Name: Best Orange Cranberry Bread
Prep time: 15 min
Cook time: PT-491030H18M18S
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 tablespoon orange zest (from about 1 large orange); ¾ cup freshly squeezed orange juice; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 ½ cups fresh or frozen cranberries (if using frozen, do not thaw); 1 tablespoon all-purpose flour (to toss with cranberries)

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This Orange Cranberry Bread is the perfect balance of sweet, tart, and citrusy goodness. Moist, flavorful, and loaded with fresh cranberries and zesty orange flavor, it makes a perfect treat for breakfast, brunch, or a cozy afternoon snack.

Best Orange Cranberry Bread

Why You’ll Love This Recipe

I love how the brightness of the orange zest and juice pairs with the tartness of the cranberries. It’s an easy, one-bowl quick bread recipe that fills the kitchen with a warm, inviting aroma. Whether I make it for the holidays or as a year-round treat, this bread never fails to impress. It also freezes beautifully, which means I can make it ahead of time and always have a slice ready when the craving hits.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 tablespoon orange zest (from about 1 large orange)
¾ cup freshly squeezed orange juice
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 ½ cups fresh or frozen cranberries (if using frozen, do not thaw)
1 tablespoon all-purpose flour (to toss with cranberries)

Directions

I start by preheating the oven to 350°F (175°C) and greasing a 9×5-inch loaf pan or lining it with parchment paper.
In a medium bowl, I whisk together 2 cups of flour, baking powder, baking soda, and salt.
In another large bowl, I beat the softened butter and sugar together until light and fluffy. Then I mix in the eggs, one at a time, followed by the orange zest, orange juice, and vanilla extract.
I gradually stir the dry ingredients into the wet ingredients until just combined.
I toss the cranberries with 1 tablespoon of flour (this helps keep them from sinking to the bottom) and gently fold them into the batter.
I pour the batter into the prepared loaf pan and smooth the top.
I bake the bread for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, I let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Servings and timing

This recipe makes 1 loaf, which serves about 8 to 10 slices. It takes around 15 minutes to prepare and 50 to 60 minutes to bake, depending on your oven.

Variations

When I want to change things up, I like to add chopped nuts like walnuts or pecans for some crunch. Sometimes I swap out the orange juice for buttermilk to make it extra moist and slightly tangy. A simple orange glaze made with powdered sugar and orange juice also adds a sweet finishing touch.

Storage/Reheating

Once completely cooled, I wrap the bread tightly in plastic wrap or store it in an airtight container. It stays fresh at room temperature for up to 3 days or in the fridge for up to a week. For longer storage, I freeze it (either whole or sliced) for up to 3 months. When I want to reheat a slice, I just pop it in the microwave for 10–15 seconds or warm it slightly in the oven.

FAQs

How do I keep the cranberries from sinking in the bread?

I toss the cranberries in a little bit of flour before folding them into the batter. This helps keep them evenly distributed throughout the loaf.

Can I use dried cranberries instead of fresh?

Yes, I sometimes use dried cranberries when fresh aren’t available. I soak them in warm water or orange juice for about 10 minutes to plump them up before adding them to the batter.

Can I make this bread gluten-free?

I swap the all-purpose flour with a 1:1 gluten-free flour blend. It works well, though the texture may be slightly different.

What kind of orange should I use?

I prefer using navel oranges for their sweetness and juiciness, but any variety will work. Just make sure to use fresh juice for the best flavor.

Can I double the recipe?

Yes, I double the ingredients and bake the batter in two loaf pans. I also check for doneness by inserting a toothpick, as baking times can vary slightly.

Conclusion

This Orange Cranberry Bread is one of my favorite baked treats—it’s bright, fruity, and easy to make. Whether I’m enjoying a slice with my morning coffee or serving it at a holiday gathering, it always delivers delicious, comforting flavor.