Cranberry Orange Bread Recipe

Introduction

This Cranberry Orange Bread is a vibrant and delicious treat perfect for breakfast or a snack. Bursting with fresh cranberries and bright orange zest, it’s moist, flavorful, and requires no mixer — just simple ingredients and straightforward steps.

Ingredients

• 1½ cups fresh cranberries
• ¼ cup orange juice, freshly squeezed
• Fresh zest of 1 large orange, or two medium oranges
• 1½ cups all-purpose flour
• ¾ cup pure cane sugar (granulated sugar)
• 1½ tsp baking powder
• ¼ tsp salt
• ¼ cup milk, room temperature
• 6 Tbsp unsalted butter, melted
• 2 large eggs, room temperature
• Additional all-purpose flour for dusting the pan (about 1 teaspoon)
• ¾ cup powdered sugar
• 2 tablespoons freshly squeezed orange juice (for glaze)
• 2 teaspoons to 1 tablespoon orange zest (for glaze)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 6-cup loaf pan, line it with parchment paper, then dust lightly with flour. Set aside.
2. Step 2: Rinse the fresh cranberries and pat them dry. Zest the orange(s) and set aside.
3. Step 3: In a large bowl, whisk together the flour, sugar, baking powder, salt, and orange zest. Gently fold in the cranberries, being careful not to crush them.
4. Step 4: In another bowl, beat the milk, orange juice, eggs, and melted butter together with a fork until combined.
5. Step 5: Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined.
6. Step 6: Transfer the batter to the prepared loaf pan, smoothing the top with the spatula. Optionally, scatter a few extra cranberries on top.
7. Step 7: Bake in the center of the oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Let the bread cool in the pan for 10 to 15 minutes before removing it to a wire rack.
9. Step 9: To make the glaze, combine the powdered sugar, orange zest, and orange juice in a bowl. Whisk until smooth and adjust the consistency by adding more juice if needed.
10. Step 10: Drizzle the orange glaze over the warm bread. Slice into 8 to 10 pieces and enjoy.

Tips & Variations

• Use fresh, firm cranberries for the best texture and vibrant color. If using frozen, thaw and drain them well before adding.
• For a nuttier flavor, fold in ½ cup chopped walnuts or pecans before baking.
• Substitute orange juice with blood orange juice for a deeper, richer citrus taste.
• If you prefer a less sweet bread, reduce the sugar slightly but keep the glaze for bright flavor.

Storage

Store the Cranberry Orange Bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat slices gently in a toaster or microwave before serving for a fresh-baked taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, you can use frozen cranberries, but be sure to thaw and drain them well to prevent extra moisture in the batter, which can affect the texture of the bread.

Do I need to use room temperature ingredients?

Using room temperature eggs, milk, and butter helps the ingredients combine smoothly and promotes an even texture in the bread, so it’s recommended but not absolutely necessary.

Cranberry Orange Bread Recipe

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4.5 from 66 reviews

This Cranberry Orange Bread recipe combines the tartness of fresh cranberries with the bright, zesty flavor of orange. With no mixer required, it’s a simple and delightful quick bread that’s perfect for breakfast, snack time, or holiday gatherings. The bread is moist, flavorful, and topped with a sweet and tangy orange glaze that enhances its fruity aroma.

• Author: Sana
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8–10 slices 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Fruit and Flavorings

• 1½ cups fresh cranberries
• ¼ cup orange juice, freshly squeezed
• Fresh zest of 1 large orange, or two medium size oranges
• Additional fresh cranberries for topping (about ¼ cup)
• 2 teaspoons – 1 tablespoon of orange zest for glaze
• 2 tablespoons freshly squeezed orange juice for glaze

Dry Ingredients

• 1½ cups all-purpose flour
• ¾ cup pure cane sugar (granulated sugar)
• 1½ tsp baking powder
• ¼ tsp salt
• Additional all-purpose flour for dusting the pan (about one teaspoon)
• ¾ cup powdered sugar (for glaze)

Wet Ingredients

• ¼ cup milk, room temperature
• 6 Tbsp unsalted butter, melted
• 2 large eggs, room temperature

Instructions

1. Preheat the oven. Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature while you prepare the ingredients.
2. Prepare cranberries and pan. Wash the fresh cranberries and pat them dry carefully to remove moisture. Zest one large or two medium oranges. Grease or spray a 6-cup bread pan (approx. 8½ by 4½ inches) and line it with parchment paper. Dust the pan lightly with flour, shake out the excess, and set aside.
3. Mix dry ingredients. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Stir in the orange zest and then gently fold in the cranberries without crushing them, ensuring they remain intact.
4. Mix wet ingredients. In another bowl, whisk together the room-temperature milk, freshly squeezed orange juice, eggs, and melted butter using a fork until well combined and smooth.
5. Combine wet and dry ingredients. Pour the wet ingredients into the dry ingredients bowl. Using a spatula, fold the mixture gently and thoroughly until just combined, being careful not to overmix.
6. Fill the pan. Transfer the batter into the prepared bread pan, leveling the surface with your spatula. Sprinkle additional fresh cranberries on the top for decoration and extra flavor.
7. Bake the bread. Place the pan in the center of the oven and bake for 45 to 50 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. (The recipe creator baked theirs for exactly 50 minutes.)
8. Cool the bread. After baking, let the loaf cool in the pan for 10 to 15 minutes before carefully removing it to a wire rack or plate to cool slightly more.
9. Prepare the orange glaze. In a small bowl, mix the powdered sugar, orange zest, and freshly squeezed orange juice. Whisk until smooth. Adjust the consistency by adding more orange juice if needed to achieve a drizzle-able glaze.
10. Glaze and serve. Gently drizzle the orange glaze over the slightly cooled bread. Slice into 8 to 10 pieces depending on your serving size and enjoy this vibrant, refreshing quick bread.

Notes

• Use fresh cranberries for the best tart flavor and texture.
• All ingredients should be at room temperature to ensure even mixing and better texture.
• Do not overmix the batter to prevent tough bread.
• The bread pan size is important; use approximately a 6-cup loaf pan around 8½ x 4½ inches.
• The glaze can be thinned or thickened with orange juice to preference.
• Store leftover bread wrapped in plastic wrap in the refrigerator for up to 3 days or freeze for longer storage.

Keywords: cranberry orange bread, quick bread, no mixer bread, citrus bread, holiday bread, festive bread