Cranberry Orange Bread Recipe – Love and Lemons

This cranberry bread recipe is filled with fresh cranberries and topped with a tangy orange glaze. It’s an easy treat and perfect for the holiday season!

I love keeping this Cranberry Orange Bread around the house during the holidays. Filled with tart, juicy cranberries, this bread is perfectly moist and tender. Orange juice and zest give it a nice bright flavor, and a simple orange glaze tops it.

This cranberry orange bread is sweet enough to serve as dessert, but that’s not the case SO so sweet that you can’t enjoy it with an afternoon coffee or at breakfast with vacationers.

Easy to make with 10 basic ingredients, this recipe will be repeated in my kitchen this season. I hope it will be in yours too!

Orange Cranberry Bread Ingredients

Here’s what you’ll need to make this cranberry bread recipe:

• Cranberries, Of course! Both fresh and frozen cranberries work well here. You don’t even need to thaw frozen berries before adding them to the dough!
• Orange juice and zest – For a bright, lemony flavor. I recommend using freshly squeezed juice. You will need about 3 oranges to make the bread and the glaze.
• All-purpose flour – Pour it and level it to avoid putting too much in your measuring cup.
• Vegetable oil and milk – They add humidity. Any type of milk is fair game here: regular milk, almond milk, and oat milk all work well!
• cane sugar – For sweetness.
• Baking powder and eggs – They help the bread to expand during baking.
• Vanilla extract – For a warm, deep flavor.
• And sea salt – To bring out all the flavors!

Make the frosting? Add Powdered sugar to your grocery list too.

Find the complete recipe with measurements below.

How to Make Cranberry Orange Bread

You can find the full recipe with measurements at the bottom of this post. For now, here’s a quick overview of how it happens:

Start by preparing the dough. I’m borrowing a tip here from my lemon and blueberry bread recipe. Instead of combining all the wet ingredients immediately, combine the orange zest and sugar first. Rub them together with your fingers to help the zest release its fragrant oils!

Then add the rest of the wet ingredients, followed by the dry ingredients.

Next, mix the cranberries with a little flour. This helps them stay suspended in the dough: you don’t want them to sink to the bottom of the bread!

Add the berries to the batterthen transfer it to a greased loaf pan and smooth the top.

Bake at 350°F until top springs back when touched and a toothpick inserted comes out clean, 45 to 55 minutes.

Let cool completely before garnishing with orange glaze, slicing and serving.

How to store

This cranberry bread keeps well in an airtight container at room temperature for up to 2 days.

For longer storage, store it in the refrigerator for up to 5 days or freeze it for up to 3 months.

• Advice: I like to slice bread before freezing so I can thaw the slices individually! Pair one with a cup of coffee for the perfect breakfast or quick snack.

More Quick and Easy Bread Recipes

If you like this Cranberry Orange Bread, then try one of these quick and easy bread recipes:

Orange-Cranberry Bread

Preparation time: 15 minutes minutes

Cooking time: 45 minutes minutes

Total duration: 1 hour hour

Serves 12

This cranberry bread is a great recipe to make during the holidays! Perfectly moist, filled with fresh cranberries and topped with bright orange icing, it’s a delicious dessert or celebratory breakfast.

Cooking methodStop your screen from going dark

• Preheat oven to 350°F and grease an 8×4-inch loaf pan.

• In a medium bowl, combine flour, baking powder and salt.

• In a large bowl, place the cane sugar and orange zest. Use your fingers to stir the zest into the sugar until well combined. This helps the zest release its fragrant oils. Add the oil and eggs and whisk until well combined, then add the orange juice, milk and vanilla and whisk until smooth.

• Add the dry ingredients to the wet ingredients and stir until well combined.

• In a medium bowl, combine cranberries and 1 teaspoon flour. Stir to coat, then add to the batter.

• Pour the batter into the prepared pan and smooth the top. Bake for 45 to 55 minutes, or until the top springs back when touched and a toothpick inserted comes out clean. Let cool completely in the pan.

• Make the orange glaze: In a medium bowl, whisk together the powdered sugar and 1 tablespoon orange juice. The frosting should have a thick, pourable consistency. If necessary, add more orange juice, 1 teaspoon at a time, to help it come together.

• Pour over cooled bread. Let the glaze sit for a few minutes before slicing and serving.

Nutritional values ​​are estimated for 1 serving without frosting

Nutrition Facts

Orange-Cranberry Bread

Amount per serving

Calories 230
Calories from fat 90

% daily value*

Fat 10g15%

Saturated fat 2g13%

Trans fat 0.1 g

Polyunsaturated fat 5g

Monounsaturated fat 2g

Cholesterol 28 mg9%

Sodium 229 mg10%

Potassium 73 mg2%

Carbohydrates 32g11%

1g fiber4%

Sugar 14g16%

Protein 3g6%

Vitamin A 78UI2%

Vitamin C 8mg10%

Calcium 56 mg6%

Iron 1 mg6%

*Percent Daily Values ​​are based on a 2,000 calorie diet.