Name: Orange Cranberry Bread Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 2 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon salt; 1 cup granulated sugar; 1 tablespoon orange zest; ½ cup buttermilk; ½ cup canola oil; ½ cup orange juice; 2 large eggs; 1 teaspoon vanilla extract; 1 ½ cups fresh cranberries; 1 cup powdered sugar; 2 to 3 tablespoons orange juice

Jump to Recipe· 4.6 from 5 reviews

If you’re craving a zesty, sweet-tart treat that feels like a warm hug in bread form, this Orange Cranberry Bread Recipe is exactly what you need. Trust me, once you try this bread, you’ll want to bake it again and again—its moist crumb, bright citrus notes, and bursts of fresh cranberry make it a fan-freaking-tastic choice for breakfast, snacks, or even a cozy dessert. Stick with me, and I’ll walk you through every step to help you nail this recipe perfectly every time.

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Why This Recipe Works

Balanced Flavor: The tangy cranberries and bright orange zest create a lively flavor contrast that never feels too sweet.
Moist Texture: The combination of buttermilk, oil, and orange juice keeps the bread wonderfully tender and moist without being greasy.
Simple Ingredients: No fancy pantry items needed—just common ingredients with a fresh twist.
Easy to Make: The steps are straightforward, perfect for both beginners and seasoned bakers who want a crowd-pleaser.

Orange Cranberry Bread, citrus cranberry bread, holiday bread recipes, moist fruit bread, easy bread with cranberries and orange - A close-up of a sliced yellow cake loaf on a white marbled surface, showing three thick slices stacked in front and the rest of the loaf behind. The cake has two visible layers: the soft, moist pale yellow cake at the bottom and bright red berries scattered throughout the top layer. A white glaze is drizzled generously over the top and sides, with some dripping onto the surface below. A few whole red berries are placed near the front of the loaf on the white marble. The texture of the cake looks light and fluffy, with the glaze glossy and smooth. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Orange Cranberry Bread Recipe has a purpose, creating a perfect blend of flavor and texture. When you shop, look for fresh cranberries and fragrant oranges to really make the flavors pop.

Orange Cranberry Bread, citrus cranberry bread, holiday bread recipes, moist fruit bread, easy bread with cranberries and orange - Flat lay of two whole brown eggs with clean shells, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl containing granulated sugar mixed with bright orange zest, a small white ceramic bowl filled with smooth buttermilk, a small white ceramic bowl with golden canola oil, a small white ceramic bowl of fresh orange juice, a few sprigs of fresh orange zest, a mound of fresh red cranberries, a small white ceramic bowl of fine powdered sugar, a small white ceramic bowl with additional fresh orange juice, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Provides structure but keeps the bread tender when combined correctly.
Baking powder: Gives the bread a light rise, creating that lovely soft crumb.
Salt: Enhances all the flavors, especially brightening the citrus and cranberries.
Granulated sugar: Sweetens just enough and works beautifully with the orange zest for a fragrant base.
Orange zest: Packs a punch of citrus aroma that’s way better than just juice alone.
Buttermilk: Adds moisture and slight tanginess for depth of flavor and tenderness.
Canola oil: Keeps the bread moist without overpowering the orange and cranberry notes.
Orange juice: Amplifies the citrus flavor and contributes acidity to balance sweetness.
Eggs: Bind the ingredients and add richness.
Vanilla extract: Brings warmth and rounds out the flavor profile.
Fresh cranberries: Bursts of tartness that contrast wonderfully with the sweet, citrusy bread.
Powdered sugar (for glaze): Creates a sweet, smooth finish that enhances the orange juice drizzle.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how adaptable this Orange Cranberry Bread Recipe is, and you’ll enjoy making it your own. Whether you want to punch up the orange flavor or tone down the tartness, these tweaks have worked for me and my friends over the years.

Extra Zest: If you’re like me and adore citrus, add an extra teaspoon of orange zest—you’ll get an even brighter aroma.
Nutty Twist: Toss in a handful of chopped walnuts or pecans for crunch. I add these when hosting brunch, and they disappear fast!
Less Sweet: Reduce the sugar a bit if you prefer your bread less sweet; I often do this to balance with the tart cranberries.
Dairy-Free: Swap buttermilk for almond milk mixed with a splash of lemon juice for a great vegan option.

Step-by-Step: How I Make Orange Cranberry Bread Recipe

Step 1: Prep Like a Pro

First up, preheat your oven to 350°F and grease your loaf pan well. I like to use a little baking spray with flour or line the pan with parchment paper to make sure the bread comes out cleanly. While the oven warms, mix your dry ingredients—flour, baking powder, and salt—in a bowl so they’re ready to go.

Step 2: Brighten Sugar with Orange Zest

This next step is where the magic starts: mix the sugar and orange zest together with a spoon until the sugar lightens in color. It’s such a simple trick but really maximizes that fresh orange punch throughout the bread.

Step 3: Mix Wet & Dry – Gently

In a large bowl, whisk together buttermilk, oil, orange juice, eggs, and vanilla until smooth. Now add the dry ingredients and the sugar-zest mix. Here’s the key—whisk until just combined. You don’t want to overmix because that can make your bread dense and tough. A few lumps? Totally fine!

Step 4: Fold in the Cranberries

Fresh cranberries bring that tart burst, so fold them in with a spatula or wooden spoon gently. If you toss them too vigorously, they might break and bleed, which changes the bread’s lovely pink color spots. I always chuckle because part of the fun is seeing those red speckles.

Step 5: Bake & Watch Closely

Pour your batter into the prepared pan and slide it in the oven. It takes about 65-75 minutes—depending on your oven—so set a timer but start checking at 60 minutes. If the top starts browning too fast, I cover it loosely with foil. The bread is ready when a toothpick poked in comes out with a few moist crumbs but no raw batter.

Step 6: Cool & Glaze to Perfection

Let the bread cool in the pan for 10-15 minutes, then transfer it to a wire rack. While it cools, whisk together powdered sugar and orange juice for a glaze. Adjust the juice to make it smooth but not runny. Once the bread is fully cooled, drizzle the glaze generously—it’s like the cherry on top, adding just the right amount of sweetness and shine.

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Pro Tips for Making Orange Cranberry Bread Recipe

Don’t Overmix Your Batter: I’ve found that a light hand keeps the bread tender and fluffy, so stop whisking once everything just comes together.
Fresh Cranberries Rule: Frozen cranberries work in a pinch, but fresh really bring that zing and perfect texture.
Protect the Top: Tent the loaf with foil if it browns too quickly; it keeps the crust from getting too tough before the inside bakes fully.
Make the Glaze While Cooling: It’s easier to whisk together and won’t melt if the bread has cooled completely—you’ll get a prettier finish.

How to Serve Orange Cranberry Bread Recipe

Orange Cranberry Bread, citrus cranberry bread, holiday bread recipes, moist fruit bread, easy bread with cranberries and orange - Three thick slices of golden brown cake stacked one on top of another, each slice showing a dense texture with visible pieces of dark purple and bright red berries inside. The cake edges are darker and slightly crunchy, while the inside looks soft and moist. Around the cake slices, there are whole red berries placed on a white marbled surface, all against a plain white background. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like a simple dusting of powdered sugar over the glazed top for an elegant look. Sometimes I’ll zest a little extra orange on the top—it smells incredible and looks festive, especially around holidays.

Side Dishes

This bread shines on its own but pairs beautifully with a smear of cream cheese or almond butter. For a brunch spread, I usually serve it alongside scrambled eggs and fresh fruit—it balances the meal perfectly.

Creative Ways to Present

For special occasions, slice the bread thick and serve it stacked with a dollop of mascarpone and a drizzle of honey. Or wrap individual slices as charming gifts with ribbon and a handwritten note—I’ve done this, and it’s a total crowd-pleaser.

Make Ahead and Storage

Storing Leftovers

I keep leftover Orange Cranberry Bread wrapped tightly in plastic wrap at room temperature for 2-3 days. For longer storage, placing it in an airtight container helps retain moisture without drying out.

Freezing

This bread freezes wonderfully! Slice it first, then separate layers with parchment paper and pop them in a freezer bag. When I’m ready, I simply thaw slices overnight in the fridge—super convenient for a quick breakfast.

Reheating

To warm slices, I use a toaster oven or regular oven at 325°F for about 5-7 minutes—you get that fresh-baked smell back and the glaze softens just enough for a perfect bite.

FAQs

Can I use frozen cranberries instead of fresh for the Orange Cranberry Bread Recipe?

Yes, you can! Just be sure to thaw and drain them well to avoid adding extra moisture to the batter. I recommend gently patting them dry and folding them in carefully to reduce bleeding and keep the bread’s appearance pretty.
What can I substitute for buttermilk in this recipe?

If you don’t have buttermilk on hand, mix ½ cup of milk (dairy or plant-based) with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes before using. This homemade buttermilk substitute works great in the Orange Cranberry Bread Recipe!
How do I know when the bread is fully baked?

The best way is the toothpick test: insert a clean toothpick into the center, and if it comes out with just a few moist crumbs (not wet batter), your bread is done. Also, it should have a golden top, but if it’s browning too fast, tent it with foil.
Can I make this bread gluten-free?

To adapt this Orange Cranberry Bread Recipe, swap the all-purpose flour for a gluten-free baking blend that includes xanthan gum. You might need to adjust the liquid slightly, so start with the recipe as is and add a tablespoon of orange juice if the batter feels too thick.

Final Thoughts

This Orange Cranberry Bread Recipe holds a cozy spot in my heart and kitchen. It feels like a little celebration in every bite—bright, moist, and filled with cheerful bursts of cranberry. I hope you try it soon and watch how your family and friends light up over a slice. Baking this bread is like sharing a bit of sunshine; it really makes an ordinary day special.