Soft, bright, and just sweet enough, this Cranberry Orange Bread tastes like a cozy holiday loaf. It has a tender, buttery crumb, pops of tart fresh cranberries, and lively citrus notes from orange zest and juice.
If you’ve tried the cranberry orange sauce or cranberry orange muffins, you know how well these flavors pair. This quick bread brings the same combination into an easy, sliceable loaf—ideal for gifting, Christmas brunch, or a mid-afternoon coffee break.
Kristen’s Keys for Cranberry Orange Bread
Follow these simple tips for a moist, flavorful loaf with evenly distributed cranberries.
- Zest the orange into the sugar. Rubbing the zest into the granulated sugar releases essential oils and builds the most vibrant orange flavor.
- Use fresh orange juice. Juice the oranges after zesting and measure into a cup. Top up with milk to reach ¾ cup total liquid for the batter.
- Toss cranberries in flour. Coating the berries in the dry ingredients keeps them suspended in the batter so they don’t sink to the bottom.
How To Make Cranberry Quick Bread
This recipe is straightforward and forgiving—perfect for both confident bakers and beginners. The steps below clarify the technique so your loaf turns out tender and bright.
Combine Sugar with Orange Zest
Place the granulated sugar in a large bowl. Zest one orange directly over the sugar and rub the zest into the sugar with your fingers until evenly combined. This step builds the bread’s orange base.
Juice the Oranges
Juice two large oranges into a measuring cup. Reserve two tablespoons of this fresh orange juice for the glaze. Add milk to the measuring cup until you reach ¾ cup total liquid.
Tip: Using a juicer helps extract every bit of fresh juice.
Whisk Wet Ingredients
Pour the orange juice and milk into the bowl with the sugar and orange zest. Add the eggs, vanilla, and the melted, slightly cooled butter. Whisk until the mixture is smooth and evenly combined.
Tip: Let melted butter cool a bit before adding so it doesn’t cook the eggs.
Prepare Dry Ingredients
In a separate bowl, whisk the flour, baking powder, and salt. Add the cranberries to the dry mix and toss to coat them with flour—this prevents sinking and keeps the fruit evenly dispersed.
Combine Batter
Fold the dry ingredients into the wet mixture gently with a spatula or wooden spoon until no dry streaks remain. Do not overmix—overworking the batter can make the loaf dense.
Bake
Transfer the batter to a greased and lightly floured 8×4-inch loaf pan. Bake at 350°F for 45–55 minutes, or until a toothpick inserted into the center comes out clean. Start checking at about 45 minutes since oven temperatures vary.
Cool Completely
Let the loaf cool in the pan for 10 minutes, then loosen the edges with a knife and invert onto a cooling rack. Allow the bread to cool to room temperature—about 30 minutes—before slicing to prevent it from collapsing and to keep the texture clean.
Glaze the Cranberry Bread (Optional)
For a bright finish, whisk ¾ cup sifted powdered sugar with 1 tablespoon of the reserved orange juice. Add more juice a teaspoon at a time until the glaze is thick but pourable. Drizzle over the cooled loaf and let it set before slicing.
Recipe Modifications
- Frozen cranberries: No need to thaw—toss them in flour as directed and proceed.
- Almond extract: Substitute ¼ teaspoon almond extract for the vanilla for a nutty undertone.
- Add nuts: Fold in up to ½ cup chopped pecans or walnuts with the cranberries for extra texture.
- Skip the glaze: The loaf is delicious without it. If you skip glazing, use all the orange juice in the batter instead of reserving some.
Storage Tips
This loaf stays flavorful for days and freezes well, glazed or not. Slice only what you plan to eat to keep the bread moist longer.
- Room temperature: Store wrapped or in an airtight container for up to 2 days.
- Refrigerate: Keep wrapped for up to 5 days.
- Freeze: After the glaze sets, wrap the unsliced loaf tightly in plastic and foil, place in a freezer bag, and freeze up to 3 months (best within 1 month). Thaw overnight in the refrigerator.
More Bakery Style Treats
- Lemon Bread
- Sour Cream Coffee Cake
- Easy Cheese Danish
- Lemon Blueberry Coffee Cake
- Cinnamon Sugar Baked Donuts
Cranberry Orange Bread
Rate
Ingredients
- 4 tablespoons unsalted butter, melted and cooled slightly + more for greasing pan
- ⅔ cup granulated sugar
- 2 large navel oranges
- 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 fresh orange juice, reserved from oranges used above
Instructions
- Preheat oven to 350°F. Generously butter an 8×4-inch loaf pan, dust with 2 teaspoons flour, then tap out the excess.
- Melt 4 tablespoons unsalted butter and let it cool slightly.
- Add ⅔ cup granulated sugar to a large bowl. Zest 1 orange over the sugar and rub the zest into the sugar until combined.
- Juice 2 large oranges into a measuring cup, reserving 2 tablespoons for the glaze. Add milk to reach ¾ cup total liquid.
- Whisk the orange-milk mixture, 2 eggs, 1 teaspoon vanilla, and the cooled melted butter into the sugar mixture until smooth.
- In a separate bowl, whisk 2 cups flour, 2 teaspoons baking powder, and ½ teaspoon salt. Add 1½ cups cranberries and toss to coat with the flour.
- Fold the dry mixture into the wet ingredients until just combined and no flour streaks remain. Avoid overmixing.
- Pour batter into the prepared pan and bake 45–55 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan 10 minutes, then loosen the sides and invert onto a rack to cool completely.
- For the glaze, whisk ¾ cup powdered sugar with 1 tablespoon reserved orange juice, adding more juice a teaspoon at a time if needed until the glaze is thick but pourable. Drizzle over the cooled loaf and let set before slicing.
Equipment
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glass 8×4 loaf pan
Notes
Use frozen cranberries: Toss frozen cranberries in flour as directed.
Milk: Any dairy or nondairy milk works.
Storage: Store wrapped or in an airtight container at room temperature up to 2 days or refrigerate up to 5 days.
Freeze: After the glaze sets, wrap the unsliced loaf well and freeze up to 3 months (best within 1 month). Thaw overnight in the refrigerator.
Nutrition
Nutrition information is an approximation.