Discover the zesty, sweet twist of Cranberry Orange Bread—a perfectly moist, flavor-packed loaf that instantly becomes your next go-to treat! This delightful blend of tangy cranberries and bright orange zest creates a refreshing, comforting baked good that’s as versatile as it is delicious. Whether you’re enjoying it for breakfast, a snack, or dessert, Cranberry Orange Bread brings an irresistible balance of fruitiness and moist texture to every bite.

Why You’ll Love This Recipe

Bright and Balanced Flavor: The natural tartness of cranberries pairs beautifully with fresh orange zest, creating a mouthwatering contrast.
Moist, Tender Texture: Thanks to the perfect mix of wet and dry ingredients, this bread stays soft and fluffy, slice after slice.
Simple Ingredients: Made with everyday pantry staples that burst into extraordinary taste without complicated prep.
Versatile Serving Options: Enjoy it as a cozy breakfast, a sweet snack, or a delightful dessert with various toppings.
Adaptable for Dietary Needs: Easy to tweak for gluten-free, vegan, or reduced-sugar versions without losing flavor.

Ingredients You’ll Need

The beauty of Cranberry Orange Bread lies in its simple but essential ingredients, each chosen to enhance the taste, texture, and vibrant appearance of the loaf. From fresh citrus zest to juicy cranberries and tender flour, these building blocks create a harmonious and delicious result.

Fresh Cranberries: Provide delightful tart bursts that cut through the sweetness and add a beautiful color contrast.
Orange Zest and Juice: Bring bright, citrus aroma and moisture that elevate the bread’s flavor profile.
All-Purpose Flour: A reliable base that ensures a soft crumb and perfect structure.
Sugar: Balances the tartness and boosts caramelized edges for that irresistible crust.
Baking Powder and Baking Soda: Help the bread rise beautifully for a light, fluffy texture.
Butter or Oil: Adds richness and moistness to keep each bite tender.
Eggs: Bind ingredients, contribute to structure, and provide richness.
Vanilla Extract: Enhances overall aroma and deepens flavor complexity.
Salt: Balances sweetness and rounds out the flavors.

Variations for Cranberry Orange Bread

Feel free to customize Cranberry Orange Bread to suit your taste buds, dietary restrictions, or ingredient availability—it’s surprisingly easy to experiment and still get fantastic results.

Nutty Boost: Add chopped walnuts or pecans for a satisfying crunch and nutty depth.
Gluten-Free Twist: Substitute with a lightweight gluten-free flour blend to enjoy a celiac-friendly version.
Sweet Swap: Use honey or maple syrup instead of sugar for natural sweetness and unique flavor nuances.
Vegan Version: Replace eggs with flax eggs and butter with coconut oil for a compassionate treat.
Spiced Up: Incorporate warm spices like cinnamon or nutmeg for a cozy, aromatic loaf.

Why Cranberry Orange Bread Is Your New Favorite Treat

How to Make Cranberry Orange Bread

Step 1: Prepare Your Ingredients

Gather all your ingredients, zest the oranges, and rinse the cranberries. Preheat your oven to 350°F (175°C) and grease or line a loaf pan to make sure nothing sticks.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar. This ensures even distribution of leavening and seasoning agents.

Step 3: Combine Wet Ingredients

In a separate bowl, beat the eggs, then add melted butter or oil, orange juice, vanilla extract, and orange zest. Mix until fully combined for a smooth, fragrant base.

Step 4: Blend Wet and Dry Mixtures

Slowly fold the wet ingredients into the dry mixture using a spatula, stirring gently to avoid overmixing—this keeps the bread tender and airy.

Step 5: Fold in Cranberries

Carefully fold the fresh cranberries into the batter so they are evenly distributed without crushing them, preserving their tartness and texture.

Step 6: Bake to Perfection

Pour the batter into your prepared loaf pan and bake for approximately 50 to 60 minutes or until a toothpick inserted in the center comes out clean, signaling that it’s perfectly baked.

Step 7: Cool and Serve

Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. Cooling helps it set and makes slicing easier without crumbling.

Pro Tips for Making Cranberry Orange Bread

Fresh or Frozen Cranberries: Both work well; just rinse and pat them dry before adding to prevent excess moisture.
Don’t Overmix: Stir the batter until just combined to avoid tough bread.
Zest Carefully: Only grate the colored part of the orange peel to avoid bitter white pith.
Room Temperature Ingredients: Use eggs and butter at room temp for better mixing and texture.
Test for Doneness: Use a toothpick or cake tester in the center; if it comes out with moist crumbs, the bread is done baking.

How to Serve Cranberry Orange Bread

Garnishes

Top slices with a light cream cheese spread, a drizzle of honey, or a dusting of powdered sugar for added sweetness and visual appeal.

Side Dishes

Pair this vibrant bread with a dollop of Greek yogurt, a fresh fruit salad, or a cup of your favorite tea or coffee for a balanced and refreshing snack or breakfast.

Creative Ways to Present

Serve slices toasted with a smear of almond butter, cut into mini cubes for a festive party platter, or make French toast for a delightful brunch twist using Cranberry Orange Bread.

Make Ahead and Storage

Storing Leftovers

Wrap leftover Cranberry Orange Bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days to maintain freshness.

Freezing

Slice the bread before freezing to easily thaw individual portions; wrap each slice or the whole loaf tightly in foil and place in a freezer bag for up to 3 months.

Reheating

Rewarm slices in a toaster oven or microwave for a few seconds to bring back that fresh-baked warmth and softness before enjoying.

FAQs

Can I use dried cranberries instead of fresh?

Yes, dried cranberries work well but be sure to reduce any added sugar since they are sweeter and may alter moisture content slightly.

Is it necessary to use both baking powder and baking soda?

Using both helps balance the acidity from orange juice and cranberries and ensures the bread rises just right with a tender crumb.

Can I make this gluten-free?

Absolutely! Just swap the all-purpose flour for your favorite gluten-free blend that’s designed for baking to maintain texture and flavor.

How do I keep cranberries from sinking to the bottom?

Toss cranberries in a small amount of flour before folding them into the batter; this helps them stay suspended evenly throughout the bread.

Can I add nuts or other fruits?

Definitely! Chopped nuts like walnuts or almonds and even other fruits like blueberries or chopped apples can be incorporated for added flavor and texture.

Final Thoughts

If you’re searching for a treat that’s bursting with fresh flavors and delights in every bite, Cranberry Orange Bread is the answer. It’s a simple yet extraordinary recipe that transforms humble ingredients into something truly special. Give it a try, share it with loved ones, and watch it quickly become everyone’s favorite go-to treat!

Cranberry Orange Bread

Print Recipe

Cranberry Orange Bread is a moist, flavorful loaf combining the tangy brightness of fresh cranberries with the zesty aroma of orange. Perfect for breakfast, snacks, or dessert, this versatile bread uses simple pantry ingredients and offers easy adaptations for various dietary needs such as gluten-free, vegan, and reduced sugar options.

Author: Sarah
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 1 loaf (about 8 slices) 1x
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free (with flour substitution)

Ingredients

Scale

Fruits & Zest

1 cup fresh cranberries
Zest of 2 oranges
1/2 cup fresh orange juice

Dry Ingredients

2 cups all-purpose flour (or gluten-free flour blend for gluten-free version)
1 cup sugar (or honey/maple syrup for sweet swap)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients

2 large eggs (or 2 flax eggs for vegan version)
1/2 cup unsalted butter, melted (or 1/2 cup coconut oil for vegan)
1 teaspoon vanilla extract

Instructions

Prepare Your Ingredients: Gather all ingredients, zest the oranges, rinse and pat dry the cranberries. Preheat oven to 350°F (175°C) and grease or line a loaf pan to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar for even distribution of leavening and seasoning.
Combine Wet Ingredients: In a separate bowl, beat the eggs, then add melted butter or oil, orange juice, vanilla extract, and orange zest. Mix thoroughly until smooth and fragrant.
Blend Wet and Dry Mixtures: Slowly fold the wet ingredients into the dry mixture using a spatula, stirring gently just until combined to avoid overmixing and ensure a tender bread.
Fold in Cranberries: Carefully fold fresh cranberries into the batter evenly without crushing them to preserve their tartness and texture.
Bake to Perfection: Pour the batter into the prepared loaf pan and bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Both fresh and frozen cranberries work well; rinse and pat dry to avoid excess moisture.
Do not overmix the batter to maintain a soft, tender crumb.
Only zest the colored part of the orange peel to avoid bitterness from the white pith.
Use room temperature eggs and butter for better mixing and texture.
Test doneness with a toothpick; moist crumbs on the tester means the bread is ready.

Nutrition

Serving Size: 1 slice (1/8 of loaf)
Calories: 210
Sugar: 18g
Sodium: 180mg
Fat: 8g
Saturated Fat: 4.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 3g
Cholesterol: 55mg

Keywords: cranberry bread, orange bread, cranberry orange loaf, moist bread, breakfast bread, gluten-free bread option, vegan bread version, sweet snack, holiday bread