|

Cranberry Orange Bread Recipe

ByLily
Jump to Recipe· 4.4 from 33 reviews

If you’re on the hunt for a cozy, flavorful treat that just screams holiday cheer (or any time you want a pop of brightness), then you’re going to absolutely adore this Cranberry Orange Bread Recipe. It’s a beautiful balance of tart cranberries and zesty orange, all wrapped up in a tender, buttery loaf. Trust me, once you smell it baking, your kitchen will feel like the coziest place on earth. Keep reading—I can’t wait to share all my tips and tricks so you nail this recipe every time!

🖤

Why This Recipe Works

  • Perfect Flavor Balance: The tart cranberries and fresh orange zest create a bright, refreshing contrast to the sweet, buttery bread.
  • Moist & Tender Texture: Thanks to the sour cream and butter, this bread stays deliciously moist without being dense or heavy.
  • Easy to Make: With straightforward steps and common ingredients, it’s a breeze for bakers of any skill level.
  • Versatile Enjoyment: Great for breakfast, afternoon tea, or a sweet snack any time of day.
A white loaf cake with visible red cranberries inside is placed on a silver wire rack over parchment paper on a white marbled surface. The cake has six slices, with the first slice still attached to the main loaf. The top of the loaf is covered with thick white icing that drips down the sides unevenly. On the top left corner, there is an orange and orange slice. Several loose cranberries are scattered around the rack. The scene is brightly lit, showing the moist texture and golden-brown color of the cake crust photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

Each ingredient in this cranberry orange bread recipe has a purpose that elevates the final loaf. Whether you’re picking out fresh cranberries or choosing a ripe orange, the quality of what you use really shines through in the flavor.

  • Orange: Fresh zest and juice bring essential citrus brightness that balances the sweetness beautifully.
  • Salted butter: Adds richness and flavor while keeping the bread tender and moist.
  • Granulated sugar: Sweetens just enough, enhancing the natural tartness of the cranberries.
  • Large egg: Gives structure and helps bind everything together.
  • Sour cream: Keeps the bread moist and tender by adding a subtle tang and acidity.
  • All-purpose flour: The base of the bread, providing the structure while staying light.
  • Baking powder and baking soda: These leavening agents work together to give the bread a nice rise and fluffy crumb.
  • Salt: Enhances all the flavors without overpowering.
  • Fresh cranberries: The star ingredient—tart, juicy bursts of flavor in each bite.
  • Powdered sugar: For the glaze that ties the whole loaf together with a sweet, glossy finish.
📝
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this cranberry orange bread recipe is how adaptable it is. I often like to play around with adding nuts or switching up the glaze to keep things fresh. Trust me, make it your own—it’s part of the fun!

  • Walnuts or Pecans: I love tossing in a handful of chopped nuts for some crunch and a little earthy flavor. It adds a nice texture contrast.
  • Glaze Variations: Instead of plain orange juice glaze, try mixing in a bit of vanilla extract or even a splash of Grand Marnier for an adult twist.
  • Dairy-Free Swap: Use coconut yogurt or a plant-based sour cream to make it dairy-free, and the bread still turns out great.
  • Frozen Cranberries: When fresh aren’t available, frozen work just fine—just don’t thaw them to avoid soggy batter.

Step-by-Step: How I Make Cranberry Orange Bread Recipe

Step 1: Preheat and Prep Your Ingredients

Start by heating your oven to 350ºF. While that warms up, zest your orange first—only about ¼ teaspoon needed, so focus on just the colorful outer skin without the bitter white pith. Then juice it—you’ll need around ⅓ cup in total. Slice fresh cranberries in half so they distribute evenly in the bread and don’t sink to the bottom during baking.

Step 2: Beat Butter, Sugar, and Orange Zest Until Fluffy

In a large bowl, cream together your room-temperature butter, sugar, and that vibrant orange zest on high speed for 2 to 3 minutes. You’re aiming for a light, fluffy texture that looks almost whipped. This step really sets the stage for a tender crumb—don’t rush it!

Step 3: Add Egg, Sour Cream, and Orange Juice

Once your butter and sugar mixture is dreamy and smooth, crack in the egg and continue beating for about 2 minutes. Then add the sour cream and half of your fresh orange juice (about ¼ cup), mixing until everything is blended seamlessly. Save the rest of the juice for the glaze—it’s the secret touch that makes the top shine and taste amazing.

Step 4: Combine Dry Ingredients and Fold in Cranberries

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add this flour mixture to your wet ingredients in two batches, mixing on low speed so you don’t overwork the batter. Finally, gently fold in the fresh cranberries with a spatula—this keeps the berries from breaking and turning the batter pink.

Step 5: Bake and Glaze to Perfection

Grease your 8.5 x 4.5-inch bread pan and dust lightly with flour to prevent sticking. Spread the batter evenly and bake for about 60 minutes. You’ll know it’s done when it turns golden brown and a toothpick poked in the center comes out mostly clean with just a few moist crumbs. Let the bread cool in the pan while you prepare a simple glaze by mixing powdered sugar with the remaining orange juice until smooth but thick. Drizzle this over the loaf once it’s pulled from the pan and mostly cooled for a gorgeous finish.

💡

Tips from My Kitchen

  • Room Temperature Butter: This makes creaming easier and results in fluffier crumb—don’t skip this step!
  • Keep Cranberries Intact: Folding them in gently helps the bright red pops stay lovely and not bleed everywhere.
  • Don’t Overmix: Once the flour is added, mix just until combined to avoid dense bread.
  • Glaze Timing: Wait until the bread is mostly cooled so the glaze doesn’t just melt and disappear.

How to Serve Cranberry Orange Bread Recipe

The image shows a loaf of cake with white icing drizzled on top, sliced into five pieces. The cake has a light golden brown crust with a soft, yellow inside filled with scattered red berries. The slices are arranged in a neat row on a metal cooling rack, with the whole loaf at the front. Around the rack, there are loose red berries and a halved orange on a white marbled surface, along with a piece of light brown parchment paper under the rack. The lighting is bright, making the cake look fresh and moist photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love adding a sprinkle of extra orange zest on top of the glaze before it sets. It brightens the look and adds a punch of fresh flavor. Sometimes I’ll even scatter a few whole cranberries just for that festive touch—it’s simple but pretty!

Side Dishes

This bread pairs beautifully with a hot cup of tea or coffee in the morning. For brunch, I like serving it alongside a light mixed green salad or even creamy yogurt with honey. It’s also fantastic with softened cream cheese spread, if you’re feeling indulgent.

Creative Ways to Present

For holiday gatherings, I’ve served this cranberry orange bread sliced in thick slabs, stacked on a pretty platter with sprigs of fresh rosemary and a dusting of powdered sugar that looks like snow. It’s a showstopper that guests always ask about. You can even cut it into mini loaves for gifting or sharing!

Make Ahead and Storage

Storing Leftovers

I typically store leftover cranberry orange bread wrapped tightly in plastic wrap or in an airtight container at room temperature. It stays fresh for about 3 to 4 days, but honestly, it rarely lasts that long at my house!

Freezing

If you want to keep it for longer, slice the loaf before freezing and wrap each slice well in plastic wrap or parchment paper, then pop them into a freezer bag. They freeze beautifully and thaw quickly for a snack or breakfast on busy mornings.

Reheating

To reheat, pop a slice in the toaster oven or microwave for about 20 seconds. The orange glaze softens back up and the bread tastes just like fresh-baked. If you want a little crisp, the toaster oven is my go-to method.

FAQs

  1. Can I use dried cranberries instead of fresh?

    While fresh cranberries provide the juiciest, tartest flavor and best texture, you can use dried cranberries if needed. Just note that dried ones will make the bread sweeter and less tart, so you might want to reduce the sugar a bit. Also, soak dried cranberries in warm water or orange juice for 10 minutes to plump them before folding into the batter.

  2. Can I make this bread gluten-free?

    Yes! Substitute the all-purpose flour with a gluten-free baking flour blend that includes xanthan gum. Be sure your baking powder and baking soda are gluten-free, too. Expect a slight difference in texture, but it will still be delicious.

  3. How do I know when the bread is fully baked?

    Insert a toothpick into the center of the loaf near the end of the baking time. It should come out clean or with just a few moist crumbs clinging to it—but no wet batter. If it’s still sticky, give the bread a few more minutes and check again.

  4. Can I make this bread into muffins?

    Absolutely! Just reduce the baking time to about 20-25 minutes, or until a toothpick comes out clean. The same flavorful batter works fabulously in a muffin tin for individual servings.

Final Thoughts

This cranberry orange bread recipe is truly one of those gems I keep coming back to, especially when I want something a little special but not too complicated. The fresh fruit, that hit of citrus, and the simple glaze all come together so beautifully. It’s perfect for sharing with friends over coffee or packing in your lunch to brighten up the day. I hope it earns a spot on your regular rotation too—because once you try it, you’ll see why I can’t get enough!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cranberry Orange Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 33 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Delight in this moist and flavorful Cranberry Orange Bread that perfectly blends tart cranberries with zesty orange. Ideal for breakfast or an afternoon snack, this quick bread features a tender crumb and a luscious orange glaze topping.

Ingredients

Bread Batter

  • 1 orange
  • 8 Tbsp salted butter, room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1/2 cup sour cream
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 cups fresh cranberries, sliced in half

Glaze

  • 1 cup powdered sugar
  • 1.5 to 2 Tbsp orange juice (reserved from orange)
  • Pinch of orange zest (optional)

Instructions

  1. Preheat and Prepare Ingredients: Preheat your oven to 350ºF. Zest and juice the orange, reserving about ⅓ cup juice, divided for batter and glaze. Slice the fresh cranberries in half.
  2. Mix Wet Ingredients: In a large bowl, beat the butter, sugar, and ¼ tsp orange zest with a hand or stand mixer on high speed until soft and fluffy, about 2-3 minutes. Add the egg and continue beating until smooth and creamy, about 2 minutes.
  3. Add Sour Cream and Orange Juice: Beat in the sour cream and ¼ cup of the orange juice into the batter for approximately 2 more minutes. Reserve the remaining orange juice for the glaze preparation.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  5. Incorporate Dry Ingredients and Cranberries: Add half of the flour mixture to the wet ingredients and mix on low speed until combined. Add the remaining flour mixture and mix until just combined. Gently fold in the sliced cranberries to distribute evenly.
  6. Prepare Pan and Bake: Grease an 8.5 x 4.5-inch bread pan and lightly dust it with flour. Pour the batter into the pan, smoothing the surface evenly. Bake in the preheated oven for 60 minutes or until the bread is browned and a toothpick inserted in the center comes out clean or with a few crumbs.
  7. Cool and Glaze: Let the bread cool in the pan while you make the glaze. Mix the powdered sugar with enough reserved orange juice (1.5 to 2 Tbsp) to create a thick glaze. Optionally, add a pinch of orange zest for enhanced flavor.
  8. Remove and Serve: Once mostly cooled, run a knife around the edges to loosen the bread and remove it from the pan. Drizzle the orange glaze over the top. Slice into 10 pieces and serve.

Notes

  • Make sure the butter is softened to room temperature for easy beating and a fluffy batter.
  • If fresh cranberries are unavailable, frozen cranberries can be used; just thaw and drain excess moisture beforehand.
  • Do not overmix the batter after adding flour to keep the bread tender.
  • The glaze consistency should be thick but pourable; add juice a little at a time.
  • Use an 8.5 x 4.5-inch loaf pan to get the proper shape and cook time.
  • Baking time may vary slightly depending on the oven, so check doneness with a toothpick.

Nutrition

  • Serving Size: 1 slice
  • Calories: 280 kcal
  • Sugar: 20 g
  • Sodium: 180 mg
  • Fat: 12 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 3 g
  • Protein: 3 g
  • Cholesterol: 50 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star