Cranberry orange bread is the bright, festive quick bread that tastes like the holidays in a single slice. Tart cranberries burst through a tender, buttery crumb perfumed with fresh orange zest, and a simple orange glaze adds the finishing touch.
This easy cranberry orange bread recipe uses fresh or frozen cranberries and real orange juice, so every bite is vibrant instead of artificial. Sour cream keeps the loaf wonderfully moist for days, and the batter mixes together in one bowl without a mixer.
It makes a lovely breakfast, afternoon snack, or edible gift wrapped in parchment and tied with twine. The flavor deepens overnight, so it is a great make-ahead treat for Thanksgiving and Christmas mornings.
Recipe at a Glance
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes (plus cooling)
Servings: 10 slices
Category: Bread / Breakfast
Why You’ll Love This Cranberry Orange Bread
- Bright orange flavor with pops of tart cranberry
- Tender, moist crumb thanks to sour cream
- Easy one-bowl batter with no mixer
- A sweet, tangy orange glaze on top
- Great for gifting and holiday brunch
Ingredients You’ll Need for Cranberry Orange Bread
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- Zest of 2 oranges
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup fresh orange juice
- 1 1/2 cups fresh or frozen cranberries, roughly chopped
- For the glaze: 1 cup powdered sugar and 2 to 3 tablespoons orange juice
How to Make Cranberry Orange Bread
- Preheat the oven to 350°F and grease a 9×5 loaf pan, lining it with parchment.
- Whisk the flour, baking powder, baking soda, and salt in a medium bowl.
- Rub the orange zest into the sugar in a large bowl until fragrant, then whisk in the melted butter, eggs, sour cream, and orange juice.
- Fold the dry ingredients into the wet until just combined.
- Gently fold in the cranberries, then pour the batter into the pan.
- Bake for 55 to 65 minutes until a toothpick comes out clean, tenting with foil if the top browns too quickly.
- Cool in the pan for 15 minutes, then lift out and cool completely on a rack.
- Whisk the powdered sugar and orange juice until smooth and drizzle over the cooled loaf.
Tips for the Best Cranberry Orange Bread
- Rub the zest into the sugar. This releases the orange oils and infuses the whole loaf with bright flavor.
- Toss the cranberries in a spoonful of flour so they don’t sink to the bottom of the pan.
- Don’t overmix, which makes quick breads tough and dense.
- Cool completely before glazing so the glaze sets instead of melting into the bread.
Variations to Try
- Add 1/2 cup chopped pecans or walnuts for crunch
- Stir in white chocolate chips for sweetness
- Bake as muffins for 20 to 25 minutes
- Swap in a little almond extract for a bakery-style note
- Use dried cranberries when fresh are not in season
How to Store It
Store cranberry orange bread covered at room temperature for up to 3 days, or in the fridge for up to 1 week. The glaze keeps the top moist and flavorful.
Freeze the unglazed loaf, wrapped tightly, for up to 3 months. Thaw at room temperature and glaze before serving.
Frequently Asked Questions
Can I use frozen cranberries in cranberry orange bread?
Yes. Use them straight from the freezer without thawing so they don’t bleed color into the batter.
Why is my cranberry orange bread dry?
It is likely overbaked or overmixed. Bake until a toothpick comes out clean and mix just until combined.
Can I use dried cranberries?
Yes. Use about 1 cup of dried cranberries, though the loaf will be sweeter and less tart.
Can I make cranberry orange bread ahead of time?
Yes. It tastes even better the next day, so bake it a day ahead and glaze it before serving.
Cranberry Orange Bread
Ingredients
Equipment
Method
- Preheat oven to 350°F and line a loaf pan.
- Whisk the flour, baking powder, baking soda, and salt.
- Rub the orange zest into the sugar, then whisk in the butter, eggs, sour cream, and orange juice.
- Tip: This releases the orange oils.
- Fold in the dry ingredients, then the cranberries.
- Bake 55 to 65 minutes until a toothpick comes out clean.
- Cool completely, then drizzle with the orange glaze.
Notes
Glaze only after the loaf has cooled.