This extra-moist Cranberry Orange Bread is loaded with fresh cranberries and orange juice, creating a sweet and tangy loaf that’s even better than what you’d find at your local bakery. I top mine with a light sprinkle of turbinado sugar for a crunchy crust, but I’ve also included instructions for a sweet orange glaze.
Best of all, this quickbread stays moist for days, making it perfect for breakfast, dessert or as a thoughtful homemade gift during the holidays!
Table of Contents
Cranberries and oranges are like peanut butter and jelly—they just belong together. From cranberry orange sauce to cranberry orange scones, this sweet and tangy duo is always a crowd favorite (at least in my house!). And it doesn’t get much better than this extra-moist cranberry orange bread. A light sprinkle of turbinado sugar creates a crunchy, golden crust that gives way to a super-moist loaf studded with fresh cranberries.
It’s the kind of bread that’s both light and indulgent at the same time. I eat it for breakfast, dessert or whenever that 2 p.m. snack craving hits. And with Thanksgiving just two days away (can you believe it?!), this cranberry orange bread is a great way to start the day or end it on a sweet note. As a Thanksgiving enthusiast, I’m all in on a holiday dedicated to cooking and caloric intake. I mean, sign me up!
Back to the bread, though. It’s everything you want this breakfast-slash-dessert bread: moist, a little sweet, bursting with cranberries, and just enough citrusy flavor to make each bite sing. But don’t save it just for the big feast! This cranberry bread is perfect any time of year, especially if you stash some fresh cranberries in the freezer for later.
- Flour: The foundation of this cranberry bread recipe. Stick to all-purpose for a sturdy yet tender loaf.
- Sugar: Sweetens the bread and balances the tartness of the cranberries.
- Baking powder + baking soda: A dynamic duo that helps the bread rise.
- Butter: Adds a rich, creamy flavor that oil simply can’t replicate. While oil keeps bread moist, butter creates a tender, slightly crumbly texture that’s perfect for a quick bread like this. Be sure to use cold, cubed butter to achieve the best texture in your loaf.
- Egg: Binds the ingredients together.
- Orange juice: I prefer ¾ cup of freshly squeezed orange juice for the best flavor, but store-bought orange juice works just fine, too!
- Vanilla extract: Adds a warm, comforting note to the bread (try using homemade vanilla extract!).
- Cranberries: Fresh, frozen or even dried cranberries all work in this recipe. I use 1 cup of fresh cranberries—rinsed, patted dry and lightly tossed in a bit of flour to keep them from sinking in the batter. If you’re using frozen cranberries, no need to thaw them. Got extras? Try my cranberry orange scones next!
- Turbinado sugar (optional): Sprinkling this coarse sugar on top creates an irresistible crunchy crust. Sanding sugar works great, too.
See the recipe card for full information on ingredients and quantities.
FAQ: Can I add other mix-ins, like nuts or chocolate chips? Yes! Chopped walnuts or pecans are a great addition, and chocolate chips would pair wonderfully with the tart cranberries. Just fold them in with the cranberries.
- Mix wet ingredients. Whisk together an egg with orange juice and vanilla extract in a small bowl until combined.
- Combine the dry ingredients. In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- Cut in the butter. Add the cold, cubed butter to the bowl of dry ingredients and use your fingers (or a pastry cutter) to blend it in until the mixture resembles wet sand.
- Bring it all together. Pour the wet ingredients into the dry ingredients and gently fold them together just until combined—don’t overmix! Fold in the fresh cranberries.
- Bake the bread. Pour the batter into a greased 9×5-inch loaf pan and sprinkle the top with turbinado sugar (if using). Bake at 350°F for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
For an extra festive touch, top the cooled bread with sugared cranberries before serving!
Want muffins instead? Divide the batter evenly among a standard muffin tin lined with paper liners. Bake at 350°F for 20-25 minutes, checking for doneness with a toothpick.
Best Orange Glaze for Cranberry Bread
I love this sweet bread with its sparkling sanding sugar topping, but when I’m feeling a little extra, I’ll whip up a simple orange glaze to drizzle on top. It’s sweet, tangy and adds just the right amount of citrusy flair. Just be sure to let your loaf cool completely before glazing—trust me, it’s worth the wait! Here’s what you’ll need:
- 1 cup powdered sugar
- 2–3 tablespoons orange juice: Freshly squeezed will give you the best flavor; no straining necessary.
- ½ teaspoon orange zest: Don’t skip it! This adds all that bold orange flavor to the glaze.
Whisk everything together until smooth, then pour it over the bread for a glossy, flavorful finish. Adjust with a touch more powdered sugar or orange juice to get the consistency just right—I like mine a bit on the thicker side. It’s the perfect way to dress up your loaf for brunch, dessert or just because!
Storage Tips
- At Room Temperature: Wrap the cooled bread tightly in plastic wrap and store it at room temp for up to 3 days.
- In the Fridge: Keep it refrigerated in an airtight container for up to a week.
- Freezing: Cool the loaf completely, wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 3 months. Allow to thaw overnight in the refrigerator and bring to room temperature before slicing and serving.
Ingredients
- 1 large egg, well beaten
- 3/4 cup orange juice
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 Tablespoons cold unsalted butter, cut into pieces
- 1 cup fresh cranberries, rinsed and thoroughly dried
- 1 Tablespoon turbinado sugar (optional)
Instructions
- Preheat oven to 350ºF. Grease a 9×5-inch loaf pan with butter or cooking spray.
- In a small bowl, combine the beaten egg with the orange juice and vanilla extract.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda and salt. Add the pieces of butter to the flour, blending the ingredients together with your fingers until the mixture becomes the consistency of wet sand.
- Fold the wet ingredients into the dry ingredients, and then stir in the cranberries. Pour the batter into the prepared loaf pan and sprinkle the top with the Turbinado sugar (optional).
- Bake the bread for 50 to 60 minutes, until a toothpick inserted comes out clean.
- Let the bread cool for 10 minutes before slicing and serving.
Kelly’s Notes
- Orange glaze: Whisk together 1 cup powdered sugar, 2–3 tablespoons freshly squeezed orange juice (no straining needed), and ½ teaspoon orange zest. Stir until smooth, then pour the glaze over the bread for a glossy, flavorful finish. If needed, add a bit more powdered sugar or orange juice until you reach your desired consistency.
- Storing: Wrap the cooled bread tightly in plastic wrap and store it at room temp for up to 3 days or in the refrigerator for up to a week.
- Freezing: Cool the loaf completely, wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 3 months. Allow to thaw overnight in the refrigerator and bring to room temperature before slicing and serving.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
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Recipe adapted from Joy of Baking.
The cranberry bread was bland. It needed at least another 1/2 cup of cranberries as well as orange zest to improve the flavor.
I’m sorry you didn’t enjoy it, Nicola.
Can I make this in mini loaves?
Do I need to change cooking time?
Absolutely, Corinne! The bake time will shift to around 30 minutes, but I’d start checking at the 25-minute mark. Enjoy!
Love it! Not too sweet. My whole family asked me to make another one when they polished off the first one.
Woohoo! I’m so glad your family enjoyed the recipe, Laura!
Would this recipe work if I were to swap out the white flour for whole wheat? My sister uses this recipe and it’s a wonderful bread.
That’s not a 1:1 swap so I wouldn’t try it!
I’ve made this bread using whole cranberries and cranraisins. My husband has a slice with morning coffee. He said the whole berry loaf was more moist than the cranraisin loaf but he likes them both. Getting fresh cranberries if hard after thanksgiving. I also add orange zest and I eat the orange!
I’m so thrilled you’ve been enjoying the recipe, Patricia!
So yummy! We added cinnamon and orange zest. Plus made a glaze. How can I get the crust to not get so brown in a gas oven? Tenting? We will definitely make this again. Thanks.
That should work, Tina! I’m thrilled you enjoyed the recipe!
Can this recipe be converted for a bread machine?
Hi Jane – I’ve never made this in a bread machine so I’m not sure if that would work. Your safest bet is to use the regular ol’ oven :) Hope that helps!
Definitely a keeper! Moist and full of seasonal flavors.
So glad you enjoyed the recipe, Pam!
Doubled the recipe and made two loaves. The bread was moist, I think I would add orange zest for more impact. This recipe is a keeper.
Awesome! So glad you enjoyed the recipe, Teresa!
Hi,
Can I use chocolate chips instead of cranberries? I am a chocolate fan:)
Definitely! Just swap chocolate chips for the cranberries. Enjoy!
Woow I love quick breads, especially this time of year, thanks Kelly Senyei
This looks amazing. Is it possible to make in a bread machine or should I just use the regular ole oven?
Thanks, Michelle! I have never made this in a bread machine so I’m not sure if that would work. Your safest bet is to use the regular ol’ oven :) Hope that helps!
……I first eat with my eyes and your photography is spectacular
I have baked many different recipes of cranberry bread over the years. I doubled this recipe & made two loaves of bread this morning. My husband said this cranberry bread is excellent and so good. I love cranberry bread with the grated orange rind in it too, but this recipe is so quick to make and so yummy. Definitely will make again!
I crumbled some light brown sugar on top and it was amazing! Thanks for the recipe!!!!
I loved this recipe so much, and so did my coworkers! Thanks for posting this. My photos aren’t quite as pretty but I wanted to share my thoughts with you:
http://solidgoldeats.com/2012/12/13/cranberry-oranje-juice-bread/
Yum–I might try this for my family holiday bread exchange.
I made this bread. While it was good, I was looking for more of a medly of flavor with the oj and cranberries. Will make again and add orange zest as well to see if that helps with the flavor I think it should have. The final product is beautiful and looks gorgeous.
P.S. I added a little more than half cup of cranberries :)
Gah–this quick bread looks gorgeous!!! I love making cranberry bread during the holidays. It makes for a tasty breakfast.
What a nice looking loaf, perfect for Thanksgiving morning before the big meal.
I love everything about this! It’s gorgeous (wow, your photography is rockin!!), and it’s perfect for Thanksgiving week holiday guests!
Yum! I love cranberries. I’m trying to think up something different and cranberry-related for my Thanksgiving dinner, and this may be just the thing, especially because it doubles as breakfast the next day. Love the shot of the plump cranberries on top of the batter.
Can I use canola oil instead of the butter?
Hi Sara, I wouldn’t recommend substituting canola oil for the butter in this specific recipe, as the butter has a different fat and water content than oil, which will affect how the flour acts. Hope this helps!
We don’t have fresh cranberries….but we have the dried ones. Can I use that?
Absolutely! Dried, fresh or frozen cranberries will work in this recipe.
This is great, I want to try a banana version. Do you have one?
Hi Daniel, I have a recipe for Banana Bread, which you can find here: https://www.justataste.com/2012/05/banana-bread-french-toast/
In the recipe you call for 4tbsp of butter, but then say 1/3 of a cup in parentheses, which is actually a little more than 5tbsp. I’m not sure how much butter I should add.
Thanks for catching this typo, Nicole! It should just be 4 tablespoons. Enjoy!
So pretty! I love quick breads, especially this time of year. And those big cranberries throughout – gorgeous!
Such a beautiful cranberry bread!
This is such a pretty quick bread. I love that pop of color from the cranberries.
This is screaming for a cup of tea, in the morning or afternoon. Or a midnight snack. I make orange cranberry scones, but I will be making this instead with my leftover cranberries.
Yum! Cranberry and orange are perfect together, and who doesn’t love a quick bread? I love adding turbinado sugar to the top of quick breads as well…makes an awesome crunch without the hassle of a crumble topping. I hope you have a wonderful Thanksgiving!
I make a similar recipe every year-it’s not the holidays without it. I love how you add sugar on the top to create a crunchy texture-I never thought of doing that before, but I will from now on. Have a lovely Thanksgiving Kelly! So happy to have met you through our food blogs. :)
I’m so glad we’ve been able to connect, Flavia :)
this looks so good Kelly! Happy Holidays!
Happy holidays to you and the fam, Alison!
LOVE the pop of those cranberries, plus the orange juice. Tangy, sweet love right there!