There's something magical about the combination of bright citrusy orange and tangy cranberries in a perfectly moist bread. The aroma of freshly baked Orange Cranberry Bread fills the kitchen with a warmth that’s both comforting and festive. Whether you're serving it as a breakfast treat, a holiday gift, or a cozy snack with tea, this bread is bound to delight.

I first discovered this recipe during a winter baking spree, inspired by an abundance of fresh cranberries and oranges. It quickly became a family favorite, thanks to its sweet-tart flavor and soft, buttery texture. Let’s dive into what makes this bread so special.
Why You’ll Love This Orange Cranberry Bread
Get ready to make a loaf that’s as stunning as it is delicious. This Orange Cranberry Bread is destined to become your new go-to quick bread recipe.
First, it’s incredibly easy to whip up. You won’t need any special skills or fancy equipment—just a mixing bowl, a loaf pan, and an hour of your time.
The flavor combination is a showstopper. Fresh cranberries add bursts of tartness that perfectly balance the sweetness of the orange zest and juice. The result? A loaf that’s as vibrant in taste as it is in appearance.
This bread is wonderfully versatile. Serve it as a breakfast option, pack it into lunchboxes, or dress it up with a glaze for dessert. You can even make mini loaves for thoughtful gifts.
Finally, the texture is unbeatable. Moist and tender, with a golden crust that’s just firm enough to slice beautifully. Every bite is a harmony of flavors and textures.
Ingredients Notes

The secret to this bread’s incredible flavor lies in its fresh, high-quality ingredients. Let’s break down what you’ll need:
- Fresh cranberries: These little gems are the star of the show. Their tartness cuts through the sweetness, creating a balanced flavor profile. If fresh cranberries aren’t in season, frozen ones work just as well—no need to thaw before using.
- Orange zest and juice: The zest adds an intense citrus aroma, while the juice brings a natural sweetness and moisture to the bread. Be sure to use freshly squeezed juice for the best results.
- All-purpose flour: This provides the perfect structure for the bread. If you’d like a slightly nutty flavor, you can substitute half the flour with whole wheat flour.
- Granulated sugar: A cup of sugar sweetens the bread just right without overpowering the tart cranberries.
- Buttermilk: This secret ingredient ensures the bread stays moist and tender. If you don’t have buttermilk, mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes.
- Eggs: They bind the ingredients together and give the bread structure. Make sure they’re at room temperature for smoother mixing.
No special equipment is needed for this recipe—a simple hand whisk and a loaf pan will do the trick.
How to Make Orange Cranberry Bread

Making this Orange Cranberry Bread is as enjoyable as eating it. Here’s how to bring it to life, step by step:
- Prepare your ingredients: Preheat your oven to 350°F (175°C) and grease a standard 9x5-inch loaf pan. Zest and juice your oranges, and measure out the other ingredients. Toss the cranberries in a tablespoon of flour to prevent them from sinking in the batter.
- Mix the wet ingredients: In a large mixing bowl, whisk together the butter (softened), sugar, and orange zest until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the buttermilk and orange juice.
- Combine dry ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can make the bread dense.
- Fold in the cranberries: Gently fold the cranberries into the batter, ensuring they’re evenly distributed.
- Bake to perfection: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack.
- Optional glaze: For extra indulgence, whisk together powdered sugar and a bit of orange juice, then drizzle it over the cooled loaf.
This bread takes about an hour from start to finish, with just 15 minutes of prep time.
Storage Options
This Orange Cranberry Bread stores beautifully, making it perfect for meal prepping or gifting. Here’s how to keep it fresh:
- At room temperature: Wrap the bread tightly in plastic wrap or store it in an airtight container. It will stay fresh for up to 3 days.
- In the refrigerator: For longer storage, keep the bread in the fridge. It will stay moist and delicious for up to a week.
- In the freezer: Freeze the bread (whole or sliced) for up to 3 months. Wrap it in plastic wrap and foil or use a freezer-safe bag. Thaw at room temperature or warm in the oven before serving.
When reheating, a quick zap in the microwave or a few minutes in a 350°F oven will bring back its freshly baked texture.
Variations and Substitutions
One of the best things about this recipe is how adaptable it is. Here are some creative ways to make it your own:
- Add nuts: Mix in ½ cup of chopped walnuts or pecans for a delightful crunch.
- Swap the fruit: Use dried cranberries, cherries, or even blueberries if fresh cranberries aren’t available.
- Make it gluten-free: Substitute the all-purpose flour with a 1-to-1 gluten-free baking blend for a gluten-free version.
- Try a spice twist: Add a teaspoon of cinnamon or a pinch of nutmeg to give the bread a warm, spiced flavor.
- Turn it into muffins: Divide the batter into a muffin tin for individual portions. Bake at 350°F for 18-20 minutes.
Don’t be afraid to get creative and tailor this recipe to your preferences. Each variation adds a new dimension to this already fabulous bread.
Warm, citrusy, and bursting with cranberries, this Orange Cranberry Bread is a delightful addition to any table. Bake a loaf today and enjoy a slice of sunshine, no matter the season!
PrintOrange Cranberry Bread Recipe
This Orange Cranberry Bread recipe combines fresh cranberries, orange zest, and juice for a moist, flavorful treat. Easy to bake, perfect for breakfast or dessert, and great for holiday gatherings.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (about 10 slices) 1x
- Category: Breads
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup fresh cranberries (chopped)
- 1 tbsp orange zest
- ¾ cup freshly squeezed orange juice
- ⅓ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Fold in the chopped cranberries and orange zest.
- In another bowl, whisk orange juice, oil, eggs, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and gently mix until combined.
- Transfer the batter to the prepared loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- You can substitute fresh cranberries with dried ones but reduce the sugar slightly.
- Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- Optional: Drizzle with an orange glaze for extra sweetness.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 140mg
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