Cranberry Orange Bread
Moist and flavorful, this cranberry orange bread is packed with citrusy cranberries and topped with a sweet orange glaze for the perfect dessert!
Easy Orange Cranberry Bread with Fresh Cranberries
It took years of trial and error to get this cranberry orange bread recipe perfected. And I do believe I’ve done it!
This is an easy quick bread recipe that’s perfect for the holiday season. It’s simple to make and uses all your basic pantry staples.
The texture is incredibly soft, it has just the right balance of sweet and tart, and the whole cranberries add a sweet burst of juicy flavor that’s really hard to beat.
This is an easy recipe that everyone will love! It will have you looking forward to cranberry season every year! It’s the perfect treat for fall, for Christmas brunch, or for any day you darn please.
How to Make Cranberry Orange Bread
This delicious quick bread recipe is really so quick and easy to make! Just a few minutes of hands-on time before it goes into the oven.
- In a medium bowl, whisk together all-purpose flour, baking powder, and salt. In a separate small bowl, use a spoon to mix together sugar and orange zest until the sugar is light orange.
- In a large bowl, whisk together buttermilk, oil, orange juice, eggs, and vanilla. Add in the flour mixture and the orange zest mixture and whisk until just combined.
- Add in the fresh cranberries, then stir until well incorporated.
- Transfer the batter to a greased 9 x 5-inch loaf pan, then bake at 350ºF until a toothpick comes out of the center with a very light crumb.
- Remove from the oven and cool in the pan for 10-15 minutes, before transferring to a wire rack to cool completely to room temperature.
- In a medium bowl, whisk together powdered sugar and orange juice to make the glaze. Drizzle over the cooled bread, then cut into individual slices and serve.
Tips and Notes
- Texture: One thing to note about the texture is that the finished bread is not going to feel like a light and fluffy cake. It’s moist and dense!
- Baking: This bread bakes differently depending on elevation, oven type, pan type, etc. Check out this article for high altitude baking or this article for metal pans vs glass pans to achieve the best outcome!
- Pan size: I use a 9×5-inch pan for this recipe. It will also work in a smaller 8.5 x 4.5-inch loaf pan, but the cook time will need to be adjusted a bit. It will dome a little better in a smaller pan.
- Use a microplane to zest the orange. A microplane zests the orange super finely and brings out all the natural oils for that fresh, delicious orange flavor.
- Don’t over-mix. Mix the bread only until just combined, so it doesn’t end up too dense.
- If you notice the top of the bread browning too quickly, make an aluminum foil tent and cover the loaf pan to finish out the baking time.
- Cool completely before frosting. I recommend cooling for 10-15 minutes in the pan, then turning the loaf out onto a wire rack to cool completely.
Variations
- Add nuts. Try tossing in a handful of toasted pecans or walnuts for some extra flavor and texture.
- Make cranberry orange muffins. Looking for a muffin recipe? Check out my cranberry orange muffins with streusel topping instead.
- Make mini loaves. Several of our readers have made this recipe into 3 mini loaves or 5 mini loaves with alternative pan sizes. Keep in mind that the baking time will vary, so watch the loaves closely so as not to over-bake.
- No buttermilk? Add ½ tablespoon of white vinegar or lemon juice to a liquid measuring cup, then add enough milk to reach ½ cup. Stir, then let sit for 5-10 minutes.
- Not a fan of canola oil or vegetable oil? Swap it out for another neutral tasting oil of your choice.
- Make it gluten-free. We’ve had readers report great success by swapping the regular flour out for a 1:1 substitute such as Bob’s Red Mill, Measure for Measure, or Cup 4 Cup. Make sure the rest of your ingredients are gluten-free too!
Storage
Room Temperature: Cranberry orange bread can be stored at room temperature in an airtight container for 2-3 days. Keep in mind that it will soften and get slightly gummy as it sits.
If you swap the orange juice out for milk in the glaze, it should be stored in the fridge.
Refrigerator: For slightly longer storage, your cranberry orange loaf can be stored in the fridge for 4-5 days.
Freezer: To freeze this bread, wrap it tightly in plastic wrap followed by aluminum foil. Store in the freezer for up to 2 months. I recommend freezing without icing, then adding that before serving!
Thawing/Reheating: To thaw frozen bread, simply let it sit in the fridge overnight. If you want to reheat it, you can warm it in the microwave for 10-15 seconds at a time or until the desired temperature is reached.
Can I Use Dried or Frozen Cranberries Instead of Fresh Cranberries?
You can! This recipe was developed using fresh cranberries, so those are recommended, but dried or frozen cranberries will work too if that’s what you have on hand.
If you’re using dried cranberries, I recommend adding them to a little hot water to soak for 10 minutes. This helps them plump up a bit for a little more volume and texture.
How Can I Keep the Cranberries from Floating to the Top of the Bread?
Baking with fresh cranberries can be frustrating, because the cranberries have a tendency to float to the top of the bread, meaning they’re no longer evenly distributed throughout the loaf.
The best way to prevent this from happening is to toss the cranberries in a light coating of flour before adding them to the batter.
Alternatively, you can chop them into smaller pieces. Either one of these options work to keep the cranberries from floating to the top.
More Quick Bread Recipes You’ll Love
Ingredients
For the Bread
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 tablespoon orange zest
- ½ cup buttermilk
- ½ cup canola oil, or other neutral tasting oil
- ½ cup orange juice
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 ½ cups fresh cranberries
For the Glaze
- 1 cup powdered sugar
- 2 to 3 tablespoons orange juice
Instructions
To Make the Bread
- Preheat the oven to 350°F, and grease a 9 x 5 – inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.2 cups all-purpose flour1 teaspoon baking powder½ teaspoon salt
- In a separate small bowl, use a spoon to mix the sugar and orange zest until the sugar becomes light orange in color. Set aside.1 cup granulated sugar1 tablespoon orange zest
- Take a third large bowl and whisk the buttermilk, oil, orange juice, eggs, and vanilla. Add the flour mixture and the orange zest/sugar mixture, and whisk until just combined. Don’t overmix!½ cup buttermilk½ cup canola oil½ cup orange juice2 large eggs1 teaspoon pure vanilla extract
- Next, add the cranberries and use a wooden spoon or spatula to stir until well incorporated.1 ½ cups fresh cranberries
- Transfer the batter to the greased loaf pan. Place in the oven and baked for 65-75 minutes. If the bread begins to brown too quickly, place a piece of aluminum foil loosely over the top to prevent burning.
- The bread is done when a toothpick inserted in the center comes out with a very light crumb. Remove the bread from the oven and allow to cool for 10-15 minutes before transferring from the pan to a cooling rack.
To Make the Glaze
- While the bread cools, make the glaze.
- In a medium bowl, combine the powdered sugar and orange juice.1 cup powdered sugar2 to 3 tablespoons orange juice
- Whisk or use a hand mixer on low until the glaze is smooth and creamy. Adjust the amount of orange juice to reach desired consistency.
- After the bread cools completely, drizzle the glaze over the top, slice, and serve.
- Scroll up and see the post for tips, frequently asked questions, and storage options.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of bread (one tenth of the loaf). Actual calories will vary.
- Recipe makes 1 (9×5-inch) loaf.
- For more information, tips, and answers to frequently asked questions, please refer to the post.
- Please be sure to see the post and the comments section for additional tips, substitutions, and baking variations. Our readers have provided several wonderful comments regarding changes they’ve made to this recipe that might be helpful for others. As of 9/25/23 we have added some of the information from the comment section to the content in the post, as well as, a couple of new photos.
Absolutely genius to put ingredients under instructions,
why hasn’t anybody thought of this before.
Thanks so much for the feedback, Sue! We’re adding ingredients under the instructions on all of our recipes, so we’re happy to hear that the change is helpful. Have a great evening! 🙂
@Sue, I couldn’t agree more!! GENIUS!!
I love that you put the measurements under each step in the directions! That helps a lot. I am forever scrolling up, down, up, down. Lol!
Thanks so much for the feedback, Sam! We’re glad to hear they’re helpful. Those measurements are being added to each recipe on both our websites. 😊 Have a wonderful week!
How long to bake if making muffins?
Good morning Lynne, we converted this recipe into a proper muffin recipe. The link to that recipe is the first paragraph of the post. Have a nice day.
It’s baking now! The batter tasted wonderful, so I am sure the final product will be fantastic.
Thank you for the instructions as you had them – each section listing the required amount of ingredients. I loved that.
Thank you, Lori! We hope you enjoy the bread. Thank you so much for the feedback on the ingredients/instructions as well! We just started updating our recipes so they’ll show the instructions that way. It’s going to take some time to get through all 800+, but we’ll get there. Lol! We’re really happy that it’s helpful. Have a wonderful evening! 🙂
If you use frozen cranberries, do you thaw them out first?
Do I need to dredge them in flour?
Hi Lee!
The cranberries should go into the batter frozen. They don’t need to be dredged in flour either. Have a great weekend! 🙂
I’ve made your cranberry orange bread made it a little more healthy i do say its a hit with my husband thank you for ur recipe Linda
Thanks, Linda!
We’re glad you and your husband enjoyed the bread. Have a wonderful day!
@Linda,
How did you make it healthier?
I made this recipe today using the suggestion for homemade buttermilk. I used King Arthur Gluten Free Flour and made muffins since I was in a rush. This recipe was fantastic, one I will come back to again (probably later this week!) especially as the muffin version turned out wonderful despite using the gluten free flour.
This recipe is full of moist goodness with the tang of citrus and the sweetness of the glaze. It is also a pretty loaf. I saved this recipe.
Could I make this in a bundt pan? I’m not sure if I should have just the temperature or quantity. I’m newer to using a bundt pan but would really like to make this bread for a party I’m having in a bundt pan. Thank you!
We haven’t tried to convert this recipe to a Bundt pan, so I can’t say for sure how it would work. In terms of the batter, there would be more than enough room for the batter in a standard-sized Bundt pan. Although, I’m not sure how “tall” the bread would be in terms of rising to the top of the pan. Unfortunately, I can’t speak to adjusting the cook time either. I looked for an article for converting recipes from a loaf pan to Bundt pan and found this Cake Pan Sizes and Conversions post. There may be some helpful information in it. 🙂
@Queen of Sweets, did you make this in a bundt pan? And if so, what temp/time did you use?
I made this wonderful bread today. Made no changes in the recipe and it turned out great.
The directions say to mix the cranberries into the batter until well incorporated; but in the picture the cranberries are all on top— do they rise to the top or was that just for the photo?
Hi Cathey!
As long as the cranberries are whole, not cut in half, or dusted in flour, they’ll rise to the top of the batter due to their air pockets. Just fold or stir them in until they’re evenly mixed, but don’t overmix the batter. Otherwise, the bread could turn out too dense. Hope this helps. Happy Holidays! 🙂
Out of this world ! Moist, tasty, always get rave reviews. I tried so many other recipes, this the best.
Thanks so much, Maryanne! We’re glad you enjoyed the cranberry orange bread! Thanks so much for coming back to comment. Happy Holidays! 🙂
This is a great Cranberry bread recipe. Using oil as the shortening caught my eye, since previous cranberry recipes are a little dry. It really is moist! I quadruples the recipe to freeze 3. I will hold off on glazing them as suggested till serving.
Oh man, this recipe is so good! Made it yesterday and it’s already gone and requests from my family to make it again. Yum!
Would it be possible to use smaller loaf pans in order to use as gifts for people? Specifically speaking, would only the cooking time change?
Good Morning Jenn, yes, you can do that. In regards to cook time, I can’t give you an exact cook time because it will vary based on the pans, your oven, elevation, and numerous other variables. If you use smaller pans, then you need to watch them while they cook. We answered this question under just below the Tips and Variations section of the post. Have a great day.
@Jenn,
IThis recipe makes three small loaves (my mini pans are a little larger than most). I take off 25% of the baking time and start checking. In this case, at 30 minutes. Less if your pans are smaller. Recipients love them.
Do you still put glaze on if you are planning on freezing the bread?
Hi Karla!
I’d hold off on the glaze if you plan on freezing the bread. Add it just before slicing and serving. Have a great evening! 🙂
Has anyone tried craisins or blueberries? I have a very picky family!
Hi Char!
I’ve adapted this recipe into a Lemon Blueberry Bread. My biggest recommendation would be to go light on the blueberries, because they release a fair amount of liquid as the bread bakes. It can make the bread a little wet in texture. I’m going to work on my recipe in the future to improve it. Although, my husband loves it the way it is! Lol! Someone else may chime in with some other ideas. Have a fantastic day! 🙂
@Kimberly,
Thank you!!
Could I substitute butter for the oil?
You’re welcome! 🙂
I haven’t tried swapping the oil for butter, but I think it would be ok. Just a couple of things to note; the bread may not be quite as soft and moist, and it may not keep as long. It should bake up ok, though. 🙂
@Kimberly,
Do you coat the blueberries with flour before you add them to the batter? It helps to keep them from sinking to the bottom, and keeps them from bleeding so much. Just a trick I learned along the way. Hope this helps :).
Hi Nancy!
Thank you so much for the tip! I’ll definitely try that next time. That is very helpful. Have a wonderful weekend! 🙂
I made this recipe, but doubled it. I was able to get three beautiful loaves. Just sliced one-delicious!! It was a lot of work (I cut each cranberry in half) , but so worth it!!
Hi Melanie!
We’re so happy you like the bread, and thank you so much for coming back to comment. It will definitely help our other readers who have questions about doubling the recipe. Happy Holidays! 🙂
Made this for dinner tonight. Absolutely delicious. Thank you so much for recipe.
Hi Carol!
We’re so glad you enjoyed it! Thanks so much for coming back to comment. Happy Holidays! 🙂
@Kimberly, your welcome.
I also used the juice that I had soaked cranberries in for the icing. Delicious.
This is the best recipe for Cranberry Orange bread I have ever tried! It’s so moist. I increased the orange peel to 1.5 and added some to the orange glaze as well. Over the top YUM!
We’re so glad you enjoyed the bread, Robin! Thanks so much for coming back to comment. We hope you have a wonderful evening. Happy Holidays! 🙂
Eggless option pls or any replacements for it
Hi Koral!
We don’t normally use egg replacements, so I’m not sure how one would work in this recipe. In the past, we’ve used a flax egg for other baked goods and have had good results. There are some vegan egg substitutes on the market that might be worth trying. Have a wonderful week! 🙂
@Koral kothari, I use chia or flax meal eggs. 1 for 1. 1 Tablespoon chia seeds OR Flax Seed Meal to 4 Tablespoons water. Let sit for 10-20 minutes until gelled.
@Kimberly, I used a vegan egg replacement and it worked well
So good! Thanks for doing the trial recipes! I switched the flour for Bob’s 1 to 1 Gluten Free Flour and used raspberries instead of cranberries.
Hi Kelly!
Thanks so much for trying the bread and coming back to comment! It’s helpful to know that the gluten-free flour worked well, and the raspberry substitution sounds amazing. We’re glad you enjoyed it, and hope you have a wonderful week! 🙂
@Kimberly, Yes, SUPER moist! Thanks. You too!
@Kimberly, I will try this can I used dried cranberries
Hi Troas!
Yes, dried cranberries will work in this recipe. We like to soak them in a little warm water for about 10 minutes before adding them to the batter. The warm water plumps them up a bit. Have a great evening! 🙂
I made it twice in one day and the bread did not fully bake on the inside, any ideas why?
Hi Mary!
Can you please provide some additional information about what the bread looked like on the center? Was it still raw, runny, looked done but still wet, etc.? Did you make any substitutions? This will help us troubleshoot possible issues. 🙂
@Kimberly, yes looked done but not crumbly like some areas of the bread, I did not use real buttermilk I used the substitution, but the bread was successful the last time using substitution.
Thank you
Hi Mary!
Thanks so much for coming back to clarify!
Based on what you’ve described, it sounds like the outside of the bread may have been a little drier than the center. That’s common depending on what type of pan is used. I’ve had that happen, too, when I switch out loaf pans. One cooks faster/hotter than the other. If the bread appears to be “wet” or undercooked in the center, try covering it loosely with foil and cooking it a bit longer.
The bread is should be more dense and moist than crumbly, but it shouldn’t be overly wet in the center. If the bread is cut before it cools all the way, the center come sometimes be quite a be softer and have a wetter appearance than the outer edges. There’s a lot of steam built up, so it should cool completely before slicing.
In regards to substitutions, we’ve tried this bread with milk, sour milk, and buttermilk. All work great, but the buttermilk does yield a slightly more moist loaf. That’s due to the high fat content. I’m glad it worked out for you with the substitution and sorry there were some hiccups in previous attempts. Hope some of this helps, and we hope you have a wonderful evening! 🙂
This is my GO TO sweet bread now! Sharing it with friends and family and the painter today. Thanks
Thanks so much, Lenny! We love to hear that and are glad you enjoy the bread. Have a wonderful week! 🙂
This was wonderful. I made it twice in a month and people loved it. Makes for pretty pictures as well.
Thank you Susan! Have a lovely day 🙂
Fresh cranberries, don’t you have to cook those first
Hi Nancy!
For this recipe, fresh cranberries work great! We’ve never needed to cook them. 🙂 Have a wonderful evening!
I just found your recipe for Orange Cranberry Bread, it sounds wonderful. But I couldn’t find what temp. you baked it at. Would it be 350 degrees?
Good Morning Joyce, we baked the orange cranberry bread at 350 degrees. Have a lovely day 🙂
I really love this bread. Can you make it as muffins in the larger size? How long would you bake it?
Hi Christine!
Thank you so much! We’ve made this recipe into standard sized muffins but haven’t tried large muffins. Here’s the recipe for the standard sized muffins if you’d like to take a look at it. Those bake for about 18-20 minutes, so we’d recommend adding a few extra minutes for large muffins (maybe 25-28 minutes total if I were guessing) and testing with a toothpick. It may take some trial and error to get the exact time nailed down. Have a wonderful day!
Fantastic Recipe. I’ve used fresh blueberries also and it’s just as delicious. Thank you for sharing.
Thank you Terry, we’re glad to hear that. Blueberries certainly sound like a tasty substitution! Have a great day 🙂
I made these yesterday with cranberries, blueberries & fresh orange juice. I made them in glass Pyrex 8-oz. baking dishes (that I LOVE & use all the time-perfect portions!). I only used orange juice & a little pwdr sugar for glaze. They were absolutely perfect! A little firmer this morning but still really good !
Good Morning, that’s wonderful! Kim and I are thrilled the bread recipe worked out perfectly for you. Thank you for commenting and have a lovely day 🙂
This is SO good!!! And is a very pretty dessert to serve for coffee with the girls or a special brunch.
Thank you Jane! Kim and I are glad you enjoyed the bread and we appreciate you coming back to comment on the recipe. Have a lovely day 🙂
First time making a homemade version of my holiday favorite. I used 1 cup fresh cranberries and 1/2 C dried. It was a good mix (and all I had on hand ;p ) The bread was dry and hard so will take it out sooner next time. I can’t to try this again!
Good Afternoon Sydney, well I’m glad to hear you’re excited to try it again. Although, I’m sorry to hear the bread was dry and hard. The mixture of dried and fresh cranberries was a good idea. Use what you have on hand and adapt as needed. Adapt and overcome, when of my favorite mottos 🙂 We hope the bread turns out more moist and soft the next time you make it. Thank you for commenting and we wish you a lovely day!
Great recipe! We shall be adding it to our annual bread making rotation.
My mom is gluten free so we substituted Bob’s Red Mill 1:1 gf flour and the loaves are perfect. We also used dried cranberries soaked overnight in triple sec. mmmmm mmmmm mmmmm.
Good Morning Alison, that’s wonderful! We’re glad the gluten-free mix worked in the recipe and those triple sec soaked cranberries sound tasty! Thank you for coming back to comment on the recipe card, have a lovely day 🙂
I don’t/can’t eat this—gluten free; however, my very grateful neighbor said it was the best cranberry bread she’d ever had in her life. Note—I baked about 65 minutes, covered with foil as suggested last 15 minutes. Beautiful presentation!
Hi Siesta! Thank you so much for the sweet comment! While we’re sorry you weren’t able to try the bread, it was so nice of you to make a loaf for you neighbor. We’re glad she enjoyed it. Happy Holidays to you both! Have a wonderful weekend.
A friend made this for our group to enjoy for breakfast as part of my birthday getaway weekend this year. What a delicious treat! She made this in addition to 2 others kinds equally tasty, but this was definitely a favorite. I had to hide a piece to ensure there was some for me the next day. 😉
Can I double this batch
Good Afternoon Wendy, you can double the recipe; however, pay close attention to batter and add extra liquid or flour, as needed. With most baking recipes, doubling the recipe is not as simple as multiplying the ingredients by 2. Baking is a little different and you have to modify things on the fly. Personally, I recommend making the recipe twice to avoid any issues. But, it’s up to you how you want to approach it. I hope this information helps and we wish you a lovely day 🙂
This is a really good recipe. There is nothing wrong with the brown top that this bread gets when baked. Why not be honest and just post an accurate picture of what it really looks like?
Good Morning Allison, you’re right is a really good recipe. I don’t appreciate your accusation of dishonesty. The picture is accurate to the final product created in our kitchen. Neither Kim nor I removed the top crust. If the top of your bread browned too quickly in your oven, then you definitely did NOT read the post. Otherwise, you would’ve used a foil tent to prevent that from occurring. Something we recommended in the post. Furthermore, if you think we’re “dishonest,” then don’t return to our website. Good day.
@John,
It says in the comments:
*Bread bakes with a light brown crust which was removed for the photos and the video to show the inside and cranberries.
That is what I was referring to. I’ve made this many times and it has turned out great with a light brown top. I just didn’t understand the point of cutting the top off when it looks fine.
Hi Allison!
Thanks so much for making for the bread. We’re glad you enjoy the recipe. I wrote that note in the recipe a couple of years back to let people know that I had trimmed the sides of the bread to show how the inside would look. Unfortunately, when I bake it, there’s always a few cranberries that pop and caramelize leaving burnt looking spots on the sides of the bread. They aren’t actually burnt, but it looked that way in the photos. I was trying to let everyone know that the exterior crust was light brown in color in case they were curious why the outside crust wasn’t there. Just to clarify, the side crusts were removed not the top. The top is exactly the same as when it came out of the oven.
My loaf didn’t look like the picture, instead it came out pretty dense. I was expecting something soft and fluffy. I baked it for 70 minutes on a metal loaf pan. The toothpick was pretty clean when inserted in the loaf. Not sure why I didn’t get the same result.
Good Morning May, it sounds like the bread was a disappointment, I’m sorry to hear that. Based on what I’m reading, you didn’t do anything wrong. The bread came out exactly as intended. Our recipe doesn’t create a light and fluffy bread. Instead the final product is pretty thick and heavy. I believe we used the words dense and moist in the description. With that being said, I’m sorry it wasn’t enjoyable. However, I thank you for coming back to share your experience. Have a lovely day, May 🙂
I need to make 30 mini loaves to give away for Christmas, can you tell me how many mini loafs this recipe make? Also, I’m planing on making it with dried cranberries, can you tell me how much should I add on this recipe? Thank you so much!
Hi Claudia! A few of our readers have made anywhere from 3 to 5 mini loaves depending on the size of the loaf pans. We haven’t tried this recipe with dried cranberries. Although, about 1 to 1 1/2 cups should work depending on how many you’d like in the recipe. The dried cranberries won’t float to the top like the fresh cranberries. Just wanted to mention that. 🙂 Happy Holidays and have a lovely weekend!
@Kimberly, thank you so much for your prompt reply. I will be making it today and take a few pictures and then let you know my results. Thanks again!
Can you use a healthier oil than canola or vegetable?
Good Morning Cathy, that’s a good question. Sure, you can use coconut, olive, avocado, whatever oil you want. However, keep in mind that the oil used will flavor the bread. That’s why we canola oil most of the time. It doesn’t really have a flavor. So, it doesn’t effect the taste of the bread. I hope this information helps and we wish you a lovely day 🙂
Hi! Any chance you can fix this to scroll to recipe?
I sometimes get in a hurry and it helps so much.
Appreciate your help!!
Good Morning Barbara, thank you for asking about this feature. Unfortunately, at this time, we’re unable to restore the “jump to” or “scroll to” recipe button. But, we plan on doing a site update in the near future. Hopefully, within the next few months. We’re waiting on the official release of the product(s). New theme, updated features and options, etc. So, we will definitely take your request into consideration during that re-design. In the meantime, I can understand that it’s a pain to scroll through all that text (especially on mobile devices). However, I hope that you stick it out, because there are accessibility changes coming to the site in 2021 (if all goes well). Thank you again for providing this valuable feedback 🙂
Thanks for replying. I wrote the recipe down. It’s a keeper!!!
@Bsrb, I would like a printable recipe link. I made the bread yesterday and it is half gone already! Wonderful!
Good Morning Elaine, actually you can already do that. There is a button on the recipe card that will let you print it. I hope this information helps, have a lovely day 🙂
This bread is delicious and very festive. I made it this Thanksgiving morning a d I would use the recipe again. The only thing I would do differently is omit the glaze. It was much too sweet and I felt it really wasn’t needed as the bread is quite lovely all on its own.
If we weren’t social distancing, I’d give you a big hug. This is a phenomenal recipe. The only change I made is extra zest because I have little self control Super moist and over the top flavor!!! Thank you!!!!
I tried this today. The tooth pick came out clean but when I cut them, the center is not fully cook. I used a metal loaf fan and electric oven. And cooked almost 1 hr 20 min. I’m wondering if its because I pour the wet ingredient to the dry ingredients to mix instead of the other way around. I tried a bite on the cook area (sides) and it tasted great. Should I follow your instruction, pour the dry ingredients to the wet ones? Will that make a difference?
Good Morning Cristina, uh oh, that’s not good. I’m so sorry to hear that. Thank you for providing as much information as possible. It makes things a little easier for troubleshooting. Okay, I always recommend following our directions, even if it seems like it wouldn’t make a difference.:) With that being, adding wet to dry should not have hurt anything. Here’s a list of modifications you could try:
1. Increase the flour by 1/4-cup
2. Decrease the cranberries to 1-cup
3. Increase the cook time (but cover the cranberry bread with an aluminum foil tent to keep it from burning on top)
4. If you’re okay with orange cranberry muffins, bake the batter in muffin tins instead. The smaller the loaf, the more likely it is to cook.
5. If you increase the cook time, place the pan on a sheet pan to keep the bottom from getting too dark.
Hopefully, these suggestions will correct the issue for you. Thank you for dropping by to share your experience; even though it wasn’t a great one. Have a wonderful day and a lovely holiday, Cristina 🙂
Thank you, John, for your reply. I tried it again and followed your recommendations in your comment. This time it came out a lot better. It tasted great too! I’m planning to do 2 more to give away. Thanks so much!!! Happy Thanksgiving!
That’s great news, Cristina! We’re thrilled to hear everything worked out. Thank you for letting us know and Happy Thanksgiving to you too 🙂
Going to make this this morning. Will be back to check in. Thank you for your time!
Cathy
Thank you Cathy! We look forward to hearing back from you 🙂
I wanted to try making this bread for some time , now I’m left feeling unsure , why the center of my loaf seemed not baked all the way ? I baked it for 70 min. @ 350 temp , waited till it cooled , & unfortunately , the center was not cooked all the way thru . Can you pls. tell me what could have gone wrong , since I followed the directions to the T . Help !! Lena
Good Morning Lena, oh no! I’m so sorry to hear that. In order to help understand what might’ve happened, can you answer a few questions? What type of pan did you use (dark metal or glass)? Do you live at sea-level, high-elevation, or in-between? Do you have a gas or electric oven? The reason I ask is because those 3 factors can effect baked goods in drastic ways. Hopefully, we figure what happened and avoid this issue in the future, Thank you for coming back to share what happened.
My husband is my test kitchen and I have been through a number of cranberry orange loaf recipes. He says this one is a keeper and it is- I added frozen cranberries that stayed uniformly through the loaf and extra orange zest for w onderful pop. Of flavour. Super recipe-thanks!
I made this orange cranberry loaf today. Very similar to other recipes I’ve used.
The loaf is very nice. My husband really likes it.
I did decrease the topping because my husband isn’t too fond of really sweet toppings. I reduced by half which he said was perfect.
I will make this loaf again. Thanks for the recipe.
Thank you Jackie! Kim and I are glad you and your husband enjoyed the cranberry orange bread. Thank you again for coming back to comment on the recipe. Have a lovely day 🙂
I made this for Thanksgiving last year, and it was a HUGE hit! I plan on making it again this year. I’m wondering if you’ve tried making it ahead of time and freezing it? If so, how would you recommend doing it? Thanks! ❤️
Good Morning Abigail, that’s a good question. Thank you for commenting on the post, we’re glad everyone enjoyed the bread 🙂 In regards to your question, another reader asked the same question awhile back. Here’s Kim’s response from the comments section, “We haven’t tried to freeze this bread. However, I did some searching and found a similar recipe using fresh cranberries. According to the author, cranberry bread can be frozen. Here’s a link to the post if you’d like to check it out. https://www.acedarspoon.com/cranberry-orange-bread/ Hopefully, you’ll find it helpful. 🙂 I’d wait to add the glaze until right before the bread is served. We’d love to know how it turns out if you do get a chance to freeze a loaf.” I hope this information helps. Thank you again for commenting, have a lovey day 🙂
Hi, can I substitute coconut oil or any other oil for veg/canola oil?
Good Afternoon Denise, that’s great question. Absolutely, while we haven’t tried coconut oil, I don’t see any reason why you couldn’t. The only difference it might make is the oil may add a hint of coconut flavor to the bread. If you try the substitution and get the time, please let us know how it turns out. Thank you for coming by to ask the question. Kim and I wish you a lovely day 🙂
Should the bread look moist in the middle after baking or does that mean it is under baked?
Good Morning Brandon, the bread is naturally moist. So, as long as it’s not runny, then it should be fine. Have a lovely day 🙂
A fantastic recipe! So easy!! I’ve made it at least 4 times in the last 2 months! Definitely dust cranberries w/ flour for even distribution.! A sure hit!! ?
Thank you, Julie! Kim and I are glad you’ve been enjoying the recipe. Thank you again for coming back to comment on the recipe. Have a lovely day 🙂
This is the second time I’ve made this recipe and it’s wonderful! I made 5 mini loaves and they baked for about an hour. Also, I used the entire bag of cranberries, thinking it was only 2 cups and would be fine. It turns out the bag contains 3 cups, but it was still fine! I added vinegar to almond milk for the buttermilk and used Bob’s Red Mill GF baking flour, as well as substituting 2 egg whites for each egg.. I took the first batch to a church dinner and there wasn’t a crumb left. I’m baking more for holiday gifts. Thanks so much for a wonderful recipe!
Thank you, Anne! Kim and I are very happy to hear everything was wonderful! Thank you again for coming back to comment on the recipe card. Have a lovely day 🙂
I’m gluten and dairy free but this sounded delicious. I used coconut milk with vinegar in place of the buttermilk and used Bob’s Red Mill 1:1 gluten free flour blend instead of all purpose flour. It turned out great!
Thank you Dawn! That’s wonderful to hear, Kim and I are thrilled the substitutions worked out. Thank you again for coming back to comment on and rate the recipe card. Have a lovely day 🙂
Would like to bake 2 loaves at a time. Any recommendations on bake time?
Good Morning Jess, that’s a good question. Here are my thoughts:
1.) If you’re dividing the recipe into 2 mini loaves, another visitor provided notes in the comments of the post. Here are her comments, “I just made these today in mini loaf pans (3) and they came out perfect! I put the loaf pans on a small sheet pan for the first 30 minutes, to prevent them from becoming too brown on the bottom, then removed the sheet pan, put the loaf pans on the oven rack, tented with foil and continued to bake, checking every 10 minutes or so. Total cooking time was 55 minutes.”
2.) However, if you’re doubling the recipe, we’ve never done that before. I would recommend paying close attention to the texture of the batter and adjust the liquid accordingly. In other words, when doubling bread recipes, the liquid is rarely twice the original amount. So, keep that mind.
3.) Also, the cook time will differ based on your elevation and the type of pan you’re using. Start checking the loaves every 30 minutes and use a toothpick to check the doneness.
Hopefully, all this information helps and we hope you have a lovely day!
Tried this yesterday, it is divine, I had cranberries left after Thanksgiving unused, found this recipe on pinterest, I really love it, the loaf is half gone, mostly due to me! Thank you for sharing it.
Thank you, Pam. Kim and I are thrilled to hear you enjoyed the bread! Thank you again for coming back to comment on and rate the recipe card. We wish you a lovely day 🙂
I just tried the recipe. It turned out very good. Did not have buttermilk so used yogurt watered down. Found the cranberries a little tart though — going to try dried cranberries. Made them muffins. Very nice.
Good Morning Lydia, Kim and I are glad to hear it turned out for you. Thank you for coming back to comment on the recipe. Have a lovely day 🙂
This orange cranberry bread scream holidays to me! I love how you used fresh cranberries too. I just wrote down the recipe and will give it a shot very soon.
Have a good Sunday!
Good Morning Chahinez, Kim and I thrilled you like the cranberry bread. Let us know how it turns out for you. Thank you for dropping by to comment on and rate the recipe card! Have a lovely day 🙂
Hi there! What do you think about using cake flour for a more cake-like consistency? Thanks!
Good Morning Sonja, that’s a great question. We’ve never tried that, so I’m not sure if it would work. The cranberries might sink to the bottom of your pan and burn because cake flour is very delicate. I would recommend trying a 50/50 blend of all-purpose flour and cake flour. If that worked, then I would try using all cake flour. I hope this information helps, have a lovely day 🙂
Can you substitute almond or coconut flour for the all purpose flour in this recipe?
Good Morning Kathleen, that’s a good question. Unfortunately, no, I don’t believe that substitution would work for this recipe. You can try it, if you like. But, I feel the bread really needs an all-purpose flour to come out as intended. Thank you for stopping by and have a lovely day 🙂
What do you think of using dried carnberriies instead of fresh or frozen?
Good Morning Cindy, thanks a great question. Dried cranberries should work just fine. With that being said, we recommend soaking them in warm water for about 10-15 minutes before you use them. It will help the cranberries plump up a little. Also, one quick note, dried cranberries won’t float. Other than that, they should work well for the recipe. Have a great day, Cindy! 🙂
Great. Made this for a brunch & there wasn’t a crumb left. Everyone loved it & commented on the great flavour.
Thank you, Janet! Kim and I are glad you enjoyed the cranberry bread. Thank you again for coming back to comment on and rate the recipe care. Have a lovely day 🙂
This was outstanding! I smdid nit have enough sugar on hand only 1/2 cup added a few table spoons of honey….also adder 2 tbls spoons orange patron…a Liquor to the glaze.It was steller!
Thank you, Corrine! That’s wonderful, Kim and I are thrilled you enjoyed the orange cranberry bread. Adding the patron was a great idea. Thank you again for the compliment and coming back to comment on the recipe. Have a lovely weekend 🙂
A delicious recipe! Will definitely make again. Because my buttermilk was frozen in the freezer and I wanted desperately to make the recipe, I substituted 1/4 cup regular sour cream plus 1/4 cup milk for the buttermilk. I used frozen cranberries and they were interspersed throughout the loaf. Because I used a darker colored loaf pan, I reduced the oven temperature to 325 degrees F. Took approximately 75-80 minutes to bake. Loaf came out a beautiful golden color. Thank you so much for this recipe.
Thank you, Valerie! Kim and I are glad you liked the cranberry bread. Thank you again for coming back to comment on and rate the recipe. Have a lovely day 🙂
what can I sub for the one c. of sugar
Hi Bonnie!
We haven’t tried to sub anything for the sugar, so I’m listing a few things that might work. Brown sugar in equal amounts would work for sweetness, but the texture and color would change a bit. Here’s an article I found with several substitutions. It lists maple syrup, brown rice sugar, and honey to name a few. There’s also some additional information. I hope you find it helpful. If you get a chance to make the bread with a substitute, we’d love to know how it turns out. Have a great evening!
This bread was delicious! I made it exactly to the recipe with the exception of the cranberries. I coursely chopped them in my Ninja before adding in instead of putting in whole cranberries. I cooked for 45 minutes and then another 25 with foil on top. No brown crust.y top! Yummy recipe!
That’s wonderful, Lisa! Kim and are thrilled to hear that. Thank you for coming back to comment on and rate the recipe card. Have a lovely day 🙂
I didn’t want the cranberries floating on top so I chopped 1/2 cup of the cranberries and mixed in with the 1 cup of whole cranberries. i found that it only needed 60 minutes to bake. Also, I put toothpick holes in the bread when warm and poured half the glaze on top which soaked in the bread. later I put the other half on the cooled bread. Yummy!
Thank you for coming back to comment Kimmy! I’m glad it worked out for you and you enjoyed. Have a lovely day and a wonderful holiday season. 🙂
Did you know, if you coat the cranberries in flour before hand, they won’t all float to the top of the loaf?
Hi Barbara!
Thanks for sharing that information! That’s a great tip. Some people have asked about that on Facebook, so that info will be helpful if other readers would prefer the cranberries to be dispersed throughout the bread instead of floating to the top. 🙂 Thanks again, and have a great evening!
Delicious recipe – I made using pampered chef stone pan which works great! I may try the small loaves next time . My son likes the cranberries through the bread like another cranberry bread recipe my family loves. This seems more like cake to him but still very good.
Thank you for coming back to comment! Kim and I are happy you enjoyed the bread. Have a lovely day 🙂
This was a wonderful recipe! Only change I made was frozen cranberries and they were still frozen when I put them in. They didn’t float to the top. I baked in small loaf pans for 35 minutes. I added zest to glaze. My friends loved it. This is a keeper.
That’s great, Cindy! Thank you for coming back to rate the recipe card and leave a comment. Kim and I hope you have a wonderful day 🙂
This recipe is just what I’m looking for! Can’t wait to try. Will stevia in same amount instead of sugar work?
Good Morning Be, that’s a good question. I’m not sure if that would work. We don’t usually bake with sugar substitutes. However, if you wish, you could give it a try and let us know how it turns out. Thank you again for coming by to ask a question. Have a lovely day 🙂
We don’t get fresh cranberries in New Zealand…would frozen berries work the same?
Good Morning, that’s a great question. Yes, frozen berries would work. Just make sure to thaw them out and pat them dry before you cook with them. Also, just a quick note, they may not float to the top of the bread. Other than that, you should be good to go to use frozen berries. Have a great day 🙂
Hi, would I be able to use milk, instead of buttermilk?
Hi Dorrie!
Milk would probably work fine. However, we haven’t tested it with regular milk, so I can’t say with 100% certainty. If you happen to have lemon juice or vinegar, maybe try making a buttermilk substitute by adding one tablespoon to a cup of milk, stirring, then letting it stand for 10 minutes or so to thicken. Then just use what you need of it. We hope you enjoy it! Have a great day! 🙂
Thank you! I will try that.
You are most welcome!
Can I use small loafs pans with this recipe, if so how long would I bake them? Thank You
Hi Bernice!
This recipe should work in small loaf pan; however, we haven’t tested it. The cook time will need to be shortened. I’d start checking for doneness around 30 minutes. The bread will be finished when a toothpick comes out clean. 🙂 Great idea!
I just made these today in mini loaf pans (3) and they came out perfect! I put the loaf pans on a small sheet pan for the first 30 minutes, to prevent them from becoming too brown on the bottom, then removed the sheet pan, put the loaf pans on the oven rack, tented with foil and continued to bake, checking every 10 minutes or so. Total cooking time was 55 minutes.
Hi Dana!
Thank you so much for the feedback on making the bread in mini loaf pans. That will be extremely helpful to other readers. 🙂 I love the idea of using a sheet pan to prevent over browning on the bottom and will be sure to do that the next time I bake a loaf of bread. Thanks again, and we hope you have a wonderful evening!
Thank you so much! Can’t wait to give it a try.
@Dana, How many mini loafs came out with this recipe?
Can this bread be frozen ? I make several varieties of holiday breads for gift giving. I have to make some ahead and freeze,. This looks like a great addition to my variety and would like to add it in. My concern is the fresh cranberries. Any thoughts ?
Hi Donna!
We haven’t tried to freeze this bread. However, I did some searching and found a similar recipe using fresh cranberries. According to the author, cranberry bread can be frozen. Here’s a link to the post if you’d like to check it out. https://www.acedarspoon.com/cranberry-orange-bread/ Hopefully, you’ll find it helpful. 🙂 I’d wait to add the glaze until right before the bread is served. We’d love to know how it turns out if you do get a chance to freeze a loaf.
For the zest…did you use a zester or a microplane? Does it matter? I just used a zester and my mom came in and said I should have used a microplane. I didn’t want to waste the two oranges it took to get 1 TBS of zest.
Hi Tina!
I used a microplane, but it’s whatever you’d like to use. The microplane will make a finer zest. A zester will make the pieces a little larger, but either will work. It’s your preference. 🙂