We believe Cranberry Orange Bread is one of those recipes that instantly feels like home. The moment it starts baking, the kitchen fills with the fresh, uplifting scent of orange zest blended with the slightly tart aroma of cranberries. This bread is soft, moist, and comforting, yet bright and refreshing at the same time. It is the kind of loaf that feels just as right on a quiet morning as it does on a festive holiday table.
This recipe is written with real home bakers in mind. It is simple, dependable, and made using everyday ingredients, yet the result tastes like something special. Every slice delivers a tender crumb, gentle sweetness, and small pops of cranberry that keep each bite interesting. We focus on clear steps, practical tips, and a natural baking flow that anyone can follow with confidence.
Why Cranberry and Orange Are a Perfect Match
Cranberries on their own are bold and sharp, while oranges are fragrant, sweet, and lively. When these two ingredients come together, they balance each other beautifully. The orange softens the tartness of the cranberries, and the cranberries keep the bread from becoming overly sweet. This balance is exactly why cranberry orange bread has remained a favorite for generations.
Over the years, this combination has become especially popular during cooler months, when citrus fruits are at their best and warm baked goods feel most comforting. Still, its fresh flavor makes it enjoyable any time of year.
What Makes This Cranberry Orange Bread Special
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Soft and moist texture without being dense
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Fresh orange juice and zest for real citrus flavor
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Evenly spread cranberries in every slice
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No yeast required, just simple mixing
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Naturally balanced sweetness
This is a loaf that feels homemade in the best way, not complicated, not fussy, just well made.
Ingredients You’ll Need
Dry Ingredients
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2 cups all-purpose flour
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1 cup granulated sugar
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1½ teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon salt
Wet Ingredients
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¾ cup freshly squeezed orange juice
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1 tablespoon orange zest
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½ cup unsalted butter, melted and cooled
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2 large eggs, room temperature
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1 teaspoon vanilla extract
Cranberries
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1½ cups fresh or frozen cranberries, roughly chopped
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1 tablespoon flour (to coat cranberries)
How to Make Cranberry Orange Bread
Step 1: Prepare the Oven and Pan
We start by preheating the oven to 350°F (175°C). The loaf pan is greased well and lightly floured to make sure the bread releases easily after baking.
Step 2: Mix the Dry Ingredients
In a large bowl, we whisk together the flour, sugar, baking powder, baking soda, and salt. This step ensures everything is evenly distributed, which helps the bread rise properly.
Step 3: Combine the Wet Ingredients
In another bowl, we mix the orange juice, orange zest, melted butter, eggs, and vanilla. The mixture should look smooth and smell fresh and citrusy.
Step 4: Bring the Batter Together
The wet ingredients are gently poured into the dry ingredients. We stir slowly and carefully, just until the flour disappears. Overmixing is avoided to keep the bread soft and tender.
Step 5: Prepare the Cranberries
The cranberries are lightly coated with one tablespoon of flour. This small step helps keep them from sinking to the bottom of the loaf while baking.
Step 6: Fold in the Cranberries
We gently fold the cranberries into the batter, making sure they are spread evenly throughout.
Step 7: Bake the Bread
The batter is poured into the prepared loaf pan and smoothed on top. The bread bakes for 55 to 65 minutes, until a toothpick inserted into the center comes out clean. The top should be golden and slightly cracked.
Step 8: Cool Before Slicing
Once baked, the bread rests in the pan for 10 minutes, then is moved to a cooling rack. Allowing it to cool fully helps the slices hold together nicely.
Helpful Baking Tips
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Fresh orange zest makes a noticeable difference in flavor
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Measure flour carefully to avoid dryness
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Let the butter cool before mixing to protect the eggs
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Slice only after the bread has cooled completely
Easy Variations to Try
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Simple Orange Glaze for extra sweetness
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Chopped walnuts or pecans for added texture
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Half whole wheat flour for a heartier loaf
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Dried cranberries if fresh are not available
Best Ways to Serve Cranberry Orange Bread
We love serving this bread:
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Warm with butter for breakfast
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Lightly toasted with tea or coffee
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As a holiday brunch option
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Wrapped as a thoughtful homemade gift
Its bright flavor and soft texture make it easy to enjoy in many ways.
Storing and Freezing
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Room temperature: Wrap tightly and store for up to 3 days
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Refrigerator: Keeps well for up to a week
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Freezer: Slice, wrap, and freeze for up to 3 months
Simply thaw at room temperature or warm gently before serving.
Final Thoughts
We created this Cranberry Orange Bread recipe to feel approachable, comforting, and genuinely homemade. With its fresh citrus aroma, tart cranberry bites, and soft, moist crumb, it is a loaf that never disappoints. Whether you bake it for family, friends, or yourself, it is a recipe that feels worth returning to again and again.
Cranberry Orange Bread
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¾ cup fresh orange juice
- 1 tablespoon orange zest
- ½ cup unsalted butter melted and cooled
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
Add-ins
- 1½ cups fresh or frozen cranberries chopped
- 1 tablespoon flour to coat cranberries
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix orange juice, orange zest, melted butter, eggs, and vanilla until smooth.
- Gently combine the wet ingredients with the dry ingredients, mixing just until blended.
- Toss cranberries with 1 tablespoon flour, then fold them into the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Fresh orange zest gives the best flavor.
- Do not overmix to keep the bread tender.
- Bread can be stored at room temperature for 3 days or frozen for up to 3 months.