Orange Cranberry Bread

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Bright, citrusy, and bursting with tart berries, this Orange Cranberry Bread is the perfect way to wake up your mornings or impress guests at a brunch table. Moist and tender on the inside with a slight crisp on the outside, it beautifully balances the sweet zest of orange with the pop of fresh cranberries in every bite.

Whether you enjoy it as a cozy winter treat or a refreshing slice during the holidays, this loaf brings a touch of sunshine to any season. You can serve it plain, glaze it with a simple orange icing, or toast it with a pat of butter for a comforting snack.

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What Kind of Cranberries Should I Use?

Fresh or frozen cranberries work best for this bread. Fresh cranberries offer a lovely tartness and burst when baked, adding contrast to the sweet orange flavors. If using frozen, no need to thaw—just toss them in the batter. Dried cranberries can be used in a pinch, but they’ll result in a less vibrant texture and flavor. If using dried, soak them in warm water or orange juice for 10 minutes before adding to the batter.

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Ingredients for the Orange Cranberry Bread

All-Purpose Flour – The sturdy base of the loaf, providing structure while keeping it tender.

Baking Powder – Gives the bread its rise and light crumb.

Salt – Just a pinch enhances all the flavors.

Granulated Sugar – Sweetens the loaf and balances the tart cranberries.

Eggs – Bind the ingredients together and add richness.

Fresh Orange Juice – Bright and tangy, it infuses the bread with citrusy zing.

Orange Zest – Intensifies the orange flavor naturally.

Whole Milk or Buttermilk – Adds moisture and tenderness.

Unsalted Butter (melted) – For richness and a soft crumb.

Vanilla Extract – Adds warmth and depth.

Fresh or Frozen Cranberries – The star of the show, bringing bold, juicy bursts to each bite.

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How To Make the Orange Cranberry Bread

Step 1: Prep Your Pan and Ingredients

Preheat your oven to 350°F (175°C). Grease a standard 9×5-inch loaf pan or line it with parchment paper. In a small bowl, zest one large orange and juice it until you have about 1/3 cup of fresh juice. Measure out all ingredients before beginning.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, whisk together 2 cups of all-purpose flour, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.

Step 3: Combine the Wet Ingredients

In a separate bowl, beat together 1 cup granulated sugar and 2 eggs until light and fluffy. Stir in the orange zest, orange juice, 1/2 cup melted butter, 1/2 cup milk or buttermilk, and 1 teaspoon vanilla extract. Mix until well combined.

Step 4: Bring It All Together

Pour the wet ingredients into the dry and stir until just combined. Be careful not to overmix—the batter should be slightly lumpy. Gently fold in 1 1/2 cups of fresh or frozen cranberries. If desired, toss cranberries with a tablespoon of flour before folding to prevent sinking.

Step 5: Bake to Golden Perfection

Transfer the batter into your prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, tent it loosely with foil halfway through baking.

Step 6: Cool and Serve

Let the bread cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely. Slice and serve as is, or add a drizzle of orange glaze made with powdered sugar and orange juice for extra sweetness.

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How to Serve and Store Orange Cranberry Bread

This loaf is delicious warm out of the oven or completely cooled. Enjoy a slice with your morning coffee, or serve it as a festive brunch side during the holidays. It pairs beautifully with cream cheese or a swipe of butter, and the citrus-cranberry flavor makes it a crowd-pleaser year-round.

To store, wrap the cooled bread tightly in plastic wrap or place in an airtight container. It will stay fresh at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices individually for up to 3 months. Just reheat in the toaster or microwave to enjoy again.

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Frequently Asked Questions

How do I prevent my cranberries from sinking to the bottom?

Toss them in a little bit of flour before folding into the batter. This helps suspend them throughout the loaf.

Can I use dried cranberries instead of fresh or frozen?

Yes, but rehydrate them in warm water or orange juice for 10 minutes to soften and plump them up.

What can I use instead of buttermilk?

Whole milk works fine, or make a quick substitute with 1/2 cup milk and 1/2 tablespoon lemon juice or vinegar. Let it sit for 5 minutes before using.

Can I add nuts to this recipe?

Absolutely! Chopped walnuts or pecans add a lovely crunch and work well with both the cranberry and orange flavors.

Do I need to refrigerate this bread?

Not if you plan to eat it within a few days. But if you want it to last longer or live in a warm climate, the fridge is a good idea.

Can I make this into muffins?

Yes! Divide the batter into muffin tins and bake at 350°F for about 18–22 minutes. Perfect for on-the-go snacks.

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Want More Bread Ideas with a Twist?

If this Orange Cranberry Bread has you craving more deliciously unique loaves, check out these reader-favorite recipes next:

• Triple Chocolate Banana Bread for chocolate lovers who want their breakfast to feel like dessert.
• Strawberry Cheesecake Banana Pudding for a layered, creamy sweet you can spoon or spread.
• Blueberry Swirl Yogurt Bites for a fruity twist that’s great for snacking.
• Heart-Shaped Sugar Donuts for a bakery-style treat made with love.
• Cranberry Brie Pull Apart Bread if you want a savory-meets-sweet appetizer for your next brunch spread.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest baking board so it’s always ready when the cranberry craving hits.

And if you give this bread a try, leave a comment below! Did you use fresh or frozen berries? Glaze or no glaze? Add in some nuts?

I love hearing how others make these recipes their own. Your tweaks could inspire someone else!

For even more cozy, sweet, and easy recipe inspiration, follow me on Pinterest at Life with Nina.

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