This bread is easy to make and uses fresh, simple ingredients. The combination of orange zest and juice gives it a refreshing citrus kick, while the cranberries provide natural tartness and texture. It’s freezer-friendly, great for gifting, and makes your kitchen smell incredible while baking. Serve it plain, with a glaze, or lightly toasted with butter.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking powder
Baking soda
Salt
Granulated sugar
Eggs
Fresh orange juice
Orange zest
Vegetable oil or melted butter
Plain yogurt or sour cream (optional for extra moisture)
Fresh or frozen cranberries (halved if large)
Vanilla extract (optional)
Powdered sugar and orange juice (optional for glaze)
Directions
Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat the eggs and sugar until light and fluffy.
Add the orange juice, zest, oil (or butter), and vanilla extract (if using). Mix until well combined.
Stir in the yogurt or sour cream, if using, for extra tenderness.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Gently fold in the cranberries, coating them lightly in flour first to prevent sinking.
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.
Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Drizzle with an optional orange glaze once cooled.
Glazed top: Mix powdered sugar and orange juice for a sweet glaze.
Nutty twist: Add chopped walnuts or pecans for crunch.
Mini loaves: Divide batter into mini loaf pans and reduce baking time by 15–20 minutes.
Dried cranberries: Use dried cranberries instead of fresh, soaking them in orange juice for 10 minutes to rehydrate.
Whole wheat version: Substitute half the all-purpose flour with whole wheat flour for a heartier loaf.
Storage/Reheating
Store cooled bread tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to 1 week. To freeze, wrap the entire loaf or individual slices in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. To reheat, microwave slices for 15–20 seconds or warm in the oven at 300°F (150°C) for 10 minutes.
FAQs
Can I use bottled orange juice instead of fresh?
Fresh juice is best for flavor, but bottled juice works in a pinch—look for 100% juice with no added sugar.
Do I have to use yogurt or sour cream?
It’s optional, but it makes the bread extra moist and tender. You can leave it out or substitute with milk.
Can I use dried cranberries?
Yes, soak them briefly in orange juice or warm water to plump them up before adding to the batter.
Can I make muffins instead?
Absolutely. Divide the batter into muffin tins and bake at 350°F for 18–22 minutes.
Why did my cranberries sink to the bottom?
Toss them in a bit of flour before folding into the batter to help suspend them evenly throughout the loaf.
Can I use frozen cranberries?
Yes, use them straight from the freezer. No need to thaw—just add a few extra minutes to the baking time.
Is this bread overly sweet?
No, it’s balanced with the tartness of cranberries and the brightness of orange. You can reduce sugar slightly if desired.
How do I know when the bread is done?
Insert a toothpick in the center—it should come out clean or with a few moist crumbs. Avoid overbaking.
Can I add a glaze on top?
Yes, a simple orange glaze made with powdered sugar and orange juice adds sweetness and shine.
Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend. Results may vary slightly depending on the brand.
Conclusion
Orange Cranberry Bread is a bright, flavorful loaf that’s as easy to make as it is to enjoy. Whether you’re baking for the holidays, giving it as a gift, or just treating yourself, this quick bread delivers the perfect combination of sweet citrus and tart cranberries in every bite. Try it once, and it’s sure to become a seasonal favorite.
Orange Cranberry Bread is a moist, citrusy quick bread bursting with bright orange zest and tart cranberries. Perfect for breakfast, snacks, or holiday gifting, it balances sweet and tangy flavors with a tender crumb.
Ingredients
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup granulated sugar
2 large eggs
1/2 cup fresh orange juice
1 tbsp orange zest
1/3 cup vegetable oil or melted butter
1/2 cup plain yogurt or sour cream (optional)
1 tsp vanilla extract (optional)
1 1/2 cups fresh or frozen cranberries (halved if large)
1 tbsp flour (for coating cranberries)
1/2 cup powdered sugar + 1–2 tbsp orange juice (optional glaze)
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, beat eggs and sugar until light and fluffy.
Mix in orange juice, orange zest, oil (or melted butter), and vanilla extract (if using).
Stir in yogurt or sour cream (if using) until well combined.
Gradually add dry ingredients to wet mixture, stirring until just combined—do not overmix.
Toss cranberries with 1 tbsp flour, then gently fold into the batter.
Pour batter into prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optional: once cooled, drizzle with a glaze made from powdered sugar and orange juice.
Notes
Coating cranberries in flour helps prevent them from sinking to the bottom of the loaf.Use fresh orange juice and zest for the best flavor.Frozen cranberries can be used without thawing—just add a few extra minutes to bake time.Optional yogurt or sour cream adds moisture and a tender crumb.Store tightly wrapped or freeze for long-term storage.
