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

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

Orange Cranberry Bread

Sweet orange bread dotted with fresh cranberries and drizzled with an orange glaze! This bread is perfect for the holiday season!
4.78 from 27 votes
Prep Time
20 minutes
Total Time
1 hour 35 minutes
1 loaf


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


  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 Lichty

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. 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

  2. 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.

  3. 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. 

  4. 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

  5. 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.

  6. 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!

  7. 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.

  8. 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!

  9. 5 stars
    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. 

  10. 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? 

    1. This will be my 3rd year making this scrumptious bread! The recipe will make 3 “minis” and I may double the recipe today and make 6. I found if you chop the cranberries a little finer they tend to incorporate into the actual bread a little better! Thank you for sharing this recipe that has made its way to my Christmas baking box! I have made quite a few of your recipes & love them all! Merry Christmas!

  11. 5 stars
    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.

  12. 4 stars
    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

  13. 5 stars
    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!.

  14. 5 stars
    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.

    2. Mine too! I bought fresh ones, chopped them and froze them. When using in the bread I didn’t thaw them and put them right in. But they all rose to the top. Any idea how to fix this and have them thru the bread?

    1. 5 stars
      Well for some reason I mixed the sugar and oil, etc…then realized sugar was to be blended with zest! Then I goofed again and put the buttermilk with the flour!!! I was all excited about putting the crans in some flour so they wouldn’t float. Yep, forgot to do that! Ugh, a hot mess I am! Thankfully, it all worked out! Whew. Happiest of holidays to all.

  15. 5 stars
    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!

  16. 5 stars
    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!

  17. 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!

  18. 5 stars
    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!

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