Cranberry Orange Bread
This Cranberry Orange Bread is incredibly moist, deliciously dense, loaded with orange flavor and juicy cranberries, and finished with a sweet orange glaze. Just 15 minutes to prep!
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.
Suggested Equipment
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.
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!