This cranberry orange bread is moist, buttery and sweet, with bright orange flavor and fresh cranberries in every bite. It’s simple to make from scratch using everyday ingredients and finishes with a shiny orange glaze that sets perfectly.
This cranberry orange quick bread is perfect for breakfast, an afternoon snack, or a light dessert when cranberries are in season. The batter is straightforward, and the bright citrus notes from orange juice and zest complement the tartness of the berries.
Cranberry Orange Bread Ingredients & Substitutions
- Salted butter: you can use unsalted butter if preferred.
- Granulated sugar: white or organic cane sugar both work well.
- Orange juice: use pulp-free, pure orange juice for best flavor.
- Sour cream: plain Greek yogurt or a neutral oil such as canola can be substituted.
- All-purpose flour: substitute a 1:1 gluten-free baking flour to make this gluten-free.
- Whole milk: heavy cream or half-and-half can be used in the glaze if needed.
How to Make Cranberry Orange Bread
Follow these clear steps to make the loaf from start to finish. Preparation is quick, and most of the time is hands-off baking and cooling.
Begin by preheating the oven to 350°F (177°C). Butter and flour a 9×5″ loaf pan and set it aside.
In a medium bowl, whisk together the dry ingredients: all-purpose flour, baking powder, baking soda, and salt. Set the dry mix aside so it’s ready when needed.
In a large bowl, whisk the melted butter and sugar together, then add the orange juice, sour cream, beaten eggs, and vanilla until smooth and well combined.
Add the dry ingredients to the wet ingredients and stir until the batter is evenly combined with no dry pockets of flour.
Gently fold in the fresh cranberries and the orange zest so they are evenly distributed without overworking the batter.
Spread the batter evenly into the prepared loaf pan, smoothing the top so it bakes evenly.
Bake on the lower rack for about 50–55 minutes; begin checking at 50 minutes. The loaf is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Allow the bread to cool completely in the pan — about 6 hours or overnight — before removing. Cooling fully helps the crumb set and prevents the glaze from melting when applied.
When fully cooled, run a sharp knife around the edges, invert the pan, and transfer the loaf to a cutting board or serving plate.
Make the Glaze
Whisk the glaze ingredients—orange juice, milk, vanilla, and powdered sugar—until smooth. Drizzle evenly over the cooled loaf.
After glazing, place the loaf in the refrigerator for 30–60 minutes so the glaze sets to a glossy finish.
Serve
Slice and serve the cranberry orange bread slightly chilled or at room temperature. It makes a lovely sweet breakfast, an elegant snack, or a light dessert. The combination of tart cranberries and bright orange makes it festive for holidays or everyday enjoyment.
Store / Freeze
Store leftovers in an airtight container in the refrigerator for up to one week. For longer storage, freeze portions for up to one month. Freezing individual slices makes it easy to thaw and enjoy single servings as needed.
Cranberry Orange Bread Recipe FAQs
Yes. If using dried cranberries, reduce the quantity to about 1 cup since they are more concentrated and absorb moisture differently.
No need to cut fresh cranberries for this loaf. Whole cranberries will bake and soften in the batter.
Yes. Double the ingredients and bake in two 9×5″ loaf pans to keep baking time consistent.
If you try this recipe and enjoy it, leaving a comment or rating is always appreciated. Tag photos of your loaf with the recipe name when sharing so others can find inspiration.
Ingredients
- ½ cup salted butter, melted
- 1 ¼ cups granulated sugar
- ¼ cup orange juice
- ¼ cup sour cream
- 2 eggs, beaten
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 ½ cups fresh cranberries
- 1 tablespoon orange zest (or 1 teaspoon for a subtler orange flavor)
Glaze
- 1 tablespoon orange juice
- 1 teaspoon whole milk
- ½ teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
- Preheat oven to 350°F (177°C). Butter and flour a 9×5″ loaf pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk melted butter and sugar, then add orange juice, sour cream, eggs, and vanilla until smooth.
- Add dry ingredients to the wet mixture and stir until no dry pockets of flour remain.
- Fold in cranberries and orange zest until evenly distributed.
- Transfer batter to the prepared loaf pan and smooth the top.
- Bake on the lower rack for 50–55 minutes, checking at 50 minutes. A toothpick inserted in the center should come out clean.
- Cool completely in the loaf pan (about 6 hours or overnight) before removing.
- When cooled, release the loaf from the pan and transfer to a cutting board.
Make the Glaze
- Whisk glaze ingredients together until smooth.
- Pour the glaze over the cooled loaf and refrigerate until the glaze sets, 30–60 minutes.
- Slice and serve slightly chilled or at room temperature.
Notes
If you prefer a milder orange taste, reduce the zest to 1 teaspoon. Store leftovers in an airtight container in the refrigerator up to one week, or freeze slices for up to one month.
Nutrition
Serving: 1 slice | Calories: 295 | Carbohydrates: 50 g | Protein: 3 g | Fat: 10 g (approximate)
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