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This orange cranberry bread is incredibly moist, dense, and full of orange and cranberry in every bite. It’s even topped with a sweet orange glaze that puts it over the top. We think it’s the best orange cranberry bread around!
It’s taken three years of trial and error to get this cranberry bread recipe perfected. Not that I’ve worked on it for three years straight.
Cranberries are only in season from mid-September through mid-November. You get what I’m saying, though. Three years of recipe testing during cranberry season.
The first year I used dried, sweetened cranberries and tried to plump them up a bit by soaking them in hot water. That loaf tasted like it had gummy candy pieces throughout, so it didn’t make the cut although it tasted great.
Last year, the recipe turned out too dry and way too dark. I can’t even remember where it went wrong. This is year three, and I’m happy to say it was a success!
This moist, orange cranberry bread is sweet, a little tart, and wonderfully dense. It’s the perfect dessert for any holiday dinner table. Of course we’re also partial to our apple crisp and cherry crisp, too!
Ingredients Needed to Make Cranberry Orange Bread:
I’ll list the ingredients we used here and list any substitutions in a separate section below.
- All-Purpose Flour – nothing fancy here. Regular all-purpose flour is my flour of choice for this recipe.
- Baking Powder – try to choose an aluminum-free baking powder. Sometimes, baking powders that aren’t aluminum-free can leave a metallic taste in baked goods.
- Salt – regular table salt works great in this recipe.
- Granulated (White) Sugar – we use white sugar or sometimes granulated cane sugar. Both work equally well.
- Orange Zest – one large orange provides the perfect amount of zest. Be sure not to include the white part of the rind. That is the bitter part.
- Buttermilk – full fat buttermilk is my favorite choice. The rich flavor gives this bread an amazing flavor!
- Canola or Vegetable Oil – these oils are interchangeable in this recipe. Either one will work great.
- Orange Juice – freshly squeezed orange juice is what I use both in the bread and the glaze.
- Eggs – I used large, white eggs right out of the fridge!
- Vanilla – Real vanilla extract is my favorite for all of our recipes. It has a wonderful flavor.
- Fresh Cranberries – Since this bread was made around the holidays, I was able to find fresh cranberries. They are my pick, and will float to the top of the bread to make the pretty pinkish red spots.
- Powdered Sugar – regular powdered sugar will work great!
Equipment Needed to Make Cranberry Bread:
Let’s chat about the basic equipment you might need to make this holiday cranberry bread. Here’s a list of some of the items we used, but the exact models and types can vary.
- 9 x 5-Inch Loaf Pan – This is a very basic metal loaf pan. Any brand will work. A glass loaf pan may be substituted, but the cook times will need to be adjusted.
- Stand Mixer – We used a refurbished KitchenAid mixer. Any mixer will work whether it’s a stand mixer or a hand mixer.
- Juicer – This is a simple juicer that easily juices citrus fruits. We’ve had the same one for years, and it works great!
- Microplane – I love our micorplane! It’s great for finely grating the zest on fruits and even grating cheese in a pinch.
- Bread Knife – This is a great find for an inexpensive bread knife! It comes in two lengths, and works for both cake and bread.
How to Make Orange Cranberry Bread:
Now it’s time for the good stuff! The instructions for the cranberry bread. 🙂 I love how quickly this recipe comes together in regards to prep work. The longest part is the baking time.
- Start by letting the oven preheat while you’re making the batter.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set it aside. In a separate small bowl, stir together the orange zest and sugar.
- The sugar should turn a light orange color and have a slightly damp consistency from the oils in the zest. Set that bowl aside as well.
- I used a stand mixer for the remainder of the recipe, but a large bowl and hand mixer or whisk will also work.
- Place the buttermilk, oil, eggs, orange juice and vanilla in the bowl of the stand mixer. Mix the ingredients on low until they are combined.
- Add in the flour mixture and orange zest and sugar. Continue to mix on low until the batter resembles a muffin or pancake batter.
- Next, add the cranberries. Use a wooden spoon or spatula to stir the fresh cranberries into the batter.
- Pour the batter into a greased loaf pan. The cranberries float naturally, so there’s no need to try and push them down.
- They’ll just float back to the top. Place the pan in the oven, and bake for 70 to 75 minutes.
- After the cranberry bread finishes baking, allow it to rest for 5 to 10 before removing it from the loaf pan and transferring to a cooling rack. While the bread cools, make the orange glaze.
- In a small bowl, mix the powdered sugar and orange juice until creamy. The orange juice amount can be adjusted, so the glaze is the thickness you like.
- Once the bread cools completely, drizzle with the orange glaze. Slice and serve!
Tips, Substitutions, and Common Questions
- How do you make orange cranberry bread without orange juice? In the bread portion of the recipe, substitute the orange juice for equal parts of buttermilk. Then add 1 to 2 teaspoons of orange extract. For the glaze, use a 1/2 teaspoon to 1 teaspoon of orange extract, depending on taste. Substitute the orange juice with equal parts of milk.
- How do you keep the bread from browning too quickly while it bakes? Make an aluminum foil tent to place over the bread. I did this and added the tent about 15-20 minutes before the cranberry bread finished baking.
- How do you bake at a high altitude? I live in the mountains. Do I need to adjust the recipe? We live at around 1,300 feet and are in a mountain range. Although, it’s not super high in terms of elevation, we’ve certainly had to make changes from baking at 30 feet above sea level to 1,300 feet. Here’s a great resource we found that explains how to make adjustments for high altitude baking.
- Want nuts in the bread? Feel free to add your favorite as an optional ingredient.
- What can I use as a substitution for buttermilk? Add half a tablespoon of white vinegar or lemon juice a liquid measuring cup, and add enough milk until it measures 1/2 cup. Stir, and let sit for five to ten minutes before adding to the other ingredients.
- Can I use dried or frozen cranberries instead of fresh cranberries? Yes, our readers have been successful with this substitution. The dried or frozen cranberries will not float to the top of the bread.
- How can I keep the cranberries from floating to the top of the bread? Our readers have tried a couple of different things. Toss the cranberries in flour before adding them to the batter or chop them into pieces. Both of those work to keep the cranberries from floating.
- Can I use bottled or carton orange juice? Yes, absolutely! The orange flavor may not be as tangy and robust, but it will still work.
Looking for other sweet dessert bread recipes? Give these holiday favorites a try!
- Classic Pumpkin Bread
- Pumpkin Pie Cinnamon Rolls
- Cinnamon Rolls (A Christmas Morning Favorite)
- Lemon Blueberry Bread with Sweet Glaze
- Lemon Poppy Seed Bread
- Lemon Quick Bread Recipe
If you like this Orange Cranberry Bread recipe, please leave us a comment and rate the recipe card. You can also find us on Facebook, Pinterest, Twitter and Instagram searching for Berly’s Kitchen!
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Orange Cranberry Bread with Glaze
This orange cranberry bread is incredibly moist, dense, and full of orange and cranberry in every bite. It’s even topped with a sweet orange glaze that puts it over the top. We think it’s the best orange cranberry bread around!
Servings: 10 Servings
Calories: 346kcal
Ingredients
Bread
- 2 Cups All-Purpose Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Salt
- 1 Cup Granulated Sugar
- 1 Tablespoon Orange Zest
- 1/2 Cup Buttermilk
- 1/2 Cup Canola or Vegetable Oil
- 1/2 Cup Orange Juice
- 2 Large Eggs
- 1 Teaspoon Vanilla
- 1 1/2 Cups Fresh Cranberries
Glaze
- 1 Cup Powdered Sugar
- 2-3 Tablespoons Orange Juice
Instructions
Bread
- Preheat the oven to 350 degrees, and grease a 9 x 5 – inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
- In a separate small bowl, use a spoon to mix the sugar and orange zest until the sugar becomes light orange in color. Set aside.
- Add to the bowl of a stand mixer (or a large bowl and hand mixer), the buttermilk, oil, orange juice, eggs, and vanilla. Mix on low speed until the ingredients are combined.
- Add the flour mixture and the orange zest/sugar mixture. Continue to mix on low speed until all the ingredients are smooth like muffin batter.
- Next, add the cranberries and use a wooden spoon or spatula to stir until well incorporated.
- Transfer the batter to the greased loaf pan. Place in the oven and baked for 70-75 minutes. If the bread begins to become too brown, 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. Remove the bread from the oven and allow to cool for 5-7 minutes before transferring from the pan to a cooling rack.
Glaze
- While the bread cools, make the glaze.
- In a medium bowl, combine the powdered sugar and orange juice.
- Whisk or use a hand mixer on low until the glaze is smooth and creamy. Adjust the amount of orange juice to reach desired consistency.
- After the bread cools completely, drizzle the glaze over the top, slice, and serve.
- Store any leftovers in the refrigerator for up to 3 days.
Video
Notes
*Calories listed are an approximate based on ingredients used and serving size listed. *Bread bakes with a light brown crust which was removed for the photos and the video to show the inside and cranberries. *Please be sure to see the post and the comments section for additional tips, substitutions, and baking variations. Our readers have provided several wonderful comments regarding changes they’ve made to this recipe that might be helpful for others.
Nutrition
Calories: 346kcal | Carbohydrates: 55g | Protein: 4g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 38mg | Sodium: 144mg | Potassium: 141mg | Fiber: 1g | Sugar: 34g | Vitamin A: 115IU | Vitamin C: 10.7mg | Calcium: 43mg | Iron: 1.4mg
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Brandon says
Should the bread look moist in the middle after baking or does that mean it is under baked?
John says
Good Morning Brandon, the bread is naturally moist. So, as long as it’s not runny, then it should be fine. Have a lovely day 🙂
Julie says
A fantastic recipe! So easy!! I’ve made it at least 4 times in the last 2 months! Definitely dust cranberries w/ flour for even distribution.! A sure hit!! 👍
John says
Thank you, Julie! Kim and I are glad you’ve been enjoying the recipe. Thank you again for coming back to comment on the recipe. Have a lovely day 🙂
Anne says
This is the second time I’ve made this recipe and it’s wonderful! I made 5 mini loaves and they baked for about an hour. Also, I used the entire bag of cranberries, thinking it was only 2 cups and would be fine. It turns out the bag contains 3 cups, but it was still fine! I added vinegar to almond milk for the buttermilk and used Bob’s Red Mill GF baking flour, as well as substituting 2 egg whites for each egg.. I took the first batch to a church dinner and there wasn’t a crumb left. I’m baking more for holiday gifts. Thanks so much for a wonderful recipe!
John says
Thank you, Anne! Kim and I are very happy to hear everything was wonderful! Thank you again for coming back to comment on the recipe card. Have a lovely day 🙂
Dawn says
I’m gluten and dairy free but this sounded delicious. I used coconut milk with vinegar in place of the buttermilk and used Bob’s Red Mill 1:1 gluten free flour blend instead of all purpose flour. It turned out great!
John says
Thank you Dawn! That’s wonderful to hear, Kim and I are thrilled the substitutions worked out. Thank you again for coming back to comment on and rate the recipe card. Have a lovely day 🙂
Jess says
Would like to bake 2 loaves at a time. Any recommendations on bake time?
John says
Good Morning Jess, that’s a good question. Here are my thoughts:
1.) If you’re dividing the recipe into 2 mini loaves, another visitor provided notes in the comments of the post. Here are her comments, “I just made these today in mini loaf pans (3) and they came out perfect! I put the loaf pans on a small sheet pan for the first 30 minutes, to prevent them from becoming too brown on the bottom, then removed the sheet pan, put the loaf pans on the oven rack, tented with foil and continued to bake, checking every 10 minutes or so. Total cooking time was 55 minutes.”
2.) However, if you’re doubling the recipe, we’ve never done that before. I would recommend paying close attention to the texture of the batter and adjust the liquid accordingly. In other words, when doubling bread recipes, the liquid is rarely twice the original amount. So, keep that mind.
3.) Also, the cook time will differ based on your elevation and the type of pan you’re using. Start checking the loaves every 30 minutes and use a toothpick to check the doneness.
Hopefully, all this information helps and we hope you have a lovely day!
Pam Williams says
Tried this yesterday, it is divine, I had cranberries left after Thanksgiving unused, found this recipe on pinterest, I really love it, the loaf is half gone, mostly due to me! Thank you for sharing it.
John says
Thank you, Pam. Kim and I are thrilled to hear you enjoyed the bread! Thank you again for coming back to comment on and rate the recipe card. We wish you a lovely day 🙂
Lydia says
I just tried the recipe. It turned out very good. Did not have buttermilk so used yogurt watered down. Found the cranberries a little tart though — going to try dried cranberries. Made them muffins. Very nice.
John says
Good Morning Lydia, Kim and I are glad to hear it turned out for you. Thank you for coming back to comment on the recipe. Have a lovely day 🙂
chahinez @lifestyleofafoodie says
This orange cranberry bread scream holidays to me! I love how you used fresh cranberries too. I just wrote down the recipe and will give it a shot very soon.
Have a good Sunday!
John says
Good Morning Chahinez, Kim and I thrilled you like the cranberry bread. Let us know how it turns out for you. Thank you for dropping by to comment on and rate the recipe card! Have a lovely day 🙂
Sonja says
Hi there! What do you think about using cake flour for a more cake-like consistency? Thanks!
John says
Good Morning Sonja, that’s a great question. We’ve never tried that, so I’m not sure if it would work. The cranberries might sink to the bottom of your pan and burn because cake flour is very delicate. I would recommend trying a 50/50 blend of all-purpose flour and cake flour. If that worked, then I would try using all cake flour. I hope this information helps, have a lovely day 🙂
Kathleen Mawby says
Can you substitute almond or coconut flour for the all purpose flour in this recipe?
John says
Good Morning Kathleen, that’s a good question. Unfortunately, no, I don’t believe that substitution would work for this recipe. You can try it, if you like. But, I feel the bread really needs an all-purpose flour to come out as intended. Thank you for stopping by and have a lovely day 🙂
Cindy Meyer says
What do you think of using dried carnberriies instead of fresh or frozen?
John says
Good Morning Cindy, thanks a great question. Dried cranberries should work just fine. With that being said, we recommend soaking them in warm water for about 10-15 minutes before you use them. It will help the cranberries plump up a little. Also, one quick note, dried cranberries won’t float. Other than that, they should work well for the recipe. Have a great day, Cindy! 🙂
Janet Renaud says
Great. Made this for a brunch & there wasn’t a crumb left. Everyone loved it & commented on the great flavour.
John says
Thank you, Janet! Kim and I are glad you enjoyed the cranberry bread. Thank you again for coming back to comment on and rate the recipe care. Have a lovely day 🙂
Corrine Baker says
This was outstanding! I smdid nit have enough sugar on hand only 1/2 cup added a few table spoons of honey….also adder 2 tbls spoons orange patron…a Liquor to the glaze.It was steller!
John says
Thank you, Corrine! That’s wonderful, Kim and I are thrilled you enjoyed the orange cranberry bread. Adding the patron was a great idea. Thank you again for the compliment and coming back to comment on the recipe. Have a lovely weekend 🙂
Valerie Holstein says
A delicious recipe! Will definitely make again. Because my buttermilk was frozen in the freezer and I wanted desperately to make the recipe, I substituted 1/4 cup regular sour cream plus 1/4 cup milk for the buttermilk. I used frozen cranberries and they were interspersed throughout the loaf. Because I used a darker colored loaf pan, I reduced the oven temperature to 325 degrees F. Took approximately 75-80 minutes to bake. Loaf came out a beautiful golden color. Thank you so much for this recipe.
John says
Thank you, Valerie! Kim and I are glad you liked the cranberry bread. Thank you again for coming back to comment on and rate the recipe. Have a lovely day 🙂
bonnie says
what can I sub for the one c. of sugar
Kimberly says
Hi Bonnie!
We haven’t tried to sub anything for the sugar, so I’m listing a few things that might work. Brown sugar in equal amounts would work for sweetness, but the texture and color would change a bit. Here’s an article I found with several substitutions. It lists maple syrup, brown rice sugar, and honey to name a few. There’s also some additional information. I hope you find it helpful. If you get a chance to make the bread with a substitute, we’d love to know how it turns out. Have a great evening!
Lisa says
This bread was delicious! I made it exactly to the recipe with the exception of the cranberries. I coursely chopped them in my Ninja before adding in instead of putting in whole cranberries. I cooked for 45 minutes and then another 25 with foil on top. No brown crust.y top! Yummy recipe!
John says
That’s wonderful, Lisa! Kim and are thrilled to hear that. Thank you for coming back to comment on and rate the recipe card. Have a lovely day 🙂
KImmylouwho says
I didn’t want the cranberries floating on top so I chopped 1/2 cup of the cranberries and mixed in with the 1 cup of whole cranberries. i found that it only needed 60 minutes to bake. Also, I put toothpick holes in the bread when warm and poured half the glaze on top which soaked in the bread. later I put the other half on the cooled bread. Yummy!
John says
Thank you for coming back to comment Kimmy! I’m glad it worked out for you and you enjoyed. Have a lovely day and a wonderful holiday season. 🙂
Barbara Boos says
Did you know, if you coat the cranberries in flour before hand, they won’t all float to the top of the loaf?
Kimberly says
Hi Barbara!
Thanks for sharing that information! That’s a great tip. Some people have asked about that on Facebook, so that info will be helpful if other readers would prefer the cranberries to be dispersed throughout the bread instead of floating to the top. 🙂 Thanks again, and have a great evening!
ALevy says
Delicious recipe – I made using pampered chef stone pan which works great! I may try the small loaves next time . My son likes the cranberries through the bread like another cranberry bread recipe my family loves. This seems more like cake to him but still very good.
John says
Thank you for coming back to comment! Kim and I are happy you enjoyed the bread. Have a lovely day 🙂
Cindy says
This was a wonderful recipe! Only change I made was frozen cranberries and they were still frozen when I put them in. They didn’t float to the top. I baked in small loaf pans for 35 minutes. I added zest to glaze. My friends loved it. This is a keeper.
John says
That’s great, Cindy! Thank you for coming back to rate the recipe card and leave a comment. Kim and I hope you have a wonderful day 🙂
Dellwynne Wesley says
We don’t get fresh cranberries in New Zealand…would frozen berries work the same?
John says
Good Morning, that’s a great question. Yes, frozen berries would work. Just make sure to thaw them out and pat them dry before you cook with them. Also, just a quick note, they may not float to the top of the bread. Other than that, you should be good to go to use frozen berries. Have a great day 🙂
Dorrie says
Hi, would I be able to use milk, instead of buttermilk?
Kimberly says
Hi Dorrie!
Milk would probably work fine. However, we haven’t tested it with regular milk, so I can’t say with 100% certainty. If you happen to have lemon juice or vinegar, maybe try making a buttermilk substitute by adding one tablespoon to a cup of milk, stirring, then letting it stand for 10 minutes or so to thicken. Then just use what you need of it. We hope you enjoy it! Have a great day! 🙂
Dorrie says
Thank you! I will try that.
Kimberly says
You are most welcome!
Bernice A Dufek says
Can I use small loafs pans with this recipe, if so how long would I bake them? Thank You
Kimberly says
Hi Bernice!
This recipe should work in small loaf pan; however, we haven’t tested it. The cook time will need to be shortened. I’d start checking for doneness around 30 minutes. The bread will be finished when a toothpick comes out clean. 🙂 Great idea!
Dana says
I just made these today in mini loaf pans (3) and they came out perfect! I put the loaf pans on a small sheet pan for the first 30 minutes, to prevent them from becoming too brown on the bottom, then removed the sheet pan, put the loaf pans on the oven rack, tented with foil and continued to bake, checking every 10 minutes or so. Total cooking time was 55 minutes.
Kimberly says
Hi Dana!
Thank you so much for the feedback on making the bread in mini loaf pans. That will be extremely helpful to other readers. 🙂 I love the idea of using a sheet pan to prevent over browning on the bottom and will be sure to do that the next time I bake a loaf of bread. Thanks again, and we hope you have a wonderful evening!
Bernice says
Thank you so much! Can’t wait to give it a try.
Donna says
Can this bread be frozen ? I make several varieties of holiday breads for gift giving. I have to make some ahead and freeze,. This looks like a great addition to my variety and would like to add it in. My concern is the fresh cranberries. Any thoughts ?
Kimberly says
Hi Donna!
We haven’t tried to freeze this bread. However, I did some searching and found a similar recipe using fresh cranberries. According to the author, cranberry bread can be frozen. Here’s a link to the post if you’d like to check it out. https://www.acedarspoon.com/cranberry-orange-bread/ Hopefully, you’ll find it helpful. 🙂 I’d wait to add the glaze until right before the bread is served. We’d love to know how it turns out if you do get a chance to freeze a loaf.
Tina says
For the zest…did you use a zester or a microplane? Does it matter? I just used a zester and my mom came in and said I should have used a microplane. I didn’t want to waste the two oranges it took to get 1 TBS of zest.
Kimberly says
Hi Tina!
I used a microplane, but it’s whatever you’d like to use. The microplane will make a finer zest. A zester will make the pieces a little larger, but either will work. It’s your preference. 🙂