Oh wow, when I made this Cranberry Orange Bread, the smell hit me so fast. It was bright and sweet and kinda cozy. I knew right away it would be good.

I took a bite, and the tart cranberries popped with the sweet orange. It felt fresh and soft. I kept thinking, “This tastes like sunshine.”

And then, I wanted another slice. The sweet and tangy mix just pulls you in. It’s the kind of bread I want to make again and again.

So, yeah, you should try it too. It’s easy, fun, and makes your kitchen smell amazing. Let’s bake it and enjoy it together.

Why You’ll Love This Cranberry Orange Bread Recipe

Sweet and Tangy Flavor: The pairing of fresh cranberries with the bright, aromatic orange zest creates the perfect balance of sweet and tart.
Moist and Tender Texture: Thanks to buttermilk and oil, this bread is incredibly soft and tender, with a fine crumb that melts in your mouth.
Perfect for Any Occasion: Whether it’s holiday baking, a cozy afternoon snack, or a thoughtful gift, Cranberry Orange Bread is always a hit.
Easy to Make: With simple ingredients and a straightforward process, you don’t need to be a baking expert to create a bakery-worthy bread.
Make-Ahead Friendly: It keeps wonderfully for several days, so it’s perfect for meal prepping or for making ahead for special occasions.

Required Kitchen Tools for Cranberry Orange Bread

To make this recipe, you’ll need just a few essential kitchen tools:

Mixing Bowls: A set of medium and large bowls for mixing dry and wet ingredients.
Whisk: To combine the dry ingredients.
Electric Mixer (optional): While not necessary, using a hand or stand mixer helps beat the wet ingredients more efficiently.
Loaf Pan: A standard 9×5-inch loaf pan works perfectly for this recipe.
Zester/Grater: To zest the oranges for maximum flavor.
Measuring Cups and Spoons: Accurate measurements ensure the best results.

Ingredients

Here’s a detailed list of the ingredients you’ll need to bake this incredible Cranberry Orange Bread. I’ve included some notes to ensure you get the best possible flavor and texture.

3 cups all-purpose flour: This forms the base of the bread, providing structure.
1 teaspoon salt: Enhances the sweetness of the bread and balances the tang of the cranberries and orange.
2 teaspoons baking powder: Helps the bread rise, ensuring a light, airy texture.
2 cups granulated sugar: Provides sweetness and moisture to the bread.
Zest from 2 large oranges: The zest adds a fresh, aromatic citrus flavor that will make your bread irresistible.
1 1/2 cups buttermilk: The tangy acidity of buttermilk contributes to the bread’s moist, tender crumb.
1 cup oil (vegetable or canola oil): Adds moisture and helps keep the bread soft.
4 large eggs (slightly beaten): Eggs bind the ingredients together and help create structure.
2 tablespoons fresh orange juice: Adds to the citrus flavor and helps with the bread’s moisture.
1 teaspoon vanilla extract: Provides depth of flavor that complements the oranges and cranberries.
2 cups fresh cranberries (halved): The tart, juicy cranberries bring a burst of flavor in every bite. Fresh cranberries work best, but frozen cranberries can also be used.

For the Orange Glaze (Optional):

1 1/2 cups powdered sugar: The sweet base for the glaze.
2 tablespoons fresh-squeezed orange juice: Enhances the citrusy flavor and helps thin the glaze.
1 1/2 teaspoons orange zest: Adds an extra layer of fresh citrus flavor to the glaze.

Variations for Cranberry Orange Bread

One of the things I love about this recipe is how versatile it is. Here are a few ways you can customize it:

Add Nuts: Walnuts or pecans make a great addition to the bread, adding a pleasant crunch and nutty flavor that pairs well with cranberries.
Coconut Flakes: A sprinkle of unsweetened shredded coconut could add a lovely texture and tropical twist.
Chocolate Chips: If you prefer something sweeter, fold in some dark or white chocolate chips for a delicious contrast.
Make it Vegan: Replace the eggs with flax eggs (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water per egg) and use a plant-based oil and non-dairy milk for a vegan-friendly version.
Add Spices: A teaspoon of ground cinnamon or nutmeg can enhance the flavor, especially for colder months or holiday baking.
Use Dried Cranberries: If fresh cranberries are out of season, dried cranberries work well, though they will offer less tartness and more sweetness.

Step-by-Step Instructions for Making Cranberry Orange Bread

Let’s get into the fun part—baking this incredible Cranberry Orange Bread. Don’t worry; it’s super easy! Follow these steps, and you’ll have a gorgeous, fragrant loaf in no time.

1. Preheat the Oven and Prepare the Pan

Start by preheating your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or cooking spray and lightly dust it with flour. This ensures your bread comes out easily after baking.

2. Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, salt, and baking powder. Set aside for now. These ingredients are the foundation of the bread’s structure, so make sure they’re evenly combined.

3. Combine Wet Ingredients

In a large mixing bowl, whisk together the granulated sugar, orange zest, buttermilk, oil, eggs, fresh orange juice, and vanilla extract. The orange zest adds such a fresh, aromatic note to the wet ingredients that you’ll want to make sure it’s well incorporated.

4. Gradually Add Dry Ingredients to Wet Ingredients

Slowly add the dry ingredient mixture to the wet ingredients, stirring gently with a spatula or spoon. Avoid overmixing at this stage—just combine the ingredients until they form a smooth batter. Overmixing can result in a dense loaf, and we want this bread to be light and airy!

5. Fold in Cranberries

Carefully fold in the halved fresh cranberries. These little bursts of tartness add an incredible contrast to the sweetness of the bread. If you’re using frozen cranberries, you don’t need to thaw them first—just toss them into the batter frozen.

6. Pour the Batter into the Prepared Pan

Once the cranberries are evenly distributed throughout the batter, pour the mixture into your prepared loaf pan. Use a spatula to smooth the top so that it bakes evenly.

7. Bake the Bread

Bake the bread in the preheated oven for about 60-70 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Keep an eye on the bread in the final stages of baking—if it starts to brown too much on top, you can cover it loosely with aluminum foil.

8. Cool the Bread

Once the bread is baked, remove it from the oven and let it cool in the pan for about 10 minutes. After that, transfer it to a wire rack to cool completely. This helps it set and ensures the texture remains moist.

9. Optional Orange Glaze

For an extra burst of citrus flavor, you can make an optional orange glaze. Simply whisk together powdered sugar, fresh orange juice, and orange zest until smooth. Drizzle the glaze over the cooled bread for a sweet, glossy finish.

How to Serve Cranberry Orange Bread

This Cranberry Orange Bread is incredibly versatile and can be enjoyed in many ways:

As a Breakfast Treat: Serve a warm slice with butter or cream cheese for a delightful morning start.
For Brunch or Tea Time: Pair it with a hot cup of tea or coffee for a lovely afternoon treat.
As a Gift: Wrap the bread in parchment paper and ribbon to give as a thoughtful, homemade gift for friends and family.
With a Scoop of Ice Cream: If you’re feeling indulgent, serve a warm slice of bread with a scoop of vanilla or orange ice cream.

Storing Cranberry Orange Bread

Room Temperature: Store the bread in an airtight container at room temperature for up to 4-5 days.
In the Refrigerator: If you’d like it to last a bit longer, you can store it in the fridge for up to a week.
Freezing: To freeze the bread, slice it and wrap it tightly in plastic wrap or aluminum foil. Then place it in a freezer-safe bag or container. It will keep well for up to 3 months. To thaw, simply leave it out at room temperature for a few hours or microwave individual slices for 30 seconds.

Nutrition Facts

Serving Size: 1 slice
Servings Per Loaf: 12

Calories: 215
Total Fat: 7g
• Saturated Fat: 4g
• Trans Fat: 0g

Cholesterol: 35mg
Sodium: 165mg

Total Carbohydrates: 34g
• Dietary Fiber: 1g
• Sugars: 18g

Protein: 3g

Vitamin C: 6%
Calcium: 2%
Iron: 5%
Potassium: 90mg