Oh, hello there! Come on in, grab a mug of something warm. I’ve been practically bursting to share this with you. You know how some recipes just have that magical ability to instantly make you feel cozy and happy, no matter what kind of day you’re having? This cranberry orange bread is absolutely one of those for me. It’s not just a treat; it’s like a little burst of sunshine baked into a loaf. I remember the first time I made it, it was a gloomy November afternoon, and the aroma that filled my kitchen – that sweet, tangy dance of cranberries and citrus – was just what we needed. It instantly lifted everyone’s spirits, and since then, it’s become my go-to. If you’re a fan of Banana Bread or even a good lemon poppy seed loaf, you are going to fall head over heels for this one. It’s got that perfect balance of sweet and tart, a wonderfully tender crumb, and that unmistakable scent that just screams comfort and home. Honestly, it’s become a staple, especially when I need something special but don’t have hours to spend in the kitchen.
What is Cranberry Orange Bread?
So, what exactly *is* this glorious creation? Think of it as your favorite quick bread, but with a spectacular upgrade. It’s essentially a moist, tender quick bread batter infused with the bright, zesty flavor of fresh orange and studded with plump, juicy cranberries. The name itself is a pretty good indicator of what you’re getting: a beautiful marriage of tart cranberries and aromatic orange. It’s not as dense as a cake, nor as light as a yeast bread; it sits perfectly in that wonderfully satisfying middle ground. The beauty of it is that it’s incredibly forgiving, which is why I love it so much for busy days. It’s a simple loaf, often baked in a standard loaf pan, that delivers a flavor punch way beyond its easy preparation. It’s the kind of bread that makes you feel like a baking pro, even if you’re just starting out!
Why you’ll love this recipe?
What is the secret behind cranberry orange bread?
- The Flavor Explosion: What is the Flavor Explosion? This is hands down the star. The combination of sweet, slightly bitter orange zest and juice with the tart pop of cranberries is just divine. It’s vibrant, refreshing, and utterly delicious. It’s not overly sweet, which I appreciate, allowing the natural flavors of the fruit to really shine.
- Seriously Simple to Make: I’m not exaggerating when I say this is easy. You don’t need any fancy equipment or complicated techniques. It’s a ‘mix wet, mix dry, combine’ kind of deal. This is a lifesaver on those mornings when you want something homemade but are short on time, or for those unexpected guests who always seem to pop by.
- Budget-Friendly Goodness: The ingredients are pretty standard pantry staples. Cranberries can sometimes be seasonal, but frozen ones work just as beautifully, and they’re often more affordable. This recipe proves you don’t need expensive ingredients to create something truly special.
- Endlessly Versatile: This bread isn’t just for breakfast. It’s fantastic toasted with a smear of butter for an afternoon snack, served warm with a dollop of whipped cream as a light dessert, or even packed into lunchboxes. It pairs wonderfully with a cup of coffee, tea, or even a glass of milk.
What I love most about this recipe, beyond the incredible taste, is how it makes me feel. It’s a little bit of sunshine and comfort all rolled into one. It reminds me of the holidays, but it’s delicious enough to enjoy any time of year. If you’ve enjoyed my other fruit-infused quick breads, like my amazing lemon blueberry bread or my spiced apple loaf, I guarantee this Cranberry orange bread will be right up your alley. It’s become a beloved classic in my recipe collection, and I can’t wait for it to become one in yours too.
How to Make Cranberry Orange Bread
Quick Overview
Making this delightful cranberry orange bread is a breeze! You’ll simply whisk together your dry ingredients, then combine your wet ingredients. After that, it’s a gentle mix to bring them together, fold in the vibrant cranberries and orange zest, and bake until golden brown and beautifully fragrant. The final touch is a simple, sweet orange glaze that just ties it all together. It’s a straightforward process that yields a wonderfully moist and flavorful loaf every single time. Trust me, you’ll be amazed at how simple it is to get such impressive results.
Ingredients
For the Main Batter:
2 ½ cups all-purpose flour: This is your base. Make sure it’s measured accurately by spooning it into your cup and leveling it off with a straight edge. Too much flour is a common mistake that leads to a dry bread.
1 ½ teaspoons baking powder: Our leavening agent, giving the bread its lovely lift.
½ teaspoon baking soda: Works with the acidity from the orange juice to help create a tender crumb.
½ teaspoon salt: Enhances all the other flavors and balances the sweetness.
1 teaspoon ground cinnamon: Adds a gentle warmth that complements the orange and cranberry beautifully. You can adjust this to your liking, but this amount is perfect for me.
¾ cup granulated sugar: Provides sweetness and helps with moisture and browning. You can adjust this slightly if you prefer it less sweet.
2 large eggs, at room temperature: Room temperature eggs incorporate more easily and create a more uniform batter. Just pop them in a bowl of warm water for about 10 minutes if you forget to take them out.
½ cup (1 stick) unsalted butter, melted and slightly cooled: Melted butter contributes to a rich, tender texture. Make sure it’s not piping hot when you add it to the eggs, or you might scramble them!
1 cup milk (whole milk or 2% recommended): This is key for moisture. I’ve tested this with almond milk, and it actually made it even creamier, so feel free to experiment!
1 tablespoon fresh orange zest (from about 1 large orange): Don’t skip this! Zest provides the most intense orange flavor without adding extra liquid. A microplane grater is your best friend here.
¼ cup fresh orange juice (from the zested orange): Adds extra citrusy goodness and moisture.
For the Filling:
1 ½ cups fresh or frozen cranberries: Whether you use fresh or frozen, they both work wonderfully. If using frozen, don’t thaw them first; just toss them in. They’ll burst open beautifully in the oven.
2 tablespoons granulated sugar: Just a little bit to coat the cranberries, enhancing their natural tartness and helping them distribute evenly.
For the Glaze:
1 cup powdered sugar: The base for our smooth, sweet glaze.
2-3 tablespoons fresh orange juice: Start with 2 tablespoons and add more as needed to reach your desired drizzling consistency. You want it pourable but not too thin.
½ teaspoon fresh orange zest (optional, for extra flavor): A little extra zest in the glaze really boosts that orange aroma.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven ready. Preheat it to 350°F (175°C). Now, grab a standard 9×5 inch loaf pan. I like to grease it really well with butter or non-stick spray, and then a light dusting of flour. This extra step is a lifesaver and ensures your beautiful cranberry orange bread slides right out with no sticking. You can also line it with parchment paper, leaving a little overhang on the sides to help you lift it out later. Whichever method you choose, make sure it’s thoroughly prepped!
Step 2: Mix Dry Ingredients
In a large mixing bowl, we’re going to combine all our dry ingredients. This includes the all-purpose flour, baking powder, baking soda, salt, cinnamon, and granulated sugar. Give these a really good whisk together. This ensures that the leavening agents and salt are evenly distributed throughout the flour, which is crucial for an even rise and consistent flavor in your finished bread. You want it to look like a homogenous, pale yellow mixture.
Step 3: Mix Wet Ingredients
In a separate, medium-sized bowl, whisk together the room-temperature eggs until they’re lightly beaten. Then, pour in the slightly cooled melted butter, milk, fresh orange zest, and the ¼ cup of fresh orange juice. Whisk this mixture until everything is well combined and smooth. You’ll already start to get that wonderful citrus scent here – it’s so inviting!
Step 4: Combine
Now for the magic moment: bringing it all together. Make a well in the center of your dry ingredients and pour the wet ingredients into it. Using a spatula or a wooden spoon, gently fold the ingredients together. The key here is NOT to overmix. Mix just until there are no dry streaks of flour visible. A few lumps are perfectly fine, even desirable! Overmixing can develop the gluten too much, leading to a tough or rubbery bread. We want tender, moist, and delicious!
Step 5: Prepare Filling
In a small bowl, gently toss the cranberries with the 2 tablespoons of granulated sugar. This little step helps sweeten them slightly and coats them, preventing them from all sinking to the bottom of the loaf during baking. If you’re using frozen cranberries, no need to thaw them – they’ll work just fine this way.
Step 6: Layer & Swirl
Now, gently fold about two-thirds of the sugared cranberries into the batter. Be careful not to stir vigorously. You want them distributed, but not bruised. Pour about half of the batter into your prepared loaf pan. Sprinkle about half of the remaining cranberries over the batter. Then, spoon the rest of the batter on top, followed by the last of the cranberries. You can use a knife or a skewer to gently swirl them through the top layer for a pretty visual. Don’t over-swirl, just a gentle motion to create some nice pockets.
Step 7: Bake
Place the loaf pan in the preheated oven. Bake for about 55-65 minutes. The exact time can vary depending on your oven, so start checking around the 50-minute mark. You’ll know it’s done when a wooden skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs attached (but no wet batter). The top should be golden brown and smell absolutely divine. If the top starts to brown too quickly before the inside is cooked, you can loosely tent it with aluminum foil.
Step 8: Cool & Glaze
Once baked to perfection, remove the loaf from the oven. Let it cool in the pan for about 10-15 minutes. This allows it to firm up a bit. Then, carefully invert the loaf onto a wire rack to cool completely. This is important! If you try to glaze it while it’s too hot, the glaze will melt right off. Once the bread is completely cool, prepare the glaze. Whisk together the powdered sugar, 2 tablespoons of orange juice, and the optional orange zest until smooth. Add more orange juice, a teaspoon at a time, if you want a thinner, more pourable glaze. Drizzle it generously over the top of the cooled loaf. Let the glaze set for about 10-15 minutes before slicing.
Step 9: Slice & Serve
Once the glaze has set, it’s time to slice into this masterpiece! Use a sharp serrated knife for the cleanest cuts. The texture should be wonderfully moist and tender, with those delightful bursts of cranberry and the subtle warmth of orange. Serve it as is, or with a little extra butter if you fancy. It’s truly a treat!
What to Serve It With
This cranberry orange bread is so wonderfully versatile, it fits in beautifully with almost any meal or occasion. It’s one of those things that just makes everything a little bit better!
For Breakfast: This is an absolute no-brainer for a weekend breakfast. Toasted slices are heavenly with a smear of butter or cream cheese. It’s also fantastic alongside a bowl of Greek Yogurt with some granola, or even as part of a larger breakfast spread with eggs and bacon. It’s a welcome change from the usual toast and really brightens up the morning.
For Brunch: Elevate your brunch game! Present a whole loaf, beautifully sliced, on a tiered stand. It looks so elegant. It pairs wonderfully with mimosas, coffee, or a pot of freshly brewed tea. It complements fruit salads, quiches, and other brunch favorites perfectly, offering a sweet and tangy counterpoint.
As Dessert: Don’t underestimate this bread as a dessert option! Serve a thick slice warm, perhaps with a dollop of whipped cream or a scoop of vanilla bean ice cream. The citrus and cranberry flavors are a refreshing end to a meal, especially after something rich. It’s perfect when you’re craving something sweet at 10pm but don’t want to bake a whole cake.
For Cozy Snacks: This is my personal favorite way to enjoy it sometimes. A simple slice with a hot cup of tea or coffee is pure bliss on a chilly afternoon. It’s incredibly comforting and satisfying without being heavy. It’s also great to have on hand for impromptu get-togethers – just slice and serve!
My family has a tradition of having a slice with our hot chocolate on movie nights during the colder months. It’s become a little ritual that everyone looks forward to. I’ve also found that a slice of this cranberry orange bread is surprisingly good alongside a sharp cheddar cheese – the sweet and tartness cuts through the richness beautifully. Experiment and see what you love!
Top Tips for Perfecting Your Cranberry Orange Bread
Over the years of making this delicious loaf (and trust me, it’s been many!), I’ve picked up a few tricks and learned from a couple of minor kitchen mishaps. Here are my best tips to ensure your cranberry orange bread turns out absolutely perfect every single time:
Orange Zest is Key: Don’t just use a little bit of zest! The oils in the zest are where all that intense orange flavor lives. Use a microplane for the best results, and zest right before you’re ready to use it for maximum fragrance. Avoid zesting the white pith underneath, as it can be bitter. And definitely use fresh oranges – bottled extract just doesn’t give you that bright, natural pop.
Don’t Overmix the Batter: I can’t stress this enough! As soon as the dry ingredients are incorporated into the wet, stop mixing. A few lumps are your friend here. Overmixing develops gluten, which will make your bread tough and dense. I always switch from a whisk to a spatula for the final combination step to better control the mixing.
Cranberry Power: Whether you use fresh or frozen, give them a quick toss with a tablespoon or two of sugar. This little step helps them distribute more evenly in the batter and prevents them from sinking like little red rocks to the bottom of the pan. If you’re feeling adventurous, a tiny pinch of orange liqueur or even a splash of vanilla extract tossed with the cranberries can add an extra layer of flavor.
Baking Temperature and Time Precision: Ovens can be finicky! My advice is to always trust your nose and the toothpick test over the exact time. Start checking your bread around the 55-minute mark. If the top is browning nicely but the center isn’t quite done, tent it loosely with aluminum foil. This reflects heat away from the top and allows the inside to cook through without the crust getting too dark.
The Importance of Cooling: Patience, my friends! Resist the urge to slice into this bread when it’s piping hot. Letting it cool in the pan for a bit, then completely on a wire rack, is crucial. This allows the internal structure to set properly. Trying to slice a hot loaf can result in a gummy texture and a collapsed loaf. It’s tough, I know, especially when it smells this good!
Glaze Consistency is Personal: The glaze is optional, but I highly recommend it! For a thin, drippy glaze that coats the top nicely, start with 2 tablespoons of orange juice and add more, a teaspoon at a time, until it’s the consistency you like. If you prefer a thicker, more frosting-like glaze, use less juice. You can also play with adding a tiny bit more zest to the glaze for an extra kick of citrus. I’ve even added a touch of almond extract to the glaze before, which was surprisingly delicious!
Ingredient Swaps: While this recipe is fantastic as is, I have experimented a bit. For a slightly richer crumb, you can substitute some of the milk with buttermilk. If you don’t have cranberries, dried cherries or even blueberries can work, though the flavor profile will change slightly. For a dairy-free version, use a good quality non-dairy milk like oat or soy milk and a plant-based butter alternative. The texture might be slightly different, but it’s still incredibly tasty.
Storing and Reheating Tips
This cranberry orange bread is so good, you’ll want to savor every last bite. Luckily, it stores beautifully, keeping its wonderful texture and flavor for days. Here’s how I keep mine fresh:
Room Temperature Storage: Once completely cooled, and especially after the glaze has set, I wrap the loaf tightly in plastic wrap or store it in an airtight container at room temperature. It stays wonderfully moist for about 3-4 days. If your kitchen is particularly warm, you might want to refrigerate it sooner, but I find it’s best enjoyed at room temp for flavor and texture.
Refrigerator Storage: If you know you won’t get through the whole loaf within 3-4 days, or if you live in a very humid climate, storing it in the refrigerator is a good option. Wrap it well (plastic wrap followed by a layer of foil or an airtight container works best) and it should keep well for up to a week. Just be aware that refrigeration can sometimes dry out baked goods a little, but this recipe is usually pretty resilient.
Freezer Instructions: This cranberry orange bread freezes like a dream! It’s perfect for making ahead. Once completely cooled, wrap the whole loaf or individual slices very tightly in plastic wrap, then in a layer of aluminum foil, and finally place it in a freezer-safe bag or container. It can be stored in the freezer for up to 2-3 months. To thaw, simply remove the wrappings and let it come to room temperature on a wire rack for a few hours. If you’re reheating from frozen, you can pop individual slices into a toaster oven or a regular oven at a low temperature (around 300°F/150°C) for about 10-15 minutes until warmed through. It’s like baking it fresh!
Glaze Timing Advice: Always, always glaze the bread *after* it has completely cooled. If you glaze it while it’s warm, the glaze will melt and run off. For loaves intended for longer storage (refrigerator or freezer), I sometimes prefer to glaze them just before serving. This ensures the glaze is fresh and firm. However, I’ve also frozen loaves with the glaze on, and they come out just fine, though the glaze might be slightly softer after thawing. Experiment to see what you prefer!
Frequently Asked Questions
Final Thoughts
So there you have it – my beloved cranberry orange bread recipe! I truly hope you give this a try. It’s one of those recipes that just brings a little extra joy into the kitchen and onto the plate. The balance of tart cranberries and bright orange, the tender crumb, and that comforting aroma… it’s just pure happiness baked into a loaf. It’s the perfect way to brighten a gloomy day, a delightful addition to any brunch table, or simply a wonderful treat to have with your afternoon tea. It’s a recipe I’ve made countless times, and it never fails to impress, not to mention it disappears in minutes at my house!
If you love this recipe, you might also enjoy my lemon blueberry scones or my easy apple crumble cake – they share that same spirit of simple, delicious baking. I can’t wait to hear what you think of this cranberry orange bread! If you make it, please leave a comment below or share your own photos and variations. Your feedback truly makes my day! Happy baking, and enjoy every delicious slice!
Cranberry Orange Bread
Ingredients
Main Ingredients
- 2.5 cups all-purpose flour
- 1.5 teaspoons baking soda
- 0.5 teaspoons salt
- 0.25 teaspoons ground cinnamon
- 1 cup granulated sugar
- 0.5 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh orange juice
- 0.5 cup orange zest from about 2 oranges
- 1 cup fresh or frozen cranberries
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the orange juice, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the orange zest and cranberries.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the bread cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
