This Cranberry Orange Bread is easy to make and has a bright refreshing flavor thanks to orange zest and tart cranberries. Perfect for brunch or snacking on
Some of my favorite bread recipes are these sweet, no yeast quick breads. The ones with fruity flavors are especially yummy, like this cranberry orange bread, Glazed Blueberry Bread, or Lemon Zucchini Bread!
Quick and Easy Holiday Bread
I love making quick bread because they are well…..quick! And this Cranberry Orange Bread is a perfect way to use up some of those leftover cranberries you may have from the holidays.
Do you know what else I really love?? Smearing butter and leftover cranberry sauce over a slice of this bread. Or turn it into French toast for a delicious breakfast/brunch. My kids love that!
Orange Cranberry Bread Ingredients
- Flour– just regular all-purpose flour for this loaf. I haven’t tested using whole wheat flour.
- Sugar– I am using all white sugar in this recipe. I haven’t tried substituting with brown sugar.
- Baking Soda– this is the leaving agent to help the bread rise. Make sure your box isn’t outdated before you get started!
- Cinnamon, Vanilla, and Salt– these all add flavor to the bread. Yes, salt adds flavor and is actually very important in baking!
- Buttermilk– this is what keeps the bread moist and I feel necessary so, please no substitutions!
- Orange zest– use the zest of 1 large orange to give the bread a nice bright orange flavor.
- Orange juice– I squeeze the juice from the orange we zested to also add more orange flavor to the bread. You only need ¼ of a cup but save the rest to make the glaze for the top of the bread.
- Egg– this helps hold the bread together.
- Fresh cranberries– I love the tart punch fresh cranberries give this bread. You can also use frozen. Just add them straight to the batter without thawing or it will discolor the bread.
How to make Cranberry Orange Bread
This bread is easier to make than you think. Just follow these steps, and you’re set!
PAN PREP. Prepare a loaf pan by either spraying with non-stick spray or lining with parchment paper. Preheat your oven to 350 degrees F.
DRY INGREDIENTS. Mix all your dry ingredients together in a medium bowl.
WET INGREDIENTS. In a separate bowl, mix together the wet ingredients then add them to the bowl of dry ingredients. Add the cranberries and mix just until combined.
BAKE. Pour into prepared loaf pan and add a few extra cranberries on top if desired. Bake for 45-60 minutes or until a toothpick inserted in the center comes out clean.
Once it’s done baking, you’ll let it cool slightly, make the glaze and then pour it on top.
Tips and tricks about quick bread
It doesn’t get much easier than making quick bread and it’s a great place to start if you’re new to bread making. However, there are a few tips and tricks you should know so you can have the perfect loaf:
- Don’t overmix the batter! Overmixing can cause large holes and tunnels in the loaf. It can also make the bread tough.
- If there is a large crack down the center don’t worry! You haven’t done anything wrong and they are very common in quick bread.
- Also, sometimes your bread may look done on the outside and still doughy/raw in the middle. Be sure to check the temperature of your oven. Sometimes ovens can run too hot and this will cook the outside too fast.
- You may also want to tent a piece of tinfoil over the top of the bread ¾ of the way through cooking to prevent the top from burning.
- To store any leftover quick bread, place it in a plastic bag, seal, and store at room temperature for up to 3 days.
- To freeze, wrap the bread (either in a loaf or as individual slices) tightly in heavy foil or place them in freezer bags, and freeze for up to 3 months.
For more of our favorite quick bread recipes, try:
- Cinnamon Quick Bread
- Glazed Blueberry Quick Bread
- Eggnog Bread
- Peanut Butter Banana Bread
- White Chocolate Lemon Bread
Cranberry Orange Bread Recipe
- 2 cups all-purpose flour
- ⅔ cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- zest of 1 large orange
- 1 cup buttermilk
- ¼ cup melted butter or a neutral cooking oil
- ¼ cup orange juice
- 1 large egg
- 1 teaspoon vanilla
- 1 cup coarsely chopped fresh cranberries
- ¾ cup powdered sugar
- 1 tablespoon orange juice
- Preheat oven to 350°F. Line a 9x5 inch loaf pan with a parchment paper sling or spray with non-stick spray; set aside.
- In a large bowl combine the flour, sugar, baking soda, cinnamon, salt, and orange zest.
- In a separate bowl combine the buttermilk, melted butter, orange juice, egg, and vanilla. Pour into the dry ingredients and add the cranberries. Mix just until combined.
- Pour into prepared pan and bake for 45-60 minutes or until a toothpick inserted in the center comes out clean. You may need to tent the bread with foil 3/4 of the way through cooking to prevent the top from over-browning. Remove from oven and let cool 10 minutes before removing from the pan then cool completely before glazing.
- In a small bowl combine the powdered sugar and orange juice. Drizzle over the top of the bread.