This Homemade Cranberry Orange Bread is a soft, moist, and citrusy loaf packed with fresh cranberries and the bright flavor of orange zest. Perfect for Christmas breakfast, Thanksgiving dessert, or a cozy winter treat with tea or coffee. The combination of tart cranberries and sweet orange makes this the ultimate holiday sweet bread — simple to make, deliciously festive, and freezer-friendly!
🍽️ Ingredients
Dry Ingredients:
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2 cups all-purpose flour
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1 ½ teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon salt
Wet Ingredients:
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¾ cup granulated sugar
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½ cup unsalted butter (softened)
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2 large eggs
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¾ cup orange juice (freshly squeezed preferred)
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1 tablespoon orange zest
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1 teaspoon vanilla extract
Add-ins:
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1 ½ cups fresh or frozen cranberries (chopped)
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1 tablespoon flour (to toss cranberries — prevents sinking)
Optional Glaze (for extra shine and flavor):
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½ cup powdered sugar
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2 tablespoons orange juice
👩🍳 Instructions
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Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper. -
Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. -
Cream Butter and Sugar:
In a large bowl, beat butter and sugar together until light and fluffy (about 2–3 minutes). -
Add Wet Ingredients:
Beat in eggs, one at a time. Then add orange juice, zest, and vanilla. Mix until well combined. -
Combine:
Gradually add the dry ingredients into the wet mixture and mix until just combined. Don’t overmix — this keeps the bread soft and moist. -
Fold in Cranberries:
Toss cranberries with a tablespoon of flour, then gently fold them into the batter. -
Bake:
Pour the batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. -
Cool & Glaze:
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle with the orange glaze once completely cooled.
🍊 Optional Add-Ons
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Add ½ cup chopped walnuts or pecans for crunch.
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Sprinkle coarse sugar on top before baking for a bakery-style crust.
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Use Greek yogurt instead of butter for a lighter version.
💡 Pro Tips for Moist Cranberry Orange Bread
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Use fresh orange zest — it enhances natural citrus aroma.
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Don’t overbake — check at 50 minutes.
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Store in an airtight container for up to 3 days or freeze for 2 months.
❓ Q&A Section
Q: Can I use dried cranberries instead of fresh ones?
A: Yes! Use ¾ cup dried cranberries and soak them in warm orange juice for 10 minutes before adding to the batter.
Q: Why did my cranberry orange loaf turn out dry?
A: Overbaking or using too much flour can cause dryness. Always measure flour correctly (spoon and level method) and bake just until a toothpick comes out clean.
Q: Can I make this into muffins?
A: Absolutely! Pour the batter into muffin tins and bake at 350°F for 20–22 minutes.
Q: How do I make this bread vegan?
A: Replace eggs with flax eggs (1 tbsp flaxseed + 3 tbsp water per egg) and use plant-based butter or coconut oil.
