Today’s Cranberry Orange Bread is a sweet quick bread recipe we wanted to create with the holiday combo we all love… cranberries and oranges. And we are happy to report it’s better than we could ever imagine!
This bread is filled with fresh cranberries, orange zest, orange juice, and topped with a delicious orange glaze. We love making this seasonal bread for Christmas, holiday brunches, neighbor gifts, and breakfast treats because it tastes amazing, is flavorful and moist and looks extra pretty with the glaze drizzled on top. Slice it up with hot cocoa or a big holiday breakfast spread for company or for holiday gatherings.
And for more festive combos, check out our Orange Cranberry Muffins and Orange Cranberry Scones.
Why You’ll Love It + Why it works:
- Enjoy at Every Holiday Occasion: Perfect for Christmas, brunch, gifting, and holiday breakfast trays.
- Super Simple: Easy to make in one loaf pan with simple pantry ingredients.
- Buttermilk Keeps the Bread Tender: It adds moisture and helps create a soft crumb.
- Foil Prevents Over-Browning: Tenting the loaf partway through baking protects the top while the center finishes baking.
Cranberry Orange Bread Ingredients
- All-purpose flour (2 cups): Gives the bread structure and helps it bake into a sturdy, sliceable loaf.
- Sugar (⅔ cup): Sweetens the bread and balances the tart cranberries.
- Baking soda (1 teaspoon): Helps the bread rise and works with the buttermilk for a soft texture.
- Cinnamon (½ teaspoon): Adds a light warmth that pairs nicely with cranberry and orange.
- Salt (¼ teaspoon): Balances the sweetness and brings out the flavors.
- Orange zest (zest of 1 large orange): Adds fresh citrus flavor throughout the bread.
- Buttermilk (1 cup): Adds moisture, tenderness, and a slight tang. You can also make Buttermilk if needed.
- Melted butter or a neutral cooking oil (¼ cup): Adds moisture and richness to the loaf.
- Orange juice (¼ cup): Adds citrus flavor and moisture to the batter.
- Large egg (1): Helps bind the ingredients and gives the bread structure.
- Vanilla extract (1 teaspoon): Adds warm flavor that balances the citrus and cranberries.
- Coarsely chopped fresh cranberries (1 cup): Adds tart flavor, texture, and festive color.
- Powdered sugar (¾ cup): Creates the sweet base for the glaze.
- Orange juice (2 tablespoons): Thins the glaze and adds bright orange flavor.
Optional Toppings
Top with chopped almonds, pecans, or walnuts. Use an equal amount of frozen cranberries (don’t thaw) or even dried cranberries.
How to Make Cranberry Orange Bread
PREP. Preheat oven to 350°F. Line a 9×5 inch loaf pan with a parchment paper sling or spray with non-stick spray; set aside.
BATTER. 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.
BAKE. Pour into prepared pan and bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
Tent the bread with foil ¾ of the way through cooking to prevent the top from over-browning.
COOL. Remove from oven and let cool 10 minutes before removing from the pan then cool completely before glazing.
GLAZE. In a small bowl, combine the powdered sugar and orange juice. Drizzle over the top of the bread.
Kristyn’s Recipe Tips
- Chop the cranberries coarsely so they spread evenly through the loaf.
- Mix the batter just until combined so the bread stays soft and tender.
- Use a parchment paper sling for easy removal from the loaf pan.
- Tent the bread with foil about ¾ of the way through baking if the top is browning too quickly.
- Make-ahead tip: Bake the bread a day ahead and glaze it once completely cooled for the prettiest finish.
Cranberry Orange Bread Recipe
Ingredients
Bread
- 2 cups all-purpose flour
- ⅔ cup sugar
- 1 teaspoon baking soda
- ½ teaspoon 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 extract
- 1 cup coarsely chopped fresh cranberries
Orange Glaze
- ¾ cup powdered sugar
- 2 tablespoons orange juice
Instructions
Bread
- Preheat oven to 350°F. Line a 9×5 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 50-60 minutes or until a toothpick inserted in the center comes out clean. Tent the bread with foil ¾ 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.
Orange Glaze
- In a small bowl combine the powdered sugar and orange juice. Drizzle over the top of the bread.
Notes
- Chop the cranberries coarsely so they spread evenly through the loaf.
- Mix the batter just until combined so the bread stays soft and tender.
- Use a parchment paper sling for easy removal from the loaf pan.
- Tent the bread with foil about ¾ of the way through baking if the top is browning too quickly.
- Make-ahead tip: bake the bread a day ahead and glaze it once completely cooled for the prettiest finish.
Nutrition
Recipe FAQ
Allow the bread to cool completely on a wire rack before storing. Place in a plastic bag, seal, and store at room temperature for up to 3 days.
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.
We typically leave the glaze off if we know we are storing this for later or making ahead of time. Add glaze when ready to serve.
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This recipe was first shared December, 2019.
Could you use chopped dried cranberries instead of fresh??
Sounds delicious, I love cranberries, thanks
I love the flavor combination of cranberries and oranges — they taste so yummy together! Thanks for sharing this recipe, I am definitely saving it to make again soon