Name: Orange Cranberry Bread Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 2 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon salt; 1 cup granulated sugar; 1 tablespoon orange zest; ½ cup buttermilk; ½ cup canola oil; ½ cup orange juice; 2 large eggs; 1 teaspoon vanilla extract; 1 ½ cups fresh cranberries; 1 cup powdered sugar; 3 tablespoons orange juice

Jump to Recipe· 4.7 from 72 reviews

If you’re looking for a cozy, flavorful treat that brightens up your day, you’re in for a real delight. This Orange Cranberry Bread Recipe is exactly that—moist, zesty, and bursting with tart cranberries that complement the sweet orange notes perfectly. I’ve made this recipe countless times, and I can honestly say it’s one of my favorites to share because it’s not only delicious but easy to nail every time. Whether you’re a baking newbie or a seasoned pro, stick with me here, and I’ll walk you through all the tips to make this bread a star in your kitchen.

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Why This Recipe Works

Perfect Balance of Flavors: The bright orange zest and juice mix beautifully with tart cranberries for a refreshing, well-rounded taste.
Moist and Tender Texture: Buttermilk and oil keep the bread soft and moist, making each bite melt in your mouth.
Easy to Make: Uses simple ingredients and straightforward steps—no complicated techniques here.
Versatile and Appealing: Great for breakfast, snacks, or even a lovely dessert with that orange glaze on top.

Orange Cranberry Bread, orange cranberry bread recipe, flavorful bread with cranberries and orange, moist citrus cranberry bread, easy holiday bread recipes - A close-up of a sliced yellow cake loaf on a white marbled surface, showing three thick slices stacked in front and the rest of the loaf behind. The cake has two visible layers: the soft, moist pale yellow cake at the bottom and bright red berries scattered throughout the top layer. A white glaze is drizzled generously over the top and sides, with some dripping onto the surface below. A few whole red berries are placed near the front of the loaf on the white marble. The texture of the cake looks light and fluffy, with the glaze glossy and smooth. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The ingredients in this Orange Cranberry Bread Recipe come together to create a lovely balance of texture and flavor. The combination of fresh cranberries and homemade orange glaze makes it feel special, but the basic pantry staples keep it approachable. When shopping, pick the freshest cranberries and zesty, fragrant oranges—that zest is a game changer!

All-purpose flour: The perfect base for a tender crumb; try not to overpack when measuring.
Baking powder: Helps the bread rise beautifully without making it too fluffy.
Salt: Just a pinch to balance out sweetness and enhance flavors.
Granulated sugar: Mixed with orange zest, it adds depth and fragrance beyond simple sweetness.
Orange zest: Essential for that bright citrus pop, don’t skip this or substitute it with extract.
Buttermilk: Adds moistness and a subtle tang that pairs wonderfully with cranberries.
Neutral oil: Like canola oil—keeps the crumb moist without overpowering the flavors.
Orange juice: Both in the bread and glaze, it layers in fresh citrus flavor and helps tenderize.
Eggs: Bind everything together while adding richness.
Vanilla extract: Rounds out the flavors with warm sweetness.
Fresh cranberries: The star ingredient that brings tart bursts throughout.
Powdered sugar (for glaze): Gives that pretty, sweet finish to drizzle on top.

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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

I love tweaking this Orange Cranberry Bread Recipe depending on what I’ve got on hand or the season. It’s a wonderfully adaptable base, so don’t hesitate to experiment with add-ins or swaps that suit your taste or dietary needs. You can embrace personal flair while still following the core method here.

Variation: I’ve swapped fresh cranberries for frozen when fresh weren’t available—just toss them in frozen straight into the batter to avoid too much bleeding of color.
Dairy-free: Use a plant-based yogurt or almond milk mixed with a bit of lemon juice instead of buttermilk, and swap oil for coconut oil for a subtle tropical note.
Extra zest: For a punchier citrus flavor, add a teaspoon of lemon zest along with the orange zest—it really brightens the bread.
Nuts for crunch: Chopped pecans or walnuts fold in beautifully, adding texture and that nutty aroma I adore.

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

Step 1: Prep Like a Pro

Before you even mix, preheat your oven to 350°F and grease a 9×5-inch loaf pan. I like to line the pan with parchment paper too—it makes removing the bread so much easier and safer, especially with those delicate edges. While the oven warms up, gather and measure your ingredients. Having everything ready helps the process flow smoothly, preventing any last-minute scrambling.

Step 2: Dry Ingredients First

In a medium bowl, whisk together the flour, baking powder, and salt until well blended. Mixing these first ensures your leavening is evenly distributed, so your bread rises uniformly. Set this aside—dry ingredients always go in separately for more control and better texture.

Step 3: Sugar Meets Orange Zest Magic

In a small bowl, mix the granulated sugar and orange zest with a spoon until the sugar takes on a beautiful light orange hue and you can smell that lovely citrus aroma. This step wakes up the flavor and infuses every sweet bite with orange brightness—don’t rush it.

Step 4: Wet Ingredients Join the Party

In a big mixing bowl, whisk together the buttermilk, oil, orange juice, eggs, and vanilla extract. I recommend using room temperature eggs here so the mixture emulsifies nicely. Then add the dry flour mixture and the sugar/orange zest combo, and stir gently just to combine.

Here’s my golden rule: don’t overmix. You’ll want to stop when no dry flour streaks remain. Overmixing can make the bread tough, and nobody wants that.

Step 5: Fold in Those Gorgeous Cranberries

Gently fold in the fresh cranberries with a wooden spoon or spatula. This gentle touch helps the berries stay intact rather than bursting and turning your batter purple. Their tartness shines best when they’re still whole.

Step 6: Bake to Perfection

Pour the batter into your prepared loaf pan and smooth the top slightly. Slide it into the oven and bake for 65 to 75 minutes. Check at around 60 minutes—if the top is browning too fast, tent loosely with foil. The bread is done when a toothpick inserted into the center comes out with just a few moist crumbs.

Step 7: Cool and Glaze

Let your bread cool in the pan for 10-15 minutes, then transfer it to a rack to cool completely. While it’s resting, whisk together powdered sugar and orange juice until you get a smooth, creamy glaze. Drizzle it over the cooled loaf for that perfect finishing touch that makes every slice extra special.

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Tips from My Kitchen

Keep Cranberries Intact: Fold gently and add berries last so they don’t break and muddy the batter color.
Don’t Overmix: Mixing just until combined keeps the crumb tender and soft.
Test Early for Doneness: Start checking at 60 minutes since oven temps vary; toothpick test is your best friend.
Use Fresh Zest: Freshly zested orange peel provides a brightness that dried zest just can’t match.

How to Serve Orange Cranberry Bread Recipe

Garnishes

I love a light dusting of powdered sugar on top of the glaze for a subtle snowy look. Sometimes, I add a few fresh orange slices or whole cranberries on the side when serving guests—it instantly makes things feel festive and fresh without much effort.

Side Dishes

This bread pairs wonderfully with a dollop of cream cheese or mascarpone for breakfast. If you’re serving it as a snack or dessert, a cup of hot tea (earl grey is my personal fave) or coffee rounds things out perfectly.

Creative Ways to Present

For holiday brunches, I arrange slices on a pretty platter with sprigs of fresh rosemary for a pop of green. I’ve also wrapped individual slices in wax paper tied with orange twine for gifting—it’s an easy, lovely presentation that feels homemade and thoughtful.

Make Ahead and Storage

Storing Leftovers

I store leftover orange cranberry bread in an airtight container at room temperature for up to 3 days. It stays moist and fresh that way. If your kitchen is warm or humid, the fridge can help extend freshness but watch for drying out—sometimes a quick reheat helps.

Freezing

This bread freezes beautifully. I slice it first and wrap each slice tightly in plastic wrap, then pop the wrapped slices in a freezer bag. When you want one, just thaw at room temp or pop it in the toaster oven for a few minutes—it tastes just like fresh-baked!

Reheating

To bring back that fresh-out-of-the-oven appeal, I like to warm slices in the microwave for 10-15 seconds or toast them lightly. The glaze softens, and the bread’s edges get just a little crisp, which makes a cozy bite every single time.

FAQs

Can I use frozen cranberries in this Orange Cranberry Bread Recipe?

Absolutely! I’ve used frozen cranberries when fresh weren’t available. Just don’t thaw them before adding to the batter—fold them in frozen to minimize color bleeding and avoid turning your batter purple. It works great, and the bread still tastes amazing.
How do I know when the bread is fully baked?

Use the toothpick test: insert a toothpick in the center, and if it comes out with only a few moist crumbs (not wet batter), your bread is done. Since ovens vary, start checking around 60 minutes and keep an eye on browning to avoid burning.
Can I substitute the buttermilk?

If you don’t have buttermilk, mix ½ cup of milk (dairy or plant-based) with 1 tablespoon of lemon juice or white vinegar, let it sit for 5 minutes, then use as a substitute. It mimics the acidity and tang but keep in mind it might slightly affect texture.
Can I make this bread gluten-free?

Yes! Use a high-quality gluten-free all-purpose flour blend that includes xanthan gum for structure. The texture might be a bit different, but the flavor will still shine through, and many readers have had success with this swap.
What’s the best way to store leftover Orange Cranberry Bread?

Store it in an airtight container at room temperature for up to 3 days. For longer storage, freeze sliced portions individually wrapped. Reheat gently before serving to revive freshness.

Final Thoughts

This Orange Cranberry Bread Recipe is one I keep coming back to because it hits all the right notes: sweet, tangy, moist, and bursting with real fruit flavor. I treasure the moments of sharing it with friends and family over coffee or breakfast, and I hope you’ll find the same joy making it in your kitchen. You’ve got the steps and tips here—now all that’s left is to bake, slice, and savor every mouthful. Trust me, once you try it, this recipe will be your new go-to for a bright, comforting loaf.