Cranberry Orange Bread

Cranberry Orange Bread is a soft, moist quick bread made with fresh cranberries, bright orange zest, orange juice, vanilla, and a tender buttery batter. It is perfect for breakfast, brunch, holiday gifting, or a simple homemade dessert. Cranberry Orange Bread has a beautiful balance of sweet and tart flavor, with juicy cranberry pockets throughout every slice.

This loaf is especially popular during fall and winter because cranberries and citrus pair beautifully. The batter comes together quickly, with no yeast required.

Prep Time: 20 minutes
Cook Time: 50 to 60 minutes
Cooling Time: 30 minutes
Total Time: About 1 hour 45 minutes
Servings: 10 to 12 slices

Ingredients

For the Bread

2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 tablespoon finely grated orange zest
1/2 cup fresh orange juice
1/2 cup sour cream or plain Greek yogurt
1 1/2 cups fresh or frozen cranberries
1/2 cup chopped walnuts or pecans, optional
1/2 cup white chocolate chips, optional

For the Optional Orange Glaze

1 cup powdered sugar
2 to 3 tablespoons fresh orange juice
1/2 teaspoon orange zest

Why You’ll Love This Recipe

Cranberry Orange Bread is easy to prepare, festive, and full of bright seasonal flavor. The orange zest perfumes the batter, while the cranberries create little bursts of tartness that keep the loaf from tasting overly sweet.

Another reason to love this loaf is its versatility. You can keep it simple, add nuts, stir in white chocolate chips, or finish it with a light orange glaze.

It also makes a thoughtful homemade gift because the loaf keeps well once cooled.

How to Make Cranberry Orange Bread

Step 1: Preheat the Oven

Preheat the oven to 350°F or 175°C.

Grease a 9 x 5-inch loaf pan with butter or nonstick spray, then line it with parchment paper so the bread is easy to lift out after baking.

Step 2: Prepare the Cranberries

Rinse fresh cranberries and dry them well.

If using frozen cranberries, do not thaw them first.

Roughly chop very large berries so they distribute more evenly through the batter.

Step 3: Mix the Dry Ingredients

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

Set the bowl aside.

Mixing the dry ingredients separately helps Cranberry Orange Bread rise evenly and prevents pockets of baking soda or salt.

Step 4: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar for 2 to 3 minutes until light and fluffy.

This incorporates air into the batter and helps create a softer crumb.

Step 5: Add the Eggs

Beat in the eggs one at a time.

Mix well after each addition.

Add the vanilla extract and orange zest.

The fresh zest gives Cranberry Orange Bread its strongest citrus aroma.

Step 6: Add Orange Juice and Sour Cream

Stir in the orange juice and sour cream or Greek yogurt.

The mixture may look slightly curdled at this stage, which is normal.

The sour cream adds moisture and helps keep the loaf tender.

Step 7: Add the Dry Ingredients

Add the dry ingredients to the wet mixture in two or three additions.

Mix gently with a spatula just until no dry flour remains.

Do not overmix because too much mixing can make Cranberry Orange Bread dense or tough.

Step 8: Fold in the Cranberries

Toss the cranberries with a teaspoon of flour if desired, then fold them gently into the batter.

Add chopped nuts or white chocolate chips at this stage if using.

The batter should be thick and scoopable.

Step 9: Fill the Loaf Pan

Transfer the batter to the prepared loaf pan.

Spread it evenly and smooth the top with a spatula.

Scatter a few extra cranberries over the surface for a more attractive finish.

Step 10: Bake

Bake for 50 to 60 minutes.

The bread is ready when the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.

If Cranberry Orange Bread begins browning too quickly, loosely cover the top with foil during the final 15 minutes.

Step 11: Cool in the Pan

Let the loaf cool in the pan for about 15 minutes.

Then use the parchment to lift it onto a wire rack.

Allow it to cool completely before glazing or slicing.

Step 12: Make the Orange Glaze

In a small bowl, whisk together powdered sugar, orange juice, and orange zest until smooth.

Add more orange juice a teaspoon at a time if the glaze is too thick.

Step 13: Glaze and Serve

Drizzle the glaze over the cooled loaf.

Let it set for about 10 minutes before slicing.

Serve Cranberry Orange Bread at room temperature.

Serving Suggestions

Cranberry Orange Bread is delicious with coffee, tea, hot chocolate, or a glass of milk.

Serve Cranberry Orange Bread with butter, cream cheese, orange marmalade, or a little honey for breakfast or brunch.

For a holiday dessert platter, slice the loaf into smaller pieces and serve it alongside cookies, fruit, and chocolate treats.

For another festive cranberry recipe, try our Apple Cranberry Goat Cheese Flatbread with sweet apples, tangy goat cheese, tart cranberries, and a crisp golden base.

Recipe Tips

Use fresh orange zest instead of bottled flavoring for the brightest citrus taste.

Do not overmix the batter after adding the flour.

Fresh or frozen cranberries both work well, but frozen berries should be added directly from the freezer.

For the best texture, measure the flour carefully and avoid packing it into the measuring cup.

If using nuts, toast them briefly before adding them to the batter for a deeper flavor.

Let the loaf cool before slicing so the crumb has time to set.

Easy Variations

Cranberry Orange Bread is easy to customize with simple additions.

Add white chocolate chips for a sweeter holiday version.

Replace walnuts with pecans, almonds, or pistachios.

For extra orange flavor, add another teaspoon of zest to the glaze.

You can also turn Cranberry Orange Bread into muffins by dividing the batter among lined muffin cups and baking for about 18 to 22 minutes.

For a warm-spiced variation, add 1/2 teaspoon cinnamon and a pinch of nutmeg.

A little shredded coconut can also be folded into the batter for extra texture.

Make-Ahead Instructions

Cranberry Orange Bread is a convenient make-ahead recipe because the flavor stays good after baking.

Bake the loaf one day before serving, cool it completely, and store it tightly wrapped at room temperature.

If you plan to glaze the loaf, you can add the glaze a few hours before serving.

For holiday gifting, wrap the cooled loaf in parchment and foil or place it in a decorative food-safe box.

Storage and Freezing

Store leftover Cranberry Orange Bread in an airtight container at room temperature for up to 3 days.

For longer storage, refrigerate it for up to 5 days.

Bring refrigerated slices to room temperature before serving or warm them briefly in the microwave.

You can freeze the loaf for up to 2 months.

Wrap individual slices or the entire cooled loaf tightly in plastic wrap, then place in a freezer-safe bag.

Thaw overnight in the refrigerator or for several hours at room temperature.

Nutrition Information

Approximate nutrition per slice:

Calories: 290
Protein: 4 g
Carbohydrates: 42 g
Fat: 12 g
Saturated Fat: 6 g
Fiber: 2 g
Sugar: 24 g
Sodium: 220 mg

Nutrition values are estimates and may vary depending on the nuts, white chocolate, glaze, yogurt, and serving size.

Frequently Asked Questions

Can I use dried cranberries?

Yes. Dried cranberries can be used, but the loaf will be sweeter and less juicy. Use about 1 cup instead of 1 1/2 cups fresh cranberries.

Can I use frozen cranberries?

Yes. Add them directly from the freezer without thawing.

Can I use lemon instead of orange?

Yes. Lemon zest and lemon juice create a different but equally bright citrus flavor.

Why did my cranberries sink?

The batter may have been too thin. Tossing the cranberries in a small amount of flour can also help keep them suspended.

Can I make this without sour cream?

Yes. Plain Greek yogurt works well, or you can use an equal amount of buttermilk with a slightly softer batter.

Can I make muffins instead of a loaf?

Yes. Divide the batter among muffin cups and shorten the baking time.

Final Thoughts

Cranberry Orange Bread is a simple homemade loaf with a bright combination of tart berries and fresh citrus.

Because Cranberry Orange Bread can be made with fresh or frozen cranberries and customized with nuts, white chocolate, or glaze, it works beautifully for breakfast, brunch, holidays, and gifting.

Keep this Cranberry Orange Bread recipe handy whenever you want a moist quick bread that looks festive without requiring complicated preparation.

With juicy cranberries, fragrant orange zest, tender crumb, and optional glaze, Cranberry Orange Bread delivers a fresh, colorful flavor in every slice.

You may also enjoy our Cranberry Brie Sourdough Pull-Apart Bread for a warm, cheesy holiday appetizer with creamy Brie, tart cranberries, and crusty sourdough.