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 Orange Bread
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
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https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Oakleigh
This cranberry orange bread was so festive and flavorful! I love the combination of tart cranberries and citrus—it is the perfect treat for the holiday season.
Clarice
Wow! This looks so delicious and perfect for the festive season. I love how generous the toppings are. Anyway, will follow your advise and use the fresh ones.
Beth Pierce
Thanks, Clarice! Enjoy!
Harry M
This cranberry orange bread recipe is AMAZING. I made it for my wife and she loved it. Glad that I froze some cranberries so I can make it for Christmas morning! Merry Christmas, Beth.
Beth Pierce
Merry Christmas to you too! So glad that you liked it!
AJ
This recipe looks absolutely delicious and just in time for the cold weather!! I’m trying this out asap, thanks for sharing!!
Beth Pierce
My pleasure, AJ! Enjoy!
Carey
I have added the ingredients to my shopping list as this looks absolutely delicious! Can’t wait to try it now
Beth Pierce
Thanks, Carey! Enjoy!
Charlotte
So delicious! One of my favorite flavor combos! The bread baked up perfectly!
Beth Pierce
Thanks, Charlotte! We love it too!
Erin
What a delicious recipe! We loved it! Thanks for sharing, Beth!
Beth Pierce
The pleeasure is all mine!
Melissa W
This is such a yummy bread and it’s a great seasonal one too. So attractive for a holiday brunch or potluck. We loved it!
Beth Pierce
Thanks, Melissa! We love it too!
Karen
I can’t thank you enough for the amazing recipe, it turned out delicious…The bread disappeared in 15 min lol I am baking it again this week.
Beth Pierce
Thanks, Karen! So glad that you enjoyed it!
Lynn D
I love this bread. It is so good and festive. So perfect for the holidays! Yum! Does it freeze well?
Beth Pierce
Thanks, Lynn! Yes it does!
Amanda M
I really loved this recipe. The orange glaze tastes great and I love the combination of the orange and cranberry flavour in this loaf! Thanks for sharing the recipe, Beth!
Beth Pierce
The pleasure is all mine, Amanda!
Maria
Omg! This was so good. I am so glad that I made it. I love all your recipes.
Tracey Kifford
I have some leftover cranberries and I was wondering what to do with them. Now I know! This looks amazing – I hope it tastes as good as it looks!
Beth Pierce
You will love it, Tracey!
Pat
The recipe just says 2 cups of cranberries. Do you slice them in half? The recipe does not state that but the picture of the loaf looks like they have been sliced in half
Beth Pierce
No I do not cut them in half. They were cut in half when I sliced the bread.
Terri B.
I did make this… It’s delicious. It’s a keeper and it will be made several times this holiday season.
Beth Pierce
Thanks so much and so glad that you liked it. I need to make this again soon!!
Terri B.
This looks so good and I just bought some cranberries. I am making this today.