This Cranberry Orange Bread is a soft, moist quick bread filled with tart cranberries and bright orange flavor. Fresh orange zest and juice add a citrusy sweetness that balances the cranberries beautifully, while a simple orange glaze gives the loaf a delicious finishing touch.
Ingredients
For the Bread
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup fresh or frozen cranberries
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 tablespoon orange zest
- ½ cup fresh orange juice
- ½ cup buttermilk
- 1 teaspoon vanilla extract
For the Orange Glaze
- 1 cup powdered sugar
- 2–3 tablespoons fresh orange juice
- ½ teaspoon orange zest
- ½ teaspoon vanilla extract
How to Make Cranberry Orange Bread
1. Prepare the Oven and Pan
Preheat your oven to 350°F (175°C).
Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang on the sides to make the bread easier to remove.
2. Prepare the Cranberries
If using fresh cranberries, rinse them thoroughly and remove any soft or damaged berries.
Pat them dry and roughly chop them if you prefer smaller pieces throughout the bread.
If using frozen cranberries, there is no need to thaw them first.
Toss the cranberries with about 1 tablespoon of the flour from the recipe. This helps prevent them from sinking to the bottom of the loaf.
3. Combine the Dry Ingredients
In a medium bowl, whisk together the remaining flour, baking powder, baking soda, and salt.
Set the mixture aside.
4. Cream the Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
Add the eggs one at a time, mixing well after each addition.
Add the orange zest and vanilla extract and mix until incorporated.
5. Combine the Wet Ingredients
In a separate bowl or measuring cup, combine the fresh orange juice and buttermilk.
The combination of orange juice and buttermilk helps create a tender, moist loaf with plenty of citrus flavor.
6. Make the Batter
Gradually add the dry ingredients to the butter mixture, alternating with the orange juice and buttermilk mixture.
Begin and end with the dry ingredients.
Mix gently and only until the ingredients are combined.
Do not overmix the batter.
7. Fold in the Cranberries
Add the flour-coated cranberries to the batter.
Use a spatula to gently fold them in until they are evenly distributed.
Be careful not to crush the cranberries as you mix.
8. Transfer to the Pan
Pour the batter into the prepared loaf pan.
Use a spatula to spread the batter evenly and smooth the top.
9. Bake
Place the loaf in the preheated oven.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
If the top begins to brown too quickly, loosely cover the loaf with aluminum foil during the final 15 minutes of baking.
10. Cool the Bread
Remove the bread from the oven and allow it to cool in the pan for approximately 15 minutes.
Use the parchment paper to carefully lift the loaf from the pan.
Transfer it to a wire rack and allow it to cool completely before adding the glaze.
11. Make the Orange Glaze
In a small bowl, whisk together the powdered sugar, orange juice, orange zest, and vanilla extract.
Add the orange juice gradually until the glaze reaches a smooth, pourable consistency.
If the glaze becomes too thin, add a little more powdered sugar.
12. Glaze and Serve
Once the bread has cooled completely, drizzle the orange glaze over the top.
Allow the glaze to sit for several minutes before slicing.
Cut the Cranberry Orange Bread into slices and serve.
Tips for the Best Cranberry Orange Bread
- Use fresh orange juice and zest for the strongest citrus flavor.
- Don’t overmix the batter after adding the flour.
- Tossing the cranberries with flour helps distribute them throughout the loaf.
- Frozen cranberries can be used without thawing.
- Let the bread cool completely before glazing.
- If the top browns too quickly, loosely cover it with foil while it finishes baking.
How to Store Cranberry Orange Bread
Store the cooled bread in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate it for up to 5 days.
Bring refrigerated slices to room temperature before serving, or warm them briefly if desired.
Can You Freeze Cranberry Orange Bread?
Yes, this bread freezes well.
Allow the loaf to cool completely before wrapping it tightly in plastic wrap and placing it in a freezer-safe bag or container.
Freeze for up to 3 months.
For best results, freeze the bread without the glaze. Thaw it completely at room temperature, then add fresh orange glaze before serving.
Final Thoughts
This Cranberry Orange Bread brings together tart cranberries and bright, fresh orange flavor in a soft and tender loaf. The sweet orange glaze adds just the right amount of extra citrus flavor without overpowering the cranberries.
It’s a wonderful homemade treat for breakfast, brunch, holiday gatherings, or a cozy afternoon snack.
