Orange Cranberry Bread

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Orange Cranberry Bread-sweet orange bread dotted with fresh cranberries and drizzled with an orange glaze! This bread is perfect for the holidays! It makes a great gift too! 

Orange Cranberry Bread Recipe

Every week, I go through the grocery store flyers to see what is on sale. Josh considers the flyers junk mail and used to throw them away, but he has learned that he will have to dig them out of the trash if he throws them away, so now he saves them for me. I look forward to flyer day every week. Yes, I am a nerd! When there is a good sale, I stock up! You should see the stash of butter, chocolate chips, and cereal we currently have! I can’t stop myself:)

I also love buying whatever produce is on sale. Fresh cranberries were on sale the week before Thanksgiving so I went crazy and bought six bags. Did I need six bags? Probably not, but I can’t resist a good sale! I made cranberry sauce for Thanksgiving, but I only used one bag. So now I am on a mission to put the rest of my cranberries to good use.

To use up a few cranberries, I made Orange Cranberry Bread. Not only is this bread festive and perfect for the holiday season, but it is DEElicious!

Orange Cranberry Bread Recipe on twopeasandtheirpod.com

I love this bread because it is a quick bread and I am all about easy during the holiday season! Sure, the bread has to bake in the oven, but you can do other things while the bread is baking. Turn on a Christmas movie, read a book, deck the halls with boughs of holly…whatever you want to do! 🙂

Cranberry Orange Bread Recipe

When the bread is done baking, I drizzle it with a sweet orange glaze. I am calling it bread, but it could easily pass as cake! Bread that tastes like cake? YES, please!

I love the sweet orange bread with the tart cranberries! The cranberry orange combo is a winner! You can serve this bread at Christmas brunch, for dessert, or make loaves to give to your friends and family! I made one large loaf, but you could make mini loaves to give as gifts!

Cranberry Orange Bread Recipe

I am so glad I stocked up on cranberries because I am going to make this Orange Cranberry Bread again and again! I might even need to buy more, but only if they are on sale. I better go check the flyers:)

If you like this cranberry orange bread, check out:

Orange Cranberry Bread Recipe on twopeasandtheirpod.com

Orange Cranberry Bread

Sweet orange bread dotted with fresh cranberries and drizzled with an orange glaze! This bread is perfect for the holiday season!
4.75 from 20 votes
Prep Time
20 minutes
Total Time
1 hour 35 minutes
Servings
1 loaf

Ingredients

For the bread:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1 cup granulated sugar
  • Zest of 1 large orange
  • 3/4 cup buttermilk
  • 1/2 cup canola or vegetable oil
  • 2 large eggs slightly beaten
  • 1 tablespoon fresh orange juice
  • 1/2 teaspoon vanilla extract
  • 1 cup fresh cranberries roughly chopped

For the orange glaze:

  • 1 cup powdered sugar
  • 1 1/2 tablespoons fresh orange juice
  • 1 teaspoon orange zest

Instructions

  1. Preheat oven to 350° F. Spray a 8 1/2 x 4 1/2 loaf pan with cooking spray and set aside.
  2. In a large bowl, whisk together the flour, salt, and baking powder. In a small bowl, combine sugar and orange zest. Rub together with your fingers until fragrant. Whisk into the flour mixture. Set aside.
  3. In a separate medium bowl, combine the buttermilk, oil, eggs, orange juice, and vanilla.
  4. Slowly add the wet ingredients to the dry ingredients. Stir until just combined. Fold in the cranberries. Pour batter into prepared loaf pan.
  5. Bake for 70-75 minutes, or until toothpick comes out clean. If your loaf starts to get too brown drape a piece of foil over the top to finish baking. I did this during the last 10 minutes of the baking time.
  6. Remove bread from oven and place on a cooling rack and cool for 15 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
  7. While the bread is cooling, make the orange glaze. In a small bowl, combine powdered sugar, orange juice, and orange zest. Whisk until smooth. Drizzle the glaze over the bread. Cut and serve.
  8. Note-store the bread, wrapped, on the counter for 2-3 days.

Maria

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I also have several bags but would like to make the mini loaves that you mentioned. What is the cook time recommended for mini size? I look forward to making this soon. Happy Holidays!

    1. You will need to shorten the baking time if you make mini loaves. I would check them around 30 minutes. Remove when a toothpick comes out clean.

  2. I got a chuckle out of grocery flyers. First thing I go for and make my list of all the sales. I would also like to know about the baking of the mini loaves.

  3. Thanks, Maria. I’ll definitely try this – I love cranberry orange muffins! Other suggestions for all those cranberries: Cranberry Pecan Pie, and Upside Down Cranberry Cake. Both are beautiful and delicious.

  4. I love orange and cranberry together! Hope I can find time to make some of this! Please tell me about the loaf pan in your pictures. What brand is it? Where did you get it?

    I stock up on cranberries too. I like to use them in smoothies in the summer.

    1. Try online at chefs resource- also, Sur la Table etc and Williams Sonoma has some nice, well made baking pans ( but for gift giving, you can get inexpensive ones at big box retailers etc)

  5. I also purchased fresh cranberries last week while on sale and still had one bag to use. So I made this today. Your timing couldn’t have been better. We all loved it! was soooo delicious!

  6. I made these yesterday morning to take to an assisted living place with our church group. I made 8 mini-loaves out of a doubled recipe. I started checking for doneness at 35 minutes, but they didn’t look done till 45-50 minutes, when they passed the toothpick test. They look lovely, but I gave them all away!! I do still have some cranberries left and plan to make some for us.

  7. this is in my oven right now. My husband needs to take something for a christmas party at his office so I decided to make this it smells sooo good and the batter was delicious. I’m real anxious to hear the reviews tomorrow. I will report back!

    Thank you for a great recipe!

  8. Thank you so so much for this and all your other great recipes!! I’m so glad I found your site.
    YOU ARE AWESOME 🙂

    Keep up the good stuff.

  9. I made this yesterday, so good and you’re right a quick bread that just screams tis the season! I will be making again and again! I took a picture to send you but I don’t do instagram so wasn’t able to show you how beautiful mine turned out!

  10. I made this bread yesterday and it was a hit. My BF who doesn’t like cranberries ate almost half the loaf himself. Thanks for the recipe!

  11. Yay! Now I have something to do with some of the cranberries I stocked up on! Our Neighborhood Walmart had them on sale for $.75 a bag this weekend and I bought more than was sane!

  12. I have made this loaf ready to take to work tomorrow as it looked delicious! Used two spoonfuls of the mix to make a couple of buns so I could taste test beforehand and they are sooo good. The bitterness of the cranberries contrasts with the orange to make them yummy! 🙂

  13. I got three smaller loaves from this recipe but think I baked too long. They look much darker than your photos. I’ll know for sure when I cut into one when cool. I baked them for 65 minutes but think 50 would have been enough. I’m also thinking a simple chop of the cranberries would be better. I know they should pop when baking but some of the ones on top look whole and I’ll bet they will be awfully tart to bite into.
    Also, I’m wondering if it wouldn’t be better to fold the cranberries into the flour mixture to coat them so they won’t rise to the top???

    1. How did your bread turn out with the dried cranberries? I have a bunch of those and no fresh and I’d like to try this recipe. Thanks so much!

    2. I think dried cranberries would be good, just different. You might want to plump them up in hot water before adding them in.

  14. Hi,

    Can you double-check the amount of flour (1 1/2 C) for this recipe? I made it today and the batter was super-thin and unfortunately, the bread did NOT turn out like your photo.

  15. I made this today for our Christmas dinner. I left off the glaze because I didn’t want it to be too sweet. Absolutely delicious!!! It was the hit of our dinner. I think rubbing the orange zest into the sugar made all the difference. What a great hint! We will definitely be having this again.

  16. This was excellent. The recipe yielded 3 mini loaves for me, I decreased the baking time to about 40 minutes. Made great holiday gifts!

  17. Made this Christmas morning and the family Loved it. The bread was easy to assemble ( I chopped the Cranberries) and the icing a breeze!
    Will definitely make this often.

  18. This is THE BEST orange cranberry bread I’ve ever had. I made 8 mini loaves (with a doubled recipe) and gave them as gifts to each family that was at my home for Christmas Eve. Amazingly moist, just enough orange flavor…just delicious. Thank you! This will be a new tradition for me!

  19. Maria,
    Delicious recipe – as usual! Thank you for this. I just made it and there’s less than half a loaf left. I used dried cranberries because they were what I had on hand. Delicous! Can’t wait to dry w fresh cranberries.

  20. This makes a fantastic cranberry bread but the last time I made it I thought it would be a good strawberry shortcake, without the cranberries of course. Had with fresh strawberries and real whipped cream today (for Mother’s Day dinner) and it was as good as I expected it to be.

  21. Loooove this loaf! It’s so moist even without the glaze. The only thing I’d suggest is to halve the cranberries so that they don’t float to the top (they’re hollow!) and are evenly distributed. Right now I’m seeing if I can tweak the recipe into a lemon poppyseed loaf by subbing lemon zest/juice for orange and poppyseeds for cranberries.

  22. Hi there! I’ve made this recipe (and doubled it) many times already. Everyone loves it…the perfect pairing of flavours! I was wondering if it would work in a Bundt pan? For volume it would seem that a double batch would suit the Bundt pan I have but would it bake well??

  23. I would say that if you’re wondering whether or not to chop your cranberries consider how you want your loaf to look. I had to use frozen lingonberries which were already somewhat crushed and I ended up with a Very pink batter. I’m sure the flavor isn’t really affected, but the loaf pictured here is much prettier (imo) than mine.

  24. Just made this bread — it is delicious. My granddaughter said this is so good it could be sold to Starbucks. Thanks so much for the recipe.

  25. I just made this, this afternoon. It came out tasty. Some changes, I’d use ONE egg not ratio, as the loaf tastes “Peggy”.. And reduce the amounts in the glaze recipe, less powdered sugar, less oj.. Its too sweet as it is, just my opinion. Thanks for sharing

  26. Thank you so much for this recipe. It was super easy to make and delicious. In addition, it was absolutely gorgeous, just like your picture. I did have concerns that the batter looked too thin. However, those concerns were unfounded. The texture is perfect. I love how the cranberries rose to the top. This just added to the beauty of the bread. One more thing…I did adjust the cooking time to 56 minutes for the full loaf and it was absolutely perfect. I am going to try to adapt this bread to additional flavors such as lemon poppy. I plan on making more loaves this weekend, since I have a glut of cranberries leftover from the holidays.

  27. Thank you so much for this recipe. It was super easy to make and delicious. In addition, it was absolutely gorgeous, just like your picture. I did have concerns that the batter looked too thin. However, those concerns were unfounded. The texture is perfect. I love how the cranberries rose to the top. This just added to the beauty of the bread. One more thing…I did adjust the cooking time to 56 minutes for the full loaf and it was absolutely perfect. I am going to try to adapt this bread to additional flavors such as lemon poppy. I plan on making more loaves this weekend, since I have a glut of cranberries leftover from the holidays.

  28. I love the orange cranberry bread. The tartness of the “real cranberries” really sets this recipe apart. Now I am wishing I had bought cranberries for the freezer when they were available… I baked for 1 hr and it was perfect!

  29. I am baking this bread as we speak, but I had blueberries instead of cranberries so I’m making a blueberry-lemon loaf. I’m not serving it until tomorrow. Will the glaze hold up overnight, or should I wait and glaze it tomorrow?

  30. This recipe, without a doubt, is the best I have tried. So far I have made 3 loaves of the cranberry orange bread and they all turned out great. I was thinking about flavor combination of lemon / blueberry and hooray!!! I see you have a recipe for that as well and anxious to try it. Cranberries are awesome. If you haven’t tried it…use homemade cranberry sauce as a topping on cheesecake…awesome! Thank you so much for sharing your wonderful recipes.

  31. All I can say is OMG! I often have issues with breads getting to dark, not this one…Its beautiful! Can a bread be beautiful..Oh Good Lord…YES! This is a keeper..Thanks!

  32.  Have made several times. This is a delicious receipt and great for the holidays. It is great looking also. My only concern is mine always comes out dark on the outside bit it is still moist on the inside. Could this be caused by the darker pan not a shiny one I use. This happens with other quick breads I make also.

  33. This is the best cranberry orange bread I’ve ever had!! Can’t wait to make mini loaves as a gift for guests to take when they leave our Christmas party this weekend. Thanks so very much!!

  34. I am in deep love with Orange Cranberry Bread. I want to know if I would like the “orange” part of the cake to taste more orangey – should I/could I substitute the vanilla extract with orange extract or add it in with the vanilla? What’s your idea? Thank you!

  35. Ok, I have this in the oven. I put some extra cranberries on top, wasn’t sure if they’ll rise to the top like the pictures. I hope it turns out good, I’m bringing it to our breakfast potluck for work!

  36. Just made this and it is FANTASTIC!!!!!! I love the cranberries and orange together…….and it is so moist and delicious. Thank you for sharing this recipe. <3

  37. I used foil baking pans. For gifts would you remove bread from the pan prior to giving? Also, how would you store it from today (Thurs) til Christmas on Sunday?

    1. I think the bread will make cute gifts in or out of the pan. Just make sure they are covered with plastic wrap so they don’t dry out. They should be fine covered on the counter.

  38. This was a beautiful loaf, very tender with a nice crumb. The batter seemed to be too thin, so I added an extra 1/3 cup of flour and 1/4 teaspoon baking powder. Also had to lay a piece of foil over the top at 45 minutes, it was browning too much. Will make again– a great gift, too!

    1. You can make a buttermilk substitute by adding 2 tsp vinegar or lemon juice to 3/4 cup milk. But the orange juice may sour the liquid enough without additional added acid. 

  39. Thank you so much for all the great recipes, pictures of your beautiful family. And about that Orange Cranberry bread (cake) it is just fabulous, I’m off to try and buy more cranberries!! Thanks again

  40. Wish I had stored some fresh cranberries to make this recipe. I’m sure it will be good using blue berries and lemon in place of orange. Did you know fresh crans can be tossed in the freezer and last up to 11 or 12 months ? That way there is no mad scramble to use up all those sale priced crans. 🙂 Thanks for the recipe and I’m so glad to have found your blog.

  41. Loved this bread! The combination of orange and cranberry is a good one. There were no longer any fresh cranberries at the store so I ended up using 3/4 cup dried cranberries instead. Thanks for a new bread recipe!

  42. I had cranberries leftover from the holidays. (Bought them after Xmas.)

    Made this. Everyone loved it. Used the rest of the cranberries two make it two more time within three days.

    Um…. THANK YOU! I’m in love.

  43. This is an amazing bread/cake!  So sweet and flavorful!  I love the fresh cranberries with the orange!!  Thanks for sharing! Gonna save this recipe for the holidays next year!


  44. orange and cranberry together – a marriage made in heaven. This bread/cake is sooo moist. Everyone loved it. Thank you so much for this recipe. 

  45. The note states: wrap & store on counter for 3 days, if I make for Christmas gifts, will probably have to make earlier…
    Can you freeze or store longer in the refrigerator? And if so, how long? 


  46. I made a double batch of this bread last night.  I made it into 18 tiny loaves (I have the cutest little pan).  These tiny loaves work well for my kids to throw in their lunches as well as sharing a breakfast (as my daughter did with these).  I hated to send this bread out the door.  These loaves were so beautiful and delicious.   I love cranberries and I am glad to add this recipe to my collection.  Thank you for sharing.


  47. This is Sooo good, I’d advise buying extra berries and put in the freezer. I wanted to make it this Summer and no berries to be found except dries…not as good


  48. This is a great recipe. I made it exactly like your recipe and everyone loved it, and said it was the best cranberry orange bread they had ever tasted. My second one is on the oven now! Thank you for this delicious easy to follow, easy to make recipe!.


  49. I’m 66 years old, so I’ve been around long enough to have had many orange-cranberry breads. I baked this tonight
    and I’m glad I doubled the recipe for two loaves. This is the best orange-cranberry bread I’ve ever had. It’s so moist and flavorful. Buttermilk always makes for a moist bread and that’s the reason I chose this one to try. I promise you won’t be disappointed.

    1. Julie, to convert to grams go into Google & type “convert cups (or ounces) to grams”. It will give you a chart to put in the number. Easy peasy!

    1. Other recipes I found with berries distributed throughout called for chopping the cranberries. I’ll try that.


  50. Made some adjustments/substitutions with happy results. Added a half teaspoon each of cinnamon and nutmeg. Used olive oil, which is very nice in baked goods. I have a milk allergy, so I faked the buttermilk twice by 1) using almond milk, and 2) adding a teaspoon of lemon juice in spite of no possibility of curdling. Used a teaspoon of vanilla sugar instead of extract. Used dried cranberries (I live in France and fresh cranberries are not always available). Last but not least, I skipped the glaze. Also accidentally had too high temperature by 100 degrees for first 10 minutes, then quickly adjusted to correct temp. Beautiful finish after 70 minutes! The crust was the perfect combination of crisp/chewy. Inside was moist. I gave some loaves to friends for holiday gifts and they were impressed (France sets a high bar for cuisine, especially desserts!). So glad I discovered your lovely website by searching for “cranberry-orange bread.” Looking forward to trying your other recipes. Merci beaucoup et bon courage!


  51. I made this last year for Christmas gifts. Everyone loved it and I got requests to make it again. It is so delicious. I froze a few mini loaves and several months later it was still tasty. My teenagers would take it from the freezer and eat slices still frozen. They said the frozen cranberries were awesome. Make this bread!

  52. Saw this on your Face Book site and it looked good. I won’t post a remark unless I bake it. I love fresh cranberries lots of vitamin C Made this the other day and it is yummy. Great combo with the orange and tartness of the cranberries Thanks for your comment to check after 60 minutes I did and only had to wait another almost 10 more for 70 Tender crumb with a sweet tart taste I did not use all of the glaze Thank You!


  53. Made this tonight for a church Christmas party dessert (double-batch in a 9×13 pan). I roughly chopped the cranberries instead of keeping them whole and subbed melted butter for the oil. Set the oven timer for 60 minutes but checked it after 48 and it was done and beautiful (tested with a toothpick). I haven’t tasted it yet, but it smells DIVINE. Can’t wait to try it!

    1. Update: it was absolutely delicious. 🙂 The 9×13 pan worked very well for our potluck-style dessert table. We’ll be using this recipe for give-away loaves this Christmas, it is perfect!


  54. I jus made this recipe today and it was absolutely lovely. I made them into mini loaves and then the leftovers I turned into muffins. I baked them for 30 minutes but found the first batch took longer to cook since I had put to much batter in my containers. I just checked them every 5 minutes with a tooth pick. Thank you for sharing the recipe as my family and neighbors loved it and asked me to make more!


  55. Made this last year and loved it so making it again to take to in laws this weekend. Great recipe and would not change a thing! My recipe from last year I copied said nothing about chopping up cranberries so mine were whole and think will keep it that way. Like biting into a whole cranberry!


  56. I don’t normally leave comments, but I made this recipe, as written, for Christmas and it was a huge hit! It tastes amazing and plates beautifully. If you happen to have any left over, it also makes for a fabulous breakfast pastry, paired with a pat of butter and hot cup of coffee. Thank you so much for this recipe — it will definitely be one I make for years to come!


  57. This cake is delicious, light and refreshing, not heavy. I made it for a canasta party and several ladies wanted the recipe and I didn’t have any cake left to bring home with me, just crumbs. I’m making it today using King Arthur gluten free flour for my son’s family who eat dairy and gluten free. I made buttermilk with cashew milk and vinegar, added 1/2 t. extra baking powder, and 1 extra egg white so it will rise. Gluten free baking is tricky. I’m hoping it turns out well for dessert tomorrow.

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