Cranberry Orange Bread

Few things feel cozier than the smell of freshly baked bread wafting through the kitchen, and this Cranberry Orange Bread is one of my all-time favorites. With its moist crumb, bursts of tart cranberries, and the bright zest of orange, it strikes the perfect balance between sweet and tangy. Whether you’re serving it for breakfast, as a holiday brunch centerpiece, or gifting loaves to friends and neighbors, this bread always hits the spot.

What makes this bread extra special is how simple it is to prepare. No yeast, no kneading—just a quick bread batter you can mix together in minutes. The cranberries add a jewel-like pop of color, while the orange zest and juice keep everything fresh and vibrant. I like to drizzle mine with a light orange glaze for an extra bakery-style touch, but it’s delicious even without it.

This recipe is perfect for the holiday season but is truly welcome any time of year. With a warm cup of coffee or tea, a slice of Cranberry Orange Bread feels like a little piece of comfort on a plate. In this post, I’ll walk you through why this bread is special, ingredient tips, step-by-step instructions, storage advice, variations, and answers to the most common baking questions.

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What Makes This Cranberry Orange Bread Special?

• Burst of flavor: Tart cranberries paired with zesty orange create a bright, refreshing bread.

• Moist and tender: The batter stays soft thanks to buttermilk and fresh orange juice.

• Quick to make: No yeast needed—just mix, pour, and bake.

• Holiday-worthy: The colors and flavors make it perfect for Thanksgiving, Christmas, or holiday brunch.

• Freezer-friendly: Bake ahead and freeze loaves for easy gifting or last-minute breakfasts.

This isn’t just another quick bread—it’s a festive, flavorful loaf that feels like a treat while still being easy enough for everyday baking.

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Ingredient Notes

• Fresh cranberries: Give the best tart flavor and color. If using frozen cranberries, don’t thaw—add directly to batter. Dried cranberries can work but reduce sugar slightly.

• Orange zest & juice: Adds bright citrus flavor. Freshly squeezed juice is best, but bottled can work.

• Buttermilk: Keeps the bread moist and tender. Substitute with milk + 1 tablespoon vinegar or lemon juice if needed.

• Butter: Adds richness. Can substitute with oil for a slightly lighter loaf.

• Sugar: Balances the tart cranberries. Brown sugar can be added for a deeper flavor.

• Eggs: Provide structure and help the loaf rise.

• Flour: All-purpose flour works best here. Whole wheat flour can be substituted for half for extra fiber.

• Baking powder & baking soda: Essential leavening for a fluffy bread.

• Optional glaze: Powdered sugar mixed with orange juice for a sweet finish.

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How To Make Cranberry Orange Bread

1. Preheat and prep: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment.

2. Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.

3. Cream butter and sugar: In a separate large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well.

4. Add orange flavor: Stir in orange zest and juice.

5. Combine wet and dry: Alternate adding dry ingredients with buttermilk to the butter mixture. Mix until just combined (do not overmix).

6. Fold in cranberries: Gently fold in cranberries with a spatula. Batter will be thick.

7. Bake: Pour into prepared loaf pan. Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool and glaze (optional): Let bread cool in pan 10 minutes before transferring to a wire rack. Once cooled, drizzle with orange glaze.

Tips:

• Toss cranberries in a tablespoon of flour before folding in—this helps prevent them from sinking.

• For mini loaves, bake 25–30 minutes and check early.

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Storage Options

• Room temperature: Store in an airtight container for up to 3 days.

• Refrigeration: Keeps up to 1 week, but bring to room temp before serving for best flavor.

• Freezing: Wrap cooled loaf tightly in plastic wrap and foil. Freeze up to 3 months. Thaw overnight before serving.

• Glazing tip: If freezing, glaze after thawing for best results.

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Variations and Substitutions

• Cranberry orange nut bread: Add 1/2 cup chopped walnuts or pecans for crunch.

• Glazed holiday loaf: Top with orange glaze and candied cranberries for a festive look.

• Cranberry lemon bread: Swap orange with lemon zest and juice for a tangy variation.

• Healthier option: Replace half the flour with whole wheat and use honey instead of sugar.

• Mini loaves or muffins: Perfect for gifting or portion control—adjust bake time accordingly.

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Frequently Asked Questions

1. Can I use dried cranberries? Yes, but reduce sugar slightly since dried cranberries are sweeter.

2. Why is my bread dense? Overmixing the batter can make it heavy. Stir until just combined.

3. Can I use bottled orange juice? Fresh juice gives the best flavor, but bottled works in a pinch. Add extra zest for brightness.

4. How do I keep cranberries from sinking? Toss them in a little flour before adding to the batter.

5. Can I double the recipe? Yes, but bake in two pans. Don’t overcrowd one pan or it won’t bake evenly.

6. Can I make this gluten-free? Yes, use a 1:1 gluten-free flour blend.

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Conclusion

Cranberry Orange Bread is the kind of recipe that never goes out of style. It’s simple, festive, and packed with flavor. The combination of tart cranberries and zesty orange makes every bite refreshing and comforting at the same time.

Bake a loaf for your family breakfast, wrap it up as a holiday gift, or keep one in the freezer for those cozy mornings when only homemade bread will do. Once you try it, this Cranberry Orange Bread might just become one of your go-to baking traditions.

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