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This cranberry orange bread is bursting with tart cranberries and bright orange flavor. It’s an easy quick bread made entirely by hand — no mixer required. The citrusy glaze adds a sweet finish that makes it feel festive enough for the holidays but simple enough for a weekday treat.
You can use fresh or frozen cranberries, and if you find yourself with extra bags in the fall, tuck them in the freezer to enjoy this loaf any time of year.
What You’ll Like About This Dish
Festive flavor. Bright orange and tart cranberries make this quick bread pop with seasonal cheer.
Mix by hand. No mixer needed—just whisk, stir, and bake.
Make-ahead friendly. Tastes even better the next day and freezes well.
Flexible ingredients. Works with fresh or frozen cranberries, and you can skip the glaze if desired.
Ingredient Notes
- Cranberries: Use fresh or frozen; slice or chop to prevent sinking and ensure even distribution.
- Orange zest and juice: Adds natural citrus flavor to both the batter and glaze.
- Granulated sugar: Rubbed with zest to infuse the bread with orange oil.
- Flour: All-purpose flour provides the right structure for this moist quick bread.
- Buttermilk: Gives the bread a tender crumb and slight tang.
- Melted butter: Adds richness—make sure it’s cooled slightly before mixing in.
- Eggs and vanilla: Bind and flavor the batter.
- Leaveners: Baking powder and a touch of baking soda create lift and balance acidity.
- Icing: A quick glaze made with orange juice, zest, and powdered sugar for a sweet, citrusy finish.
How to Make Cranberry Orange Bread
- Preheat the oven and grease a standard loaf pan with baking spray.
- Slice or chop the cranberries and toss them with a bit of flour to prevent sinking.
- Combine orange zest with granulated sugar, working it in with your fingers to release the oils.
- Whisk together the dry ingredients in one bowl and the wet ingredients in another.
- Stir the wet ingredients and melted butter into the dry mixture until just blended.
- Fold in the cranberries and spread the batter in the pan.
- Bake until golden brown and a tester comes out clean, then cool completely before icing.
- Mix the orange icing and spread it over the cooled loaf.
Recipe Variations
- Use frozen cranberries. No need to thaw — just slice them carefully and toss with flour as directed.
- Add nuts. Fold in ½ cup of chopped walnuts or pecans with the cranberries for extra crunch.
- Swap the glaze. Drizzle with vanilla icing or dust the cooled loaf with powdered sugar instead.
- Try a citrus mix. Use a combination of orange and lemon zest for a more complex flavor.
- Make muffins. Divide the batter among muffin tins and bake for 18 to 22 minutes.
How to Store and Reheat
Store: Wrap the cooled loaf in plastic or foil and store at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze: Wrap the loaf (whole or sliced) tightly in plastic and foil and freeze for up to 3 months. Thaw at room temperature before serving.
Reheat: Toast individual slices or warm slightly in the microwave for a just-baked feel.
Cranberry Orange Bread
Ingredients
- Butter and flour or baking spray, for greasing the pan
- 1 ½ cups cranberries (fresh or frozen)
- 1 tbsp all-purpose flour
- 1 tbsp grated orange zest (grate 1 extra teaspoon for the icing)
- 1 cup granulated sugar
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ¼ tsp baking soda
- 2 large eggs
- ⅔ cup buttermilk
- 3 tbsp orange juice
- 1 tsp vanilla extract
- ½ cup melted butter
Icing
- 1 cup confectioners’ sugar
- 1 tsp grated orange zest
- 2 tbsp orange juice, or as needed
Recommended Equipment
Instructions
- Preheat the oven to 350°F. Butter and flour a 4 1/2-by-8 1/2-inch loaf pan or spray it with baking spray.Butter and flour or baking spray, for greasing the pan
- Slice or chop the cranberries, then toss them in a bowl with 1 tablespoon of flour; set aside. Combine 1 tablespoon of orange zest with the granulated sugar. Work the zest into the sugar with your fingers until it is blended and evenly distributed.1 1/2 cups cranberries (fresh or frozen) | 1 tbsp all-purpose flour | 1 tbsp grated orange zest (grate 1 extra teaspoon for the icing) | 1 cup granulated sugar
- In a large mixing bowl, combine the sugar and orange zest mixture with the flour, baking powder, salt, and baking soda. Stir to blend thoroughly.1 1/2 cups all-purpose flour | 1 tsp baking powder | 1/2 tsp salt | 1/4 tsp baking soda
- In a separate bowl, whisk the eggs with the buttermilk, orange juice, and vanilla. Add the wet mixture to the dry ingredients along with the melted butter. Stir just until blended—avoid overmixing. Fold the cranberries into the batter until they are evenly distributed.2 large eggs | 2/3 cup buttermilk | 3 tbsp orange juice | 1 tsp vanilla extract | 1/2 cup melted butter
- Spread the batter in the pan and bake for 55 to 65 minutes until a toothpick or skewer comes out clean or with just a few crumbs clinging when inserted into the center of the bread.
- Cool the bread in the pan on a rack for 10 to 15 minutes, then remove it from the pan and let it cool completely on the rack before icing.
- In a medium bowl, combine the confectioners' sugar with the reserved 1 teaspoon orange zest and 2 tablespoons of orange juice, or enough to make a spreadable consistency. Spread the icing over the cooled cranberry orange bread.1 cup confectioners’ sugar | 1 tsp grated orange zest | 2 tbsp orange juice
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
