Bursting with bright citrus flavor and tart cranberries, this Cranberry Orange Bread is a perfect balance of sweet and tangy.
Packed with fiber from fresh fruit and good fats from oil, it’s a wholesome treat for breakfast, snack, or dessert.
Easy to make, naturally satisfying, and freezer-friendly, this bread is ideal for everyday meal prep or a quick indulgence.
Cranberry Orange Bread
Equipment
- 2 × 9×5 inch loaf pans
- large mixing bowl
- Medium mixing bowl
- Whisk or spoon
- Knife (for loosening loaf)
- Cooling Rack
Ingredients
For the Bread:
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 cups granulated sugar
- Zest of 2 large oranges
- 1½ cups buttermilk
- 1 cup vegetable or canola oil
- 4 large eggs lightly beaten
- 2 tablespoons fresh orange juice
- 1 teaspoon vanilla extract
- 2 cups fresh cranberries halved
For the Orange Glaze (Optional):
- 1½ cups powdered sugar
- 2 tablespoons fresh orange juice
- 1½ teaspoons orange zest
Instructions
- Preheat and Prepare Pans: Begin by preheating your oven to 350°F (175°C). This ensures that the oven reaches the perfect temperature by the time your batter is ready. While the oven is warming, prepare your baking pans. Grease two 9×5-inch loaf pans generously with cooking spray or lightly coat with butter, and if you prefer, line the bottoms with parchment paper for easier removal later. Set the pans aside while you prepare the batter.
- Combine Dry Ingredients: In a large mixing bowl, start by combining the sugar and the zest from two fresh oranges. Rub the zest into the sugar with your fingers or a spoon to release the natural oils—this step maximizes the bright citrus flavor in every bite. Once the sugar and zest are aromatic and well mixed, add 3 cups of all-purpose flour, 1 teaspoon of salt, and 2 teaspoons of baking powder. Whisk or stir thoroughly to ensure the dry ingredients are evenly distributed and there are no clumps. Set this mixture aside.
- Mix Wet Ingredients: In a separate medium-sized bowl, combine your wet ingredients. Pour in 1½ cups of buttermilk, 1 cup of vegetable or canola oil, and 4 lightly beaten large eggs. Add 2 tablespoons of freshly squeezed orange juice and 1 teaspoon of vanilla extract. Whisk together until the mixture is smooth and fully combined. The buttermilk adds tenderness and moisture, while the eggs help bind the bread and provide structure.
- Combine Wet and Dry Ingredients: Gradually pour the wet ingredients into the large bowl containing your dry mixture. Using a spatula or a wooden spoon, gently stir until just combined. Avoid overmixing at this stage; overmixing can make the bread dense and tough. The batter should be slightly thick but pourable, with streaks of orange and flour fully incorporated.
- Fold in Fresh Cranberries: Once the batter is mixed, gently fold in 2 cups of halved fresh cranberries. Use a light hand to evenly distribute the cranberries without crushing them. The cranberries provide a burst of tart flavor that perfectly balances the sweetness of the bread.
- Pour Batter into Prepared Pans: Carefully divide the batter evenly between your two prepared loaf pans. Use a spatula to smooth the top of each loaf so the surface is level, which helps the bread bake evenly.
- Bake the Bread: Place the loaf pans in the preheated oven. Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean. If you are making mini loaves, the baking time will be shorter—approximately 35–45 minutes. To prevent over-browning, check your loaves during the last 15 minutes of baking; if the tops appear to be getting too dark, tent a piece of aluminum foil over each loaf to continue baking gently.
- Cool the Loaves: Once baked, remove the pans from the oven and allow the bread to cool in the pans for about 10 minutes. This brief cooling period allows the bread to firm slightly, making it easier to remove from the pan. Run a knife along the edges of the loaf to loosen it, then carefully lift the bread out and place it on a wire cooling rack. Let the loaves cool completely before glazing or slicing to prevent a gummy texture.
- Prepare the Orange Glaze (Optional): While the bread is cooling, prepare the optional orange glaze. In a small bowl, combine 1½ cups powdered sugar, 2 tablespoons fresh orange juice, and 1½ teaspoons orange zest. Whisk thoroughly until smooth and free of lumps. This glaze adds a glossy finish and an extra layer of bright, citrus flavor.
- Glaze the Bread: Once the loaves are completely cooled, drizzle the orange glaze over the top using a spoon or a small spatula. Allow the glaze to set for a few minutes before slicing. The glaze will harden slightly while remaining soft and flavorful, complementing the moist bread perfectly.
- Slice and Serve: Using a sharp knife, cut the bread into slices. Each loaf yields approximately 10 slices. Serve fresh as a breakfast treat, snack, or light dessert. The combination of cranberries and orange makes every bite vibrant, moist, and satisfying.
- Storage and Make-Ahead Tips: To store leftovers, wrap the bread tightly in plastic wrap or place it in an airtight container at room temperature or in the refrigerator for 2–3 days. For longer storage, let the bread cool completely, then place it in a freezer-safe bag and freeze for up to 3 months. Thaw at room temperature when ready to enjoy.
Notes
- Makes 2 loaves (approximately 10 slices per loaf).
- Use fresh cranberries for the best flavor and texture; frozen cranberries can be used but may release extra moisture.
- The bread can be baked in mini loaf pans (35–45 minutes) for smaller servings.
- Avoid overmixing the batter to prevent a dense loaf.
- The optional orange glaze adds sweetness and a bright citrus flavor but can be omitted for a less sugary version.
- Bread can be frozen for up to 3 months; thaw completely before slicing.
- Room temperature ingredients, such as eggs and buttermilk, help the batter mix more evenly.
Chef’s Secrets To Perfect Bread
Achieving the perfect Cranberry Orange Bread starts with ingredient preparation and gentle mixing.
Always zest the oranges directly into the sugar to release natural oils—this enhances the citrus aroma in every bite.
When combining wet and dry ingredients, stir slowly and just until incorporated; overmixing will make the loaf tough.
Folding cranberries gently ensures they stay whole, giving the bread those signature bursts of tart flavor.
Lastly, letting the loaf cool completely before glazing or slicing preserves moisture and prevents a gummy texture.
Small adjustments like these elevate the bread from good to exceptional.
Serving Suggestions For Everyday Enjoyment
This loaf is versatile and works beautifully in many settings.
For breakfast, serve a warm slice with a pat of butter or a drizzle of honey for a quick, satisfying start to the day.
Pair it with a cup of tea or coffee for a cozy afternoon snack.
It also makes a delightful dessert when served alongside whipped cream or a light yogurt.
For holiday gatherings or brunch, consider slicing it and arranging on a platter with fresh berries to impress guests with minimal effort.
Storage Tips For Freshness
To maintain the bread’s soft texture, wrap it tightly in plastic wrap or place it in an airtight container at room temperature for up to 2–3 days.
If stored in the refrigerator, it can last slightly longer, but bring it to room temperature before serving for the best flavor.
For long-term storage, freeze cooled loaves in a freezer-safe bag or container.
When ready to enjoy, thaw at room temperature and optionally warm in the oven for a few minutes to restore a freshly baked texture.
Avoid storing in humid areas to prevent sogginess.
Frequently Asked Questions
1. Can I use frozen cranberries?
Yes, frozen cranberries can be used, but they may release extra liquid into the batter. To minimize this, thaw them and gently pat dry before folding into the mixture.
This helps maintain the bread’s texture and prevents it from becoming too dense or soggy.
2. Can I substitute buttermilk?
Buttermilk adds a subtle tang and tenderness to the loaf, but you can substitute with regular milk mixed with 1 tablespoon of lemon juice or vinegar per cup.
Allow the mixture to sit for 5–10 minutes before using; this creates a similar acidity that reacts with the baking powder to keep the bread light.
3. How do I prevent cranberries from sinking?
Toss cranberries in a small amount of flour before folding them into the batter. This helps suspend them throughout the bread, preventing them from sinking to the bottom during baking.
Gently fold rather than stirring aggressively to avoid breaking the berries.
4. Can I make this bread ahead of time?
Absolutely! The bread can be baked a day in advance and stored at room temperature, wrapped tightly in plastic wrap.
For longer storage, freeze fully cooled loaves for up to 3 months. Thaw at room temperature or warm briefly in the oven before serving.
5. Can I make this recipe gluten-free?
Yes, you can substitute a 1:1 gluten-free baking flour blend for the all-purpose flour. Ensure the blend includes xanthan gum or another binding agent to mimic the texture of wheat flour.
Keep an eye on baking time, as gluten-free bread may bake slightly faster or slower depending on the blend.
