Moist Cranberry Orange Bread with fresh cranberries, orange zest, and a sweet glaze. Perfect for holiday gifting or a cozy breakfast treat!
Have you ever baked something and thought, Why haven’t I made this sooner? That’s exactly how I felt the first time I made this Cranberry Orange Bread. It was one of those chilly December mornings when I woke up thinking about how nice it would be to gift something homemade to friends. But let’s be real—who has time for elaborate cookies or hours of frosting cakes? I needed something simple but impressive.
I remembered a trip to my grandma’s house years ago, where her kitchen always smelled like oranges and cinnamon during the holidays. She used to make these loaves of cranberry orange bread that were so good, my cousins and I would fight over the last slice. Inspired by that memory (and a bag of cranberries I’d forgotten in the fridge), I decided to recreate her magic.
The result? A perfectly moist, slightly tangy bread with bursts of cranberry in every bite and a glaze so good you’ll be tempted to eat it straight from the bowl. It’s become a tradition now, and every time I bake it, I think of my grandma’s cozy kitchen, full of laughter and the smell of something amazing in the oven.
Why You’ll Love This Cranberry Orange Bread Recipe?
This isn’t just any quick bread—it’s the bread you’ll make every holiday season. Here’s why:
- Bursting with Flavor: Fresh cranberries and orange zest create the perfect sweet-tart combo.
- Moist and Tender: Thanks to the orange juice and butter, every bite is soft and rich.
- Holiday Vibes: It’s basically Christmas in bread form—perfect for gifting or sharing at parties.
- Easy to Make: No fancy equipment, no complicated steps.
- Stays Fresh for Days: Somehow, it tastes even better on day two (if you can wait that long).
Ingredient Notes:
This recipe is all about simple ingredients that come together beautifully. Let’s break it down:
- Cranberries: Fresh cranberries give this bread a tangy pop. Frozen works too—just don’t thaw them!
- Orange Zest and Juice: The zest packs a citrus punch, while the juice keeps the bread moist and flavorful.
- Butter: Softened butter adds richness and helps create that tender crumb we all love.
- Eggs: Bring everything together and add structure to the bread. Room temp eggs work best here.
- Powdered Sugar: For the glaze! It’s what makes this bread go from “nice” to “next level.”
Pro Tip: Toss your cranberries in a little flour before folding them into the batter. This keeps them from sinking to the bottom.
How To Make Cranberry Orange Bread?
This bread comes together so easily, you’ll wonder why you haven’t been making it all year.
Step 1. Get Everything Ready
Preheat your oven to 350˚F and butter your loaf pan. Then dust it with flour—this extra step makes it way easier to get the bread out later.
In one bowl, whisk together the flour, baking powder, and salt. In another, combine the milk, orange zest, and orange juice. You’ll want these ready to go before you start mixing.
Step 2. Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together. It won’t look completely smooth—don’t stress. Add the eggs, one at a time, mixing well after each.
Step 3. Combine Everything
Alternate adding the dry ingredients and the milk mixture to the butter mixture. Start and end with the dry ingredients, mixing just until combined. Don’t overmix—it’s okay if there are a few lumps.
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Step 4. Fold in the Cranberries
Toss your cranberries with a little flour (this helps them stay suspended in the batter), then gently fold them in. Spread the batter into your prepared pan, smoothing the top with a spatula.
Step 5. Bake
Pop the pan into the oven and bake for 45-50 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted into the center comes out clean. Let it cool in the pan for 10-15 minutes before transferring to a wire rack.
Step 6. Glaze It
Mix powdered sugar, orange juice, and reserved zest until smooth. Drizzle over the cooled bread and watch it soak in for that perfect sweet finish.
Storage Options:
This bread is great fresh, but it’s also a rockstar when it comes to leftovers:
- Room Temperature: Wrap tightly in plastic wrap or store in an airtight container for up to 3 days.
- Refrigerator: Keeps for about a week. Let it come to room temp before serving for the best flavor.
- Freezer: Wrap the bread (with or without the glaze) in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight on the counter before enjoying.
Variations and Substitutions:
Want to switch it up? Here are some ideas:
- Dried Cranberries: Use dried cranberries if you don’t have fresh ones. Soak them in warm water or orange juice first.
- Add Nuts: Chopped walnuts or pecans add a great crunch.
- Chocolate Chips: For a sweeter twist, toss in some white or dark chocolate chips.
- Gluten-Free: Swap the all-purpose flour for a gluten-free baking mix.
- Lemon Version: Substitute lemon zest and juice for a bright, tangy variation.
What to Serve with Cranberry Orange Bread?
This bread is versatile enough for breakfast, dessert, or a snack. Here’s how to serve it:
- Coffee or Tea: The citrusy flavors pair beautifully with a hot drink.
- Butter or Cream Cheese: Spread on a slice for a little extra indulgence.
- Greek Yogurt: Add a slice to your breakfast for a balanced meal.
- Vanilla Ice Cream: Warm up a slice and top with a scoop for a simple dessert.
Frequently Asked Questions:
Can I use frozen cranberries?
Definitely! Just toss them in frozen—no need to thaw.
How do I prevent the cranberries from sinking?
Toss them in a bit of flour before folding them into the batter. Works like a charm!
Can I make this bread ahead of time?
Absolutely! It actually tastes even better the next day as the flavors meld together.
So, what do you think? Ready to bake this Cranberry Orange Bread? It’s festive, easy, and downright delicious. Let me know how it turns out—I’d love to hear about your twists and serving ideas!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Cranberry Orange Bread
Ingredients
- 2 cups all-purpose flour 240g
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 tsp ground cinnamon
- 1 Tbsp. freshly grated orange zest
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup butter at room temperature
- 1 large egg at room temperature
- 1 cup orange juice
- 1 1/2 cups chopped fresh cranberries
Instructions
- Preheat your oven to 350°F (175°C) and generously grease and flour a 9x5-inch loaf pan to ensure the bread releases easily after baking.
- In a medium bowl, combine the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, and freshly grated orange zest. Set this aside for now.
- In the bowl of a stand mixer or a large bowl using a hand mixer, cream together the granulated sugar, brown sugar, and softened butter until smooth and creamy.
- Add the room-temperature egg to the butter-sugar mixture and mix until everything is perfectly incorporated.
- Now, pour in the orange juice and mix slowly until evenly distributed throughout the mixture.
- Gradually add the reserved flour mixture to the wet ingredients, beating gently until just combined.
- Carefully fold in the chopped fresh cranberries.
- Pour this mixture into the prepared loaf pan, spreading it out evenly to ensure even baking.
- Pop the pan into the preheated oven and let it bake for approximately 60 minutes. It's done when a toothpick inserted into the center comes out clean.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
