Why You’ll Love This Recipe

Cranberry Orange Bread is a moist, flavorful quick bread that perfectly balances the tartness of fresh cranberries with the bright, citrusy sweetness of orange. It’s ideal for breakfast, brunch, or a cozy afternoon snack. The vibrant color and festive flavor make it a favorite during the holiday season, but it’s delicious any time of year.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flourgranulated sugarsaltbaking powdersour cream (or plain Greek yogurt)eggsvegetable oilfresh orange juiceorange zestorange extract (optional)fresh or frozen cranberries

directions

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan or line it with parchment paper.

In a large mixing bowl, whisk together flour, sugar, salt, and baking powder.

In another bowl, whisk the sour cream, eggs, oil, orange juice, zest, and orange extract until smooth.

Gradually fold the wet ingredients into the dry mixture until just combined—do not overmix.

Gently fold in the cranberries.

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.

Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

(Optional) Drizzle with an orange glaze made from powdered sugar and orange juice once cooled.

Servings and timing

This recipe yields 1 loaf (about 8-10 slices).
Preparation time: 15 minutes
Baking time: 50–60 minutes
Cooling time: 30 minutes
Total time: 1 hour 35 minutes

Variations

Add chopped walnuts or pecans for crunch.

Use dried cranberries if fresh or frozen aren’t available.

Substitute lemon juice and zest for a different citrus twist.

Sprinkle coarse sugar on top before baking for a sweet crust.

storage/reheating

Store Cranberry Orange Bread wrapped tightly at room temperature for up to 3 days.
Refrigerate for up to 1 week.
Freeze slices individually wrapped for up to 3 months.
To reheat, warm in the microwave for 10–15 seconds or toast lightly.

FAQs

Can I use frozen cranberries?

Yes, no need to thaw—just fold them in frozen.

Can I make this bread gluten-free?

Yes, use a 1:1 gluten-free flour substitute.

Why is my bread too dense?

Overmixing the batter can make it dense. Mix just until combined.

What’s the best orange to use?

Navel or Valencia oranges work best for juice and zest.

Can I make muffins with this recipe?

Yes, divide batter into muffin tins and bake for 18–22 minutes.

Do I have to use sour cream?

Plain Greek yogurt is a great substitute.

Can I reduce the sugar?

Yes, reduce by up to ¼ cup, but flavor and texture may change slightly.

Is this bread very sweet?

It has a balanced sweetness, complemented by the tart cranberries.

Can I add chocolate chips?

Yes, white or dark chocolate chips pair well with the citrus and cranberry.

How do I keep cranberries from sinking?

Toss them in a bit of flour before folding into the batter.

Conclusion

Cranberry Orange Bread is a deliciously moist, tangy, and sweet treat that’s easy to make and perfect for any occasion. Whether served fresh from the oven or enjoyed as a toasted slice the next day, it’s a delightful way to enjoy the classic flavor pairing of cranberries and oranges.