Today, we’re diving into a special treat that’s sure to brighten your kitchen and tantalize your taste buds: the Orange Cranberry Bread. This delightful bread is a harmonious blend of tangy cranberries and zesty orange, wrapped in a soft, golden crust. It’s not just a recipe; it’s a celebration of simple ingredients coming together to create something truly magical.

Why You’ll Love this Recipe
Orange Cranberry Bread Ingredients
How to Make Orange Cranberry Bread
Ingredients:
Storage and Reheating Instructions:
Helpful Tips & Substitutions
Try Some of our Other Favorite Holiday Recipes

Why You’ll Love this Recipe

Orange Cranberry Bread is not just a treat; it’s a sensory experience. Imagine the aroma of fresh oranges mingling with the tartness of cranberries, all wrapped in a soft, moist loaf. This recipe is a perfect blend of tangy and sweet, making it an ideal companion for your morning coffee or a comforting snack. What makes this bread so special is the harmony of its simple ingredients. It’s a testament to how basic ingredients can transform into something extraordinary.

Orange Cranberry Bread Ingredients

Flour
Baking Powder
Salt
Milk
Orange Zest
Orange Juice, freshly squeezed
Butter
Sugar
Eggs
Fresh Cranberries
Powdered Sugar

*Scroll to Printable Recipe Card below for detailed amounts!

How to Make Orange Cranberry Bread

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6

Ingredients:

Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Grease a 9×5 inch loaf pan and set aside. (I highly recommend Baker’s Joy Floured Spray…my cakes always release so easily with it).
Dry Ingredients: In a medium bowl, whisk together 1 ½ cups flour, baking powder, and salt.
Wet Ingredients: In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the orange zest and orange juice. Gradually mix in the milk.
Combine Dry and Wet Ingredients: Add the dry ingredients to the wet ingredients, stirring just until blended.
Prepare Cranberries: Toss the cranberries with ½ Tbsp flour to coat them lightly. This prevents them from sinking in the batter.
Add Cranberries: Gently fold the cranberries into the batter.
Bake: Pour the batter into the prepared loaf pan. Bake for about 55-65 minutes, or until a toothpick inserted into the center comes out clean. (Check at about 45 minutes and cover with foil for the remainder if browning too quickly)
Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare Glaze: In a small bowl, combine the powdered sugar, 2 Tbsp orange juice, and 1 tsp orange zest. Adjust the consistency with more orange juice if needed.
Glaze the Bread: Once the bread is completely cool, drizzle the glaze over the top.
Serve: Allow the glaze to set before slicing and serving.

Storage and Reheating Instructions:

How to Store Orange Cranberry Bread:

To maintain the bread’s delightful texture, store it in an airtight container at room temperature for up to 3 days.

How to Reheat Orange Cranberry Bread:

Although reheating isn’t necessary, if you prefer it warm, a quick 10-second zap in the microwave will do the trick, reviving that just-baked feel.

Helpful Tips & Substitutions

Can This Be Frozen?

Absolutely! Wrap the bread in plastic wrap and then aluminum foil, and it can be frozen for up to 3 months. Thaw it overnight on the counter, and it’s ready to be enjoyed again, as fresh as the day it was baked.

Can This Be Made Ahead of Time?

Yes, it’s a lifesaver for busy days! Bake it ahead, and it’ll be your go-to snack or breakfast for the next few days. Its flavor even deepens a day after, making it a perfect make-ahead treat.

Substitutions & Variations

For Dietary Restrictions:

Gluten-Free: Replace the all-purpose flour with a gluten-free flour blend. Make sure it’s a 1:1 substitute to keep the texture of the bread intact.
Dairy-Free: Use a plant-based milk, like almond or soy milk, instead of regular milk. Also, opt for a dairy-free butter substitute.
Vegan: Along with dairy-free substitutes, replace the eggs with flax eggs (1 flax egg = 1 tbsp ground flaxseed + 3 tbsp water).

this is what it looks like in my house when i’m trying to cook…my sweet toddler decides to have a picnic right in the middle of the kitchen. haha! 🙂

Flavor and Ingredient Variations:

Different Citrus Zest: Lemon or lime zest can offer a fresh twist if you’re out of oranges or just want to try something new.
Add Nuts: For an added crunch, fold in a half cup of chopped walnuts or pecans.
Chocolate Chips: Chocolate lovers can add a half cup of chocolate chips for a sweet surprise in every bite.
Dried Cranberries: No fresh cranberries? Use dried cranberries soaked in orange juice for 10 minutes to plump them up.
Spices: A pinch of cinnamon or nutmeg can add a warm, spicy note to the bread.

Helpful Cooking Notes

Flouring Cranberries: Tossing cranberries in flour prevents them from sinking in the batter, ensuring even distribution.
Oven Check: Ovens can be tricky. Start checking the bread at 45 minutes to prevent over-browning.
Glaze Consistency: Adjust the glaze with more orange juice to achieve your desired consistency. It should be pourable but not too runny.

Try Some of our Other Favorite Holiday Recipes

Orange Cranberry Bread

2.74 from 30 votes

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 33

Servings

Calories 441 kcal

Indulge in the delightful blend of tangy cranberries and zesty oranges with our easy-to-follow Orange Cranberry Bread recipe. Perfect for beginners and seasoned bakers alike.

INGREDIENTS

For the Bread:

1 ½ cups Flour
1 tsp Baking Powder
¼ tsp Salt
¼ cup Milk, room temperature
Zest of 1 Orange, reserve 1 tsp for glaze
¼ cup of Orange Juice, freshly squeezed
6 Tbsp unsalted butter, softened
¾ cup Sugar
2 large Eggs, room temperature
2 cups fresh Cranberries, rinsed and patted dry
½ Tbsp Flour

For the Glaze:

1 cup Powdered Sugar
2 Tbsp Orange Juice, freshly squeezed (or more depending on desired consistency)
1 tsp Orange Zest

INSTRUCTIONS

Preheat Oven and Prepare Pan: Preheat your oven to 350°F. Grease a 9×5 inch loaf pan and set aside. (I highly recommend Baker’s Joy Floured Spray…my cakes always release so easily with it).
Dry Ingredients: In a medium bowl, whisk together 1 ½ cups flour, baking powder, and salt.
Wet Ingredients: In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the orange zest and orange juice. Gradually mix in the milk.
Combine Dry and Wet Ingredients: Add the dry ingredients to the wet ingredients, stirring just until blended.
Prepare Cranberries: Toss the cranberries with ½ Tbsp flour to coat them lightly. This prevents them from sinking in the batter.
Add Cranberries: Gently fold the cranberries into the batter.
Bake: Pour the batter into the prepared loaf pan. Bake for about 55-65 minutes, or until a toothpick inserted into the center comes out clean. (Check at about 45 minutes and cover with foil for the remainder if browning too quickly)
Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare Glaze: In a small bowl, combine the powdered sugar, 2 Tbsp orange juice, and 1 tsp orange zest. Adjust the consistency with more orange juice if needed.
Glaze the Bread: Once the bread is completely cool, drizzle the glaze over the top.
Serve: Allow the glaze to set before slicing and serving.

NOTES