There's nothing quite like the scent of Orange Cranberry Bread filling your kitchen—a perfect blend of sweet, tangy, and citrusy notes. This delightful quick bread is moist, tender, and studded with bursts of tart cranberries and zesty orange flavor.
The first time I made this bread, it was during the holidays, and it instantly became a family favorite. Now, it’s my go-to for breakfast, dessert, or even an afternoon snack. Let’s dive into the recipe and discover why this bread deserves a spot in your baking rotation.
Why You'll Love This Orange Cranberry Bread
Get ready to fall in love with this bright and flavorful quick bread. Whether you're a seasoned baker or just starting, this recipe delivers a winning combination of ease and deliciousness.
First off, it’s incredibly easy to make. There’s no need for a stand mixer or fancy equipment—just a bowl, a whisk, and a loaf pan are all you need.
The flavors are perfectly balanced. The sweet orange zest and juice complement the tangy cranberries beautifully, creating a taste that’s both refreshing and comforting.
This bread is a showstopper for gatherings. Its vibrant color and citrusy aroma make it a fantastic choice for brunches, holiday tables, or as a thoughtful homemade gift.
Plus, it’s versatile! You can enjoy it as-is or drizzle it with an orange glaze for an extra touch of indulgence.
With all these reasons to bake it, let’s take a closer look at the ingredients that make this bread so special.
Ingredients Notes

The beauty of this bread lies in its simple, fresh ingredients, each contributing to its vibrant flavor and tender texture.
Cranberries are the stars of the show. Use fresh or frozen cranberries for a tart burst in every bite. If using frozen, there’s no need to thaw them—just toss them straight into the batter.
Orange zest and juice are what give this bread its signature citrusy flavor. Be sure to zest your oranges before juicing them to maximize the aroma and flavor.
All-purpose flour provides the base for the bread. For a slightly nuttier flavor, you can substitute part of the flour with whole wheat flour, though the texture will be a bit denser.
Sugar sweetens the bread just enough without overpowering the natural tartness of the cranberries. You can use granulated sugar or a mix of granulated and brown sugar for a hint of caramel-like depth.
Butter or oil adds moisture and richness. Both options work well; butter gives a richer flavor, while oil makes the bread extra tender.
You’ll also need baking powder, salt, eggs, and milk to round out the ingredients list. If you have a microplane grater and a loaf pan, you’re ready to bake!
How To Make This Orange Cranberry Bread

Making this bread is as easy as mixing, pouring, and baking. Here’s how to do it step by step for a perfect loaf every time.
Start by preheating your oven to 350°F (175°C) and greasing a standard loaf pan. You can also line the pan with parchment paper for easy removal later.
In a large bowl, whisk together your flour, sugar, baking powder, and salt. This ensures all your dry ingredients are evenly distributed.
In a separate bowl, combine the orange zest, orange juice, melted butter (or oil), eggs, and milk. Whisk until smooth and creamy.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to a dense loaf. Fold in the cranberries until evenly distributed.
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. The top should be golden and slightly domed.
Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. The hardest part is waiting for that first slice!
Storage Options
This bread stores beautifully, making it ideal for meal prep or gifting.
To keep it fresh, wrap the cooled loaf tightly in plastic wrap or store it in an airtight container at room temperature for up to three days.
For longer storage, freeze the bread. Slice it first for easy thawing, then wrap each slice in plastic wrap and store them in a freezer-safe bag. It will keep for up to three months in the freezer.
Reheat slices in the microwave for 15-20 seconds or toast them for a slightly crisp edge.
Variations and Substitutions
One of the best things about this recipe is how adaptable it is. Here are a few fun ways to make it your own.
Swap the cranberries for blueberries or chopped dried fruit like apricots or cherries for a different flavor profile.
Add a handful of chopped nuts, such as walnuts or pecans, for a bit of crunch and nutty richness.
Use a blend of lemon and orange zest for a more complex citrus flavor.
Make it dairy-free by using almond milk or coconut milk instead of regular milk, and substitute the butter with coconut oil.
For a special touch, drizzle the cooled loaf with a simple orange glaze made of powdered sugar and orange juice.
With these ideas, you can customize this recipe to suit any occasion or preference. Happy baking!
PrintOrange Cranberry Bread Recipe
This easy-to-make Orange Cranberry Bread is the perfect combination of tart cranberries and sweet orange zest. Ideal for breakfast, snacks, or dessert, this recipe brings a festive holiday flavor that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (8-10 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ⅓ cup fresh orange juice
- ⅓ cup milk
- ⅓ cup vegetable oil
- 2 eggs
- 1 tbsp orange zest
- 1 ½ cups fresh or frozen cranberries
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a medium bowl, mix orange juice, milk, vegetable oil, eggs, and orange zest.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the cranberries gently.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- You can substitute fresh cranberries with dried cranberries if needed.
- For extra flavor, drizzle an orange glaze on top after cooling.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 160mg
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