Cranberry Orange Bread

Ruth M. Moran

A moist, tangy, and sweet loaf bursting with fresh cranberries and orange flavor.

Topped with an optional citrus glaze, this bread is high in fiber, contains good fats, and is easy to bake, making it a satisfying option for breakfast, snacks, or dessert. Perfect for everyday cooking and freezer-friendly for meal prep.

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Prep Time 20

Cook Time 1

Total Time 1 20

Course Breakfast, Dessert, Snack

Cuisine American

Servings 20 slices (2 loaves)

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.