml) orange juice (freshly squeezed)
Zest of 1 large orange
½ cup (120 ml) milk or buttermilk
⅓ cup (80 ml) vegetable oil or melted butter
2 large eggs
1 tsp vanilla extract

Add-Ins

1½ cups fresh or frozen cranberries (do not thaw)
or 1 cup dried cranberries

Instructions

Step 1: Preheat & Prepare

Preheat oven to 175°C (350°F). Grease and line a 9×5-inch (23×13 cm) loaf pan with parchment paper.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk orange juice, orange zest, milk, oil (or butter), eggs, and vanilla until smooth.

Step 4: Make the Batter

Pour the wet ingredients into the dry ingredients. Gently fold until just combined—do not overmix.

Toss cranberries with 1 tablespoon flour, then fold them into the batter. This prevents sinking.

Step 5: Bake

Pour batter into prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

If the top browns too quickly, tent loosely with foil after 40 minutes.

Step 6: Cool

Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Optional Orange Glaze

For extra sweetness and shine, mix:

½ cup powdered sugar
1–2 tbsp orange juice

Drizzle over cooled loaf.

Tips for Perfect Cranberry Orange Bread

Fresh zest is essential for bright flavor
Don’t overmix—keeps the bread tender
Frozen cranberries work beautifully
Cool fully before slicing for clean cuts

Variations

Cranberry Orange Walnut: add ½ cup chopped walnuts
Lemon Cranberry: replace orange with lemon zest and juice
Healthier: replace half the flour with whole wheat
Dairy-free: use plant-based milk and oil

Serving Suggestions

Enjoy slices:

Warm with butter
Toasted with cream cheese
As part of a brunch spread
With tea or coffee

Storage & Freezing

Store wrapped at room temperature for 2 days
Refrigerate up to 5 days
Freeze slices or whole loaf for up to 3 months

Why This Recipe Works

Balanced sweetness and acidity
Moist crumb that stays soft
Bright citrus aroma and flavor
Simple ingredients, consistent results

Final Thoughts

This Cranberry Orange Bread is fresh, flavorful, and beautifully moist—a timeless quick bread that works just as well for everyday baking as it does for special occasions.