Cranberry Orange Bread

This moist cranberry orange bread recipe is super simple to make! No mixer is needed and it is ready for the oven within minutes. This cranberry bread has a delicious glaze made with orange juice and orange zest. It is made with fresh or frozen cranberries, orange juice, and orange zest, so you know it will be sweet with a hint of tangy flavor!

 

There is something about cranberries that just makes me think of the holiday season. The tart flavor of the fresh cranberries and orange juice in this mixture add a tangy flavor that is balanced by the sweetness of the orange glaze. I love cranberries in my baking around the holidays, especially Christmas time!

This cranberry bread recipe is so easy to prepare. You just need a couple of mixing bowls, a whisk, a spatula, and a few minutes of your time (and maybe a little elbow grease). You can add some toasted nuts such as walnuts or pecans for some extra flavor and texture.

For this orange cranberry bread recipe I folded in fresh cranberries (although frozen cranberries can also work!), orange juice and fresh orange zest into the batter. Then after baking I drizzled on an sweet orange glaze made from orange juice and powdered sugar.

My recipe for cranberry orange bread is undeniably moist and delicious. This orange cranberry bread also has a unique flavor that will keep you coming back for more slices! While you’re at it, you might as well double the recipe and make a double batch because everyone you know will want a slice as well.

See Also:

• Oil vs butter in your quick breads..what’s better? Find out the difference and what I prefer!
• Confused on what the difference is between quick breads and coffeecakes – give this post a read!
• Want to know more about quick breads? Then read this article “What’s quick bread“? and learn more!

Why You Will Love This Cranberry Orange Bread

• No stand mixer needed – Like most all quick bread recipes, you do not need a stand mixer or hand mixer to make this cranberry orange bread recipe. You just need a whisk and a spatula to bring it together!
• Makes great afternoon snack or quick breakfast. I love a good quick bread like this cranberry bread as an afternoon snack or brunch treat. Just need a cup of coffee or tea to serve with it!
• Quick prep time – This cranberry orange bread takes only minutes to mix up and it’s ready for the oven.
• Wonderful to freeze – This cranberry orange bread, which is made with orange juice, is great to freeze when fresh cranberries are not in season so it can be enjoyed all year round!

Ingredients Needed for this Cranberry Orange Bread

• All-Purpose Flour– Be sure to measure your flour correctly by spooning the flour into your measuring cups so you don’t end up with too much flour which can make for a dry bread.
• Baking Powder- This helps the cranberry orange bread rise. Do not confuse baking powder with baking soda, which is not the same ingredient. To test your baking powder to make sure it’s fresh, I add a teaspoon to a small bowl of hot water to see if it’s bubbly.
• Salt– To help balance the sweetness.
• Unsalted Butter–  I prefer to use unsalted butter so I can control the salt, but salted butter will also work. Instead of melted butter, you can use a neutral-tasting oil such as vegetable oil or canola oil. Or use olive oil, or melted coconut oil, but this can impart flavor.
• White Sugar – I used granulated sugar for this cranberry bread, but you could also use 1/2 sugar and 1/2 brown sugar for more flavor.
• Eggs– Use room temperature eggs so your bread rises tall.
• Milk– I use whole milk for richness and tenderness, but low-fat milk or even dairy-free milk can also work to make dairy-free cranberry orange bread.
• Orange Juice– We just need enough orange juice to bring out that orange taste. You can use bottled orange or fresh orange juice!
• Cranberries– You can use fresh or frozen cranberries. If using frozen cranberries, do not thaw them first. Toss the cranberries in one tablespoon of flour so the berries don’t sink to the bottom of the bread. You could also use dried cranberries as well.
• Grated Orange Zest– To give an extra kick of orange flavor. I like to use a microplane grater for the orange zest. If using fresh orange juice, I like to zest the orange first, and then juice the orange.
• Powdered Sugar– Or confectioners sugar. To be used in the fresh orange glaze.

How to Make Cranberry Orange Bread

Preheat and prepare the pan. 

Position a rack in the center of your oven and preheat the oven to 350°F (177°C). Spray a 9”x5” loaf pan with cooking spray, or line it with parchment paper and then spray with cooking spray.

Combine dry ingredients.

In a medium bowl, whisk together all-purpose flour, baking powder, and salt. Set aside.

Combine wet ingredients.

In a large bowl, whisk together granulated sugar and eggs. Whisk in orange juice, orange zest, milk, and melted butter.

Combine wet and dry ingredients.

Gently stir in the dry ingredients to the wet ingredients and mix with a spatula or wooden spoon just until combined.

Add cranberries and orange zest

Gently fold in fresh or frozen cranberries and orange zest. I toss them in a tablespoon of flour first so they don’t sink in the batter when baking. Do not overmix.

Bake.

Pour batter into prepared baking pan.

Bake the loaf pan in a preheated 350oF (177oC) oven for 55-65 minutes until a toothpick inserted into the middle of the bread comes out clean or with a few moist crumbs clinging to it (no wet batter) and the top springs back to the touch when lightly touched. Remove from the oven and cool completely in the pan on a wire rack.

Make orange glaze.

In a small bowl, stir together the powdered sugar and orange juice.  If the glaze is too thick, add an additional tablespoon of milk. If the orange glaze is too thin, add additional powdered sugar. Adjust to reach desired consistency. Add orange juice glaze over cooled bread before serving.

Recipe Tips

• Measure your flour correctly. Too much flour in your bread recipe will make for dry bread. I recommend measuring by weight using a kitchen scale. But if you are using measuring cups, then spoon the flour into your cup and level it off. Do not pack it down
• Do not overmix. Once the dry ingredients are added to the wet ingredients, mix just until incorporated. If you continue mixing, your bread will develop too much gluten and become tough.
• Test for doneness. Not all ovens bake the same, and with quick bread, they can take a long time to bake. Be sure to test with a cake tester or toothpick. You want the toothpick to come out clean, and with no wet batter.

Recipe Variations

• Make cranberry orange mini loaves. I baked this cranberry bread recipe in a 9×5 loaf pan, but you can bake it into mini loaves. Just be sure to reduce the baking time.
• Bake into cranberry muffins. For baking into muffins, fill each muffin cup up to the top and bake for about 20 minutes at 400F.
• Use a different flour. You can make this bread with a different kind of flour. Instead of all-purpose flour, swap out 1/2 of the flour and use whole wheat flour. I love using white whole wheat flour because it has a softer texture. You can also use your favorite 1:1 gluten-free flour mixture.
• Dried cranberries – If you don’t have any fresh cranberries, you can substitute dried cranberries instead. Fold in your chopped cranberries at the end with the orange zest.
• Use cranberry juice – Stir in some cranberry juice instead of orange juice to the batter. Or make a cranberry juice glaze instead of orange if you want more tart flavor!

Recipe FAQs

More Recipes to Try

• Orange Cranberry Scones
• Apple Cranberry Crisp
• Blueberry Streusel Muffins
• Strawberry Scones
• White Chocolate Cranberry Oatmeal Cookies