Cranberry Orange Bread

This moist and easy cranberry orange bread combines the best of sweet and tart into an amazing loaf! The easy orange glaze takes this sweet bread up to the next level.

Well, cranberry season is right around the corner. We will soon see those gorgeous berries in the grocery store and know that Thanksgiving is near. Look at all those beautiful cranberries. This is one of my favorite quick breads. If you like this easy, quick bread, try apple fritter bread, apple cinnamon bread, and chocolate chip banana bread.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Orange zest adds a lot of flavor, so make sure it is fresh.
• Cranberries: you can use dried cranberries to make this bread. However, it is best made with fresh cranberries, which produce more flavor and a more vibrant color.
• Butter: unsalted. If you salted butter, reduce the added salt to 1/4 teaspoon.
• Orange juice: freshly squeezed is best, but you can use made from concentrate.
• Vanilla extract: the pure stuff, please

How to make Cranberry Orange Bread

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

Combine the flour, baking powder, baking soda, salt, orange zest, and cranberries in a medium bowl. Using a mixer, cream butter and sugar together until smooth. Add the eggs, orange juice, and vanilla extract. Mix just until combined.

Remove the bowl from the stand mixer and add the flour mixture, stirring just until moistened. Pour the mixture into a greased loaf pan and top the loaf with one-half cup of cranberries.

Bake the cranberry bread for about one hour or until a toothpick inserted in the center comes out clean. Let it sit for 10 minutes before inverting and removing the bread from the pan. Whisk the powdered sugar and orange juice. Drizzle the sweet orange glaze over the warm bread.

Preparations Tips

• Always cream your butter and sugar until light and fluffy. This can take several minutes. It is even easier in a stand mixer with the paddle attachment.
• Make sure you stir the flour mixture (remember it has cranberries in it) by hand. You don’t want to bust those delicate berries crushed. You want them to stay intact while baking.
• Let the cranberry bread cool in the pan for 5-10 minutes before inverting. If needed, run a thin knife down the edge and always grease your bread pan well.
• Let the bread almost completely cool before drizzling with the orange glaze. It should be just a tad warmer than room temperature.
• If the glaze is too thick to drizzle, add a teaspoon of orange juice at a time. If it is too thin, add a tablespoon of powdered sugar at a time. Whisk well between each addition.

Store and Freeze

Wrap the bread well with plastic wrap or place it in an airtight container. Store at room temperature for 2-3 days or up to 5 days in the fridge.

To freeze, thoroughly cool, wrap in two layers of plastic, followed by a layer of aluminum foil, and freeze for up to two months. Thaw in the fridge overnight.

More Cranberry Recipes

Cranberry Salsa

Cranberry Sauce

Cranberry Jello Salad

White Chocolate Cranberry Cookies

Cranberry Meatballs

Cranberry Orange Muffins

Cranberry Orange Bread

This delectable Orange Cranberry Bread combines the best of sweet and tart! The easy orange glaze sends this sweet bread over the top. This delicious sweet bread is a perfect addition to your Thanksgiving meal.

Print Pin Rate

Course: sweet breads

Cuisine: American

Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 12

Calories: 246kcal

Author: Beth Pierce

Ingredients

Orange Cranberry Bread

• 2 cups flour
• 1½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1½ tablespoon grated orange zest
• 2 cups fresh cranberries
• 5 tablespoons unsalted butter softened
• 1 cup sugar
• 2 large eggs
• ¾ cup orange juice
• 1 teaspoon vanilla extract

Orange Glaze

• 3 tablespoons orange juice
• 1 cup powdered sugar

Instructions

• Preheat oven to 350 degrees. Grease and flour a 9×5 inch loaf pan. In medium bowl combine flour, baking powder, baking soda, salt, orange zest and 1 1/2 cups cranberries.
• In a stand mixer, cream the butter and sugar together until smooth. Add eggs one at a time. Mix on low, just until combined. Add the orange juice and vanilla extract, mixing just until combined.
• Remove the bowl from the stand mixer and add the flour mixture stirring just until moistened. Pour into the loaf pan. Top loaf with 1/2 cup of cranberries spreading them out and pushing in a little bit.
• Bake for 1 hour or until toothpick inserted in the center comes out clean. Let set for 5-10 minutes before removing from pan.
• Whisk the powdered sugar and 3 tablespoons orange juice. Drizzle glaze over warm bread.

Notes

• Always cream your butter and sugar until light and fluffy.  This can take several minutes. It is even easier in a stand mixer with the paddle attachment.
• Make sure you stir the flour mixture (remember it has cranberries in it) by hand.  You don’t want to bust those delicate berries crushed.  You want them to stay intact while baking.
• Let the cranberry bread cool in the pan for 5-10 minutes before inverting.  If needed, run a thin knife down the edge and always grease your bread pan well.
• Let the bread almost completely cool before drizzling with the orange glaze.  It should be just a tad warmer than room temperature.
• If the glaze is too thick to drizzle, add a teaspoon of orange juice at a time.  If it is too thin, add a tablespoon of powdered sugar at a time. Whisk well between each addition.

Nutrition

Calories: 246kcal | Carbohydrates: 46g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 245mg | Potassium: 72mg | Fiber: 1g | Sugar: 28g | Vitamin A: 225IU | Vitamin C: 9mg | Calcium: 45mg | Iron: 1mg

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