There’s something magical about the scent of cranberry orange bread baking in the oven—it instantly transports me back to snowy winter mornings at my grandma’s house. She’d pull a golden loaf from the oven just as we finished opening presents, filling the whole kitchen with the bright aroma of citrus and warm spices. That perfect balance of tart cranberries and sweet orange flavor became our family’s signature holiday treat, and now I’m sharing our favorite version with you. This cranberry orange bread is moist, packed with juicy berries, and has just the right amount of tangy orange zest to make every bite unforgettable.

Why You’ll Love This Cranberry Orange Bread

Trust me, this isn’t just another quick bread—it’s the one you’ll crave all season long. Here’s why:

That perfect crumb: The combination of orange juice and oil keeps every slice irresistibly moist, even days after baking.
Effortless to make: One bowl, simple ingredients, and no fancy techniques—just stir and bake!
Festive flavors: Tart cranberries and sunny orange zest create that holiday magic in every bite.
Works for any occasion: Equally perfect for Christmas morning, Thanksgiving brunch, or a Tuesday snack with tea.

My family goes wild for this bread—I’ve caught my kids sneaking slices straight from the cooling rack more times than I can count!

Ingredients for Cranberry Orange Bread

Here’s what you’ll need to make this vibrant, flavorful bread. I always recommend using fresh cranberries when they’re in season—they burst with the most amazing tartness. But don’t worry, frozen ones work just fine too! Here’s the full list:

Dry Ingredients:
- 2 cups all-purpose flour (spooned and leveled)
- 1 cup granulated sugar (adjust if your cranberries are extra tart)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 large egg (room temperature works best)
- ¾ cup fresh orange juice (squeeze it yourself if you can—it makes a difference!)
- ¼ cup vegetable oil (or melted butter for extra richness)
- 1 tablespoon orange zest (packed—this is where the magic happens!)
The Star Ingredient:
- 1 cup fresh or frozen cranberries (if they’re large, give them a rough chop)

That’s it! Simple, right? And trust me, every ingredient plays a role in creating that perfect balance of tart and sweet.

How to Make Cranberry Orange Bread

Okay, let’s get baking! This cranberry orange bread comes together so easily—you’ll be amazed how quickly that gorgeous batter comes to life. Here’s exactly how I make it, with all the little tips I’ve picked up over dozens of loaves:

Prep your pan first: Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan really well. I like using butter and a light dusting of flour—those cranberries can be sticky!
Mix the dry team: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Make sure there are no flour lumps hiding in there!
Wake up the wet ingredients: In another bowl, beat the egg lightly, then whisk in the orange juice, oil, and that glorious orange zest. The zest is key—it’ll make your kitchen smell incredible already!
Bring it all together: Pour the wet ingredients into the dry ingredients and stir just until combined. A few lumps are totally fine—overmixing makes tough bread! Fold in the cranberries gently so they don’t get smashed.
Into the oven: Pour the batter into your prepared pan and bake for 50-60 minutes. You’ll know it’s done when the top is golden and a toothpick comes out clean (well, maybe with a crumb or two—that’s perfect!).
The hardest part—waiting: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. I know it’s tempting, but slicing too soon makes crumbly slices!

See? Told you it was easy! The hardest part is resisting eating half the loaf while it’s still warm. (Though I won’t judge if you sneak a little corner piece…)

Tips for Perfect Cranberry Orange Bread

After baking countless loaves of this cranberry orange bread (and eating even more!), I’ve learned a few tricks to guarantee success every time:

Don’t overmix! Stir the batter just until combined – lumps are fine. Overworking develops gluten and makes tough bread.
Test doneness right: The toothpick test lies sometimes! Also check if the bread pulls away from pan edges and springs back when gently pressed.
Taste your berries: If cranberries are extra tart, add 2-3 extra tablespoons sugar to balance the flavor.
Freeze like a pro: Wrap cooled loaves tightly in plastic, then foil. Freeze for up to 3 months – thaw overnight at room temperature.

My grandma’s secret? Let the bread sit overnight – the flavors meld beautifully!

Ingredient Substitutions for Cranberry Orange Bread

Ran out of fresh cranberries? No problem! Here’s how to adapt this recipe with what you’ve got:

Dried cranberries work in a pinch—soak them in hot orange juice for 10 minutes first to plump up. Use ¾ cup since they’re more concentrated.
Lemon zest makes a lovely twist if you’re out of orange—the citrus still shines through beautifully.
Melted butter replaces oil perfectly—just know it makes a slightly denser, richer crumb (not that that’s a bad thing!).
Whole wheat flour can sub for half the all-purpose—expect a heartier texture and nuttier flavor.

My rule? Don’t change more than two ingredients at once—that way you still get that classic cranberry orange bread magic!

Serving Suggestions for Cranberry Orange Bread

Oh, the possibilities with this bread! My absolute favorite way? Thick slices slathered with cream cheese while it’s still slightly warm—the tangy cheese melts just enough to make every bite heavenly. Here are more ways we enjoy it:

Breakfast luxury: Toast slices lightly and top with honey butter and a sprinkle of orange zest
Tea time perfection: Pair with Earl Grey or spiced chai—the flavors dance together
Holiday gifting: Wrap cooled loaves in parchment and twine—add an orange for color!
Brunch star: Serve alongside scrambled eggs and crispy bacon for sweet-savory balance

Honestly? It disappears so fast at our house, I usually have to hide a few slices for myself!

Storing and Freezing Cranberry Orange Bread

Here’s the deal—this cranberry orange bread disappears so fast at my house, storage is rarely an issue! But when I do manage to save some (or bake extra for gifting), here’s how I keep it fresh:

Room temp champ: Wrapped tightly in plastic or foil, it stays moist for 3 days—perfect for quick breakfasts or unexpected guests.
Fridge trick: For up to a week, store in an airtight container with a paper towel to absorb excess moisture.
Freezer magic: Slice first, then layer between parchment paper in a freezer bag. Thaw at room temp or pop frozen slices straight in the toaster—instant warm treat!

Hot tip: A quick 10-second microwave zap revives that just-baked warmth anytime!

Nutritional Information for Cranberry Orange Bread

Now, I’m no dietitian, but here’s the scoop on what’s in each delicious slice (based on 12 servings): about 180 calories, with 18g of sugar from that sweet-tart combo we love. You’re looking at 5g of fat—mostly the good kind from the oil—and 2g of protein to keep you going. Remember, swapping ingredients like using butter instead of oil will change these numbers slightly. But let’s be honest—when that orange-cranberry magic hits your taste buds, the numbers sort of fade into the background, don’t they?

FAQs About Cranberry Orange Bread

I get so many questions about this recipe—here are the answers to the ones that pop up most often!

“Can I use frozen cranberries?” Absolutely! No need to thaw—just toss them in frozen to prevent color bleeding. They bake up beautifully and keep that signature tartness. If they’re huge berries, I sometimes give them a quick chop first.
“Help! My berries always sink!” Try this baker’s trick—toss your cranberries in 1 tablespoon of the flour mixture before folding them in. The light coating helps them “float” in the batter instead of diving to the bottom.
“Muffins instead of a loaf?” You bet! Divide the batter into 12 lined muffin cups and bake at 375°F for 18-22 minutes. They make perfect grab-and-go breakfasts—my kids love finding them in their lunch boxes!
“No orange juice—can I substitute?” In a pinch, use ½ cup milk + 2 tablespoons lemon juice for acidity. The flavor’s different but still delicious—just add extra orange zest if you have it!

Got more questions? Drop them in the comments—I love helping troubleshoot baking adventures!

Share Your Cranberry Orange Bread

I want to see your beautiful loaves! Snap a photo of your cranberry orange bread masterpiece and tag me on Instagram—nothing makes me happier than seeing your baking wins. Did you add your own twist? Leave a comment below and share your genius tweaks! And if this recipe becomes your new holiday tradition (I bet it will!), please leave a star rating to let others know how much you loved it. Happy baking, friends!