Orange Cranberry Bread
There’s something magical about the combination of bright citrus and tart cranberries—especially when they’re baked into a tender, lightly sweet loaf that’s perfect for breakfast, snacking, or even dessert.
This Orange Cranberry Bread is so easy to make, yet it tastes like you spent hours in the kitchen.
With a moist crumb, a hint of vanilla, and a gorgeous orange glaze (because why not?), this bread is about to become your new go-to.
Plus, it fills your home with the coziest, most inviting aroma while it bakes. Trust me, your family will come running.
How to Make It
Note: This is an overview. See the recipe card below for ingredient quantities and full instructions.
1. Prep Your Ingredients
Make sure everything is at room temperature—especially the eggs and butter—for a smooth batter. Zest and juice your orange first so you’re ready to go.
2. Mix Dry & Wet Separately
Whisk together flour, sugar, baking powder, and salt in one bowl. In another, beat butter, eggs, orange zest, juice, and vanilla until smooth. This ensures even distribution of flavors.
3. Combine & Fold in Cranberries
Gently stir the dry ingredients into the wet mixture until just combined. Overmixing = tough bread. Toss the cranberries in a little flour (so they don’t sink) and fold them in.
4. Bake to Golden Perfection
Pour the batter into a greased loaf pan and bake until a toothpick comes out clean. The top should be lightly golden and springy to the touch.
5. Glaze & Devour
Let the bread cool slightly before drizzling with an easy orange glaze (powdered sugar + orange juice). Slice, serve, and watch it disappear!
Pro Tips
- Fresh vs. Dried Cranberries: Fresh cranberries give a tart punch, while dried are sweeter. Either works! (If using dried, soak them in orange juice for 10 minutes first.)
- Zest First, Juice Later: Always zest your orange before juicing—it’s way easier.
- Don’t Overbake: Check at 50 minutes. A few moist crumbs on the toothpick are fine—it’ll firm up as it cools.
Storage
- Room Temp: Keep wrapped in foil or in an airtight container for up to 3 days.
- Freezer: Slice and freeze for up to 2 months. Thaw at room temp or toast lightly.
Orange Cranberry Bread
Description
This easy Orange Cranberry Bread is bursting with bright citrus flavor and tart cranberries, all wrapped in a tender, lightly sweet loaf. Perfect for breakfast, brunch, or a cozy snack!
Ingredients
For the Glaze:
Instructions
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Preheat & Prep: Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment paper.
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In a bowl, whisk flour, sugar, baking powder, and salt.
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In another bowl, beat butter until creamy. Add eggs, orange zest, juice, and vanilla; mix until smooth.
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Gradually add dry ingredients to wet, mixing until just combined.
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Toss cranberries with 1 tbsp flour, then gently fold into batter.
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Pour batter into pan. Bake 50–60 minutes, until a toothpick comes out clean. Cool 10 minutes in pan, then transfer to a rack.
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Whisk powdered sugar and orange juice until smooth. Drizzle over cooled bread.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 210kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 33g11%
- Dietary Fiber 1g4%
- Sugars 18g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- No Fresh Cranberries? Use dried, but soak in warm orange juice for 10 minutes first.
- Glaze Optional: Skip it for a less sweet loaf, or add a sprinkle of coarse sugar before baking.
- Mini Loaves: Bake in 3 small pans for 25–30 minutes.
These values are approximate and may vary depending on the specific ingredients and brands used. Always check your ingredient labels for precise nutrition details.
