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Breakfast / Orange Cranberry Bread: The Ultimate Guide & Recipe

Orange Cranberry Bread: The Ultimate Guide & Recipe

June 28, 2025 by KaylaBreakfast

Orange Cranberry Bread: Just the name conjures up images of cozy mornings, the scent of citrus and warm spices filling the air, and the delightful anticipation of that first, perfect slice. Have you ever wondered why this particular bread is so universally loved, especially around the holidays? It’s more than just a quick bread; it’s a tradition, a comforting staple that graces breakfast tables and dessert platters alike.

While its exact origins are a bit hazy, quick breads like our beloved Orange Cranberry Bread gained popularity in the 19th century with the advent of baking powder and baking soda. These leavening agents made it possible to create delicious, moist breads without the time-consuming process of yeast fermentation. The combination of tart cranberries and bright orange is a classic pairing, likely inspired by the seasonal availability of these fruits during the fall and winter months.

But what truly makes this bread a winner? It’s the symphony of flavors and textures! The tangy cranberries provide a delightful counterpoint to the sweet orange zest, while the moist crumb offers a satisfying chewiness. It’s incredibly easy to make, requiring no special equipment or advanced baking skills, making it a perfect choice for both novice and experienced bakers. Whether you enjoy it toasted with a smear of butter, alongside a cup of tea, or as a festive addition to your holiday brunch, Orange Cranberry Bread is guaranteed to bring a smile to your face. So, let’s get baking!

Orange Cranberry Bread

Ingredients:

  • For the Bread:
    • 3 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 cup granulated sugar
    • 1/2 cup packed light brown sugar
    • 1/2 cup (1 stick) unsalted butter, softened
    • 2 large eggs
    • 1 cup orange juice, freshly squeezed
    • 1 tablespoon orange zest
    • 1 teaspoon vanilla extract
    • 1 1/2 cups fresh or frozen cranberries, coarsely chopped
    • 1 cup chopped walnuts or pecans (optional)
  • For the Orange Glaze:
    • 2 cups powdered sugar
    • 1/4 cup orange juice, freshly squeezed (more or less to reach desired consistency)
    • 1 teaspoon orange zest

Preparing the Cranberry Orange Bread

  1. Preheat and Prepare: First things first, let’s get our oven ready! Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. I like to use baking spray with flour already in it – it makes life so much easier! Make sure you get into all the corners to prevent sticking.
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Whisking is key here to ensure everything is evenly distributed. This helps with the rise and texture of the bread.
  3. Cream Butter and Sugars: In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. The mixture should be pale and airy. Don’t rush this step; it’s crucial for a tender crumb.
  4. Add Eggs: Beat in the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next. This prevents the batter from curdling.
  5. Incorporate Wet Ingredients: Gradually add the orange juice, orange zest, and vanilla extract to the butter mixture, mixing until just combined. Be careful not to overmix at this stage. Overmixing can lead to a tough bread.
  6. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Again, be careful not to overmix. I usually add the dry ingredients in three additions, mixing until *almost* combined after each addition.
  7. Fold in Cranberries and Nuts: Gently fold in the chopped cranberries and nuts (if using). Make sure the cranberries are evenly distributed throughout the batter. I like to use a rubber spatula for this step to avoid overmixing.
  8. Pour into Pan: Pour the batter into the prepared loaf pan and spread evenly.

Baking the Bread

  1. Bake: Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. The baking time can vary depending on your oven, so start checking for doneness around 55 minutes. If the top of the bread is browning too quickly, you can loosely tent it with aluminum foil.
  2. Cool: Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. This prevents the bread from sticking to the pan and allows it to cool evenly.

Preparing the Orange Glaze

  1. Whisk Glaze Ingredients: In a medium bowl, whisk together the powdered sugar, orange juice, and orange zest until smooth. Add more orange juice, one teaspoon at a time, until you reach your desired consistency. The glaze should be thick enough to coat the bread but thin enough to drizzle.

Glazing and Serving

  1. Glaze the Bread: Once the bread is completely cool, drizzle the orange glaze over the top. You can let the glaze drip down the sides for a more rustic look, or spread it evenly with a knife.
  2. Let Glaze Set: Allow the glaze to set for about 15-20 minutes before slicing and serving. This gives the glaze time to harden slightly.
  3. Slice and Serve: Slice the bread with a serrated knife and serve. This bread is delicious on its own, or you can serve it with a pat of butter or a dollop of whipped cream.

Tips and Variations:

  • Cranberry Prep: If using frozen cranberries, don’t thaw them before chopping. They’re easier to chop when frozen.
  • Nut Options: Feel free to substitute the walnuts or pecans with other nuts like almonds or macadamia nuts. You can also omit the nuts altogether if you prefer.
  • Citrus Variations: You can substitute the orange juice and zest with lemon or grapefruit for a different flavor profile.
  • Spice it Up: Add a pinch of cinnamon, nutmeg, or cloves to the dry ingredients for a warm, spiced flavor.
  • Mini Loaves: This recipe can also be used to make mini loaves. Adjust the baking time accordingly (usually around 25-30 minutes).
  • Storage: Store the bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze the bread for longer storage.
Troubleshooting:
  • Bread is too dry: Make sure you’re measuring the flour correctly. Spoon the flour into the measuring cup and level it off with a knife. Avoid scooping the flour directly from the bag, as this can pack it down and result in too much flour.
  • Bread is too dense: Make sure your baking powder and baking soda are fresh. Also, avoid overmixing the batter.
  • Bread is browning too quickly: Tent the top of the bread with aluminum foil during the last 15-20 minutes of baking.
  • Bread is sticking to the pan: Make sure you grease and flour the pan thoroughly. You can also line the bottom of the pan with parchment paper.
Enjoy!

I hope you enjoy this Orange Cranberry Bread as much as I do! It’s perfect for breakfast, brunch, or a sweet treat any time of day. Happy baking!

Orange Cranberry Bread

Conclusion:

This Orange Cranberry Bread isn’t just another recipe; it’s a slice of sunshine on a cloudy day, a burst of festive cheer in every bite, and a guaranteed crowd-pleaser that will have everyone asking for seconds. The delightful combination of tangy cranberries, zesty orange, and a moist, tender crumb makes it utterly irresistible. I truly believe this is a must-try recipe for anyone who loves baking, or simply enjoys a delicious treat.

But what truly elevates this bread is its versatility. While it’s fantastic served warm with a pat of butter, the possibilities are endless! For a truly decadent experience, try toasting a slice and topping it with a dollop of mascarpone cheese and a drizzle of honey. It’s also incredible as part of a brunch spread, alongside scrambled eggs, bacon, and fresh fruit.

Looking for variations? You can easily adapt this recipe to suit your preferences. If you’re not a fan of cranberries, try substituting them with dried cherries or blueberries. For an extra layer of flavor, add a handful of chopped walnuts or pecans to the batter. And if you’re feeling adventurous, consider adding a teaspoon of ground cinnamon or nutmeg for a warm, spicy twist.

Another fantastic serving suggestion is to use this bread to make French toast. The orange and cranberry flavors infuse the French toast with a unique and delicious taste that will make your breakfast truly special. Top it with maple syrup, whipped cream, and fresh berries for an unforgettable treat.

For a more elegant presentation, bake the batter in mini loaf pans. These individual loaves make perfect gifts for friends and family, especially during the holiday season. Wrap them in cellophane and tie with a festive ribbon for a thoughtful and homemade present.

I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s simple enough for beginner bakers, yet impressive enough to serve to guests. The aroma alone, as it bakes in the oven, is enough to fill your home with warmth and happiness.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to bake the most amazing Orange Cranberry Bread you’ve ever tasted. I promise, you won’t be disappointed.

And now, for the most important part: I want to hear about your experience! Did you try the recipe? Did you make any variations? What did your family and friends think? Please, share your photos and stories in the comments below. I’m eager to see your creations and learn from your experiences. Baking is a journey best shared, and I can’t wait to hear about yours. Happy baking! Let me know if you have any questions, and I’ll do my best to help. I hope this recipe becomes a cherished tradition in your home, just as it has in mine. Enjoy!


Orange Cranberry Bread: The Ultimate Guide & Recipe

Moist and flavorful Cranberry Orange Bread, perfect for breakfast, brunch, or a sweet treat. Topped with a tangy orange glaze.

Prep Time20 minutes
Cook Time55 minutes
Total Time75 minutes
Category: Breakfast
Yield: 1 loaf
Save This Recipe

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 large eggs
  • 1 cup orange juice, freshly squeezed
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh or frozen cranberries, coarsely chopped
  • 1 cup chopped walnuts or pecans (optional)
  • 2 cups powdered sugar
  • 1/4 cup orange juice, freshly squeezed (more or less to reach desired consistency)
  • 1 teaspoon orange zest

Instructions

  1. Preheat 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, baking powder, and salt.
  3. In a separate large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (3-5 minutes with an electric mixer).
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. Gradually add the orange juice, orange zest, and vanilla extract to the butter mixture, mixing until just combined.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Gently fold in the chopped cranberries and nuts (if using).
  8. Pour the batter into the prepared loaf pan and spread evenly.
  9. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out clean. If the top of the bread is browning too quickly, you can loosely tent it with aluminum foil.
  10. Let the bread cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
  11. In a medium bowl, whisk together the powdered sugar, orange juice, and orange zest until smooth. Add more orange juice, one teaspoon at a time, until you reach your desired consistency.
  12. Once the bread is completely cool, drizzle the orange glaze over the top.
  13. Allow the glaze to set for about 15-20 minutes before slicing and serving.
  14. Slice the bread with a serrated knife and serve.

Notes

  • If using frozen cranberries, don’t thaw them before chopping.
  • Substitute walnuts or pecans with other nuts like almonds or macadamia nuts, or omit the nuts altogether.
  • Substitute the orange juice and zest with lemon or grapefruit for a different flavor profile.
  • Add a pinch of cinnamon, nutmeg, or cloves to the dry ingredients for a warm, spiced flavor.
  • This recipe can also be used to make mini loaves. Adjust the baking time accordingly (usually around 25-30 minutes).
  • Store the bread in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze the bread for longer storage.
  • Bread is too dry: Make sure you’re measuring the flour correctly. Spoon the flour into the measuring cup and level it off with a knife. Avoid scooping the flour directly from the bag, as this can pack it down and result in too much flour.
  • Bread is too dense: Make sure your baking powder and baking soda are fresh. Also, avoid overmixing the batter.
  • Bread is browning too quickly: Tent the top of the bread with aluminum foil during the last 15-20 minutes of baking.
  • Bread is sticking to the pan: Make sure you grease and flour the pan thoroughly. You can also line the bottom of the pan with parchment paper.

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