Cranberry Orange Bread Recipe

I absolutely love this Cranberry Orange Bread Recipe for so many reasons — it’s the kind of treat that feels festive yet fresh, making it perfect for a cozy weekend breakfast, holiday brunch, or even a sweet snack with your afternoon tea. The zesty orange aroma combined with tart cranberries creates this delightful balance you won’t get from a typical quick bread, and honestly, it tastes like sunshine in loaf form!

When I first tried this recipe, I was blown away by how moist and tender the bread stayed, thanks to the buttermilk and oil combo, which is a game-changer. Plus, the glaze with just the right hint of orange juice adds a lovely finishing touch that makes the bread feel a bit fancy without any fuss. If you’re hunting for a Cranberry Orange Bread Recipe that’s both approachable and tasty, this one will quickly become your go-to.

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Ingredients You’ll Need

Each ingredient works harmoniously — the buttermilk adds tanginess and moisture, while the fresh cranberries bring juicy bursts of tartness that contrast beautifully with the sweet orange notes. When shopping, fresh cranberries are key since frozen ones can affect texture and moisture.

• Granulated sugar: Balances tartness with sweetness; I like to mix it with orange zest to wake up the flavors early.
• Orange zest: Freshly grated for the best citrus aroma; avoid the white pith for bitterness.
• Buttermilk: Adds moisture and a gentle tang; if you don’t have it, you can easily make a substitute with milk and lemon juice or vinegar.
• Fresh orange juice: Provides bright citrus flavor; freshly squeezed is always best for authenticity.
• Vegetable oil: Keeps the bread moist and tender without overpowering the flavors.
• Egg: Gives structure and richness, binding all ingredients nicely.
• All-purpose flour: The base that holds everything together; no need for specialty flours here.
• Salt: Enhances all the flavors, making the bread well-rounded.
• Baking powder & baking soda: Both are crucial for that just-right rise and fluffy crumb.
• Fresh cranberries: Coarsely chopped for even distribution of tart bursts in every bite.
• Powdered sugar (for glaze): Sweetens the glaze without grit, ensuring smooth drizzling.
• Heavy cream or milk (for glaze): Adjust the consistency of the glaze for easy drizzling over the cooled loaf.

Variations

I love how this Cranberry Orange Bread Recipe invites creativity. Feel free to swap or add ingredients to fit your taste or dietary needs — it’s one of those recipes that’s forgiving but still delicious.

• Gluten-Free Version: I’ve experimented with a gluten-free blend, and while the texture shifts a bit, it’s still tasty if you use a quality mix that includes xanthan gum.
• Nut Lovers: Try adding chopped walnuts or pecans — I sprinkled some in once, and my family went crazy for the crunch.
• Dairy-Free Adaptation: Using plant-based milk with a splash of lemon juice to mimic buttermilk works well; just watch the consistency to keep the batter moist.
• Extra Citrus Kick: Add a tablespoon of lemon zest alongside orange zest for a punchier flavor — I discovered this trick when I wanted a brighter citrus loaf.

How to Make Cranberry Orange Bread Recipe

Step 1: Mix Sugar and Orange Zest for Maximum Flavor

The first thing I do is mix the granulated sugar with fresh orange zest. This simple step releases those essential oils from the zest and gives the sugar a lovely citrus aroma that infuses the entire bread. It’s worth taking a minute or two here — it really makes a big difference.

Step 2: Whisk Wet Ingredients Separately

In another bowl, whisk buttermilk, fresh orange juice, vegetable oil, and egg together until combined. I find that prepping wet and dry ingredients separately helps avoid overmixing later. Plus, the liquid mixture makes the batter beautifully smooth and moist.

Step 3: Combine Dry Ingredients Including Flour and Leaveners

Next, stir together the all-purpose flour, salt, baking powder, and baking soda in a small bowl. This ensures your raising agents are evenly distributed, helping the bread rise perfectly. Make sure to check your baking powder and soda are fresh — expired leaveners can leave you with dense bread.

Step 4: Gently Mix All Ingredients and Fold in Cranberries

Now, add your wet ingredient mixture to the sugar and zest blend, stirring gently to combine. Then, fold in the dry ingredients carefully to avoid overmixing (which can make bread tough). Finally, fold in the chopped fresh cranberries — I like to fold gently to keep those juicy little bursts intact without crushing the berries.

Step 5: Bake and Watch for Perfect Doneness

Pour the batter into your greased 9×5-inch loaf pan and bake at 350°F (175°C) for about 45 to 55 minutes. I always recommend testing by inserting a toothpick in the middle — it should come out with just a few moist crumbs, not wet batter. Remember, ovens can vary, so start checking at 45 minutes to prevent overbaking.

Step 6: Cool, Then Add That Easy Citrus Glaze

Once the bread is completely cool, whisk powdered sugar with orange juice and just enough cream or milk to make a drizzlable glaze. Drizzle it over the top and let it set. This glaze adds a subtle sweetness and a beautiful sheen, giving your cranberry orange bread that extra wow factor I look forward to every time.

How to Serve Cranberry Orange Bread Recipe

Garnishes

I like to keep it simple and classic with a light dusting of powdered sugar on top in addition to the orange glaze. On occasion, I’ve added a few whole cranberries or a sprig of mint for a pop of color when serving guests — it really makes the presentation feel special.

Side Dishes

This cranberry orange bread pairs wonderfully with a smear of softened butter or cream cheese. For a brunch spread, I love serving it alongside fresh fruit salad or a creamy yogurt parfait — it balances refreshingly against the sweet and tart bread.

Creative Ways to Present

For holidays or gatherings, I’ve sliced the loaf into thick pieces and arranged them on a wooden board with clusters of fresh cranberries and citrus slices for a festive touch. You can even cut mini slices and serve on cocktail picks as bite-sized treats — always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

I recommend wrapping the cooled cranberry orange bread tightly in plastic wrap and storing it at room temperature for up to 3 days. I once kept it out longer wrapped this way, and it stayed fresh without drying out, which was great for quick grab-and-go snacks.

Freezing

This bread freezes beautifully! Slice it first and individually wrap each piece in plastic wrap with a layer of foil to prevent freezer burn. When I’ve frozen it this way, the slices thaw quickly and taste just like fresh baked.

Reheating

To reheat, I pop a slice in the microwave for about 15-20 seconds or warm it in a toaster oven until slightly toasty. This revives the bread’s soft texture and brings back that lovely citrus aroma — just watch it closely so it doesn’t dry out.

FAQs

Final Thoughts

Honestly, this Cranberry Orange Bread Recipe holds a little special place in my heart — it’s one of those comforting recipes that’s elegant enough for company but simple enough to throw together midweek. I hope when you make it, you’ll enjoy the balance of tart and sweet, the moist crumb, and the fresh citrus burst just as much as my family and I do. Give it a try, and I promise it’ll become your new favorite quick bread to bake again and again.

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