Cranberry Orange Bread – A Bright, Zesty Twist on Classic Sweet Bread

There’s something special about the aroma of cranberry orange bread baking in the oven. The tang of fresh cranberries meets the sunny brightness of orange zest, creating a loaf that’s moist, fragrant, and bursting with flavor. Perfect for breakfast, brunch, or a cozy afternoon snack, this bread captures the essence of the holidays while being simple enough for any time of year. I first made this loaf for a winter brunch, and it instantly became a family favorite. The combination of tart and sweet is irresistible, especially with a warm cup of tea or coffee. Whether you serve it plain, with a pat of butter, or drizzled with a light orange glaze, this bread brings a cheerful pop of flavor to every slice.

Why You’ll Love This Recipe

This cranberry orange bread is moist, flavorful, and incredibly easy to make. It comes together in one bowl and fills your kitchen with a beautiful citrus aroma. The sweet orange balances the tart cranberries perfectly, making it both refreshing and comforting. It also freezes wonderfully, so you can enjoy it anytime.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

All-purpose flour – Forms the structure of the bread while keeping it soft and tender.

Baking powder – Provides lift and ensures the bread bakes up light and fluffy.

Salt – Balances the sweetness and enhances the citrus flavor.

Granulated sugar – Sweetens the bread and helps achieve a golden crust.

Orange zest – Adds bright citrus aroma and natural flavor that pairs beautifully with cranberries.

Fresh orange juice – Provides moisture and a tangy sweetness, making the bread soft and flavorful.

Eggs – Bind the ingredients and add richness for a smooth, velvety texture.

Butter – Adds flavor and tenderness. Melted butter gives the loaf a soft crumb.

Fresh or frozen cranberries – The star of the show. Their tartness contrasts perfectly with the sweet orange notes.

Vanilla extract – Adds warmth and depth to the overall flavor.

Milk – Keeps the batter smooth and moist; whole or 2% milk both work well.

Optional glaze (powdered sugar and orange juice) – A light drizzle that enhances the citrus flavor and adds a beautiful glossy finish.

Directions

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.

In a large bowl, whisk together the flour, baking powder, salt, and sugar. Add the orange zest and mix it into the dry ingredients to release the oils for maximum flavor. In a separate bowl, whisk together the orange juice, melted butter, milk, eggs, and vanilla extract until smooth.

Pour the wet ingredients into the dry mixture and stir gently until just combined—don’t overmix, as this can make the bread dense. Fold in the cranberries, reserving a few to sprinkle on top for a lovely presentation.

Transfer the batter into the prepared loaf pan, smoothing the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

For an optional glaze, whisk together powdered sugar and orange juice, then drizzle it over the cooled loaf before serving.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease

Servings and timing

This recipe yields 1 loaf (8–10 slices). Preparation time is about 15 minutes, and baking takes 50–60 minutes, plus 10 minutes of cooling time before removing from the pan.

Storage/reheating

Store the bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For longer storage, freeze for up to 2 months—wrap tightly in plastic wrap and foil. To reheat, warm individual slices in the microwave for 10–15 seconds or toast lightly for a fresh-from-the-oven taste.

Variations and Customizations

Glazed Cranberry Orange Loaf – Top with an orange glaze made from powdered sugar and orange juice for extra sweetness and shine.

Nutty Crunch – Stir in chopped walnuts or pecans for added texture and flavor.

White Chocolate Chip Version – Add white chocolate chips for a sweet contrast to the tart cranberries.

Cranberry Lemon Bread – Substitute lemon juice and zest for the orange to create a tangier variation.

Healthy Twist – Use whole wheat flour or half whole wheat and half all-purpose for added fiber and a nutty flavor.

Vegan Option – Replace the butter with coconut oil and the eggs with flaxseed eggs for a plant-based loaf.

Gluten-Free Version – Use a 1:1 gluten-free flour blend for a light, tender result.

Cranberry Orange Muffins – Turn this batter into muffins by dividing it into a lined muffin tin and baking for 18–20 minutes.

Spiced Holiday Loaf – Add a pinch of cinnamon or nutmeg for a warm, festive flavor.

Cranberry Orange Cream Cheese Bread – Swirl in sweetened cream cheese for a rich, bakery-style touch.

FAQs

Can I use frozen cranberries?

Yes, frozen cranberries work perfectly. No need to thaw them—just fold them directly into the batter.

Can I use dried cranberries?

Yes, but soak them in warm orange juice for 10 minutes to plump them up before adding.

How do I prevent the cranberries from sinking?

Toss them in a tablespoon of flour before folding them into the batter.

Can I make this recipe ahead of time?

Absolutely. It tastes even better the next day once the flavors have melded.

Can I use bottled orange juice?

Fresh orange juice gives the best flavor, but bottled works in a pinch.

What type of flour should I use?

All-purpose flour provides the best balance of structure and tenderness.

Can I double this recipe?

Yes, simply double the ingredients and bake in two loaf pans.

Why is my bread dry?

Overbaking is usually the cause—check for doneness at the 50-minute mark.

How can I make it extra moist?

Add a tablespoon of sour cream or yogurt to the batter for extra moisture.

Can I add a topping?

Yes, a streusel made of butter, sugar, and flour adds a lovely crunchy finish.

Conclusion

This cranberry orange bread is a delightful balance of tart and sweet, with a tender crumb and bright citrus aroma. It’s simple, elegant, and perfect for any occasion—from festive breakfasts to afternoon tea. Whether you serve it fresh from the oven or enjoy it toasted with butter, this loaf is sure to become a staple in your baking repertoire. Each slice is a cheerful reminder that homemade baking can be both easy and extraordinary.

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