This irresistible cranberry orange bread is a holiday classic, promising a moist, tender crumb and a brilliant burst of tart cranberries in every slice. The bright citrus glaze adds a sweet, sunny finish that makes this homemade quick bread truly unforgettable. It’s surprisingly simple to prepare and fills your kitchen with the most welcoming aroma, perfect for a cozy weekend bake or a festive breakfast.

I first fell in love with this flavor combination during a crisp autumn visit to New England, where the local bakeries showcased the season’s bounty in the most beautiful baked goods. My version has become a cherished tradition in our home, especially during the holidays when its vibrant red and orange hues brighten the grayest of days. I love serving a warm slice alongside a cup of tea in the afternoon or presenting it as a sweet centerpiece for a brunch spread that includes my savory baked brie and a batch of fluffy morning breakfast rolls.

Your Cranberry Orange Bread Ingredients

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Cranberry Orange Bread

290kcal

Print

Prep 20 minutes mins

Cook 55 minutes mins

1 hour hr

Total 2 hours hrs 15 minutes mins

Learn how to make moist and delicious cranberry orange bread from scratch, topped with a sweet orange glaze. Perfect for breakfast or a snack.

Servings 10 slices

Course Breakfast, Snack

Cuisine American

Ingredients

Bread Batter

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp fine sea salt
• 2 large eggs at room temperature
• 1/2 cup whole milk at room temperature
• 1/2 cup vegetable oil
• 1 tbsp orange zest finely grated from 1 large orange
• 1/4 cup fresh orange juice from 1 large orange
• 1 1/2 cups fresh cranberries rinsed and patted dry

Glaze

• 1 cup powdered sugar sifted
• 2 tbsp fresh orange juice or more as needed

Equipment

• oven
• 9×5-inch loaf pan
• large mixing bowl
• medium mixing bowl
• whisk
• spatula
• wire rack
• small bowl
• grater
• juicer
• measuring cups
• measuring spoons

Method

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch by 5-inch loaf pan, or line it with parchment paper, leaving an overhang on the longer sides to easily lift the bread out later.
2. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt until well combined and no lumps remain. This ensures the leavening agents are evenly distributed.
3. In a separate medium bowl, whisk together the large eggs, whole milk, vegetable oil, finely grated orange zest, and fresh orange juice until the mixture is smooth and evenly combined.
4. Pour the wet ingredients into the dry ingredients. Stir with a spatula or wooden spoon just until the flour mixture is moistened and no dry streaks remain. Be careful not to overmix, as this can lead to a tough bread. The batter will be thick.
5. Gently fold in the fresh cranberries until they are evenly distributed throughout the batter. If using frozen cranberries, do not thaw them first; add them directly to the batter.
6. Pour the batter into the prepared loaf pan, spreading it evenly with your spatula. Bake for 55 to 65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean.
7. Let the bread cool in the loaf pan for 15 minutes before carefully removing it and transferring it to a wire rack to cool completely, about 45 minutes to 1 hour. This helps prevent the bread from becoming soggy on the bottom.
8. While the bread cools, prepare the glaze: In a small bowl, whisk together the sifted powdered sugar and 2 tablespoons of fresh orange juice until smooth. If the glaze is too thick, add more orange juice 1/2 teaspoon at a time until it reaches a pourable consistency. Drizzle the glaze generously over the cooled bread before slicing and serving.

Notes

If using frozen cranberries, do not thaw them first; add them directly to the batter.

Delicious Ways to Customize

• Add Nuts: Fold in a cup of chopped walnuts or pecans for a cranberry orange nut bread variation.
• Make Muffins: Turn this into cranberry orange bread muffins by baking in a lined muffin tin for 20-25 minutes.
• Lemon Twist: Substitute lemon zest and juice for the orange for a different citrus profile.

My Tips for Loaf Perfection

• Avoid Overmixing: Stir the batter just until combined to ensure a tender, not tough, crumb.
• Test for Doneness: The bread is done when a skewer inserted in the center comes out clean.
• Cool Completely: Let the bread cool fully before glazing to prevent it from becoming soggy.
• Room Temperature Ingredients: Using room temperature eggs and milk helps create a smooth, homogenous batter, much like the key to perfect classic banana bread.

Storing Your Homemade Bread

• Store: Keep the glazed bread in an airtight container at room temperature for up to 3 days.
• Freeze: Wrap the unglazed loaf tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before glazing.
• Reheat: Warm individual slices in the microwave for 15-20 seconds or in a 300°F oven for 5-10 minutes.
• Make-Ahead Tip: You can bake the loaf a day ahead; wrap it tightly and add the glaze just before serving.

Frequently Asked Questions

More Scrumptious Baked Goods

• Lemon Rhubarb Loaf
• Pumpkin Cinnamon Bread
• Apple Fritter Bread
• Cranberry Orange Cookies

Bake This Cranberry Orange Bread Today

With its vibrant flavor and wonderfully moist texture, this homemade cranberry orange bread is a true joy to bake and share. It fills your home with an incredible aroma and delivers a taste of holiday cheer in every single slice. I hope this recipe becomes a beloved tradition in your kitchen, just as it has in mine.