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–+ servings
Slices of cranberry orange bread on a white plate.
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5 from 14 votes

Cranberry Orange Bread Recipe

Cranberry Orange Bread is a soft, moist holiday loaf with fresh cranberries, orange zest, buttermilk, and a sweet orange glaze.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Bread
Cuisine: American
Servings: 8
Author: Malinda

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 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 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.

Video

Notes

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.
Store. 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. 
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.
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.

Nutrition

Serving: 2slices | Calories: 311kcal | Carbohydrates: 56g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 39mg | Sodium: 301mg | Potassium: 108mg | Fiber: 1g | Sugar: 31g | Vitamin A: 279IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 2mg