This cranberry orange bread brings together the bright citrus notes of fresh oranges with the tart sweetness of cranberries in a moist quick bread that’s perfect for holiday gatherings or cozy weekend baking. Made from scratch with simple pantry staples, this easy recipe delivers bakery-quality results with minimal effort. The optional orange glaze adds a beautiful finishing touch that makes it feel extra special.

I first discovered this recipe during a winter trip to New England, where the combination of citrus and cranberries felt like pure magic against the snowy backdrop. Over the years, I’ve perfected the balance of flavors to create what my family now requests every holiday season. I love serving thick slices alongside afternoon tea or as a sweet ending to holiday meals, particularly when paired with my cranberry orange cookies or pumpkin muffins. There’s something about the aroma of orange zest and baking bread that transforms any ordinary day into something special.

What You’ll Need for Perfect Cranberry Orange Bread

Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.

Cranberry Orange Bread

Make this delicious cranberry orange bread with fresh cranberries and zesty orange flavor. A moist, tender quick bread perfect for breakfast or dessert.

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Prep Time 20 minutes mins

Cook Time 55 minutes mins

1 hour hr

Total Time 2 hours hrs 15 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 1 loaf

Calories 280 kcal

Equipment

• mixing bowl
• whisk
• spatula
• loaf pan
• oven
• wire rack
• measuring cups
• measuring spoons
• knife
• cutting board
• zester

Ingredients

  

Dry Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp fine sea salt

Wet Ingredients

• 2 large eggs at room temperature
• 1/2 cup whole milk at room temperature
• 1/2 cup vegetable oil
• 1 tbsp orange zest finely grated (from 1 large orange)
• 1/4 cup fresh orange juice (from 1 large orange)
• 1 1/2 cups fresh cranberries rinsed and patted dry

Glaze

• 1 cup powdered sugar sifted
• 2 tbsp fresh orange juice

Instructions

 

• Preheat your oven to 350°F (175°C). Grease and flour a 9-inch by 5-inch loaf pan, or line it with parchment paper, leaving an overhang on the longer sides to easily lift the bread out later.
• In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt until well combined and no lumps remain. This ensures the leavening agents are evenly distributed.
• In a separate medium bowl, whisk together the large eggs, whole milk, vegetable oil, finely grated orange zest, and fresh orange juice until the mixture is smooth and evenly combined.
• Pour the wet ingredients into the dry ingredients. Stir with a spatula or wooden spoon just until the flour mixture is moistened and no dry streaks remain. Be careful not to overmix, as this can lead to a tough bread. The batter will be thick.
• Gently fold in the fresh cranberries until they are evenly distributed throughout the batter.
• Pour the batter into the prepared loaf pan, spreading it evenly with your spatula. Bake for 55 to 65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean.
• Let the bread cool in the loaf pan for 15 minutes before carefully removing it and transferring it to a wire rack to cool completely, about 45 minutes to 1 hour. This helps prevent the bread from becoming soggy on the bottom.
• While the bread cools, prepare the glaze: In a small bowl, whisk together the sifted powdered sugar and 2 tablespoons of fresh orange juice until smooth. If the glaze is too thick, add more orange juice 1/2 teaspoon at a time until it reaches a pourable consistency. Drizzle the glaze generously over the cooled bread before slicing and serving.

Notes

If using frozen cranberries, do not thaw them first; add them directly to the batter.

Keyword cranberry, cranberry orange bread, quick bread

Ways to Customize Your Bread

• Nutty Addition: Fold in ¾ cup chopped walnuts or pecans with the cranberries.
• Spiced Version: Add 1 teaspoon cinnamon and ½ teaspoon nutmeg to dry ingredients.
• Gluten-Free Option: Substitute with your favorite 1:1 gluten-free flour blend.

My Best Tips for Bakery-Worthy Bread

• Room Temperature Ingredients: Bring eggs and milk to room temperature for better emulsion and rise.
• Proper Mixing Technique: Stir just until combined to avoid developing tough gluten.
• Fresh Cranberries Work Best: Their firm texture holds up better than frozen during baking.
• Cool Completely Before Glazing: Prevents the glaze from melting into the warm bread.

How to Keep Your Bread Fresh

• Store: Keep at room temperature in an airtight container for up to 3 days, or refrigerate for up to 5 days.
• Freeze: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight at room temperature.
• Reheat: Warm slices in a 300°F oven for 10 minutes, or microwave individual slices for 15-20 seconds.
• Make-Ahead Tip: Bake the bread without glaze, freeze, then add glaze after thawing for freshest results.

Frequently Asked Questions

Other Favorite Quick Bread Recipes

• Banana Bread
• Chocolate Banana Bread
• Pumpkin Muffins
• Apple Muffin

Why This Cranberry Orange Bread Becomes a Favorite

With its perfect balance of tart cranberries and bright citrus, this homemade quick bread delivers exceptional flavor with straightforward preparation. The moist texture and beautiful presentation make it ideal for holiday gatherings, weekend breakfasts, or edible gifts. Once you taste how much better fresh-baked cranberry orange bread compares to store-bought versions, you’ll understand why it becomes a cherished recipe in so many households.