Tasty Cranberry Orange Bread

If you ask me, cranberry orange bread is pure comfort in a loaf pan.

This sweet quick bread makes a perfect breakfast treat or afternoon snack that’s packed with tart cranberries and bright citrus flavor. The soft, tender crumb pairs beautifully with bursts of juicy fruit and zesty orange zest.

It comes together easily with simple pantry ingredients and fills your kitchen with the most amazing smell while it bakes. A light orange glaze drizzled on top adds just the right touch of sweetness.

It’s a crowd-pleasing recipe that works great for holiday gatherings or cozy weekend mornings at home.

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What Kind of Cranberries Should I Use?

Fresh cranberries are definitely the way to go for this bread, and you’ll want to chop or halve them before mixing them in. Fresh cranberries give you that perfect tart pop and hold their shape better during baking compared to dried ones. If fresh cranberries aren’t available, frozen ones work just as well – just don’t thaw them first, as this can make them too mushy. When prepping your cranberries, give them a quick rinse and remove any soft or wrinkled ones, then pat them dry before chopping to prevent excess moisture in your batter.

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Options for Substitutions

This cranberry orange bread is pretty forgiving when it comes to swaps, so here are some easy substitutions:

• Buttermilk: No buttermilk? Make your own by adding 1 tablespoon of lemon juice or white vinegar to regular milk and let it sit for 5 minutes. You can also use plain yogurt thinned with a little milk.
• Fresh cranberries: Frozen cranberries work great – just don’t thaw them first or they’ll bleed too much color. You can also try dried cranberries (use about 3/4 cup) or even fresh blueberries for a different flavor.
• Oil: Feel free to swap the oil for melted butter (cooled slightly) or even applesauce for a lighter version. If using applesauce, you might need to bake a few extra minutes.
• Orange zest and juice: Lemon works beautifully here too – just use the same amounts. You could even try lime for something different, though that’s a bit more adventurous.
• All-purpose flour: You can substitute up to half the flour with whole wheat flour for a nuttier flavor, but don’t go more than that or the bread will be too dense.

Watch Out for These Mistakes While Baking

The biggest mistake when making cranberry orange bread is overmixing the batter, which leads to a tough, dense loaf instead of the tender crumb you want – mix just until the flour disappears and you still see a few lumps.

Another common error is skipping the step of tossing your cranberries in a bit of flour before folding them in, which prevents them from sinking to the bottom during baking.

Don’t forget to check for doneness with a toothpick inserted in the center rather than relying solely on baking time, as ovens vary and overbaked quick bread becomes dry and crumbly.

For extra flavor, make sure to zest your oranges before juicing them, and let the bread cool completely in the pan for about 10 minutes before turning it out – this prevents it from falling apart while still warm.

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What to Serve With Cranberry Orange Bread?

This cranberry orange bread is perfect for breakfast or an afternoon snack with a hot cup of coffee or tea. I love slicing it thick and spreading a little butter or cream cheese on top – the tangy cranberries and citrus flavors pair beautifully with the creamy richness. It’s also great alongside a fresh fruit salad or yogurt parfait for a lighter morning meal. During the holidays, I like serving it as part of a brunch spread with scrambled eggs and bacon, since the sweet-tart flavors complement savory dishes really well.

Storage Instructions

Store: This cranberry orange bread keeps beautifully at room temperature for up to 3 days when wrapped tightly in plastic wrap or stored in an airtight container. For longer storage, pop it in the fridge where it’ll stay fresh for up to a week – just let it come to room temperature before serving for the best texture.

Freeze: I love freezing slices of this bread for quick breakfasts or snacks! Wrap the whole loaf or individual slices in plastic wrap, then place in a freezer bag for up to 3 months. It thaws perfectly and tastes just as good as fresh.

Serve: When serving from the fridge or freezer, let the bread come to room temperature for the best flavor and texture. If you want it slightly warm, a quick 10-15 seconds in the microwave or a few minutes in a low oven works great. The cranberries and orange flavors really shine when it’s not too cold.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2000
• Protein: 22-26 g
• Fat: 62-70 g
• Carbohydrates: 290-320 g

Ingredients

For the dry mixture:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup granulated sugar

For the wet mixture:

• Zest from 3 large oranges
• 3/4 cup buttermilk
• 1/2 cup neutral oil
• 2 large eggs
• 1 tbsp freshly squeezed orange juice
• 1/2 tsp vanilla extract

To fold in:

• 1 cup cranberries, chopped or halved

Step 1: Prepare the Oven and Loaf Pan

Preheat your oven to 350°F (175°C).

Line a loaf pan with parchment paper or grease it thoroughly to ensure that the bread doesn’t stick after baking.

Step 2: Mix the Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup granulated sugar

In a medium bowl, combine the all-purpose flour, baking powder, salt, and granulated sugar.

Stir well to evenly distribute the baking powder and salt throughout the flour and sugar.

Set the bowl aside for later use.

Step 3: Prepare the Wet Ingredients

• zest from 3 large oranges
• 3/4 cup buttermilk
• 1/2 cup neutral oil
• 2 large eggs
• 1 tbsp freshly squeezed orange juice
• 1/2 tsp vanilla extract

In a large bowl, whisk together the orange zest, buttermilk, neutral oil, eggs, freshly squeezed orange juice, and vanilla extract until thoroughly combined and the mixture is smooth.

Step 4: Combine Wet and Dry Ingredients with Cranberries

• dry ingredients from Step 2
• wet ingredients from Step 3
• 1 cup cranberries, chopped or halved

Gradually add the dry ingredients from Step 2 into the wet ingredients from Step 3, folding gently to combine.

When the batter is nearly fully mixed but still a bit streaky, add in the chopped or halved cranberries.

Continue to stir just until all ingredients are incorporated—be careful not to overmix, as this can make the loaf dense.

I like to leave a few small streaks of flour; they’ll hydrate as the bread bakes, and the loaf will be lighter.

Step 5: Bake the Bread

• batter from Step 4

Pour the batter into the prepared loaf pan from Step 1 and smooth the top with a spatula.

Bake in the preheated oven for about 1 hour, or until a knife or toothpick inserted into the center comes out clean.

Let the bread cool in the pan for a few minutes before transferring to a wire rack to cool completely.

For extra flavor, I like to brush the warm loaf with a little extra orange juice right after baking.

Tasty Cranberry Orange Bread

Delicious Tasty Cranberry Orange Bread recipe with step-by-step instructions.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 22 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 7 minutes mins

Servings 4

Calories 1900 kcal

Ingredients

  

For the dry mixture:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup granulated sugar

For the wet mixture:

• zest from 3 large oranges
• 3/4 cup buttermilk
• 1/2 cup neutral oil
• 2 large eggs
• 1 tbsp freshly squeezed orange juice
• 1/2 tsp vanilla extract

To fold in:

• 1 cup cranberries, chopped or halved

Instructions

 

• Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper or grease it thoroughly to ensure that the bread doesn't stick after baking.
• In a medium bowl, combine the all-purpose flour, baking powder, salt, and granulated sugar. Stir well to evenly distribute the baking powder and salt throughout the flour and sugar. Set the bowl aside for later use.
• In a large bowl, whisk together the orange zest, buttermilk, neutral oil, eggs, freshly squeezed orange juice, and vanilla extract until thoroughly combined and the mixture is smooth.
• Gradually add the dry ingredients from Step 2 into the wet ingredients from Step 3, folding gently to combine. When the batter is nearly fully mixed but still a bit streaky, add in the chopped or halved cranberries. Continue to stir just until all ingredients are incorporated—be careful not to overmix, as this can make the loaf dense. I like to leave a few small streaks of flour; they'll hydrate as the bread bakes, and the loaf will be lighter.
• Pour the batter into the prepared loaf pan from Step 1 and smooth the top with a spatula. Bake in the preheated oven for about 1 hour, or until a knife or toothpick inserted into the center comes out clean. Let the bread cool in the pan for a few minutes before transferring to a wire rack to cool completely. For extra flavor, I like to brush the warm loaf with a little extra orange juice right after baking.