When autumn and winter holiday mornings call for something sweet, nothing fills your kitchen with a cozy aroma quite like a fresh loaf of Cranberry Orange Bread. The magical pairing of tart, juicy cranberries and bright, aromatic citrus creates a delightful sweet-and-tangy balance that tastes like pure sunshine on a chilly day.
This easy quick bread requires no yeast, no kneading, and comes together in just 15 minutes of prep time. Finished with a luscious sweet orange drizzle that soaks into every crumb, this easy cranberry orange bread is perfect for holiday breakfast, afternoon coffee, or wrapping up as a thoughtful homemade gift for neighbors and friends.
Why You’ll Love This Cranberry Orange Bread Recipe
- Quick & No Yeast Needed: A simple mix-and-bake Cranberry Orange Bread recipe ready for the oven in just 15 minutes.
- Irresistible Flavor Combination: Perfectly balances tart, bursting fresh cranberries with sweet, fragrant orange zest.
- Ultra Moist Crumb: Made with buttermilk and orange juice to keep every slice of your cranberry orange loaf tender and soft for days.
- Perfect Holiday Gift: Bakes beautifully into mini loaves or standard bread pans for easy seasonal gifting.
Ingredients for Homemade Cranberry Orange Bread
For the Cranberry Orange Bread Batter:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 large egg, room temperature
- 1/2 cup buttermilk (or whole milk)
- 1/2 cup freshly squeezed orange juice
- 1/4 cup unsalted butter, melted and cooled
- 1 tbsp fresh orange zest (from 1 medium orange)
- 1 1/2 cups fresh or frozen cranberries (coarsely chopped)
- 1/2 cup chopped walnuts or pecans (optional)
For the Sweet Orange Glaze:
- 1 cup powdered sugar
- 2 tbsp freshly squeezed orange juice
- 1 tsp fresh orange zest
Step-by-Step Instructions to Make Cranberry Orange Bread
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or nonstick cooking spray, or line it with parchment paper for easy removal.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
- Whisk Wet Ingredients: In a separate medium bowl, whisk together the egg, buttermilk, orange juice, melted butter, and fresh orange zest until smooth.
- Combine Batter: Pour the wet ingredients into the dry ingredients. Gently fold with a rubber spatula just until combined—do not overmix, or your Cranberry Orange Bread will become dense.
- Fold in Cranberries: Toss the chopped cranberries with 1 tablespoon of flour (this prevents them from sinking to the bottom). Gently fold the coated cranberries (and optional pecans) into the batter.
- Bake to Golden Perfection: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake at 350°F for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Glaze: Let the Cranberry Orange Bread cool in the pan for 10 minutes, then transfer to a wire cooling rack to cool completely. Whisk the powdered sugar, orange juice, and orange zest together until smooth, then drizzle generously over the cooled bread. Slice and enjoy!
Expert Tips and Variations for Cranberry Orange Bread
- Fresh vs. Frozen Cranberries: Both work wonderfully in this Cranberry Orange Bread! If using frozen cranberries, do not thaw them before chopping and folding into the batter so they don’t bleed color into the bread.
- Mini Cranberry Orange Bread Loaves: Divide batter into 3 or 4 mini loaf pans and bake at 350°F for 30 to 35 minutes—a wonderful homemade gift for teachers and neighbors.
- Add Chocolate Chips: Stir in 1/2 cup of white chocolate chips or dark chocolate chips for a rich twist on classic Cranberry Orange Bread.
- Storage Instructions: Store glazed Cranberry Orange Bread in an airtight container at room temperature for up to 4 days, or wrap tightly in plastic wrap and foil to freeze unglazed for up to 3 months.
Recipe Summary
- Temps de préparation : 15 mins
- Temps de cuisson : 55 mins
- Temps total : 1 hr 10 mins
- Portions : 10 to 12 slices
