Julie Clark
Posted:
Cranberry Orange Bread
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A combination of sweet oranges and tart cranberries make the perfect flavor in this Cranberry Orange Bread. Use fresh orange juice and zest for the sweet orange glaze.
Tart cranberries and sweet oranges just go together, right? Cranberry orange muffins, punch, Jello and cranberry sauce…there are so many options for this flavor combination and today we’re adding one more.
If you’re looking for a breakfast bread to serve during the holiday season, this Cranberry Orange Bread recipe is for you. It’s sweet and bursting with orange flavor, but also has a touch tart from the cranberries. The bright berries give the bread a festive look. It’s beautiful for Christmas morning and even for giving as a hostess gift.
Fresh or Frozen Cranberries
In our area, we can only find fresh whole cranberries during the holiday season. Other times of the year we have to buy frozen cranberries. And actually, fresh cranberries freeze really well, so I stock up on them during cranberry season.
If you use fresh cranberries, wash them, toss them with flour, then add them to the batter and fold them in gently.
I’ve not tried this specific recipe with dried cranberries, but if you have some to use up, try our pecan cranberry loaf.
Ingredients
A few notes about the ingredients:
- Fresh oranges. This orange cranberry bread is best if you use fresh oranges. You’ll squeeze out the fresh juice, but also use fresh orange zest (grated orange peel) for sweet orange flavor in both the bread and the glaze.
- Oil. Canola or vegetable oil works well. For a hint of coconut, try melted coconut oil. It’s delicious in easy quick breads!
- Vanilla extract. This adds a warm familiar flavor. You could use another flavor extract if you’d like, such as rum extract.
How to Make Cranberry Orange Bread
To prepare, preheat the oven to 350ºF. Grease an 8 1/2″x 4 1/2″ non-stick bread pan with cooking spray. For the easiest removal, line the baking pan with parchment paper. Buy my favorite loaf pan.
I’ve also baked this cranberry orange loaf in a 9×5″ loaf pan. Different sizes work, but it may change the baking time by a few minutes, so check the bread to ensure it is done.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In another large bowl, whisk together the sugar, milk, orange juice, zest, oil, eggs and vanilla.
- Add the dry ingredients to the wet ingredients and stir until just combined. Do not over mix.
- In a small bowl, toss the frozen cranberries with a tablespoon of flour to coat. Gently fold the cranberries into the batter.
- Pour the bread batter into the prepared pan. Bake in the preheated oven for 55 minutes. A toothpick inserted in the center of the bread should come out clean or with a few moist crumbs. If the bread is getting too brown on top, cover loosely with aluminum foil while it finishes baking.
- Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
Orange Glaze for Sweet Bread
Powdered sugar glaze is simple to make for any easy quick bread recipe.
For this bread, whisk together 1 cup of powdered sugar, freshly squeezed orange juice and the zest of an orange. Add a touch of vanilla, then use a whisk until the glaze is smooth.
For the smoothest results, run the powdered sugar through a sifter first to get any lumps out.
Storage Instructions
- This orange-glazed cranberry bread is best served at room temperature.
- Store at room temperature in an airtight container for up to 48 hours.
- Refrigerate the loaf for up to 4 days.
- This bread freezes well, but is best if you freeze it without the glaze. Wrap the loaf in plastic wrap, then place it in a freezer bag. Freeze for up to 2 months.
- To thaw, let the bread sit in the packaging at room temperature. Unwrap and serve when it is fully thawed.
Cranberry Orange Bread
A combination of sweet oranges and tart cranberries make the perfect flavor in this Cranberry Orange Bread. Use freshly squeezed orange juice and zest for the glaze.
Servings 10
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Ingredients
For the Bread:
- 3/4 cup granulated sugar 150 grams
- 1/3 cup 2% milk
- 2 tablespoons freshly squeezed orange juice
- Zest of 1 orange
- 1/2 cup canola oil or vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour 260 grams
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups frozen cranberries
- 1 tablespoon all-purpose flour
For the Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons freshly squeezed orange juice
- Zest of 1 orange
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350ºF. Grease an 8 1/2″x 4 1/2″ non-stick bread pan with cooking spray. For the easiest removal, line the bottom of the pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In another large bowl, whisk together the sugar, milk, orange juice, zest, oil, eggs and vanilla.
- Add the dry ingredients to the wet ingredients and stir with a rubber spatula until just combined. Do not over mix.
- In a small bowl, toss the frozen cranberries with a tablespoon of flour to coat. Gently fold the cranberries into the batter.
- Pour the bread batter into the prepared pan. Bake in the preheated oven for 55 minutes. The top of the loaf will be golden brown. A toothpick inserted in the center of the bread should come out clean or with a few moist crumbs.
- Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.
- To make the glaze, combine the powdered sugar, orange juice and zest, and vanilla extract in a small bowl. Mix until it is smooth. Once the bread is cool, spread the glaze on top of the bread.
Video
Notes
See the recipe article for more tips and tricks.
The calories shown are based on the bread being cut into 10 pieces, with 1 serving being 1 slice of bread. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 306kcal | Carbohydrates: 44g | Protein: 4g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 38mg | Sodium: 132mg | Potassium: 120mg | Fiber: 1g | Sugar: 23g | Vitamin A: 84IU | Vitamin C: 5mg | Calcium: 39mg | Iron: 1mg
This bread was excellent!!!! I added chopped pecans. Sooooo good!!
Do you leave the cranberries whole or cut them in half?
my only change was using melted butter in place of the oil, simply because the oil i have on hand is pretty cheap and tends to have a weird fishy taste?? anyways, the butter substitution still worked out fabulously. i would like to try this with dried cranberries next time!
does anyone have any suggestions on how long to cook these in muffin form? i was thinking about just eyeballing it but would love to know if anyone has already done this!
Make this recipe into breakfast muffins… delicious!
This bread is absolutely delicious. I bake it into mini loaves to give as Christmas gifts every year. Don’t make more work for yourself; the cranberries DO NOT need to be chopped!! they literally burst open in the bread and are DELICIOUS!!! I did not alter the recipe, I only tripled it to make 24 mini loaves.
Am I missing something? The bread only calls for 1 tbsp of flour. That can’t be right???
I’d like to make this in mini loaf pans for Christmas gifts. How many mini pans, and how would you adjust baking time? I’ve made the big one several times and love it!
I made this using oat milk and added a few drops of lime juice to the glaze. Thumbs up and delicious was the response by the family. Will definitely make again!!
I had two bags of fresh cranberries in the fridge which I planned to use to make cranberry sauce. My morale was down so I decided to make a “feel good” dessert and took one of the bags out and searched for a recipe online. Oh boy, is this recipe ever delicious! I wouldn’t change a thing about it. And I like the fact that it isn’t too heavy.
I make this cranberry orange bread often as we LOVE IT !! I’ve made it and given it for gifts to friends and family and have always gotten a positive response and request for the recipe ! It’s just one recipe from “Tastes of Lizzy T” that are INCREDIBLE!!”
Hi Julie, I am a private chef and I cook for 12 people 3 times a week. I made this bread and everyone in my office raved and raved about it. Thank you so much for posting such an incredible recipe.
I haven’t tasted the bread yet. Re-reading the recipe and hoping for a miracle. My batter was not pourable and could be because I used gluten free flour. Usually doesn’t make a difference except with sour cream. I shall see.
I could not find fresh cranberries this time of year so I went with dried cranberries. It came out very good so I can only imagine how much better it would be with fresh or frozen cranberries! Will definitely be making this one again and again!
I made this bread and it was so good! Very moist and just the right amount of sweet and tart. Thank you for sharing your recipe!
I used the “cranberry sauce” from Thanksgiving dinner, soft and not quite as tart as frozen berries would be. It turned out fabulous and has a fabulous color richness to it too. Thanks for a great and well balanced recipe. *****