The Best Orange Cranberry Bread

Orange Cranberry Bread– Bright orange citrus and vibrant, pucker-worthy cranberries balanced by moist, sweet quick bread. So yummy, why wait for the Holidays?

It’s exciting to start pulling out cranberry recipes because Holiday entertaining is imminent. Get a jump on party planning with some of our favorite cranberry creations! Red Wine Cranberry Cheese Log, White Chocolate Cranberry Cookies, Wild Rice Stuffing With Cranberries And Pecans and don’t miss our Christmas Snack Mix!

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Why You’ll Love This Orange Cranberry Bread Recipe

It’s cranberry season! These tart and tasty red fall berries tease the coming holiday season. Snuggly sweaters, cozy boots, German Mulled Wine, and a crackling fireplace (sigh). Add a tender, sweet quick bread sprinkled with tart cranberries, a holiday flick, your furbaby, and your favorite peep-viola! I’m ready!

• Use fresh or frozen cranberries; even dried cranberries will work in this recipe.
• Cranberry orange bread is quick to make and perfect to enjoy during the busy holiday season.
• A tasty addition to breakfast warmed and slathered in homemade orange honey butter. 
• We love this quick bread for breakfast, but it’s great any time of day!
• It’s not the holidays at our house until I make this cranberry bread recipe. 
• Makes a great gift!
• Freezes well, make a double batch, and freeze a loaf for later.

Easy Orange Cranberry Bread Recipe Ingredients

Simple to pull together with everyday ingredients and fresh or frozen cranberries.

For specific amounts, please refer to the printable recipe card at the bottom of the post.

• One Large Orange – juiced and zested.
• Wet Standard Staples – Buttermilk, Melted Butter, a Large Egg, and Vanilla Extract.
• All-Purpose Flour – it is especially important to use the spoon and level method to measure flour to avoid a dry and crumbly cranberry loaf.  Use a fork or spoon to lightly fluff up the flour. Then spoon the flour into a dry measuring cup to measure it correctly. Use the back of a knife to level off the top of the measuring cup.
• Dry Pantry Staples –  Granulated Sugar, Baking Powder, Salt, & Baking Soda
• Cranberries – chopped fresh or frozen (no need to thaw).

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How To Make The Best Orange Cranberry Bread

Just grab your apron and two mixing bowls, a whisk, a rubber spatula, and a one-pound loaf pan, and let’s bake the best orange cranberry quick bread!

When you are making this recipe, you’ll want to use the full recipe at the bottom of the page.

1. Mix the wet ingredients with the dry ingredients.
2. Fold in the cranberries.
3. Pour the batter into a greased loaf pan.
4. Bake until a toothpick inserted in the center comes out clean
5. Cool loaf in the pan for about 10 minutes, then transfer to a wire rack and let cool completely before slicing.

TidyMom Recipe Tips And Notes

• Chop fresh cranberries or toss whole cranberries in a bowl with ½ tablespoon flour. This will keep the fruit from floating to the top of the cranberry loaf.
• Some bakers prefer frozen cranberries in quick breads because freezing helps soften the fruit’s texture and lessens the color “bleed” from fresh cranberries. No need to thaw!  
• If you decide to use dried cranberries, plump them first, so they don’t draw moisture from the bread batter.
• To zest an orange, use a microplane if you have one. Zesting increases the citrus flavor by actively disrupting and intensifying the oils in the orange peel.
• Bake the loaf on the middle oven rack for even cooking.
• Watch for browning – If the cranberry orange bread begins to brown too quickly, loosely cover the loaf with an aluminum foil tent to prevent over-browning.
• Slice quick bread with a long serrated knife for the best cut.
• Cranberries are only in season from October thru December. Buy extra and freeze them so you can enjoy cranberry quick bread all year long!

How To Store Orange Cranberry Bread

STORE: Wrap cooled loaf and store on the counter for up to 3 days or in the refrigerator for 4-5 days.

FREEZE: Orange cranberry bread freezes beautifully as a loaf or individual slices. Double wrap the cooled loaf or individual slices in plastic wrap, then place in a freezer-safe zip-top bag, removing excess air. Freeze for up to 3 months, thawing in the refrigerator overnight. 

REHEAT: If you prefer warm cranberry orange bread, reheat a slice in the microwave for 10-15 seconds or until the desired temperature. 

REHEATING HACK: If my last piece of cranberry bread looks a little dry from the fridge, I’ve got a nice hack! I spread half a dozen drops of water on aluminum foil, fold the bread in it, and put it in the toaster oven for a few minutes. Works like a charm!

Cranberry Bread Loaf FAQs

Variations and Substitutions

• How about nuts! Add 1/2 cup chopped walnuts or pecans when you fold the cranberries into the orange cranberry bread batter.
• Want a glaze? In a small bowl, mix 1 cup of powdered sugar, 1.5 tablespoons of orange juice, and one teaspoon of orange zest until smooth. Drizzle over a completely cooled loaf.
• No buttermilk? no problem! You can create a buttermilk substitute by placing 2 tsp of vinegar or lemon juice in a liquid measuring cup and adding milk to the ⅔ cup fill line. Stir to combine and let sit for 5-10 minutes; then, you are good to go.
• Substitute brown sugar for the granulated sugar.

Serving Suggestions

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