This Cranberry Orange Bread is a delightful quick bread that’s bursting with bright, citrusy flavor and the tartness of fresh cranberries! It’s moist, tender, and incredibly delicious, with a perfect balance of sweet and tangy notes. I love how this bread is perfect for breakfast, brunch, a snack, or even dessert. It’s a great way to use up fresh cranberries, and it’s sure to become a new family favorite.
Why You’ll Love This Cranberry Orange Bread
- Bright and Flavorful: The combination of orange zest, orange juice, and fresh cranberries creates a vibrant and refreshing flavor.
- Moist and Tender: The buttermilk and oil in the batter keep this bread incredibly moist and tender.
- Easy to Make: This recipe uses simple ingredients and straightforward instructions.
- Perfect for Fall and Winter: The cranberries and orange make this bread a festive treat for the holiday season.
- Versatile: Enjoy it for breakfast, brunch, a snack, or dessert.
Ingredients for Cranberry Orange Bread
Here’s what you’ll need to make this delicious bread. The full list with measurements is in the recipe card below.
Bread
- All-purpose flour (Dry Ingredient)
- Baking powder (Leavening Agent)
- Salt (Seasoning)
- Granulated sugar (Sweetener)
- Orange zest (Flavoring)
- Buttermilk (Dairy)
- Canola oil (or other neutral-tasting oil) (Fat)
- Orange juice (Liquid)
- Large eggs (Binder)
- Pure vanilla extract (Flavoring)
- Fresh cranberries (Fruit)
Glaze
- Powdered sugar (Sweetener)
- Orange juice (Liquid)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Cranberry Orange Bread as is, but here are a few ideas for variations:
- Add Nuts: Stir in some chopped walnuts, pecans, or almonds to the batter.
- Make it a Cranberry Orange Nut Bread: Add both nuts and orange zest to the batter.
- Different Citrus: Use lemon zest and juice instead of orange.
- Add Spices: Add a pinch of cinnamon, nutmeg, or allspice to the batter.
- Chocolate Chips: Stir in some white chocolate chips or dark chocolate chips to the batter.
How to Make Cranberry Orange Bread
Let me show you how easy it is to make this Cranberry Orange Bread:
Preheat Oven and Prepare Pan
- I preheat the oven to 350°F (175°C) and grease a 9 x 5-inch loaf pan.
Combine Dry Ingredients
- In a medium bowl, I whisk together the flour, baking powder, and salt until well combined. I set this aside.
Combine Sugar and Orange Zest
- In a separate small bowl, I use a spoon to mix the sugar and orange zest until the sugar becomes light orange in color. This helps to release the oils from the zest and infuse the sugar with flavor.
Combine Wet Ingredients
- I take a third large bowl and whisk together the buttermilk, oil, orange juice, eggs, and vanilla extract.
- I add the flour mixture and the orange zest/sugar mixture, and whisk until just combined. Don’t overmix!
Fold in Cranberries
- Next, I add the fresh cranberries and use a wooden spoon or spatula to stir until they’re well incorporated.
Bake
- I transfer the batter to the greased loaf pan.
- I place it in the oven and bake for 65-75 minutes. If the bread begins to brown too quickly, I place a piece of aluminum foil loosely over the top to prevent burning.
- The bread is done when a toothpick inserted in the center comes out with a very light crumb.
Cool
- I remove the bread from the oven and allow it to cool for 10-15 minutes before transferring it from the pan to a cooling rack.
Make the Glaze (Optional)
- While the bread cools, I make the glaze. In a medium bowl, I combine the powdered sugar and orange juice.
- I whisk or use a hand mixer on low until the glaze is smooth and creamy. I adjust the amount of orange juice to reach my desired consistency.
Glaze and Serve
- After the bread cools completely, I drizzle the glaze over the top.
- I slice and serve
Tips and Tricks for the BEST Cranberry Orange Bread
Here are my secrets for making this bread truly exceptional:
- Fresh Cranberries: Fresh cranberries give this bread the best flavor and texture.
- Don’t Overmix: Overmixing the batter can make the bread tough. Mix just until the ingredients are combined.
- Orange Zest is Key: The orange zest adds a bright, citrusy flavor that complements the cranberries perfectly.
- Check for Doneness: Use a toothpick to check for doneness. It should come out with a very light crumb.
- Cool Completely Before Glazing: Make sure the bread is completely cool before adding the glaze, or the glaze will melt.
How to Serve
This Cranberry Orange Bread is delicious served:
- Warm or at Room Temperature: It’s delicious both warm and at room temperature.
- Breakfast or Brunch: A perfect addition to your breakfast or brunch spread.
- Snack: A great afternoon treat with a cup of coffee or tea.
- Dessert: Serve it with a scoop of vanilla ice cream or a dollop of whipped cream.
Make Ahead and Storage
This bread keeps well for several days. Store it in an airtight container at room temperature or in the refrigerator. You can also freeze the bread for longer storage.
FAQs about Cranberry Orange Bread
- Can I use frozen cranberries?
- Yes, you can use frozen cranberries. Do not thaw them before adding them to the batter.
- Can I make this without the glaze?
- Yes, you can omit the glaze if you prefer.
- Can I make this into muffins?
- Yes you can
Enjoy this moist, flavorful, and easy-to-make Cranberry Orange Bread! It’s a perfect treat for the holidays or any time of year.
Print
Cranberry Orange Bread
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8–10 slices 1x
- Category: Bread, Quick Bread, Breakfast, Brunch, Dessert
- Cuisine: American
Description
This Cranberry Orange Bread is a moist, flavorful quick bread bursting with fresh cranberries and bright citrus flavor. A simple orange glaze adds a touch of sweetness and makes it perfect for breakfast, brunch, or dessert.
Ingredients
Scale
For the Bread:
- 2 cups (250g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (200g) granulated sugar
- 1 tablespoon orange zest (from about 1 large orange)
- 1/2 cup buttermilk, room temperature
- 1/2 cup canola oil (or other neutral-tasting oil, such as vegetable or grapeseed oil)
- 1/2 cup fresh orange juice
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups fresh cranberries (or frozen, do not thaw)
For the Glaze:
- 1 cup (120g) powdered sugar (confectioners’ sugar)
- 2–3 tablespoons fresh orange juice
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with nonstick cooking spray or butter. You can also line the pan with parchment paper for easy removal, and then grease the parchment.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
- Combine Sugar and Orange Zest: In a separate small bowl, combine the granulated sugar and orange zest. Use your fingertips to rub the zest into the sugar until the sugar is fragrant and slightly orange-colored. This releases the oils from the zest and intensifies the orange flavor.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the buttermilk, canola oil (or other neutral oil), fresh orange juice, room-temperature eggs, and vanilla extract until well combined.
- Combine Wet and Dry: Add the flour mixture and the orange zest/sugar mixture to the wet ingredients. Whisk until just combined. Do not overmix. A few lumps are okay.
- Fold in Cranberries: Gently fold in the fresh (or frozen, unthawed) cranberries until they are evenly distributed throughout the batter.
- Transfer to Pan: Pour the batter into the prepared loaf pan and spread it evenly.
- Bake: Bake in the preheated oven for 65-75 minutes, or until a wooden toothpick inserted into the center comes out with a few moist crumbs attached (not wet batter). Check for doneness around 60 minutes, as oven temperatures can vary.
- Prevent Over-Browning (If Necessary): If the bread begins to brown too quickly on top, loosely tent it with a piece of aluminum foil for the remainder of the baking time.
- Cool: Let the bread cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- Make the Glaze: While the bread is cooling, prepare the glaze. In a medium bowl, whisk together the powdered sugar and 2 tablespoons of fresh orange juice until smooth.
- Adjust Glaze Consistency: Add more orange juice, 1 teaspoon at a time, until the glaze reaches your desired consistency. It should be thick enough to drizzle but not too runny.
- Glaze and Serve: Once the bread is completely cool, drizzle the glaze evenly over the top. Slice and serve.
Notes
- Room Temperature Ingredients: Using room-temperature buttermilk and eggs helps the ingredients emulsify properly, resulting in a more tender and evenly textured bread.
- Orange Zest: Use fresh orange zest for the best flavor. Be sure to zest only the orange part of the peel, not the white pith, which is bitter.
- Cranberries: Fresh cranberries are recommended for their texture and flavor, but you can use frozen cranberries. Do not thaw frozen cranberries before adding them to the batter.
- Do Not Overmix: Overmixing the batter can develop the gluten in the flour, resulting in a tough bread. Mix just until the ingredients are combined.
- Baking Time: The baking time may vary depending on your oven. Start checking for doneness around 60 minutes.
- Storage: Store leftover bread, tightly wrapped, at room temperature for up to 3 days or in the refrigerator for up to a week. You can also freeze the bread for longer storage.