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Easy Cranberry Orange Bread

This Cranberry Orange Bread is moist, buttery, and bursting with the perfect balance of fresh orange zest and tart cranberries. It’s the ultimate holiday quick bread — simple to make, beautiful to gift, and perfect for breakfast, brunch, or cozy desserts. 🍊✨

Whether you’re baking for a party, gifting homemade treats, or just craving a bright, citrusy loaf, this recipe delivers big flavor with minimal effort.

🎄 Why You’ll Love This Cranberry Orange Bread

  • 🍊 Bright & festive flavors — Fresh orange zest + juice give this loaf a natural citrus pop that pairs perfectly with tart cranberries.
  • 🧈 Soft, moist & buttery texture — Thanks to melted butter, milk, and the perfect balance of wet/dry ingredients.
  • 🎁 Great for gifting — Wrap in parchment and ribbon for a beautiful homemade holiday treat.
  • 👩‍🍳 Beginner-friendly — No mixer needed and ready with pantry staples.
  • ❄️ Freezes beautifully — Make ahead for holiday brunches or busy mornings.
Denize J

Cranberry Orange Bread

A moist, buttery holiday quick bread bursting with fresh orange zest and tart cranberries. Simple to make and perfect for breakfast, brunch, gifting, or a festive dessert.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 1 loaf
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ⅓ cup unsalted butter, melted
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons fresh grated orange zest
  • 2 tablespoons fresh orange juice
  • 1 cup whole milk
  • 1 cup fresh cranberries (or frozen — toss in 1 tbsp flour if using frozen)
  • 2 tablespoons butter, melted
  • ½ cup powdered sugar
  • 2 tablespoons fresh orange juice

Equipment

  • Mixing bowls
  • Whisk
  • 9×5 inch loaf pan
  • Spatula
  • Cooling rack

Method
 

  1. Preheat oven to 350°F (175°C).Line a 9×5-inch loaf pan with parchment or lightly grease.
  2. In a medium bowl, whisk together the flour, baking powder, and salt.
  3. In a large bowl, combine the melted butter, sugar, eggs, vanilla, orange zest, and orange juice. Mix until smooth.
  4. Add half the flour mixture, then half the milk. Repeat with the remaining flour and milk. Mix until just combined.
  5. Rinse cranberries so they’re slightly damp, toss with 1 tablespoon flour, then fold gently into the batter.
  6. Pour batter into the loaf pan and bake for 55–65 minutes, until a toothpick comes out clean.
  7. Cool in the pan for 15–30 minutes, then transfer to a wire rack.
  8. For the glaze: whisk together the melted butter, powdered sugar, and orange juice. Drizzle over the cooled loaf.
  9. Slice and enjoy!

Notes

  • Mixing bowls
  • Whisk
  • 9×5 inch loaf pan
  • Spatula
  • Cooling rack

📝 Tips & Variations

  • Use frozen cranberries: No need to thaw — just toss in flour to prevent sinking.
  • Add crunch: Fold in ½ cup of chopped pecans or walnuts.
  • Boost the orange flavor: Add an extra teaspoon of zest or a splash of orange extract.
  • Try a vanilla glaze: Add ½ teaspoon vanilla to the glaze for extra sweetness.
  • Make mini loaves: Bake in mini pans (23–28 minutes) for easy gifts.

❄️ Storage & Freezing

  • Room Temperature: Store in an airtight container for 3–4 days.
  • Refrigerator: Lasts up to 1 week (slightly firmer texture).
  • Freezer:
    • Wrap the cooled loaf tightly in plastic wrap + foil.
    • Freeze for up to 2 months.
    • Thaw overnight at room temperature.
  • Freezing slices: Great for portion control — freeze slices individually and microwave for 15–20 seconds to warm.

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