This Cranberry Orange Bread has a bright citrus flavor with juicy bursts of cranberry in every bite. The loaf bakes up soft and moist with a gentle sweetness that doesn’t overwhelm the cranberry and orange. The simple orange glaze makes the flavors pop. It also gives the bread a decadent shine.

A loaf of cranberry orange bread, featuring a slice cut out to display the colorful cranberries and orange pieces inside.

The batter comes together quickly, the cranberries give it a beautiful pop of color, and the orange glaze makes the whole loaf look like it came from a bakery. Share it with friends, wrap it up for a homemade gift, or keep it all for yourself. I won’t judge.

stacie’s note

I started making this bread because I always seem to buy more cranberries than I actually need. Every holiday season I tuck an extra bag into the freezer with the best intentions and then promptly forget about it. This dessert recipe became my little solution. It turns those leftover berries into something bright and cheerful, and it feels good to use up what I already have on hand.

Fresh cranberries work perfectly, too, of course. If I see a bag of cranberries at the store, I usually toss one in the cart because I know this loaf will get made sooner rather than later. The mix of tart berries and bright orange always wakes up the kitchen a bit and feels so fresh. It’s one of those recipes I never get tired of because it turns out well every single time, whether I’m using fresh cranberries or whatever I’ve pulled from the freezer.

Ingredients

The full printable recipe card with measurements and instructions is found at the bottom of the post.

All-purpose flour: Spoon it into your measuring cup and level it off to avoid adding too much.
Sugar: Break up any clumps with your fingers to help it mix in smoothly.
Baking powder: Check that it’s still fresh. Old baking powder won’t give you a good rise.
Baking soda: Keep it in an airtight container so it stays potent and doesn’t absorb odors.
Salt: A small pinch is enough, so measure it rather than eyeballing to keep the flavor balanced.
Orange zest: Zest the orange before juicing it and avoid scraping into the bitter white pith.
Orange juice: Let it come to room temperature so it blends easily with the melted butter and eggs.
Unsalted butter: Melt it and let it cool a bit so it doesn’t cook the eggs when mixed in.
Eggs: If they’re cold, warm them quickly by placing them in a bowl of warm water for a few minutes.
Vanilla extract: Use real vanilla for the best flavor, especially in simple recipes like this.
Fresh or frozen cranberries: If using frozen, keep them frozen so they don’t bleed into the batter.

Glaze

Powdered sugar: Sift it first for the smoothest glaze.
Orange juice: Add it gradually so you can control the thickness of the glaze.

How to Make Cranberry Orange Bread

Step One: Preheat oven to 350°F. Grease and flour a 9×5-inch loaf pan or line with parchment paper.
Step Two: In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and orange zest.
Step Three: In a medium bowl, whisk together orange juice, melted butter, eggs, and vanilla until smooth.

Collage of mixing ingredients in a bowl.

Step Four: Add wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix. Fold in cranberries.

Step Five: Pour batter into prepared loaf pan and smooth the top. Bake for 1 hour 15 minutes, or until a toothpick inserted in the center comes out clean.
Step Six: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before adding glaze.

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Variations and Substitutions

Use dried cranberries: If you’re out of fresh or frozen cranberries, you can swap in dried. Soak them in warm water or orange juice for about 10 minutes to keep them soft in the loaf.
Try a cranberry mix: A blend of cranberries, blueberries, or raspberries adds a fun twist without changing the recipe.
Add nuts: Chopped pecans or walnuts give the loaf a little crunch. Fold in about half a cup if you like.
Make it extra cozy: A pinch of cinnamon or nutmeg can warm up the flavor without overpowering the orange.
Change up the glaze: For a thicker, sweeter finish, use less orange juice. For a lighter drizzle, thin it out until it pours easily.
Turn it into muffins: Divide the batter into a lined muffin tin and bake for about 18 to 22 minutes for an easy grab-and-go option.

A loaf of cranberry orange cake with a slice removed, showcasing its moist texture and vibrant fruit pieces.

Storage Instructions

Room Temperature: Store the cooled loaf in an airtight container or wrap it tightly. It stays fresh for up to 3 days. If it’s glazed, let the glaze fully set before covering it.
Refrigerator: Keep leftovers in an airtight container for up to 5 days. Chilling helps the slices stay firm, especially if you plan to serve them one at a time.
Freezer: Freeze the loaf whole or in slices. Wrap it in plastic wrap, then foil, and freeze for up to 3 months. Thaw on the counter or in the fridge. Add fresh glaze after thawing for the best look and texture.
Make Ahead: This bread tastes even better the next day, so it’s a great recipe to prepare ahead of time.

A loaf of cranberry bread, partially sliced to show its rich color and texture, with a piece removed from the side.

Recipe Tips and Tricks

Mix gently: Once the wet and dry ingredients come together, stop mixing as soon as there are no dry streaks left. This keeps the loaf soft and prevents it from turning dense.
Fold in cranberries last: Adding them at the end helps keep them from sinking and keeps the batter from turning pink, especially if you’re using frozen berries. Remember: don’t thaw them if they are frozen.
Use the right pan size: A 9×5-inch loaf pan gives the bread room to rise without overflowing. If yours is slightly smaller, place the pan on a baking sheet just in case.
Check for doneness early: Ovens can vary, so start checking the loaf around the 1-hour mark. A toothpick should come out clean or with a few moist crumbs. My oven needs the full 1 hour and 15 minutes, but every oven is different.
Let it cool before glazing: If the bread is even a little warm, the glaze will slide right off. Give it time to cool and you’ll get a prettier finish.
Slice with a serrated knife: It makes clean, even slices without squishing the loaf, especially when cutting through whole cranberries.

Cranberry Desserts

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