There’s something magical about the combination of tart cranberries and sweet, citrusy orange in a soft, moist loaf. It’s like biting into the holiday season itself.

This cranberry orange bread is my go-to recipe when I want my kitchen to smell like joy and my taste buds to do a happy dance. And the best part? You don’t need to be a baking wizard to pull this off. If you can stir, zest, and wait (impatiently) while it bakes, you’re golden.

Whether you’re baking it for a festive brunch, wrapping it up as a heartfelt gift, or just hoarding it for yourself (no judgment), this loaf delivers on every level. It’s cozy, it’s vibrant, and it’s ridiculously easy to make. Let’s dive into why this is the only cranberry orange bread recipe you’ll ever need.

Recipe Snapshot

Category	Details
Yield	1 standard 9×5-inch loaf
Serving Size	1 slice (1/10th of loaf)
Prep Time	15 minutes
Bake Time	55 minutes
Total Time	1 hour 10 minutes
Calories per Serving	Approx. 230
Primary Cooking Method	Baking
Cooling Time	30 minutes
Occasion	Holidays, Breakfast, Brunch
Diet Type	Vegetarian

Calories are approximate and may vary depending on exact ingredients used.

Cranberry Orange Bread

Recipe by Angela JonesCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

slice

Prep time

minutes

Cooking time

minutes

Calories

230

kcal

This cranberry orange bread is a one-bowl stunner that marries zesty citrus with the bold tang of cranberries. It’s soft, moist, and just sweet enough to make each slice feel like a little treat.

The vibrant flavors burst through with every bite, and you don’t need fancy skills to make it happen. It’s quick, cozy, and basically the loaf version of holiday cheer.

Ingredients

For the Bread
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon orange zest (from 1 large orange)
¾ cup granulated sugar
½ cup light brown sugar, packed
⅓ cup vegetable oil
1 large egg
¾ cup fresh orange juice (about 2 oranges)
¾ cup sour cream (or Greek yogurt)
1½ cups fresh or frozen cranberries (do not thaw if frozen)
1 teaspoon vanilla extract
Optional Glaze
½ cup powdered sugar
1–2 tablespoons orange juice

Directions

Preheat & Prep
Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang to lift the loaf out easily later.
Mix the Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Add the orange zest and rub it into the dry mix with your fingers. This step makes the citrus flavor pop.
Combine the Wet Ingredients
In another bowl, whisk together the granulated sugar, brown sugar, oil, egg, sour cream, orange juice, and vanilla extract until smooth and well combined.
Make the Batter
Pour the wet mixture into the dry ingredients and stir gently until just combined. Don’t overmix! Fold in the cranberries, making sure they’re evenly distributed.
Bake That Beauty
Pour the batter into your prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cool Before Glazing
Let the bread cool in the pan for 10 minutes, then lift it out using the parchment and place it on a wire rack to cool completely (about 30 minutes).
Add Optional Glaze
Whisk together powdered sugar and orange juice to form a thick but pourable glaze. Drizzle it over the cooled loaf and let it set for 10 minutes before slicing.

Extra Tips

Don’t overmix your batter; this can make the bread dense instead of tender.
Zest your orange before juicing—trust me, trying to zest a juiced orange is a pain.
If using frozen cranberries, don’t thaw them; they’ll bleed too much color into the batter.

Equipment List

Mixing bowls (2)
Whisk
Measuring cups and spoons
9×5-inch loaf pan
Parchment paper
Zester or fine grater
Wire cooling rack
Toothpick or cake tester

Substitution Options

Whether you’re adapting for dietary needs or simply working with what’s in your pantry, here are some substitution options for the cranberry orange bread:

Cranberries: If fresh or frozen cranberries aren’t available, you can use dried cranberries. It’s recommended to soak them in warm water or orange juice for 10–15 minutes to rehydrate them before use. Keep in mind that dried cranberries are sweeter, so you might want to reduce the sugar in the recipe slightly.
Flour: For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free flour blend or oat flour.
Eggs: To make the bread egg-free, you can use unsweetened applesauce (1/4 cup per egg) or a flaxseed meal mixture (1 tablespoon flaxseed meal + 3 tablespoons water per egg).
Oil: Instead of vegetable oil, you can use melted butter, olive oil, or even unsweetened applesauce for a lower-fat option.
Sweeteners: If you’re looking to reduce refined sugar, consider using maple syrup or honey. Note that this may slightly alter the texture and flavor.
Dairy: For a dairy-free version, replace sour cream with plant-based yogurt or coconut cream.
Add-ins: Feel free to add chopped nuts like walnuts or pecans for extra texture and flavor.

Make-Ahead Tips

Bake ahead: Prepare the bread a day in advance to enhance the flavor and texture. The citrus and cranberry notes meld beautifully overnight.
Cool completely: Once baked, let the loaf cool fully on a wire rack before wrapping to avoid sogginess.
Wrap snugly: Use plastic wrap or aluminum foil to seal the loaf tightly and keep it moist.
Room temp storage: Store the wrapped loaf at room temperature overnight. This keeps it soft and ready to serve.
Glaze later: Hold off on the glaze until just before serving. This prevents it from soaking in and losing that pretty, glossy finish.

Storage Instructions

Room Temperature: Store the fully cooled loaf in an airtight container at room temp for up to 3 days. Perfect for enjoying slice by slice through the week.
Refrigerator: If you want it to last a bit longer, refrigerate for up to 5 days. Make sure it’s well wrapped to prevent drying out.
Freezer: Freeze the un-glazed bread tightly wrapped in plastic and foil for up to 3 months.
Thawing: When ready to enjoy, thaw the loaf at room temperature. Add the glaze after thawing for the freshest look and flavor.

FAQ Section

Why did my cranberry orange bread turn out dry?

Overbaking is usually the culprit. Check doneness around the 50-minute mark and remove it when a toothpick comes out with a few moist crumbs.

Can I make muffins with this batter?

Yes! Pour the batter into a muffin tin lined with papers and bake at 350°F for 18–22 minutes.

Do I need to thaw frozen cranberries?

No, use them straight from the freezer. Thawing causes them to bleed into the batter.

What kind of orange juice is best?

Fresh-squeezed is ideal for flavor, but store-bought juice with no added sugar also works.

Can I reduce the sugar?

Yes, you can reduce both white and brown sugar by ¼ cup each without compromising texture too much.

Is there a glaze alternative?

Instead of orange glaze, you can use a vanilla icing or leave it plain—the loaf is flavorful on its own.

How do I store leftovers?

Keep it in an airtight container at room temp for 3 days, or refrigerate for 5. Freeze up to 3 months unglazed.

Can I use a different fruit?

remove the bullet point addf q a

Blueberries or chopped raspberries can be swapped in, but it changes the flavor profile significantly.

Serving Suggestions

With Butter or Spreads

Enjoy your cranberry orange bread warm with a generous pat of butter—it’s the simplest way to elevate your slice into something special. Want a creamy upgrade? A swipe of plain or flavored cream cheese adds a lovely tang and smoothness that contrasts the tart berries.

As a Dessert

Feeling fancy? Add a dollop of freshly whipped cream or a scoop of vanilla ice cream to turn a humble slice into a cozy dessert. The light citrus and sweet cream combo is surprisingly addictive.

Perfect Pairings

This bread pairs beautifully with drinks like coffee, tea, or hot cocoa. Whether it’s your morning cup or an afternoon break, the loaf adds just the right touch of sweetness.

Brunch Favorite

Hosting a holiday brunch or potluck? Slice up the bread and serve it on a tray with fresh fruits, nut butter, or marmalade. It’s festive, colorful, and always a hit on the table.

Nutritional Information (Per Slice)

Calories: ~230
Fat: 8g
Carbs: 36g
Protein: 3g
Sugar: 18g Note: These values are approximate and can vary based on ingredients used.

Final Thoughts

There you have it—cranberry orange bread that checks every box: easy, moist, sweet, tart, and downright beautiful. It’s one of those recipes that people will ask you for, trust me.

Whether it’s for the holidays or a random Tuesday where you just need a win, this loaf is your answer. Happy baking!

Cranberry Orange Bread That Tastes Like Cozy Holidays

Recipe Snapshot