50 Amazing Cranberry Orange Bread Joy

If you’re anything like me, sometimes you just need a win in the kitchen that feels incredibly special but takes almost zero effort. That’s exactly what you get with this cranberry orange bread. Honestly, pulling this loaf—golden, glistening with glaze, and smelling like a winter holiday—out of the oven is my definition of pure cooking joy. I remember when I first started baking after leaving that intense corporate life; holding this warm loaf brought me such peace. Forget complicated yeast projects; this recipe is the ultimate moist cranberry orange bread recipe with a zesty orange glaze that simply knocks it out of the park every single time. You’re going to love how easy this festive breakfast loaf comes together! Learning how I switched from spreadsheets to saucepans is all detailed on my About page, but for now, let’s get baking!

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Why This Cranberry Orange Bread Recipe Delivers Pure Joy

This isn’t just another quick bread recipe, folks; this cranberry orange bread is what I bake when I need a guaranteed showstopper that takes almost zero effort. It really embodies my philosophy of getting big flavor without complicating things. We focus on quality ingredients and simple techniques, which is why this loaf is so reliable for every home cook. If you’re looking for an
easy bread for beginners, you’ve found it!

Here’s why this particular recipe has earned a permanent spot on my favorite list:

Unmatched Moist Cranberry Orange Bread Recipe Texture

The secret to amazing moisture is twofold: melted butter and plenty of fresh orange juice. Unlike creamed butter cakes, using melted fat helps keep the final crumb tender and locks in that moisture. That’s what gives you the true
moist cranberry orange bread recipe experience—nothing dry or crumbly here, promise!

The Perfect Zesty Citrus Bread Finish

You can’t have this bread without that bright punch! We load up on fresh orange zest, which is far more flavorful than extract. Once baked, that sweet citrus glaze sets up beautifully, giving you that lovely, slightly crisp exterior. It truly elevates the whole experience into a fantastic
zesty citrus bread that tastes straight from a bakery.

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Gathering Ingredients for Your Cranberry Orange Bread

We’re keeping the ingredient list short and sweet because great cranberry orange bread shouldn’t require a trip to five different specialty stores, right? Trust me, using the best quality citrus makes all the difference both in the loaf and the final glaze. Precision here means we nail that perfect sweet and tart balance we’re aiming for!

Dry Ingredients for the Cranberry Orange Bread Loaf

First up are our dry bits. We’ve got the standard two cups of flour, baking soda, salt, and almost a teaspoon of cinnamon for warmth. But here’s the trick: don’t just dump the sugar in! Before doing anything else, take your cup of sugar and your orange zest and use your fingertips to rub them together until it smells deeply fragrant. That one easy step starts releasing all those essential oils!

Wet Ingredients and Fresh Cranberries

For the liquids, we need two eggs, melted butter (so easy!), fresh, fresh squeezed orange juice, and a splash of vanilla. And for the star fruit? You need about a cup and a half of cranberries. If you’re using frozen, don’t even try to thaw them first—toss them in right from the freezer. They hold their shape better that way!

Simple Zesty Orange Glaze Components

The glaze couldn’t be simpler, which is why I love it for gifting. You just need powdered sugar and a tiny bit of extra orange juice. This is important: when you mix the glaze, start with hardly any juice at all. You want to drizzle that thick liquid over the *cooled* loaf, not pour it on like soup. We’ll talk more about that later!

Step-by-Step Instructions for the Best Cranberry Orange Loaf

This is where the magic happens! If you’ve followed along so far, you already have those fantastic flavor builders mixed. Now, we put it all together in this cranberry orange bread recipe. Even if you usually skip the recipe instructions because you think you know best (we’ve all been there!), stick with me here. These small steps guarantee you get that tender crumb every time, making this truly an easy bread for beginners. If you want to dive deeper into my general baking methods, check out my guide to baking bread!

Preparing the Pan and Mixing Dry Ingredients for Cranberry Orange Bread

First things first: get that oven warming up to 350°F (175°C). Don’t forget to grease and flour your 9×5 loaf pan! If you don’t grease it well, this beautiful loaf will stick, and no one wants that heartbreak. Once the oven is ready, go back to your flour mixture. Remember how we rubbed the orange zest into the sugar earlier? Now, just whisk in the baking soda, salt, and cinnamon briskly. We want everything coated evenly before we introduce any wet stuff!

Combining Wet Ingredients and Folding the Batter

In your second bowl, whisk your eggs, melted butter, juice, and vanilla until they look friendly. Now, pour those wet ingredients right into the dry mixture. Here is the absolute most important technique: mix only until the flour streaks just disappear. I mean it! If you beat this batter until it’s completely smooth, you’ll develop gluten, and your gorgeous loaf will turn tough. Fold gently with a spatula, then carefully fold in those beautiful chopped cranberries in one go. A few lumps are fine!

Baking and Cooling the Festive Breakfast Loaf

Pour that glorious batter into your prepared pan and smooth the top a bit. Pop it into the preheated oven for about 50 to 60 minutes. You want a wooden skewer inserted right in the center to come out clean—no wet batter sticking to it! When it’s done, resist the urge to unmold it immediately. Let your festive breakfast loaf rest right in that warm pan for 10 minutes. Trust me, this short rest helps it firm up just enough so it doesn’t fall apart when you flip it onto the cooling rack.

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Mastering the Cranberry Orange Bread with Glaze

Now that you’ve got the structure down, let’s talk about turning this good cranberry orange bread into something that tastes like it came straight from a fancy bakery. These little expert touches are what elevate a simple quick bread; they are what make people ask you for the recipe later! We want that perfect finish—the kind that makes this cranberry orange bread with glaze a total showstopper for easy entertaining.

Tips for Zest and Flavor in Your Cranberry Orange Bread

When you’re zesting that orange, be super careful! Only get that bright orange part off the peel. If you hit the white pith underneath, it’s going to taste bitter, and that ruins the sweet-tart balance we worked so hard to achieve. Another thing: when you fold in those cranberries, make sure you use a light hand and get them distributed evenly. Nobody wants a loaf that’s all cranberries on one end and plain bread on the other. Quick bread batter is forgiving, but folding gently prevents you from overmixing the final product.

Glazing Technique for Perfect Sweet and Tart Bread

This one is non-negotiable: your loaf must be completely cool before you even think about glazing it. I know, I know, it smells heavenly when it’s warm, but if you pour that sweet glaze onto a warm cranberry orange bread, it just melts right in and soaks up like thin syrup. We want a nice, slightly opaque layer on top that sets up firm! Whisk that glaze until it’s thick but still pourable. This gorgeous glaze is the final touch that makes it the ultimate sweet and tart bread experience.

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Making Ahead and Gifting Your Cranberry Orange Bread

This is genuinely one of my favorite cranberry orange bread recipes because it’s such an amazing make ahead holiday treat. If you’re planning a big brunch or need teacher gifts, this is your champion! The great news is that this loaf actually tastes even better the next day once the spices have really bloomed with the moisture. You can bake it, let it cool completely, skip the glaze, wrap it tightly in plastic wrap and foil, and stick it in the freezer for up to a month. When you’re ready to serve it, just thaw it on the counter.

When you’re ready to gift it, whip up that glaze fresh, or give the recipient the small bag of powdered sugar and a cute note suggesting they use a splash of fresh juice. I often share pictures of these loaves wrapped up nicely on my Facebook page—it makes such a thoughtful, homemade present for your neighbors, too!

Ingredient Notes and Substitutions for Cranberry Loaf

I always want you to feel confident making my recipes, and that means knowing what you can swap out if you’re missing something or if you have dietary needs cropping up. This cranberry orange bread is pretty robust, but ingredient choices definitely impact the final texture, so let’s talk swaps. It’s all about maintaining that moist texture we love so much. If you’re thinking about recipe flexibility and making several batches this year, remember that checking out options for meal planning can help you keep all of your baking ingredients stocked!

Flour Swaps and Adjustments

If you want to sneak in some extra goodness, you can absolutely substitute up to half—so about one cup—of that all-purpose flour with whole wheat flour. It will make the crumb a little heartier, which I actually really enjoy for breakfast! If you’re going fully gluten-free, you’ll need a high-quality 1:1 GF blend. Keep in mind that GF breads sometimes need a tiny bit more liquid because those blends absorb differently, so just watch your batter consistency closely. Don’t substitute liquids like the orange juice or melted butter, though; those are key to keeping this cranberry loaf tender.

Substituting Fresh Cranberries in Your Cranberry Orange Bread

We already talked about how great frozen cranberries are—toss them in straight from the freezer—because they maintain that beautiful pop. If you only have dried cranberries, you absolutely can use them, but you must rehydrate them first! Dried fruit tends to suck moisture out of your batter as it bakes, leaving you with dry pockets. Just soak your dried cranberries in warm water or even some orange juice for about 20 minutes before gently patting them dry and tossing them into the batter. It’s a little extra step, but it saves the integrity of your moist cranberry orange bread recipe!

Frequently Asked Questions About This Holiday Quick Bread

When you’re making your first batch of cranberry orange bread, questions always pop up! It’s totally normal, especially when you’re trying to nail that perfect texture for your holiday quick bread serving. I’ve pulled together a few of the things I get asked most often about this recipe or easy quick bread recipes in general. Don’t stress about perfection; just follow the mixing rules!

Can I use dried cranberries instead of fresh in this cranberry orange bread?

Yes, you certainly can, but you have to rehydrate them first! If you skip this step in your cranberry orange bread, those dried guys will suck the moisture right out of your tender crumb while it bakes. Soak them in warm water or orange juice for about 20 minutes, drain them well, and pat them dry before folding them in. It’s worth the extra five minutes, honestly!

What is the best way to store this easy quick bread recipe?

Because this easy quick bread recipe is so moist, it keeps beautifully! Once it’s completely cool, wrap the loaf tightly in plastic wrap, then maybe foil on top, and store it at room temperature. It’s good for about three days, but honestly, it tastes best on day two! If you need to keep it longer, wrap it up well and freeze it. That’s why it’s one of my favorite make ahead holiday treats.

Why is my cranberry orange bread dense?

About 99% of the time, a dense loaf in a quick bread like this is caused by overmixing the batter. Remember when I stressed mixing only until the flour disappears? If you keep mixing once you add the wet ingredients, you activate too much gluten, which results in a tough, slightly rubbery, dense texture. Always mix gently and stop when you see just a few streaks of flour left!

Estimated Nutrition for Your Homemade Cranberry Bread

I know some of you like to keep track of what’s going into your wonderful homemade food, so here’s a general idea of what you’re looking at per slice of this glorious homemade cranberry bread. I think it’s important to know what’s in what we eat, even when it’s a special treat! Remember, since we are using real butter and fresh juice, these numbers are just estimates based on my calculation for portion sizes—your exact results might vary slightly based on the exact ingredients you use for your meal planning.

Disclaimer time: These figures are estimates and not guaranteed! But I think you’ll agree that a slice of this magnificent loaf is worth it for a festive morning treat!

Share Your Cranberry Orange Bread Creations

I absolutely love when you all try out these recipes! Nothing makes me happier than hearing that your kitchen smelled amazing while baking this cranberry orange bread. If you made this recipe, please take a second to rate it down below—it helps other folks who are looking for that perfect holiday bake feel confident trying it out. And if you snapped a photo of your gorgeous glazed loaf, please tag me on social media!

I love seeing your creations and hearing what you thought of that wonderful sweet and tart combination. Happy baking, everyone! Let me know in the comments what you’re serving this beautiful fall and winter baking favorite with—coffee, tea, or perhaps warm on its own?

Estimated Nutrition for Your Homemade Cranberry Bread

I know some of you like to keep track of what’s going into your wonderful homemade food, so here’s a general idea of what you’re looking at per slice of this glorious homemade cranberry bread. I think it’s important to know what’s in what we eat, even when it’s a special treat! Remember, since we are using real butter and fresh juice, these numbers are just estimates based on my calculation for portion sizes—your exact results might vary slightly based on the exact ingredients you use for your meal planning.

Here’s the breakdown, based on 10 servings per loaf:

• Serving Size: 1 slice
• Calories: 320
• Sugar: 30g
• Fat: 14g (with 8g Saturated Fat)
• Carbohydrates: 47g
• Protein: 4g

Disclaimer time: These figures are estimates and not guaranteed! But I think you’ll agree that a slice of this magnificent loaf is worth it for a festive morning treat!

Share Your Cranberry Orange Bread Creations

I absolutely love when you all try out these recipes! Nothing makes me happier than hearing that your kitchen smelled amazing while baking this cranberry orange bread. If you made this recipe, please take a second to rate it down below—it helps other folks who are looking for that perfect holiday bake feel confident trying it out. And if you snapped a photo of your gorgeous glazed loaf, please tag me on social media!

I love seeing your creations and hearing what you thought of that wonderful sweet and tart combination. Happy baking, everyone! Let me know in the comments what you’re serving this beautiful fall and winter baking favorite with—coffee, tea, or perhaps warm on its own?

The Ultimate Moist Cranberry Orange Bread with Zesty Orange Glaze

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Create a moist, flavorful cranberry orange bread using simple steps. This quick bread features tart cranberries and bright orange zest, finished with a sweet citrus glaze, making it perfect for holiday breakfasts or gifting.

• Author: purejoyalex
• Prep Time: 15 min
• Cook Time: 60 min
• Total Time: 75 min
• Yield: 1 loaf (about 10 servings) 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup granulated sugar
• Zest of 1 large orange
• 2 large eggs
• 1/2 cup unsalted butter, melted
• 1/2 cup orange juice, fresh squeezed
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen cranberries, roughly chopped
• 1/2 cup powdered sugar (for glaze)
• 1 tablespoon orange juice (for glaze)

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Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.
2. In a large bowl, whisk together the flour, baking soda, salt, and cinnamon.
3. Add the granulated sugar and orange zest to the dry ingredients. Use your fingers to rub the zest into the sugar until fragrant.
4. In a separate medium bowl, whisk together the eggs, melted butter, orange juice, and vanilla extract until combined.
5. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix; a few streaks of flour are acceptable.
6. Gently fold in the chopped cranberries.
7. Pour the batter into the prepared loaf pan and spread evenly.
8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
9. Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
10. While the bread cools, prepare the glaze: Whisk together the powdered sugar and 1 tablespoon of orange juice until smooth. Add more juice, a half teaspoon at a time, if the glaze is too thick.
11. Drizzle the orange glaze over the cooled bread before slicing and serving.

Notes

• If you use frozen cranberries, do not thaw them first; add them directly to the batter.
• This bread stays moist for several days when stored tightly wrapped at room temperature.
• For a richer flavor, substitute half the all-purpose flour with whole wheat flour.
• Consider this recipe when planning your weekly meal planning for easy grab-and-go breakfasts.

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 30g
• Sodium: 200mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 47g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 55mg