Name: Orange Cranberry Bread Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 2 h
Cuisine: American
Ingredients: 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; ½ cup orange juice; 2 large eggs; 1 teaspoon vanilla extract; 1 ½ cups fresh cranberries; 1 cup powdered sugar; 2 to 3 tablespoons orange juice

Jump to Recipe· 4.9 from 8 reviews

If you’re craving a cozy, flavorful treat that feels like a warm hug, then this Orange Cranberry Bread Recipe is going to become your new best friend in the kitchen. Trust me, this bread is packed with that zesty citrus punch and tart cranberries that balance so beautifully sweet flavors—plus it has a buttery, melt-in-your-mouth texture. Whether you’re baking it for a weekend brunch, a special snack, or holiday gatherings, this recipe really shines. Grab your apron, and I’ll walk you through everything to make sure your loaf turns out perfectly every time!

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Why This Recipe Works

Fantastic Flavor Balance: The combination of fresh cranberries and orange zest creates a perfect harmony of tart and sweet.
Moist Texture: Using buttermilk and oil ensures this bread stays tender and moist without being dense or greasy.
Simple Yet Impressive: You don’t need any fancy techniques or ingredients to make this bread look and taste bakery-quality.
Versatile & Easy Glaze: The citrus glaze adds a delightful finishing touch that’s quick to whip up and customizable in sweetness and tang.

Orange Cranberry Bread, Cranberry Orange Bread, Citrus Cranberry Loaf, Holiday Bread Recipes, Easy Fruit Quick Bread - A close-up of a sliced yellow cake loaf on a white marbled surface, showing three thick slices stacked in front and the rest of the loaf behind. The cake has two visible layers: the soft, moist pale yellow cake at the bottom and bright red berries scattered throughout the top layer. A white glaze is drizzled generously over the top and sides, with some dripping onto the surface below. A few whole red berries are placed near the front of the loaf on the white marble. The texture of the cake looks light and fluffy, with the glaze glossy and smooth. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Orange Cranberry Bread Recipe strikes a beautiful balance with its simple and fresh ingredients — each one a key player. When you shop for these, picking ripe oranges for zest and juice and the freshest cranberries will make a noticeable difference in flavor. Also, using buttermilk isn’t just tradition here; it adds a subtle tang and tender crumb you’ll love.

Orange Cranberry Bread, Cranberry Orange Bread, Citrus Cranberry Loaf, Holiday Bread Recipes, Easy Fruit Quick Bread - Flat lay of two whole brown eggs with clean shells, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl containing granulated sugar mixed with bright orange zest, a small white ceramic bowl filled with smooth buttermilk, a small white ceramic bowl with golden canola oil, a small white ceramic bowl of fresh orange juice, a few sprigs of fresh orange zest, a mound of fresh red cranberries, a small white ceramic bowl of fine powdered sugar, a small white ceramic bowl with additional fresh orange juice, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: The base for the bread, providing structure while keeping the crumb soft.
Baking powder: Helps the bread rise nicely and keeps it light.
Salt: Enhances all the flavors and balances the sweetness.
Granulated sugar: Sweetens the bread and blends perfectly when mixed with orange zest.
Orange zest: Packs a citrus punch without extra acidity—key to bright flavor.
Buttermilk: Tenderizes the crumb and adds a mild tang; if you don’t have it, a milk and vinegar substitute can work.
Canola oil (or neutral oil): Keeps the bread moist without overpowering the orange or cranberry flavors.
Orange juice: Freshly squeezed is best here, lending sweetness and acidity.
Eggs: Provide structure and richness for a tender crumb.
Vanilla extract: Rounds out the flavor with a touch of warmth.
Fresh cranberries: The star ingredient—add tart bursts and color throughout the loaf.
Powdered sugar: For the glaze, smoothing sweetness into each bite.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love about this Orange Cranberry Bread Recipe is how easy it is to customize. I’ve often swapped in different nuts or flavored extracts to suit the occasion or mood. You can totally make this your own, and that’s half the fun!

Add chopped nuts: I sometimes toss in toasted pecans or walnuts for extra crunch and earthiness. It adds a nice texture contrast.
Swap out oil: Using melted coconut oil instead of canola gives the bread a subtle tropical hint I adore, especially in winter.
Use dried cranberries: If fresh cranberries are out of season, dried work too—just soak them in orange juice first to plump them up.
Spice it up: Adding cinnamon or a pinch of ground nutmeg makes this bread extra cozy and festive.

Step-by-Step: How I Make Orange Cranberry Bread Recipe

Step 1: Prep and Mix the Dry Ingredients

First things first: preheat your oven to 350°F and grease a 9 x 5-inch loaf pan really well. In a medium bowl, whisk together the flour, baking powder, and salt. I find that whisking not only mixes them evenly but also aerates the flour for that lighter texture. Set this aside for now.

Step 2: Zest the Orange and Mix with Sugar

This step is my favorite little trick: in a small bowl, I use a spoon to mix the sugar with the orange zest until the sugar lightens in color and feels a bit damp. It releases the oils and really amps up the orange flavor throughout the bread — a small extra step, but one I swear by.

Step 3: Combine Wet Ingredients

Grab a third, larger bowl and whisk the buttermilk, oil, orange juice, eggs, and vanilla extract until well blended. This combo gives the bread moisture, richness, and those subtle fruity notes you can’t get enough of.

Step 4: Bring It All Together

Now add the dry ingredients and the orange zest-sugar mix to your wet ingredients. Stir gently with your whisk until just combined—don’t overmix! It’s tempting to keep going, but overmixing can make your bread tough. Finally, fold in the fresh cranberries with a wooden spoon or spatula, so they’re evenly distributed without breaking too much.

Step 5: Bake and Cool

Pour the batter into your prepared loaf pan and pop it in the oven. Bake for 65-75 minutes—start checking around 60 minutes. If it’s browning too fast on top, tent it loosely with foil. The bread is done when a toothpick inserted in the center comes out with just a few moist crumbs attached. Let it cool for 10-15 minutes in the pan, then transfer to a wire rack to cool completely.

Step 6: Whip Up the Orange Glaze

While the bread cools, combine the powdered sugar with 2 to 3 tablespoons of orange juice. Whisk or use a hand mixer on low speed to get a smooth, creamy glaze — adjust juice for thickness as you prefer. When the loaf is fully cooled, drizzle the glaze on top. This finishing touch adds a lovely sweet-tart glaze that’s simply irresistible.

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Pro Tips for Making Orange Cranberry Bread Recipe

Don’t Overmix the Batter: As tempting as it is, mixing just until combined keeps the texture tender rather than dense.
Fresh is Best: Use fresh cranberries and fresh orange zest for the brightest flavors, but dried cranberries soaked in juice work well too.
Watch Your Oven: Every oven bakes differently—if your bread starts browning early, tent it with foil for even baking.
Glaze Timing: Only drizzle the glaze once the bread is completely cool, so it sets perfectly without melting into the loaf.

How to Serve Orange Cranberry Bread Recipe

Orange Cranberry Bread, Cranberry Orange Bread, Citrus Cranberry Loaf, Holiday Bread Recipes, Easy Fruit Quick Bread - Three thick slices of golden brown cake stacked one on top of another, each slice showing a dense texture with visible pieces of dark purple and bright red berries inside. The cake edges are darker and slightly crunchy, while the inside looks soft and moist. Around the cake slices, there are whole red berries placed on a white marbled surface, all against a plain white background. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to sprinkle a few extra fresh cranberries and a little extra orange zest on top of the glaze when serving—it adds a pretty pop of color and that fresh fruit aroma that’s just delightful. If you want, a dollop of whipped cream or a smear of butter on a warm slice takes it to the next level.

Side Dishes

This bread pairs wonderfully with a hot cup of coffee or tea for a light breakfast or snack. During the holidays, I like to serve it alongside a creamy soup or a cheese board for an easy brunch spread.

Creative Ways to Present

For special occasions, I’ve arranged slices on a rustic wooden board with sprigs of fresh rosemary and edible flowers for a festive look. You could even cut the bread into mini loaves or muffins for party bites. And if you’re gifting, wrapping in parchment and tying with twine makes a sweet, thoughtful homemade present.

Make Ahead and Storage

Storing Leftovers

I usually store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. It stays moist and fresh, and the flavors actually mellow and deepen a bit after a day, if you can wait that long!

Freezing

Freezing works great with this bread. I slice it ahead of time and wrap each slice in plastic wrap, then pop them in a freezer-safe bag. When you want a quick snack, just thaw a slice overnight or warm it directly from frozen gently in the toaster oven.

Reheating

To bring your slices back to life, I warm them for 10-15 seconds in the microwave or 5-7 minutes in a 325°F oven. It revives that lovely moist crumb and softens the glaze beautifully without melting it all away.

FAQs

Can I use frozen cranberries for this Orange Cranberry Bread Recipe?

Yes! Frozen cranberries can absolutely be used. Just make sure to thaw and drain them well before adding to the batter to avoid excess moisture, which can affect the bread’s texture. Toss them lightly in a bit of flour first to prevent sinking to the bottom.
What if I don’t have buttermilk on hand?

You can easily make a buttermilk substitute by mixing 1/2 cup of milk with 1/2 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes until it curdles slightly, then use as directed. This keeps the bread tender and adds that subtle tang.
How do I know when the bread is done baking?

Use a toothpick or cake tester inserted into the center of the loaf. It should come out with a light coating of moist crumbs but not raw batter. If it needs more time, bake for an additional 5-10 minutes and check again.
Can I make this recipe into muffins instead of a loaf?

Absolutely! Just divide the batter evenly into greased muffin tins and bake at 350°F for about 20-25 minutes, or until a toothpick comes out clean. Muffins are perfect for grab-and-go breakfasts or lunchboxes.

Final Thoughts

This Orange Cranberry Bread Recipe is one of those gems I keep coming back to whenever I want something fresh, bright, and homemade without a fuss. It’s that kind of recipe that brings a little sunshine into your kitchen and smiles onto your family’s faces. I hope you enjoy baking and sharing it as much as I do—because once you taste that perfect mix of zesty orange and tart berries wrapped in tender bread, you’ll feel like you’ve discovered a true classic. So go ahead, bake this up, pour yourself a cup of tea, and savor every slice.