If you’re searching for a bakery-style treat that perfectly balances sweet citrus zest with the tart pop of cranberries, look no further than this irresistible Orange Cranberry Bread. The moist crumb, vibrant colors, and enchanting aroma make it a true showstopper for breakfast, dessert, or a festive snack. With every bite, the harmony of orange and cranberry shines through, and this recipe is sure to become a beloved favorite in your kitchen too.

Orange Cranberry Bread Recipe - Recipe Image

Ingredients You’ll Need

This Orange Cranberry Bread calls for everyday staples plus a handful of fresh, flavor-packed add-ins. Each ingredient plays its part in delivering a loaf that’s bright, tender, and absolutely bursting with flavor!

All-purpose flour: The backbone of the bread, giving structure and a perfect soft crumb.
Granulated sugar: Adds sweetness to balance the tart cranberries and enhance the citrus notes.
Baking powder: Helps the loaf rise and stay light.
Baking soda: Reacts with the orange juice for a beautiful, tender texture.
Salt: Just a touch deepens and sharpens every flavor.
Orange zest: Packs a punch of fragrant, fresh citrus that really defines this bread.
Fresh orange juice: Infuses moisture and a bright, sweet-tangy flavor throughout.
Vegetable oil: Keeps the crumb moist and soft, lasting for days.
Large egg: Binds everything together and adds richness.
Vanilla extract: Lends a warm, comforting undertone to the citrus and cranberries.
Fresh or frozen cranberries: Their tartness is a perfect contrast—halve the big ones for even distribution.
Chopped walnuts or pecans (optional): Add a satisfying crunch and subtle nutty flavor if you’re feeling extra.

How to Make Orange Cranberry Bread

Step 1: Prep the Pan and Oven

Start by preheating your oven to 350°F. Grease a 9×5-inch loaf pan thoroughly—use butter or a nonstick spray, making sure to get into the corners so the Orange Cranberry Bread releases smoothly after baking.

Step 2: Mix Dry Ingredients

In your biggest mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and the superstar orange zest. Give everything a good whisk to not only blend but to fluff things up—this means a lighter, more even loaf later on.

Step 3: Combine Wet Ingredients

In a separate bowl, whisk together the fresh orange juice, vegetable oil, egg, and vanilla extract. This liquid mix is what gives the bread its luscious texture and bold, sunny flavor.

Step 4: Bring Wet and Dry Together

Pour the wet mixture into the bowl of dry ingredients. Now, use a spatula or big spoon to stir gently until just combined. The trick to tender Orange Cranberry Bread is not overmixing; it’s okay if a few flour streaks remain.

Step 5: Fold in Cranberries and Nuts

Gently fold in the cranberries (and nuts, if using) being careful not to crush the fruit. The cranberries add gorgeous color and a little tart surprise in every bite. Stir just enough to evenly distribute them.

Step 6: Bake

Scoop the batter into your prepared pan and smooth the top. Pop it in the oven and bake for 50–60 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. That lovely aroma filling your kitchen? Pure Orange Cranberry Bread magic.

Step 7: Cool and Enjoy

When the bread is done, let it cool in the pan for about 10 minutes—this makes it easier to release. Then turn it out onto a wire rack to cool completely. If you want to amp things up, drizzle a simple orange glaze (just powdered sugar and OJ) over the top once cool.

How to Serve Orange Cranberry Bread

Garnishes

A glaze of powdered sugar and orange juice turns this already-beautiful loaf into something worthy of a bakery window. Try a dusting of powdered sugar for a snowy effect, or sprinkle some extra orange zest for even more citrus sparkle. Toasted nuts scattered on top add crunch and restaurant-style panache.

Side Dishes

This bread is dreamy next to a creamy Greek yogurt parfait or alongside scrambled eggs for a balanced breakfast. For a sweet treat, pair it with a hot cup of spiced tea, an espresso, or a frothy cappuccino—trust me, the flavors play off each other beautifully.

Creative Ways to Present

Slice the loaf and arrange it in a fan shape on a platter for brunch parties. For lunchbox treats, cut thick slices and wrap them individually. If you’re feeling extra fancy, cube and layer pieces with whipped cream and cranberry compote for a stunning Orange Cranberry Bread trifle.

Make Ahead and Storage

Storing Leftovers

Wrap your cooled Orange Cranberry Bread tightly in plastic wrap or aluminum foil, then stash it in an airtight container. It will stay moist and flavorful for about 3 days at room temperature—if it lasts that long!

Freezing

To freeze, let the bread cool completely, then wrap it securely in plastic and foil or place in a heavy-duty freezer bag. It will taste just as amazing for up to 3 months. Thaw overnight on the counter for a ready-made treat whenever you crave it.

Reheating

For a fresh-from-the-oven experience, warm individual slices in the microwave for 10–15 seconds or gently toast them. If you’ve frozen your Orange Cranberry Bread, let it thaw and then heat whole or slice by slice for the ultimate cozy snack.

FAQs

Can I use dried cranberries instead of fresh or frozen?

You can swap in dried cranberries if that’s what you have on hand—just use a heaping cup and soak them in warm orange juice or water for 10 minutes so they plump up and stay juicy in the bread.

What if I don’t have fresh orange juice?

Bottled orange juice works in a pinch, but the flavor is truly brighter and fresher with juice from real oranges. If possible, grab a couple of oranges and squeeze them yourself—you’ll taste the difference in every slice!

How do I prevent my loaf from sticking to the pan?

Be thorough when greasing your loaf pan, and for extra insurance, line the bottom with parchment paper. This makes removing your Orange Cranberry Bread effortless and keeps the loaf beautifully intact.

Can I make this recipe vegan?

Absolutely! Replace the egg with a flax or chia “egg” (1 tablespoon ground seeds mixed with 3 tablespoons water), and use a non-dairy milk instead of egg for added moisture if you like. Double-check that your sugar is vegan too.

My cranberries sink to the bottom—what should I do?

Toss the cranberries in a teaspoon of flour before adding them to the batter. This helps suspend them nicely throughout so that every bite of Orange Cranberry Bread gets plenty of tart ruby gems.

Final Thoughts

If you’re ready to bring some sunshine and excitement to your baking, you absolutely have to try this Orange Cranberry Bread. Whether you’re sharing with friends or sneaking a slice with your morning coffee, each bite is a little celebration. Don’t be surprised if it disappears faster than you expected—after all, homemade bread this good is meant to be enjoyed!

Orange Cranberry Bread Recipe

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4.5 from 28 reviews

Author: admin
Total Time: 1 hour 10 minutes
Yield: 1 loaf (8–10 slices) 1x
Diet: Vegetarian

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Description

This Orange Cranberry Bread is a delightful combination of tangy cranberries, zesty orange, and crunchy nuts. Perfect for breakfast or as a snack, this moist and flavorful quick bread is sure to become a favorite.

Ingredients

Scale

Dry Ingredients:

2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon orange zest

Wet Ingredients:

3/4 cup fresh orange juice
1/3 cup vegetable oil
1 large egg
1 teaspoon vanilla extract

Mix-Ins:

1 1/2 cups fresh or frozen cranberries (halved if large)
1/2 cup chopped walnuts or pecans (optional)

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Instructions

Preheat the oven: Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and orange zest.
Combine wet ingredients: In another bowl, combine the orange juice, oil, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix.
Add mix-ins: Gently fold in the cranberries and nuts, if using.
Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool and serve: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

For a sweet finish, drizzle with a simple glaze made from powdered sugar and orange juice once the bread has cooled.
This bread can be wrapped and frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Breakfast, Snack
Method: Baking
Cuisine: American