This Cranberry Orange Bread is soft, buttery, and bursting with juicy, tart cranberries and fresh orange flavor! Every slice has the perfect balance of sweet and tangy, with a tender, moist crumb and a delicious orange glaze drizzled over the top. It’s an easy cranberry orange bread recipe that looks beautiful on any holiday table and tastes even better with a hot cup of coffee.
If you’re looking for a Christmas cranberry orange bread that’s simple to make but feels extra special, this homemade loaf is just what you need! Made with fresh cranberries, orange zest, butter, and a handful of everyday baking ingredients, it’s one of those holiday bread recipes you’ll want to bake throughout the season.
I love how versatile this cranberry orange loaf recipe is. It’s perfect for Christmas morning breakfast, Thanksgiving brunch, afternoon coffee, or a sweet treat after dinner. You can even wrap up a loaf and give it as a homemade holiday gift!
Why You’ll Love This Cranberry Orange Bread
- Easy to make: No yeast or complicated techniques needed! This is a simple quick bread recipe that comes together with basic ingredients and a few mixing bowls.
- Perfect for the holidays: With bright red cranberries and a beautiful white glaze, this loaf looks so festive on a Christmas breakfast table or holiday dessert platter.
- Great for gifting: Wrap a cooled, glazed loaf in a pretty box or package individual slices for a thoughtful homemade Christmas treat.
- Delicious any time of day: Enjoy a slice for breakfast, serve it at brunch, or pair it with your afternoon coffee or tea.
Ingredients
For the cranberry orange bread
- 8 tablespoons butter, softened to room temperature
- 3/4 cup granulated sugar
- Zest of 1 orange. Fresh orange zest brings a wonderful citrus aroma and flavor to the bread. Be sure to zest only the orange-colored part of the peel, avoiding the bitter white pith underneath.
- 1/2 teaspoon salt
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 3 large eggs at room temperature
- 1/2 cup milk. Whole milk is a great choice, although 2% milk should also work.
- 2 teaspoons vanilla extract
- 1 cup fresh cranberries, roughly chopped
For the orange glaze
- 3/4 cup powdered sugar
- 1 tablespoon freshly squeezed orange juice:
Tip: Zest your orange before cutting it in half and squeezing the juice. It’s so much easier!
How to Make Cranberry Orange Bread
Making this easy cranberry orange bread is surprisingly simple! The key is to cream the butter and sugar until fluffy, mix the batter gently, and let the loaf cool completely before adding that delicious orange glaze.
Step 1: Preheat the oven and prepare your loaf pan
Start by preheating your oven to 350°F (175°C).
Line an 8-inch loaf pan with parchment paper, leaving a little extra parchment hanging over the two longer sides. This makes it much easier to lift the bread out once it has cooled. If needed, lightly grease the pan before adding the parchment so it stays in place.
Make sure your butter is softened to room temperature before you start mixing. It should feel soft when pressed with your finger but shouldn’t be melted or greasy.
Step 2: Cream the butter, sugar, and orange zest
In a large mixing bowl, combine the softened butter, granulated sugar, and fresh orange zest. Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat everything together for 2 to 3 minutes, until the mixture becomes light, creamy, and fluffy.
Step 3: Mix the dry ingredients
In a separate medium-sized bowl, add the all-purpose flour, baking powder, and salt. Whisk everything together until the baking powder and salt are evenly distributed throughout the flour. Set the bowl aside while you prepare the wet ingredients.
Step 4: Combine the eggs, milk, and vanilla
In another bowl, add the three large eggs and whisk them until the yolks and whites are fully combined. Pour in the milk and vanilla extract, then whisk again until the mixture looks smooth and uniform. Using room-temperature eggs and milk can help the ingredients combine more smoothly with the butter mixture.
Step 5: Combine the wet and dry ingredients
With your mixer on low speed, begin adding the flour mixture and egg-and-milk mixture to the creamed butter.
Add a portion of the flour mixture first, followed by some of the liquid mixture. Continue alternating between the two, mixing gently after each addition. Keep the mixer on low speed and stop as soon as the ingredients are almost combined.
It’s perfectly fine if you can still see a few small streaks of flour at this point. You’ll finish mixing everything when you add the cranberries.
Important: Avoid overmixing the batter! Once the flour is added, too much mixing can develop excess gluten and make the finished bread dense or tough rather than soft and tender.
Step 6: Fold in the fresh cranberries
Rinse the fresh cranberries and pat them dry with a clean kitchen towel or paper towels. Roughly chop them into smaller pieces. Add the chopped cranberries to the batter while it’s still slightly under-mixed. Using a rubber spatula, gently fold the cranberries into the mixture until they’re evenly distributed and no dry streaks of flour remain.
The batter will be fairly thick, which is normal for this type of buttery quick bread. Try not to crush the cranberries as you fold them in. You want those lovely little pieces of fruit to stay visible throughout each slice!
Step 7: Transfer the batter to the loaf pan
Spoon the cranberry orange bread batter into your prepared loaf pan. Use a spatula to spread it evenly into the corners and smooth the top. Because the batter is quite thick, you may need to gently push it into place rather than pour it.
Step 8: Bake until golden and cooked through
Place the loaf pan on the center rack of your preheated oven. Bake for 55 to 60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Start checking the bread toward the end of the baking time, as ovens can vary.
If the top begins browning too quickly while the center still needs more time, loosely cover the loaf with aluminum foil during the final 10 to 15 minutes of baking. This helps prevent the crust from becoming too dark before the middle is fully baked.
When the bread is ready, remove it from the oven and let it cool in the pan for about 10 to 15 minutes before carefully transferring it to a wire rack. Allow the loaf to cool completely before glazing.
Step 9: Make the fresh orange glaze
Once your cranberry orange loaf has cooled, it’s time for the finishing touch!
In a small bowl, add the powdered sugar and freshly squeezed orange juice. Whisk until the mixture becomes smooth, creamy, and free of lumps. The glaze should be thick enough to sit on top of the bread but thin enough to drizzle from a spoon.
If it seems too thick, add a few drops of additional orange juice at a time. If it’s too thin, mix in a little more powdered sugar until you reach your desired consistency.
Step 10: Glaze, slice, and enjoy!
Place the completely cooled cranberry orange bread on a serving plate or wire rack with parchment paper underneath. Using a spoon, drizzle the orange glaze back and forth across the top of the loaf, allowing a little to run down the sides. Let the glaze set before slicing the bread with a sharp, serrated knife.
How to Store Cranberry Orange Bread
One of the things I love about this cranberry orange bread recipe is that you can make it ahead of time. It’s perfect when you’re planning a busy holiday breakfast or preparing treats for Christmas gatherings.
At room temperature
Allow the bread to cool completely and let the orange glaze set before storing. Place it in an airtight container or wrap it tightly to prevent it from drying out. Store at room temperature in a cool, dry place for up to 2 days. If your kitchen is particularly warm or humid, refrigerating the bread is a better option.
In the refrigerator
For longer storage, keep the bread in an airtight container in the refrigerator for up to 5 days. You can store the loaf whole or slice it into individual portions. Let refrigerated slices sit at room temperature for a little while before serving to bring back their softer, buttery texture.
Can you freeze cranberry orange bread?
Yes! This cranberry orange loaf is a great make-ahead freezer-friendly treat.
For the best results, freeze the bread before adding the glaze. Once completely cooled, wrap the entire loaf tightly in plastic wrap, then add a layer of aluminum foil or place it inside a freezer-safe bag. Freeze for up to 3 months for the best quality.
You can also freeze individual slices with parchment paper between them. This makes it easy to remove just one or two slices whenever you want a quick snack. When you’re ready to enjoy it, thaw the bread in its wrapping at room temperature, then add the freshly prepared orange glaze. If you’ve already glazed the loaf, you can still freeze it, although the glaze may become slightly sticky after thawing.
When and how to serve cranberry orange bread
This cranberry orange bread is one of those recipes that works for just about any occasion, especially during the fall and Christmas season!
- Christmas morning breakfast: Serve thick slices alongside scrambled eggs, fresh fruit, and hot coffee. The bright red cranberries make it such a pretty addition to your Christmas breakfast spread.
- Thanksgiving brunch: Add it to a brunch table with other homemade quick breads, muffins, and seasonal fruit. It’s a lovely way to use fresh cranberries during the Thanksgiving season.
- Afternoon coffee or tea: A slice of this buttery cranberry orange loaf is perfect with a cappuccino, latte, or a cozy cup of tea.
- Holiday dessert platter: Slice the loaf into smaller pieces and serve alongside Christmas cookies, gingerbread treats, and other easy holiday desserts.
- Homemade Christmas gifts: Bake a loaf, let it cool completely, and package it in a decorative gift box lined with parchment paper. Add a little ribbon and a handwritten tag for a thoughtful homemade gift. Keep it properly stored and let the recipient know when it was baked.
- Holiday potlucks: This cranberry bread travels well and can be sliced ahead of time, making it a lovely addition to Christmas parties, office gatherings, or holiday brunches.
You can serve it plain or add a little softened butter to individual slices. It’s delicious either way!
FAQs
Can I use frozen cranberries instead of fresh cranberries?
Yes! Frozen cranberries are a convenient option, especially when fresh ones aren’t available. Use the same amount of frozen cranberries as fresh, roughly chop them if needed, and fold them into the batter while still frozen.
There’s no need to thaw them first. Thawing can release extra moisture and cause the cranberries to bleed more color into the batter.
Keep in mind that frozen cranberries may make the batter colder, so the bread might need a few extra minutes in the oven. Always check the center for doneness before removing it.
Can I use dried cranberries instead of fresh cranberries?
You can, but the flavor and texture will be a little different.
Fresh cranberries give this loaf its signature tart, juicy bursts of flavor, while dried cranberries are sweeter and chewier.
If you’re using dried cranberries, try approximately 2/3 cup rather than a full cup. You can also soak them in warm water for about 10 minutes, then drain and pat them dry before folding them into the batter.
Because dried cranberries are generally sweeter, the finished bread won’t have quite the same sweet-and-tart balance as the original recipe.
Why is my cranberry orange bread dense?
A dense loaf can happen if the batter is overmixed or the baking powder isn’t working properly.
Once you start adding the dry ingredients, mix on low speed and stop as soon as the batter is combined.
Also, check that your baking powder is fresh and hasn’t expired.
Creaming the butter and sugar until light and fluffy is another important step that helps give the loaf a softer texture.
How do I keep cranberries from sinking to the bottom of the bread?
The batter for this cranberry orange bread is fairly thick, which helps keep the chopped cranberries distributed throughout the loaf.
For extra insurance, you can lightly toss the cranberries with about 1 teaspoon of flour before folding them into the batter.
This can help the pieces stay suspended, although it’s not essential for the original recipe.
Can I make cranberry orange bread ahead of time for Christmas?
Absolutely! This is a wonderful make-ahead Christmas bread.
You can bake the loaf a day before serving, let it cool completely, and store it tightly wrapped at room temperature.
For the prettiest presentation, prepare the orange glaze and drizzle it over the loaf on the day you plan to serve it.
If you’re making it further in advance, freeze the unglazed loaf and thaw it before your holiday gathering.
Can I bake this recipe in mini loaf pans?
Yes! Mini cranberry orange loaves make adorable homemade Christmas gifts.
Divide the batter evenly between greased or parchment-lined mini loaf pans, filling each approximately two-thirds full.
Because smaller loaves bake faster, start checking them around 25 to 30 minutes, depending on the size of your pans.
They’re ready when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the mini loaves cool completely before drizzling them with the orange glaze.
More Christmas Dessert Ideas
Cranberry Orange Bread Recipe
This easy cranberry orange bread is soft, buttery, and filled with fresh cranberries and orange zest. Topped with a sweet orange glaze, it’s perfect for Christmas!