Cranberry Orange Bread
Bursting with cranberries and citrusy orange flavors, cranberry orange bread is a perfect treat for any occasion.
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.
Why You’ll Love It
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.
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
Fresh cranberries and orange zest make this quick bread a festive favorite, topped with a sweet citrus glaze.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 10 servings 1x
- Category: Quick Bread
- Method: Bake
- Cuisine: American
Ingredients
- 1 1/2 cups cranberries
- 1 tablespoon all-purpose flour
- 1 tablespoon orange zest, plus 1 teaspoon for the icing
- 1 cup granulated sugar
- 1 1/2 cups all-purpose flour (7 ounces)
- 1 teaspoon baking powder
- 1/2 teaspoon table salt
- 1/4 teaspoon baking soda
- 2 large eggs
- 2/3 cup buttermilk
- 3 tablespoons fresh orange juice
- 1 teaspoon vanilla extract
- 1/2 cup melted butter
Icing
- 1 cup confectioners’ sugar
- 2 tablespoons orange juice
- 1 teaspoon orange zest
Instructions
- Preheat the oven and grease the pan. Preheat the oven to 350°F. Spray a 4 1/2-by-8 1/2-inch loaf pan with baking spray.
- Prep the cranberries and add zest to the sugar. 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.
- Make the batter. In a large bowl, combine the sugar and orange zest mixture with the flour, baking powder, salt, and baking soda. Stir to blend thoroughly.
Whisk the eggs with the buttermilk, orange juice, and vanilla in a separate bowl. Add the wet mixture to the dry ingredients along with the melted butter. Stir to blend, but avoid overmixing.
Fold the cranberries into the batter until they are evenly distributed.
- Bake the cranberry orange bread. Spread the batter in the pan and bake for 55 to 65 minutes until a toothpick or skewer comes out clean when inserted into the center of the bread.
- Cool. Remove the cranberry bread to a rack to cool for 10 to 15 minutes, then remove it from the pan. Let it cool on the rack completely before icing.
- Make the icing. In a medium bowl, combine the confectioners’ sugar with 1 teaspoon of orange zest and 2 tablespoons of orange juice, or enough to make a spreadable consistency.
- Ice the loaf and serve. Spread over the orange cranberry loaf. Slice and enjoy!
Nutrition
- Serving Size:
- Calories: 263
- Sugar: 28.3 g
- Sodium: 152.1 mg
- Fat: 9.1 g
- Carbohydrates: 42.7 g
- Fiber: 1 g
- Protein: 3.4 g
