This Orange Cranberry Bread Recipe is the perfect mix of sweet oranges and tart, juicy cranberries. It will be one of your favorite things to serve this holiday season or any time of year!
I love making sweet breads for friends and family. Unlike yeast bread, sweet bread is so quick and easy to make, and there are so many great flavors. It’s even better when I can use fresh produce in a recipe, like blueberries in my Blueberry Banana Bread, or fresh strawberries for my Chocolate Strawberry Bread.
Honestly, the sweet orange glaze is what really sets this bread apart! I know you’ll want to make it again and again, even if it’s just for yourself or your own family!
SAVE THIS DELICIOUS ORANGE CRANBERRY BREAD RECIPE TO YOUR FAVORITE PINTEREST BOARD!
This quick bread makes a great gift during the holidays too! It’s so fun to bake full-size or even mini loaves and wrap them in cute wrapping paper or a gift bag for a sweet neighbor gift. I mean, who doesn’t love food for a gift? Food gifts are made with love, and since they are consumable, you don’t have to worry about adding to the clutter we all have way too much of!
Now, let’s get to the details of this easy recipe!
What ingredients are in this Orange Cranberry Bread?
You will need these things in order to make this easy quick bread recipe:
- vegetable oil or melted butter
- light brown sugar
- 2 large eggs (bring to room temperature)
- all-purpose flour
- baking powder
- 2% milk – you can use whole milk if you prefer
- Fresh orange juice
- grated orange zest
- Cranberries (fresh or frozen)
- Powdered sugar
Do I need any special equipment to make this orange quick bread?
How to make Orange Cranberry Quick Bread
First, preheat your oven to 325 degrees. Grease and flour a 9×5 inch loaf pan or spray with baking spray. In a large bowl, whisk together sugar and oil. Add eggs, one at a time, whisking in between each addition.
Second, In a separate bowl, combine flour, baking powder, and salt. Add half the flour mixture to the wet ingredients and whisk to combine. Add half the milk and stir, then add the remaining dry ingredients until incorporated. Finally, add the remaining milk, orange juice, and orange zest and stir just until combined.
Now it’s time to chop your cranberries. You can use fresh or frozen ones. Then gently fold in those deliciously tart cranberries, and your bread is ready to bake! You will need to bake it for about 40 to 45 minutes or until a toothpick inserted in the center comes out cleanly.
While your bread is baking, make your glaze by combining orange juice and powdered sugar in a small bowl. Once it is done baking, brush the glaze on immediately and sprinkle with orange zest (if desired). Let the bread cool for at least 10 minutes before removing it and placing it on a wire rack to cool. Cut your bread into individual slices when it is completely cool.
- Cranberries are seasonal, but you can find them in the freezer section year-round. Frozen berries do add extra moisture to a batter so thaw them completely and pat them dry before using.
- When you grease your pan with butter, grease the bottom generously, but only go halfway up the sides. I’ve noticed that when I do this, my loaf will be more dome-shaped. When I forget and grease all the way up the sides, the top of the bread tends to flatten. Give it a try and let me know what you think!
- DO NOT over-mix. Combine the wet ingredients with the dry until they are just combined. When you mix the ingredients too much in a quick bread, you’ll end up with a tough and chewy bread because of extra gluten development.
- Remember, ovens vary, so check for doneness before the recommended cooking time is up.
- You can leave this bread in the loaf pan if desired and just slice it as you serve.
- To store: Store covered with plastic wrap or in an airtight container. This bread is best within 2-3 days.
- To freeze: This cranberry bread freezes beautifully. Allow it to cool completely and place it in a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature.
How do I get the zest from an orange?
- Hold the tool you’ll use in one hand, then place one end on a flat surface and hold it at an angle. (For a box grater, simply place it on a flat surface like a cutting board.)
- Hold the orange in the other hand, and drag it down over the holes. Important: make sure to remove the orange part of the skin only! Avoid the white “pith” under that, which can taste bitter.
- Gradually turn the orange until all orange parts of the peel have been removed. One regular orange will give you about 2-3 tablespoons of zest.
Can I make this recipe into muffins?
Yes! Make muffins by lining a 12-well pan with paper liners. Fill your wells about ¾ full. Bake the muffins at 325 degrees for 15-20 minutes or until golden brown.
Can I use a milk substitute?
This recipe calls for 2% milk, but you can use your favorite milk in its place. It will slightly affect the flavor as well as the nutritional values.
Want more Holiday Bread Recipes?
Other Quick Bread Recipes You’ll Love
Cranberry Orange Recipes
Cranberry Orange is such a delicious flavor combination, that I love using it in recipes.
I made this easy no bake dessert, Cranberry Orange Dream Bars, with the holidays in mind. It’s an easy layered dessert that friends and family will love.
Like biscotti? This Cranberry Orange Pistachio Biscotti will be a great cookie to include on holiday cookie trays, enjoy with your morning cup of coffee or as an afternoon snack.
While you can eat today’s Cranberry Orange Bread for breakfast, I’ve also got a few other recipes you might enjoy, too.
I can never stop at just one slice of this Orange Cranberry Coffee Cake. It’s become quite a favorite over the years.
I bet you’ll fall in love with these Cranberry Orange Scones as much as I have. They’re so easy to make and perfect when you have company over for the holidays.
Slice up the seasonal flavors of orange and cranberry in this delicious and easy Cranberry Orange Bread.
It will be a delicious addition to breakfast any day of the week or afternoon tea.
The Best Orange Cranberry Bread
Orange Cranberry Bread
- ¼ cup vegetable oil or melted butter
- ¾ cup packed light brown sugar
- 2 large eggs room temperature
- 1 ¾ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 cup 2% milk divided, can substitute whole milk
- 2 tablespoons orange juice
- 1 tablespoon grated orange zest
- 1 cup roughly chopped cranberries
- 3 tablespoons powdered sugar
- 1 tablespoon orange juice
- additional orange zest for garnish optional
- Preheat oven to 325 degrees. Grease and flour 9×5 inch loaf pan or spray with baking spray. In a large bowl, whisk together sugar and oil. Add eggs, one at a time, whisking in between.
- In a separate bowl, combine flour, baking powder, and salt. Add half the flour mixture to wet ingredients and whisk to combine. Add half the milk and stir, then add the remaining flour until incorporated. Finally, add the remaining milk, orange juice, and orange zest and stir just until combined.
- Fold in cranberries. Transfer to loaf pan. Bake for 40-45 minutes or until toothpick comes out clean when inserted into middle of bread.
- While bread is baking, prepare glaze by whisking together powdered sugar and orange juice in a small bowl. Once bread is done, brush glaze onto bread immediately and sprinkle with orange zest (optional). Let it sit for 10 minutes before removing from pan and transferring to cooling rack. Slice when cool or next day.