This Cranberry Orange Bread is a delightful quick bread that brings together the tangy sweetness of fresh cranberries with the bright citrus flavors of orange zest and juice. With a tender crumb and a sweet orange glaze, it’s perfect for breakfast, an afternoon snack, or even a holiday treat. Easy to make and bursting with flavor, this bread is a must-try!
In our home, the scent of Cranberry Orange Bread baking in the oven means the start of cozy moments and warm gatherings. My family loves it, especially my husband, who swears by the combination of tart cranberries and sweet, zesty oranges. It’s become a weekend favorite, especially in the colder months, when we crave something comforting yet refreshing. When this bread is on the table, everyone seems to linger a little longer, savoring every last crumb. It’s the kind of recipe that feels like a special occasion, even on an ordinary day.
Why This Cranberry Orange Bread Will Be Your New Favorite
- Bursting with Citrus Flavor: Fresh orange zest and juice in both the batter and glaze give this bread a bright, refreshing flavor.
- Perfectly Tender Crumb: Made with oil instead of butter, this bread stays moist and tender, with a light and airy texture.
- Fresh Cranberries Add Tartness: Whole cranberries create a beautiful contrast of tart and sweet in every bite.
- Simple & Versatile: This recipe comes together easily and can be customized with pecans or walnuts for an added crunch.
Ingredients
For the Bread:
- 135 g (2/3 cup) granulated sugar
- Zest of 1 orange
- 120 ml (1/2 cup) milk*
- 30 ml (2 tbsp) orange juice
- 120 ml (1/2 cup) vegetable or canola oil
- 2 large eggs
- 1 tsp vanilla extract
- 250 g (2 cups) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 150 g (1 1/2 cups) fresh cranberries
- 60 g (1/2 cup) chopped nuts, such as pecans or walnuts (optional)
For the Glaze:
- 60 g (1/2 cup) powdered sugar, sifted
- Zest of 1/2 orange (about 1 tbsp)
- 15 ml (1 tbsp) orange juice
*Note: Whole milk or any plant-based milk will work well in this recipe.
Directions
- Prepare the Oven and Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, ensuring the bread releases easily once baked. - Combine Sugar and Orange Zest:
In a large mixing bowl, blend the granulated sugar and orange zest. Rub them together with your fingertips to release the citrus oils, infusing the sugar with orange flavor. - Add Wet Ingredients:
Pour in the milk, orange juice, oil, eggs, and vanilla extract. Whisk together until smooth and evenly mixed. - Mix Dry Ingredients:
In a separate bowl, combine the flour, baking powder, and salt. Take 2 tablespoons of this flour mixture and toss it with the cranberries in a small bowl to coat. This helps prevent the cranberries from sinking in the batter. - Combine Wet and Dry Mixtures:
Add the remaining flour mixture to the wet ingredients. Stir gently until just combined—avoid overmixing. Carefully fold in the cranberries and nuts (if using) until evenly distributed. - Bake the Bread:
Pour the batter into the prepared loaf pan, smoothing the top. Bake for 45–55 minutes, or until a skewer or toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then remove it to a wire rack to cool completely. - Make the Glaze:
In a small bowl, whisk together the powdered sugar, orange zest, and orange juice until smooth. Drizzle over the cooled bread.
Notes:
- Substitution Tips: You can substitute the cranberries with dried cranberries if fresh ones are unavailable; reduce the amount to about 1 cup and soak in warm water briefly to soften.
- Storage: This bread keeps well at room temperature for 2–3 days in an airtight container or can be frozen for up to a month.
- Nut-Free Option: Simply skip the nuts if preferred, or substitute with seeds like sunflower or pumpkin for added texture without allergens.
