My favorite bread of the holiday season is this Cranberry Orange Bread recipe bursting with fresh cranberries and orange. It’s sweet, tangy, and topped with a delicious orange glaze.
Cranberry Orange Bread: My Holiday Obsession
Cranberry Orange Bread: My Holiday ObsessionThere isn’t a year that goes by without making fresh Cranberry Orange Bread, especially because this recipe makes 2 loaves, perfect for gifting to a neighbor (or freezing for another day).
And if you love the cranberry and orange combo you should definitely check out my Cranberry Orange Muffins and Cranberry Orange Scones, too. Or, some of my other quick bread recipes, like Carrot Cake Loaf, Lemon Poppy Seed Bread, or Banana Bread.
How to make Cranberry Orange Bread:
Combine: Stir sugar and orange zest together then mix in flour, salt, and baking powder. In another bowl, mix buttermilk, oil, eggs, orange juice, and vanilla. Slowly pour the wet ingredients in the flour mixture, mixing until combined. Slice each cranberry in half and gently fold into the batter.
Bake: Pour batter into loaf pans and bake at 350°F for 60-75 minutes. For mini loaves, adjust baking time to 35-45 minutes. Drizzle glaze over cooled bread.
Storing and Freezing Instructions
Store leftovers cranberry orange bread wrapped in plastic wrap or in an airtight container at room temperature or in the refrigerator for 2-3 days.
To Freeze: Let the cranberry bread cool completely then transfer to a freezer safe bag and store in the freezer for up to 3 months.
More Holiday Recipes:
- Hot Cocoa Cookies
- Turtle Cookies
- Orange Olive Oil Cake
- Peppermint Sandwich Cookies
- Cranberry Fluff Salad
- Gingerbread Cake
- Peppermint Brownies
- Pepper Jelly
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Recipe
Cranberry Orange Bread
Equipment
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 2 cups granulated sugar
- orange zest , from 2 large oranges
- 1 1/2 cups buttermilk
- 1 cup oil (vegetable or canola oil)
- 4 large eggs slightly beaten
- 2 Tablespoons orange juice , fresh
- 1 teaspoon vanilla extract
- 2 cups fresh cranberries halved
Orange Glaze (optional):
- 1 1/2 cups powdered sugar
- 2 Tablespoons fresh squeezed orange juice
- 1 1/2 teaspoons orange zest
Instructions
- Preheat oven to 350° F. Spray two 9×5 loaf pans with cooking spray and set aside.
- Dry ingredients: In a large bowl add sugar and orange zest and stir well to combine. Add flour, salt, and baking powder and stir. Set aside.
- Wet Ingredients: In a separate medium bowl, combine the buttermilk, oil, eggs, orange juice, and vanilla.
- Combine: Slowly add the wet ingredients to the dry ingredients, stirring just until combined. Fold in the halved cranberries. Pour batter into prepared pans.
- Bake: For regular loaf pans, bake for 60-75 minutes, or until a toothpick inserted in the center comes out clean. For mini loaves, bake for 35-45 minutes. If your loaf starts to get too brown during cooking, place a piece of aluminum foil over the top to finish baking.
- Cool: Remove from oven and set on a cooling rack for 10 minutes. Loosen the sides of the bread with a knife. Carefully remove loaf from pan. Let cool completely on wire rack.
- Glaze: While the bread is cooling, make the orange glaze. In a small bowl, combine powdered sugar, orange juice, and orange zest. Whisk until smooth. Drizzle the glaze over the bread. Cut and serve. Wrap bread well and store for 2-3 days at room temperature.
Notes
Nutrition
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Recipe adapted from Two Peas and their Pod.
I originally shared this recipe November 2015. Updated November 2019, November 2023 and November 2024.
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Could you make this in a bundt pan and if so should I double the recipe?
I think I answered my own question, I see it says for 2 loaf pans so 1 recipe is probably enough for a bundt pan?
I live at altitude (6202ft). Do you recommend I adjust for altitude?
Baked perfectly and tasted great!!
Love anything that combines cranberries and orange! Question: can you substitute craisins for fresh cranberries, to save time? If so, would the amount of craisins be the same as fresh cranberries?
I’d highly recommend using fresh cranberries here, as the flavor wont be the same with craisins. If you do use craisins, I would soak them in hot water of a few minutes to rehydrate/plump them, before adding. I’d use 1 1/2 cups craisins.
I have made this recipe at Thanksgiving for the last 2 years. It is, by far, our favorite go-to treat with coffee. Love the moist texture, the prominent orange accent and the balance of sweet and tart. It’s a WINNER!
I am baking the bread now, and it looks and smells delicious!
I plan to freeze it, so should I glaze it before freezing or later? Thanks!
Either way would be fine!
First time I’ve ever cut the cranberries. Breads look nice, but all the cranberries are on the top? That doesn’t seem to be the case in the recipe pictures. Tastes really good though!!
Can the recipe be cut in half?
I realy like your loaf recipes easy to make.taste very good gonna try the other ones