Cranberry Orange Bread

Why You’ll Love This Recipe

Cranberry Orange Bread is a moist, tender loaf bursting with the tangy brightness of fresh cranberries and the sweet citrus zing of orange. Perfect for breakfast, brunch, or a cozy afternoon snack, this quick bread combines seasonal flavors in a delicious, easy-to-make package. The balance of tart and sweet makes every bite refreshing and comforting.

ingredients

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

all-purpose floursugarbaking powdersaltorange zestorange juicevegetable oileggsfresh or frozen cranberriesvanilla extract

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 the flour, sugar, baking powder, and salt.

Stir in the orange zest.

In a separate bowl, combine the orange juice, oil, eggs, and vanilla extract until well blended.

Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Fold in the cranberries gently, being careful not to overmix.

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 10–15 minutes, then transfer to a wire rack to cool completely.

Servings and timing

This recipe yields 1 standard 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 nuts like walnuts or pecans for crunch.

Drizzle with a simple orange glaze made from powdered sugar and orange juice.

Use dried cranberries if fresh or frozen aren’t available (reduce sugar slightly if using sweetened dried cranberries).

Substitute half of the flour with whole wheat flour for a heartier texture.

Add a touch of cinnamon or nutmeg for a spiced version.

storage/reheating

Store the bread in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 7 days for extended freshness.
To freeze, wrap tightly in plastic wrap and foil, and store for up to 2 months.
Reheat slices in the microwave for 10–15 seconds or toast lightly for a warm serving.

FAQs

Can I use frozen cranberries?

Yes, use them straight from the freezer without thawing to prevent bleeding into the batter.

Can I make muffins instead of a loaf?

Absolutely. Divide the batter into muffin tins and bake at 350°F for 18–22 minutes.

How do I make it dairy-free?

This recipe is naturally dairy-free as it uses oil instead of butter and no milk products.

Can I reduce the sugar?

Yes, you can reduce the sugar by 1/4 cup, though it may slightly alter texture and sweetness.

Why did my bread sink in the middle?

Overmixing or underbaking can cause sinking. Make sure to mix just until combined and check doneness with a toothpick.

Can I use orange extract?

Yes, a few drops of orange extract can enhance flavor if you’re short on fresh oranges.

Is this bread good for gifting?

Definitely. It’s a festive, flavorful loaf that wraps up beautifully for holidays and special occasions.

Can I add a glaze?

Yes, an orange glaze adds a lovely sweetness and shine.

Can I use almond flour?

Almond flour won’t produce the same structure, but you can substitute up to 1/3 for a nuttier version.

Is this bread kid-friendly?

Yes, it’s mildly sweet with a fruity twist, making it appealing to children.

Conclusion

Cranberry Orange Bread is a flavorful, moist, and beautifully balanced quick bread that brings together tart cranberries and bright citrus in every bite. Whether enjoyed fresh from the oven or toasted with a little butter, it’s the perfect recipe for holiday mornings or everyday treats. Keep it in your baking rotation for a reliable and delicious go-to loaf.

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