Cranberry Orange Bread Recipe

Sliced cranberry orange bread sits on a cutting board, with visible cranberries and orange pieces. Orange slices and whole cranberries are scattered nearby for decoration.

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Cranberry Orange Bread Recipe

This orange cranberry bread was born from a reader request for more cranberry desserts during the holidays. I started with my cranberry orange muffin recipe and after a few tests, perfected the ratios for a moist, tender loaf that bakes evenly every time. With over a dozen loaf recipes under my belt, I know exactly how to balance bright citrus flavor with tart cranberries. You can bake this one with total confidence and know it will turn out beautifully.

Prep Time15

Cook Time1

Course: Breakfast, Dessert

Cuisine: American

Keyword: cranberry orange bread

Servings: slices

Author: Beth

Equipment

Loaf pan

Ingredients

2 ⅓ cups (280g) all-purpose flour
1 ¼ cups (248g) granulated sugar
2 ½ tsp baking powder
½ tsp salt
2 large eggs
⅔ cup buttermilk
½ cup vegetable oil any neutral oil will work
zest of 3 oranges
3 Tbsp orange juice
1 ½ cups (about 150g) fresh or frozen cranberries do not thaw frozen ones

Instructions

Preheat the oven to 350ºF. Spray a loaf pan with nonstick cooking spray.
In a mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Stir with a spoon to blend, then set aside.
2 ⅓ cups (280g) all-purpose flour, 1 ¼ cups (248g) granulated sugar, 2 ½ tsp baking powder, ½ tsp salt
In a larger mixing bowl, whisk together the eggs, buttermilk, vegetable oil, orange zest, and orange juice until combined, about 30 seconds.
2 large eggs, ⅔ cup buttermilk, ½ cup vegetable oil, zest of 3 oranges, 3 Tbsp orange juice
Sprinkle about a teaspoon of the dry ingredients over the cranberries and stir to coat. Gradually add the remaining dry ingredients to the wet ingredients, mixing by hand just until combined. Fold in the cranberries, the batter will be very thick! If using frozen cranberries, do not thaw them.
1 ½ cups (about 150g) fresh or frozen cranberries
Transfer the batter to the prepared pan. Top with a few extra cranberries and a sprinkle of orange zest, if desired.
Bake for 45–50 minutes, then tent with aluminum foil if the top is already golden. Continue baking for an additional 10–15 minutes, or until a toothpick inserted in the center comes out clean.

Video

Notes

It’s also important to know what size your loaf pan is because size affects both the shape and baking time. The two most common loaf pans are 9×5 and 8.5×4.5 inches. Although they sound nearly identical, the smaller pan holds about 15% less batter. It produces a taller, more domed loaf but takes longer to bake—about 65 to 75 minutes. A standard 9×5 pan typically bakes in 50 to 65 minutes.

Gluten-Free: Use a 1:1 gluten-free all-purpose flour blend, I bake with King Arthur’s Gluten Free Measure of Measure Flour.
To Store: Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
To Make Ahead: Bake the bread, let it cool completely, then wrap tightly in plastic wrap and store at room temperature for up to 1 day before serving.
To Freeze: Wrap the cooled loaf or slices in plastic wrap and place in a freezer bag. Freeze for up to 3 months and thaw at room temperature before serving.

Nutrition