Cranberry Orange Bread

Why You’ll Love This Recipe

Cranberry Orange Bread is a moist, flavorful quick bread packed with tart cranberries and bright citrus notes from fresh orange juice and zest. Perfect for breakfast, tea-time, or holiday gifting, this loaf combines sweet and tangy flavors in a tender crumb. It’s easy to make, smells incredible while baking, and tastes even better the next day.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
granulated sugar
baking powder
baking soda
salt
eggs
orange juice (freshly squeezed)
orange zest
unsalted butter (melted)
vanilla extract
fresh or frozen cranberries (halved)
optional: chopped nuts (like walnuts or pecans)

directions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.

In a large bowl, whisk together the flour, baking powder, baking soda, and salt.

In a separate bowl, whisk the eggs, sugar, orange juice, orange zest, melted butter, and vanilla extract until well combined.

Gradually add the wet ingredients to the dry mixture, stirring until just combined—do not overmix.

Fold in the cranberries and nuts (if using).

Pour the batter into the prepared loaf pan and spread it evenly.

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe yields 1 standard loaf (about 10 slices).
Preparation time: 15 minutes
Baking time: 50–60 minutes
Cooling time: 30 minutes
Total time: 1 hour 30–45 minutes

Variations

Use dried cranberries if fresh or frozen are unavailable (reduce sugar slightly).
Add a glaze made with powdered sugar and orange juice for extra sweetness.
Swap butter for oil for a slightly different texture.
Mix in white chocolate chips for a dessert-style twist.

storage/reheating

Wrap the cooled loaf tightly in plastic wrap or foil.
Store at room temperature for up to 3 days or in the fridge for up to a week.
To freeze, wrap in plastic wrap and place in a freezer bag—freeze for up to 2 months.
Thaw overnight in the fridge or at room temperature. Reheat slices gently in the microwave.

FAQs

Can I use bottled orange juice?
Fresh is best for flavor, but bottled can work in a pinch.

Can I use whole cranberries?
Yes, but halving them prevents overly tart bursts and helps even distribution.

What if I don’t have orange zest?
You can skip it, but it adds extra citrus flavor that really enhances the loaf.

Can I make this into muffins?
Yes—bake at 350°F for 18–22 minutes in a lined muffin tin.

Can I use gluten-free flour?
Yes, use a 1:1 gluten-free blend for best results.

How do I know when it’s done?
Insert a toothpick in the center; it should come out clean or with a few moist crumbs.

Why did my bread sink in the middle?
It may have been underbaked or the batter was overmixed.

Can I reduce the sugar?
Yes, but note that cranberries are tart—balance carefully.

Do I need to thaw frozen cranberries?
No, use them straight from the freezer to avoid extra moisture.

Is this bread good for gifting?
Absolutely—wrap it in parchment and twine for a charming, homemade gift.

Conclusion

Cranberry Orange Bread is a comforting, citrus-kissed treat that celebrates the perfect pairing of tart cranberries and sweet orange. Whether you’re making it for holiday brunches, cozy mornings, or edible gifts, this loaf offers classic flavors and homemade charm in every slice.

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