Cranberry Orange Bread – Moist, Sweet, and Zesty

There’s nothing quite like the aroma of freshly baked bread mingling with bright, zesty orange and tart cranberries filling your kitchen. This Cranberry Orange Bread is tender, moist, and bursting with flavor, the perfect sweet treat to start your morning or enjoy with a cozy cup of tea. Each slice is a little taste of fall or holiday magic, with the natural sweetness of cranberries and the fresh brightness of orange coming together in every bite. Whether you’re serving it for brunch, gifting it to friends, or simply indulging yourself, this quick bread is pure comfort in loaf form.

Why You’ll Love This Recipe

• Moist, tender crumb packed with fresh cranberries.
• Bright, natural citrus flavor from orange zest and juice.
• Quick bread, no yeast or proofing required.
• Ideal for fall, winter, and holiday celebrations.
• Can be made ahead and stored or frozen for convenience.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup fresh orange juice
• 1 tablespoon orange zest
• 1 cup fresh or frozen cranberries
• ½ cup chopped nuts (optional)

Step-by-Step Instructions

1. Preheat oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. In a large bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, then mix in vanilla, orange juice, and orange zest.
5. Gradually add dry ingredients and mix until just combined.
6. Fold in cranberries and nuts (if using).
7. Pour batter into prepared loaf pan and smooth the top.
8. Bake 50–60 minutes or until a toothpick inserted comes out clean.
9. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Use frozen cranberries if fresh are unavailable, do not thaw.
• Swap nuts for chocolate chips for a sweeter version.
• Brush the top with a simple orange glaze for extra sweetness.
• Wrap cooled loaf tightly to keep it fresh for several days.

Storage & Freezer Instructions

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerate: Keep for up to 1 week, tightly wrapped.
• Freeze: Wrap in foil or plastic wrap and freeze for up to 2 months. Thaw at room temperature.

Serving & Pairing Ideas

• Slice and serve with butter, cream cheese, or nut butter.
• Perfect with a cup of coffee, tea, or hot chocolate.
• Great for brunch boards or holiday breakfast spreads.

Frequently Asked Questions

Can I make this bread in a mini loaf pan?

Yes, adjust baking time to 25–30 minutes for mini loaves.

Can I use orange extract instead of fresh juice?

Yes, but use 1–2 teaspoons of orange extract and reduce liquid slightly.

Can I make this recipe dairy-free?

Substitute butter with coconut oil or plant-based butter and use a non-dairy milk.

Can I add other fruits?

Yes, dried cranberries, chopped apples, or blueberries work well. Adjust sugar if using sweeter fruits.

Ready to Make It?

This Cranberry Orange Bread is tender, zesty, and perfect for fall or holiday treats. Bake it for family breakfasts, festive brunches, or an easy gift. Keep this recipe for a quick, sweet, and citrusy bread everyone will love!

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