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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.
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Recipe adapted from Two Peas and their Pod.
I originally shared this recipe November 2015. Updated November 2019, November 2023 and November 2024.
Very tasty and moist cake.
Wonderful! Moist and not too sweet. My cranberries rose to the top during baking. Is there a way to achieve more even distribution?
You can toss the cranberries in flour!
The bread tasted absolutely delicious! Tart, moist and the perfect texture. My only complaint is that I wish the bread had risen just a bit more. Could I possibly add baking soda to get a little more height to the bread? And if so, how much would you recommend?
These turned out soooo good. 5/5. Only ch ages I made was I put 1/2 cup less sugar and substituted 2 tbs orange juice for oj from concentrate (which I felt intensified the orange flavor which I love.
Could you use dried cranberries
Yes, sure!
Can I use dried cranberries. If yes do I soak them for how long and drain out juice from cranberries \ do I cut back on sugar?
Can I use a substitute for the milk? Something dairy-free? Almond, coconut, cashew milk? Just curious!
Yes, those should work!
can you make this into muffins instead?
Yes! That would be delicious!
I don’t often leave recipe reviews but wanted to say thanks for this one! It tastes just like Kneader’s cranberry orange bread and is an absolutely delicous sweet and tart combination. My family loved it and it was gone within 2 days 😀. Next time we’ll have to share with neighbors so we aren’t tempted
FIRST TIME I HAVE MADE THIS RECIPE. IWANTED TO USE DRIED CRANBERRIES. MY STORE WAS OUT. I FOUND SALAD TOPPINGS OF CRANBERRIES WITH PECANS. i SEPERATED THE PECANS FROM THE CRANBERRIES. i ANDDED THE CRANBERRIES TO WARM WATER TO PLUMP THEM UP SO THE WERE NOT HARD. DISCARD WATER. ADDED BOTH NUTS AND CRANBERRIES TO BATTER AND BAKED. I BAKED MY BREAD IN MINI LOAF PANS THAT ARE THROW AWAY AND BREAD CAN STAY IN PAN FOR DELIVERING. MADE 6 SMALL LOAFS. THEY WERE GREAT. THANKS SO MUCH.
Hello I made the recipe and it came out absolutely fantastic, only thing is, the bottom was a little over cooked. I put the racks of the oven higher above the heat and even placed the pans on a cookie sheet and still the bottom came out dark.
Is there something else I could do?
I line the bottom only if my bread tins with parchment paper
I use double wall airbake loaf pans and they always come out perfect. A little spendy but they last forever.
I have made this bread three times this month for the holidays. Everyone loves it and I know I will be making it year after year! It’s easy to make and tastes so good. It’s also very pretty when put on a serving tray. Thank you!