Cranberry Orange Bread
This Cranberry Orange Bread is easy to make, super moist, and topped with a delicious orange glaze. Perfect for breakfast or dessert!
What all are you baking for Christmas this year? I’m planning to make a batch of my soft molasses cookies, peppermint fudge, and a few loaves of this cranberry orange bread!
One thing that I love about this cranberry orange loaf is how simple it is to throw together. All you have to do is whisk together your dry ingredients, wet ingredients, combine them, fold in some cranberries, and bake it. You don’t even need a mixer to make this bread either.
This bread is perfect for gifting to others and you can even freeze it for later. I’ve included notes in the recipe for how to prep this bread ahead of time too!
Ingredients for This Recipe
The ingredients list for this cranberry orange bread recipe is quite simple. Here’s what goes into this delicious bread:
- All-purpose flour: Make sure to spoon it into the measuring cup and level it off with a knife. If you scoop the flour from the container, it can become packed inside the cup and you can end up with way too much flour causing a dense loaf of bread.
- Baking powder and salt: Gives the bread some lift and salt balances out the flavor.
- Oil: I prefer to use canola or vegetable oil for this bread, but melted coconut oil would work well too. If you do use coconut oil, just make sure all of your ingredients are at room temperature so that it doesn’t solidify.
- Granulated sugar: Sweetens the bread without adding any flavor.
- Sour cream: The sour cream helps to keep this bread moist, if you don’t have any on hand you can replace it with plain Greek yogurt.
- Eggs: Need to be room temperature before being added to the batter.
- Orange juice and zest: Freshly squeezed orange juice is a must.
- Vanilla extract: Use pure vanilla extract for the best flavor.
- Fresh cranberries: I sliced my cranberries in half to measure them out for this bread.
- Powdered sugar: Used to make a super smooth glaze.
How to Make Cranberry Orange Bread
You’ll start by whisking together your dry ingredients: all-purpose flour, baking powder, and salt. Then, you’ll whisk together the wet ingredients: oil, sugar, sour cream, eggs, vanilla extract, orange juice, and orange zest.
Once you’ve mixed up the dry and wet ingredients, you’ll combine them and then fold in your cranberries. Then, just pop the bread in the oven and bake it.
Once you’ve baked the bread, you’ll top it with a simple orange glaze. There is some orange juice and zest in the bread, but the glaze really enhances the orange flavor.
If you don’t want to use orange juice, then you can replace it with either milk or water. You can even add a splash of vanilla extract and make a simple vanilla glaze for the top of this bread!
How to Store This Bread
Store this cranberry orange bread with glaze in an airtight container at room temperature or in the refrigerator for up to four days.
Can I Freeze This Bread?
Yes! The cranberry bread will freeze well for up to three months. I suggest wrapping it tightly with plastic wrap and storing it in a large freezer bag or storage container. Thaw overnight in the refrigerator, bring to room temperature, and add the glaze before serving.
Can I Use Butter Instead of Oil?
You could use butter, but the cranberry orange bread won’t stay quite as moist and it will change the taste/texture a little bit.
- When measuring your flour, avoid scooping it out of the container with your measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.
- Make sure to mix your wet and dry ingredients together until just combined. You want to avoid overmixing the batter, otherwise, it can lead to a denser loaf of bread.
- One large orange should be plenty to have enough orange juice and zest for the bread and glaze.
More Easy Holiday Desserts to Try!
Cranberry Orange Bread
For the cranberry orange bread:
- 2 cups (250 grams) all-purpose flour (spooned & leveled)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (120ml) vegetable or canola oil
- 1 cup (200 grams) granulated sugar
- 1 cup (230 grams) sour cream (or plain Greek yogurt)
- 2 large eggs
- 2 tablespoons (30 ml) fresh orange juice
- 2 teaspoons orange zest
- 2 teaspoons pure vanilla extract
- 1 and 1/4 cups (130 grams) fresh cranberries , chopped (I cut mine in half, then measured them)
For the orange glaze:
- 1 cup (120 grams) powdered sugar
- 1.5 -2 tablespoons (23-30ml) fresh orange juice
To make the cranberry orange bread:
- Preheat the oven to 350°F (177°C). Spray a 9x5-inch loaf pan with nonstick cooking spray and set aside.
- In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate bowl, whisk together the oil, sugar, sour cream, eggs, orange juice, orange zest, and vanilla extract until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined. Then, gently fold in the chopped cranberries.
- Pour the batter into the prepared loaf pan and bake at 350°F (177°C) for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. If needed, cover loosely with foil for the last 10 to 15 minutes of baking to prevent excess browning.
- Remove from the oven and allow to cool for about 20 minutes in the loaf pan. Carefully remove from the loaf pan and transfer to a wire rack to cool completely.
To make the orange glaze:
- Once the bread has cooled, whisk together the confectioners' sugar and orange juice. Start with 1.5 tablespoons of orange juice and whisk well. If your mixture is too thick, slowly add a little more orange juice. You want the glaze to be thin enough to drizzle, but thick enough to set up on the bread. If the glaze is too thin, add more powdered sugar as needed.
- Using a spoon, drizzle the glaze on top of the bread and spread it around. The glaze should harden up a little more after about 15 to 20 minutes.
Are you using fresh cranberries, or dried?
I use fresh cranberries, just added that to the recipe! 🙂
This sounds so good and I’ll be making it today! Can I use butter instead of oil? How about peanut oil?
You could use butter, but the bread won’t stay quite as moist and it will change the taste/texture a little bit. Peanut oil will probably be okay as long as it has a neutral flavor.
Thanks! I used the peanut oil and it was great! Everyone loved it so much thank you! Question: i had to cook it for 60min probably more cuz it was still slightly wet on the inside but edges were getting dark-any ideas?
It’s normal for the edges/outside to brown before the center is done. Covering it with foil allows the bread to finish baking in the middle and prevents the outside from burning. If you had to cook it longer than 1 hour, you may check your oven temperature with an oven thermometer to make sure it’s correct.
Great recipe! I made it tonight and it is beautiful and delicious. The only change I made was using half whole wheat pastry flour. I pulsed the cranberries in my food processor and they look beautiful in the bread- lots of tiny red flecks. Not too sweet either…just right. Thank you!
So glad the bread turned out great for you, Christina!
Have you tried making this with dried cranberries? Should it be soaked for 10 minutes in the 2 tablespoons of orange juice (maybe slightly warmed)? Thank you!
I haven’t, but it would be fine! You can feel free to soak the raisins in some warm water/orange juice for 5 to 10 minutes if you prefer, but it’s not necessary.
This is a great recipe! Tried it for the first time today. Wonderful texture and flavor. Perfect balance of orange to cranberry flavor.
To be honest, I’ve tried many recipes now from Danielle and every single one is superior! Thanks so much Danielle for your work and research. I take these things to potlucks and get raves.
Thank you so much, Maggie. I appreciate that! I’m glad the bread turned out great for you 🙂
Omg this is the best loaf bread I’ve ever had. It was so moist and the flavors were terrific.
So glad you liked the bread, Alicia!
This looks so deliciously moist and tender! Loving the pop of colour from the cranberries and that orange glaze is making me salivate! ?
Thank you, Samina!
I made this as a dessert for Christmas. I didn’t make any alterations and the directions were perfect. Everyone loved the bread. This is definitely a keeper. Thanks so much for sharing.
So happy to hear that, Karen!
great recipe !! Moist and delicious . If I want to make one that doesn’t have orange juice , can I substitute that liquid for milk ?
Thank you !!
Yes, that would be fine!
Una receta deliciosa yo en vez de arandanos, lee puse naranja confitada y la decore con la naranja y quedo deliciosa, humedo y esponjose. Como podria hacer un pastel asi pero con manzan?
I made this twice (first for my coworkers, second time for my mom). Everyone loved it. I have tried several of your recipes now and you have not failed to disappoint me once. It just makes me want to keep coming back to your website to try more recipes. Thank you for the phenomenal work you do.
So happy to hear that, Lisa! Glad you’re enjoying the recipes too, that means a lot!
I just made this bread, doubled the recipe and crossed my fingers. Came out beautifully and is absolutely delicious. So happy to have a new bread recipe that you just need a bowl and a whisk for…..so easy, but the end result is stunning. It is so moist and you can really taste that pop of orange flavor. The only problem is, if the bread came out well, I was going to gift one loaf for Thanksgiving and now I DON’T WANT TO!!!!!! Thank you for a fabulous recipe I will make over and over again. I might try adding some toasted pecans next time.
So glad that the bread turned out great for you, Vicki! I think that toasted pecans would be a great addition too!
Hi! Have you ever made this recipe with dried cranberries? I live in Japan and there are no fresh or frozen cranberries available where I am. Could I maybe soak the cranberries in water first?
I haven’t, but I think it would be fine! You could use 1/2 – 1 cup of dried cranberries. If you want them to be plump, you can soak them in some warm water for 10 minutes first too.
This was AMAZiNG! Thank you for another great recipes!
I just took this from the oven & it smells heavenly. I doubled the recipe & divided the batter between 3 loaf pans since my pans are a bit smaller than what is required in the recipe. I also pulsed The cranberries like another review had mentioned. I placed a small loaf pan of hot water in the back of my oven as this kept me from having to cover the pans with foil since the extra moisture in the hot oven kept my loaves from browning too quickly & baked the loaves with a even heat. They look beautiful.
I just made your bread. It is so delicious. I added nuts. Thank you for this recipe.
Recipe was amazing! The middle was still uncooked after 55 min so I added another 10-15 min and it was just right & dense. For acid reflux suffers, this bread is great! I tried a recipe before and it was too acidic for me but not this one. Thank you!!!
I am ready to try this recipe! Can i use regular plain yogurt or is Greek mandatory for the density, moistness, etc.
I think regular plain yogurt will be fine!
Frozen cranberries ok to use ?
Yes, that’s fine. You can just add them frozen, no need to thaw them.
This is a family favorite!! My family and my husband’s family always request it for holiday dinners. The perfect balance of sweetness and citrus zest and pleasing to the eyes(:
Do delicate and delicious! I used Greek yogurt I had on hand and was close to expiry. Thank you for the lovely recipe. I am sure I’ll be making this often ?
Can this recipe be used for a bundt cake? If not, can I adjust it accordingly?
Yes, but I would probably increase the recipe by half (multiply everything by 1.5) so there’s enough batter. Or you can use this recipe and just swap out the lemon juice/zest for orange and the blueberries for cranberries.
Thank you so much for the response!
I made this for the first time today. Such an easy to follow and quick recipe. I dropped some off to my grandmother and to my mother and it received RAVE reviews. It is so moist and, as my mom said, is excellent! Thank you for another great recipe!!
Could you use a mini loaf pan for these? If so, how long to bake?
Yes, absolutely! I’m not sure on baking time, but you will need to reduce it. I would keep an eye on them and check them with a toothpick to make sure they’re fully baked through.
I’d love to hear how long you baked them in the mini loaf pans if you’ve done that. This recipe looks beautiful and with all the rage reviews I’d like to out a mini loaf in the center of all my cookie trays I deliver to friends and family.
Oh no!! Meant RAVE reviews!! Darn thumbs.
Absolutely love this recipe and loaf! Perfectly sweet, moist and addictive! Followed recipe as is, using Greek yogurt. Easy and delicious! I bought a ton of loaf paper molds during early pandemic and got 3 mini loaves out of one batch. Everyone is getting a loaf for Christmas!
Absolutely love this bread! My own negative is that I only have one bread pan to make it at a time. Could these be made into muffins? If so do you know how long it should bake?
Yes, absolutely! You could make 12 muffins out of it, baking time should be about 20 to 25 minutes.
Do you have recipe for orange cranberry muffins?
1. Could I use frozen cranberries – fresh are hard to find this time of year.
2.There are many variations on the wet ingredients (butermilk, sour cream, yogurt). I want them moist and not airy. Interested in your recipe.
3. I guess I could put a crumble stuessel topping on any recipe.
I made your lemon blueberry cupcakes as a request for a birthday and they were a hit! I am in NJ and fresh blueberries were in season. SO good? They said that is what I want again next year!
Hi, Nancy! I don’t, but you could certainly use this recipe to make muffins. You can use frozen cranberries, no need to thaw them. You can add a streusel on top too. I’m glad to hear the cupcakes were a hit as well!
Hi, I plan to make this today but will be adding walnuts. Any reason I
It would be fine to add some!
This loaf is so delicious and I make it every year, multiple times per season, when the weather turns cold. I’ve also made it swapping lemon for orange and it’s equally delicious. Perfect paired with a cuppa