This post contains affiliate links.
My favorite bread of the holiday season is this Cranberry Orange Bread recipe bursting with fresh cranberries and orange. It's sweet, tangy, and topped with a delicious orange glaze.
Cranberry Orange Bread: My Holiday Obsession
Cranberry Orange Bread: My Holiday ObsessionThere isn't a year that goes by without making fresh Cranberry Orange Bread, especially because this recipe makes 2 loaves, perfect for gifting to a neighbor (or freezing for another day).
And if you love the cranberry and orange combo you should definitely check out my Cranberry Orange Muffins and Cranberry Orange Scones, too. Or, some of my other quick bread recipes, like Carrot Cake Loaf, Lemon Poppy Seed Bread, or Banana Bread.
How to make Cranberry Orange Bread:
Combine: Stir sugar and orange zest together then mix in flour, salt, and baking powder. In another bowl, mix buttermilk, oil, eggs, orange juice, and vanilla. Slowly pour the wet ingredients in the flour mixture, mixing until combined. Slice each cranberry in half and gently fold into the batter.
Bake: Pour batter into loaf pans and bake at 350°F for 60-75 minutes. For mini loaves, adjust baking time to 35-45 minutes. Drizzle glaze over cooled bread.
Storing and Freezing Instructions
Store leftovers cranberry orange bread wrapped in plastic wrap or in an airtight container at room temperature or in the refrigerator for 2-3 days.
To Freeze: Let the cranberry bread cool completely then transfer to a freezer safe bag and store in the freezer for up to 3 months.
More Holiday Recipes:
- Hot Cocoa Cookies
- Turtle Cookies
- Orange Olive Oil Cake
- Peppermint Sandwich Cookies
- Cranberry Fluff Salad
- Gingerbread Cake
- Peppermint Brownies
- Pepper Jelly
Cranberry Orange Bread
Equipment
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 cups granulated sugar
- orange zest, , from 2 large oranges
- 1 1/2 cups buttermilk
- 1 cup oil, (vegetable or canola oil)
- 4 large eggs, slightly beaten
- 2 Tablespoons orange juice, , fresh
- 1 teaspoon vanilla extract
- 2 cups fresh cranberries, halved
Orange Glaze (optional):
- 1 1/2 cups powdered sugar
- 2 Tablespoons fresh squeezed orange juice
- 1 1/2 teaspoons orange zest
Instructions
- Preheat oven to 350° F. Spray two 9×5 loaf pans with cooking spray and set aside.
- Dry ingredients: In a large bowl add sugar and orange zest and stir well to combine. Add flour, salt, and baking powder and stir. Set aside.
- Wet Ingredients: In a separate medium bowl, combine the buttermilk, oil, eggs, orange juice, and vanilla.
- Combine: Slowly add the wet ingredients to the dry ingredients, stirring just until combined. Fold in the halved cranberries. Pour batter into prepared pans.
- Bake: For regular loaf pans, bake for 60-75 minutes, or until a toothpick inserted in the center comes out clean. For mini loaves, bake for 35-45 minutes. If your loaf starts to get too brown during cooking, place a piece of aluminum foil over the top to finish baking.
- Cool: Remove from oven and set on a cooling rack for 10 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
- Glaze: While the bread is cooling, make the orange glaze. In a small bowl, combine powdered sugar, orange juice, and orange zest. Whisk until smooth. Drizzle the glaze over the bread. Cut and serve. Wrap bread well and store for 2-3 days at room temperature.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Text me new recipe ideas!
Simple, tasty ideas sent once a week. No spam.
Follow Me
Recipe adapted from Two Peas and their Pod.
I originally shared this recipe November 2015. Updated November 2019, November 2023 and November 2024.
I have made two batches back-to-back: one with the cranberries halved and one with the them run through my food processor with the chopping blade. Both are very good, but I prefer the coarse-chopped berries as they incorporate into the batter and bake throughout.
I LOVE this bread! I made it for work at the hospital. We are celebrating cranberries this month for our superfood. What a hit.
Very good! Made for my Bible Study group and it was loved by all. Very moist and full of flavor. Thank you for sharing.
going to make this for Thanksgiving like the fact it will stay for 3 to 4 days so I can make it ahead of time
Simply the best recipe! Moist and flavorful. Everybody loved it. Thank you so much!
Absolutely delicious! It was my husbands first time eating cranberry bread and he loved it! I will definitely be making this again. It’s good without the glaze but the glaze definitely puts it over the top. Also THANK YOU for putting the cooking time for the mini loaf pans. I was able to make one regular size loaf and 3 mini ones to give out. My neighbors and family loved it!
This is the best cranberry bread our family has ever had!
Love this recipe! I made for a church breakfast and it was gone. When I stirred in cranberries I realized I had forgot to slice them, but the final product was great anyway. It was so moist and the orange flavor really came through.
I love that it makes two loaves. So I can freeze for another occasion. And…. it has calculations for up to six loaves for holiday neighbor gifts. How great is that. I love it. Thank you so much.
This bread was moist and delicious. Much cheaper and yummier than what I paid for at the farmers market. Did not use the sugar glaze as hubby is diabetic and this already has two cups of sugar.
How do I half fresh cranberries?
Use a sharp knife and cut the right in half.