Cranberry Orange Bread

Why You’ll Love This Recipe

I like this recipe because it gives me bakery-quality bread without much effort. The cranberries add bursts of tartness in every bite, while the orange zest and juice make the loaf fragrant and refreshing. I also enjoy that it can be served plain, with icing, or even wrapped up as a gift. For me, it’s a recipe that brings both comfort and a festive touch.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 ½ cups all-purpose flour
½ teaspoon salt
2 ½ teaspoons baking powder
¼ teaspoon baking soda
1 cup granulated sugar
¾ cup milk
½ cup unsalted butter melted and cooled slightly
1 teaspoon vanilla extract
1 tablespoon orange zest about 1 large orange
¼ cup fresh squeezed orange juice about 1 large orange
3 large eggs lightly beaten
2 cups cranberries rinsed and dried

For the icing:
1 cup powdered sugar
2 tablespoons fresh orange juice, about ½ an orange

Directions

1. I preheat my oven to 350°F and lightly grease a 9×5-inch loaf pan.

2. In a large bowl, I whisk together flour, salt, baking powder, baking soda, and sugar. I make a well in the center.

3. In a smaller bowl, I combine the milk, melted butter, vanilla, orange zest, orange juice, and eggs. I fold these wet ingredients together until blended.

4. I pour the wet mixture into the dry mixture and fold gently until just combined.

5. I fold in the cranberries and spoon the batter into the prepared loaf pan. I let the batter rest at room temperature for 20 minutes before baking.

6. I bake the loaf for 50–60 minutes, testing with a long toothpick or skewer. It’s ready when the skewer comes out clean.

7. I cool the bread in the pan for 30 minutes, then transfer it to a wire rack to cool completely.

8. For the icing, I whisk together powdered sugar and orange juice until smooth, then drizzle it over the cooled bread.

Servings and Timing

This recipe makes 8 slices. It takes about 20 minutes to prep, 50 minutes to bake, and 10 minutes to cool and glaze, for a total of 1 hour 10 minutes.

Variations

Sometimes I use frozen cranberries instead of fresh—just thaw them slightly before folding into the batter. If I want extra crunch, I add chopped pecans or walnuts. For gifting, I skip the icing and sprinkle coarse sugar on top before baking for a pretty finish.

Storage/Reheating

I wrap leftovers tightly in plastic wrap and keep them at room temperature for up to 3 days. For longer storage, I freeze the bread for up to 60 days. I thaw it at room temperature before serving, and I add the icing after thawing for best results.

FAQs

Can I use frozen cranberries?

Yes, I let them thaw for about an hour at room temperature before using.

Can I make this into muffins?

Yes, I just divide the batter into a muffin tin and bake for 18–22 minutes.

What if I don’t have fresh orange juice?

Bottled orange juice works fine, though I prefer fresh for the best flavor.

Do I have to add the icing?

No, I sometimes skip it or just sprinkle coarse sugar on top before baking.

Can I use dried cranberries instead?

Yes, but I usually soak them in warm water or orange juice for 10 minutes to plump them up.

How do I know when the bread is done?

A toothpick or skewer inserted into the center should come out clean with no wet batter.

Can I add nuts?

Yes, pecans or walnuts add a nice crunch to the bread.

How do I prevent the cranberries from sinking?

I lightly toss them in a tablespoon of flour before folding into the batter.

Can I double this recipe?

Yes, I just bake two loaves side by side, checking doneness with a toothpick.

Is this bread good for gifting?

Yes, I often bake it in disposable loaf pans, skip the icing, and wrap it in festive paper.

Conclusion

I love making cranberry orange bread because it’s cheerful, flavorful, and versatile. The tart cranberries, bright orange zest, and sweet glaze create a loaf that feels both festive and comforting. For me, it’s a must-bake recipe during the holidays, but I enjoy it year-round whenever I want something sweet and citrusy.