This cranberry orange bread is soft and sweet with pockets of delightfully tart cranberries. It’s bursting with fresh orange flavor and coated in a beautiful citrus glaze. It’s easy to make and guaranteed to brighten up your day! A loaf of cranberry orange bread on a blue serving plate.

Why this recipe is so great:

  • Quick to prepare – Simply mix the wet and dry ingredients separately, combine, fold in the cranberries, and bake. That’s it and everything is done by hand.
  • Super flavorful – One bite of this cranberry orange bread will awaken all of your senses and tastebuds. The combination of tangy cranberry and fresh orange zest is like a flavor explosion. The glaze tastes like an orange creamsicle and just takes this bread over the top!
  • Can be made in advance – This quick bread is even better the next day so it’s a great make-ahead dessert during the busy holiday season. But when I say dessert, it doesn’t mean you can’t enjoy it for breakfast or as a snack 🙂

A loaf of cranberry orange bread in a white baking pan on a cutting board.

How to make cranberry orange bread:

(the ingredient amounts are listed in the printable recipe card further below)

  1. In a medium bowl, whisk together the flour, baking powder, and salt. In a small bowl, toss the cranberries with a bit of flour to coat. Set aside.
  2. In a large bowl, whisk together the sugar, vegetable oil, milk, eggs, vanilla, and orange zest.
  3. Add the flour mixture to the wet ingredients and mix until just combined. Fold in the cranberries.
  4. Spoon the batter into a 9×5″ greased loaf pan. Bake at 350F for 60-70 minutes or until a toothpick inserted into the center comes out clean.

process picture of how to make cranberry orange bread

FAQ:

Yes, you can freeze it unglazed. Double wrap the completely cooled bread in plastic wrap and store in the freezer for up to 3 months. Thaw overnight in the fridge. Bring to room temperature and glaze before serving. Store in an airtight container at room temperature for up to 3 days.
Three slices of cranberry orange bread on a light grey plate.

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Did you make this recipe? Please kindly leave a comment with your star rating below.

5 from 3 reviews

Cranberry Orange Bread

Yield: 12 slices
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Author: Lily Ernst
Course: Breakfast, Dessert, Snack
Method: Bake
This cranberry orange bread is soft and sweet with pockets of delightfully tart cranberries. It's bursting with fresh orange flavor and coated in a beautiful citrus glaze. 
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Ingredients

Bread

  • 2 cups (250g) all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 & 1/2 cups fresh cranberries, *see notes if using frozen
  • 1-2 tsp all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) vegetable oil
  • 1/4 cup (60ml) milk
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 Tbsp orange zest, about 1 large or 2 small oranges

Glaze

  • 1 cup (125g) powdered sugar
  • 2 Tbsp freshly squeezed orange juice
  • 1 tsp orange zest, about 1 small or 1/2 large orange

Instructions
 

  • Preheat oven to 350F and grease a 9x5 loaf pan.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
    2 cups (250g) all-purpose flour, 2 tsp baking powder, 1/4 tsp salt
  • In a small bowl, toss together the cranberries with just enough flour to coat. Set aside.
    1 & 1/2 cups fresh cranberries, 1-2 tsp all-purpose flour
  • In a large bowl, whisk together the sugar, vegetable oil and milk.
    1 cup (200g) granulated sugar, 1/2 cup (120ml) vegetable oil, 1/4 cup (60ml) milk
  • Add the eggs, vanilla, and orange zest, and whisk until well combined.
    2 large eggs, 1 tsp vanilla extract, 1 Tbsp orange zest
  • Add the flour mixture to the wet ingredients and mix until just combined. Batter will be thick. Fold in the cranberries. Spoon the batter into the prepared pan.
  • Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
  • In a small bowl, whisk together all the powdered sugar, orange juice, and zest until smooth. Let it stand for 15 minutes to thicken and slowly pour over the bread.
    1 cup (125g) powdered sugar, 2 Tbsp freshly squeezed orange juice, 1 tsp orange zest

Notes

Leftovers can be stored in an airtight container at room temperature for up to 3 days.
*If using frozen cranberries - It's best to thaw and gently pat them dry with paper towels or else it will take too long to bake. And unless you don't mind a pink batter, rinse the thawed cranberries with water until the water runs clear and gently pat dry.
Calories: 282kcal, Carbohydrates: 45g, Protein: 3g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 28mg, Sodium: 133mg, Potassium: 58mg, Fiber: 1g, Sugar: 28g, Vitamin A: 64IU, Vitamin C: 4mg, Calcium: 55mg, Iron: 1mg
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