If you love a baked treat that’s bursting with fruity zing and a touch of sweetness, Orange Cranberry Bread is going to sweep you off your feet! Imagine a perfectly golden loaf that’s equal parts fluffy and moist—bright notes of fresh orange and juicy cranberries in every bite. This bread has just the right balance of tang and sweetness, making it a fabulous choice for breakfast, an afternoon snack, or even dessert. Every time I bake this, it fills the kitchen with the most irresistible citrusy aroma. Trust me, you’ll want to keep this recipe handy for every season, whether you’re using fresh cranberries in winter or dried for a quick spring pick-me-up.
Ingredients You’ll Need
This Orange Cranberry Bread only calls for familiar pantry staples and a few fresh ingredients, but together they work magic! Each component brings its own special touch—texture, flavor, aroma, or even a gorgeous burst of color.
- All-purpose flour: Provides the perfect structure to give your bread a tender but sturdy crumb.
- Granulated sugar: Brings sweetness to offset the tart cranberries and highlight those citrus notes.
- Baking powder: Essential for a lofty rise, making your bread light and cake-like.
- Baking soda: Interacts with the orange juice acidity for extra lift and tenderness.
- Salt: Just half a teaspoon makes all the flavors pop without tasting salty.
- Orange zest: The fragrant oils in fresh zest infuse the loaf with an amazing citrus kick.
- Fresh orange juice: Adds natural sweetness, tang, and beautiful moisture.
- Vegetable oil: Keeps the crumb extra-moist and soft throughout the entire loaf.
- Large egg: Binds everything together and adds richness.
- Fresh or frozen cranberries: Each berry pops with juicy tartness; halved for even distribution.
- Vanilla extract: Warms up the flavors, giving the bread a subtle depth and aromatic finish.
How to Make Orange Cranberry Bread
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C), which is the sweet spot for baking this loaf to golden perfection. Grease a 9×5-inch loaf pan with either butter or nonstick spray, making sure to get the corners. This quick step prevents sticking and makes turning out your bread a breeze later on.
Step 2: Combine Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and glorious orange zest. The zest blends right in with the flour, ensuring every slice will have those tiny sunbursts of citrus flavor. Mixing the dry ingredients first evenly disperses the leaveners, helping the bread rise nice and tall.
Step 3: Whisk the Wet Ingredients
In a separate bowl, combine the fresh orange juice, vegetable oil, large egg, and vanilla extract. Give it a good whisking until smooth and fully blended—the oil and juice ensure a moist loaf, while the egg brings everything together for a velvety batter.
Step 4: Mix the Batter
Pour the wet ingredients into the dry ingredients and, with a gentle hand, stir just until the mixture comes together. The key here is not to overmix! A few streaks of flour are perfectly fine because you’ll be mixing a bit more when you add the cranberries. The less you stir, the lighter your Orange Cranberry Bread will turn out.
Step 5: Fold in the Cranberries
Gently add the fresh or frozen cranberries (if they’re large, cut them in half for better distribution throughout the loaf). Use a spatula to fold them into the batter. This ensures tangy bursts of cranberry in every slice without crushing the berries or turning your bread pink.
Step 6: Bake to Perfection
Pour the batter into your prepared loaf pan and smooth the top with a spatula. Pop it in the oven and bake for 50 to 60 minutes. Your kitchen will smell incredible! The bread is ready when a toothpick inserted in the center emerges clean or with just a few moist crumbs. Let it cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. This wait is the hardest part but delivers flawless slices!
How to Serve Orange Cranberry Bread
Garnishes
I love dressing up my Orange Cranberry Bread with a light dusting of powdered sugar or a drizzle of simple orange glaze. For the glaze, just whisk together a bit of powdered sugar and orange juice until smooth, then pour it over the cooled loaf for an elegant and extra-citrusy finish.
Side Dishes
This bread pairs beautifully with a steaming mug of tea, your morning coffee, or a tall glass of cold milk. For a cozy brunch, serve it alongside fresh fruit, creamy yogurt, or lightly scrambled eggs to round out the meal. The flavors, especially that blend of tart cranberry and orange, make these combos irresistibly satisfying.
Creative Ways to Present
Want to make your Orange Cranberry Bread stand out? Slice it into cubes for a sweet breakfast platter, or use it as the base for festive French toast. If you’re gifting, wrap a cooled loaf in parchment and tie it with ribbon for a cheerful homemade treat. This bread also looks gorgeous in a breadbasket at holiday gatherings!
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (lucky you!), wrap the cooled bread tightly in plastic wrap or foil, then store at room temperature for up to three days. It stays wonderfully moist, and the flavors deepen as it rests.
Freezing
This Orange Cranberry Bread freezes like a dream. Simply let the loaf cool completely, wrap it tightly in plastic wrap and then in foil, and store it in an airtight freezer bag. It will keep its delightful flavor and texture for up to three months—just thaw overnight at room temperature when you’re ready to enjoy another slice.
Reheating
For that just-baked, cozy warmth, pop individual slices into the toaster or microwave for a few seconds. If reheating the whole loaf, cover with foil and warm in a 300°F (150°C) oven for about 10-15 minutes. The bread springs back to life, and the aroma will fill your kitchen all over again.
FAQs
Can I use dried cranberries instead of fresh or frozen?
Absolutely! If you prefer a sweeter bite or can’t find fresh cranberries, feel free to use dried. Give them a quick soak in orange juice for about 10 minutes to plump them up before folding into the batter.
Can I make Orange Cranberry Bread vegan?
Yes, you can! Swap the egg for a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) and use a plant-based milk instead of orange juice for a slightly different twist. The texture will be a bit different but still delicious.
Is it possible to make this loaf gluten-free?
Certainly! Replace the all-purpose flour with your favorite gluten-free baking blend. Make sure it contains xanthan gum for the best texture, and expect a slightly different crumb, but you’ll still get all the zesty, fruity flavor.
Should I thaw frozen cranberries before using them?
Using frozen cranberries is just fine—no need to thaw. Toss them in straight from the freezer, and they’ll add lovely bursts of flavor without making the batter watery. Just bake as usual, maybe adding a minute or two to the bake time if needed.
How can I tell when the bread is done baking?
Your Orange Cranberry Bread is ready when a toothpick or cake tester inserted in the center comes out mostly clean, with just a crumb or two. The top should feel springy and lightly golden brown. Try not to overbake to keep it perfectly moist.
Final Thoughts
If you’re searching for a cheerful, crowd-pleasing treat, you can’t go wrong with this Orange Cranberry Bread. There’s just something magical about the way tart cranberries and zesty orange dance together in every slice! Give it a try and watch it become a fast favorite at your table—not only for special occasions, but any day that needs a bright, homemade pick-me-up.
