Name: Cranberry Orange Bread
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1/2 cup orange juice (freshly squeezed); 1/4 cup milk; 1 tablespoon orange zest; 1 teaspoon vanilla extract; 1 1/2 cups fresh or frozen cranberries, roughly chopped; 1 cup powdered sugar; 2–3 tablespoons orange juice

Cranberry Orange Bread A moist and flavorful loaf bursting with tart cranberries and zesty orange, perfect for breakfast or as a holiday treat. This bread is a delightful combination of sweet and tangy, making it a wonderful addition to any meal or occasion.

Why You’ll Love This Recipe

I enjoy how this bread brings together the brightness of orange and the tartness of cranberries in a soft, moist loaf. It’s easy to make and versatile enough for breakfast, dessert, or a midday snack. The optional orange glaze adds an extra layer of citrusy sweetness, taking it to the next level. Whether it’s for a holiday table or a cozy morning at home, this bread is sure to impress.

Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1/2 cup orange juice (freshly squeezed for best flavor)

1 tablespoon orange zest

1/4 cup milk

1 teaspoon vanilla extract

1 1/2 cups fresh or frozen cranberries, roughly chopped

Optional Glaze:

1 cup powdered sugar

2–3 tablespoons orange juice

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

Directions

Preheat Oven: Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.

Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the orange juice, milk, orange zest, and vanilla extract.

Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the cranberries.

Bake: 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.

Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Optional Glaze: In a small bowl, whisk together the powdered sugar and orange juice until smooth. Drizzle over the cooled bread before slicing.

Servings and Timing

Servings: 12 slices

Prep Time: 15 minutes

Cooking Time: 55 minutes

Total Time: 1 hour 10 minutes

Calories: 240 kcal per slice (based on 12 slices)

Variations

Nutty Addition: I sometimes mix in chopped walnuts or pecans for added crunch and flavor.

Cranberry Substitutes: Dried cranberries can be used if fresh or frozen aren’t available, but I soak them in warm water first to soften.

Whole Wheat: Swap half the all-purpose flour for whole wheat flour for a heartier loaf.

Sugar Alternatives: I like to use honey or maple syrup instead of granulated sugar for a different sweetness profile.

Extra Orange: Double the orange zest for a more intense citrus flavor.

Storage/Reheating

Storage: Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Freezing: Wrap the loaf tightly in plastic wrap and then foil, or use a freezer bag. Freeze for up to 3 months. Thaw at room temperature before serving.

Reheating: I reheat slices in the microwave for 15–20 seconds to enjoy them warm and soft.

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FAQs

How do I prevent the cranberries from sinking to the bottom?

I toss the cranberries in a bit of flour before folding them into the batter. This helps them stay evenly distributed throughout the loaf.

Can I make this bread gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour. It works beautifully in this recipe.

What’s the best way to zest an orange?

I use a microplane grater for fine zest, avoiding the bitter white pith underneath the orange skin.

Can I make muffins with this recipe?

Absolutely! Divide the batter into a muffin tin and bake at 350°F (175°C) for 20–25 minutes, or until a toothpick inserted into the center comes out clean.

Do I need to thaw frozen cranberries first?

No, you can use them straight from the freezer. Just chop them while frozen to make the process easier.

Conclusion

This cranberry orange bread is a delightful treat that’s both easy to prepare and incredibly flavorful. Its moist texture, tart cranberries, and vibrant orange zest make it a standout recipe for any occasion. Whether enjoyed fresh out of the oven or topped with the optional glaze, it’s sure to become a favorite in your home. Give it a try—I’m sure you’ll love it as much as I do!

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