Cranberry Orange Bread Recipe

Cranberry Orange Bread is that recipe I make every Thanksgiving and Christmas, and honestly? My aunt gets mad if I show up without it now. No pressure or anything.

I think I first tried making this back in 2019… or was it 2020? Honestly can’t remember. But I do remember the first attempt was a disaster because I forgot to chop the cranberries and they sank to the bottom like little red rocks. My husband took one bite and said “it’s… interesting?” which is code for “this is bad but I love you.”

Version 2.0 was better. Version 3.0 is what I’m sharing here, and it’s the one that made my mother-in-law ask for the recipe, which felt like winning an Olympic medal or something.

Now, here’s the thing about cranberry orange bread—it’s supposed to be slightly tart, not super sweet like banana bread. The orange zest is what makes it special. And if you skip the glaze? You’re missing out. Trust me on this one.

Why This Cranberry Orange Bread Recipe Actually Works :

Look, I’ve tried a bunch of cranberry orange bread recipes easy versions from the internet. Some were too dry. Some tasted like orange-flavored cardboard. One recipe from Pinterest had me adding weird ingredients like orange juice concentrate and it just… didn’t taste right?

This version uses fresh orange zest and juice, real cranberries (dried or fresh—both work), and the secret weapon: sour cream. Or buttermilk. I’ll explain that mess in a second.

The cranberry orange bread moist texture comes from not overmixing and using enough fat. I learned this the hard way after making a batch that was so dry it could double as a doorstop. My neighbor Sarah (who bakes professionally) told me I was probably overmixing. She was right.

Cranberry Orange Bread with Sour Cream vs Buttermilk :

Okay so here’s where I’m gonna be honest—I’ve made this both ways and they’re BOTH good.

The cranberry orange bread with sour cream version is slightly richer and more tender. The cranberry orange bread with buttermilk version has a tiny bit more tang and is what I make when I remember to buy buttermilk (which is rare).

I’ve also used plain Greek yogurt when I ran out of both sour cream and buttermilk. Worked fine. Don’t stress if you need to substitute.

Ingredients :

For the bread:

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup fresh or dried cranberries, roughly chopped (don’t skip the chopping part)
• Zest of 1 large orange (or 2 small ones)
• 1/4 cup fresh orange juice
• 1/2 cup sour cream (or buttermilk—your choice)
• 1/3 cup vegetable oil (or melted butter if you’re feeling fancy)
• 2 large eggs
• 1 teaspoon vanilla extract

For the cranberry orange bread with simple glaze:

• 1 cup powdered sugar
• 2-3 tablespoons orange juice
• Tiny bit of orange zest if you want it pretty

Shopping note: Fresh cranberries are only around during the holidays, so if you see them, buy extra bags and freeze them. Or just use cranberry orange bread dried cranberries year-round like I do now because it’s easier.

How to Make Cranberry Orange Bread :

Step 1: Preheat and Prep

Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment. If you’re making cranberry orange bread mini loaves, adjust the baking time (I’ll get to that later).

Step 2: Mix Dry Ingredients

Whisk flour, sugar, baking powder, baking soda, and salt in a big bowl. I use a whisk because it’s easier than sifting, which I’m too lazy to do most days.

Toss in the chopped cranberries and orange zest. Stir them around so they’re coated with flour. This helps prevent them from sinking. (Learned that trick from a baking blog after my cranberry-rock disaster.)

Step 3: Mix Wet Ingredients

In another bowl, whisk together orange juice, sour cream (or buttermilk), oil, eggs, and vanilla. It’ll look a little weird—kind of lumpy from the sour cream. That’s normal.

Step 4: Combine Everything

Pour wet ingredients into dry ingredients. Stir gently with a spoon or spatula until JUST combined. You should still see some flour streaks. Seriously, don’t overmix. This is where people mess up and end up with tough, dense bread.

The batter will be thick. Thicker than you think it should be. Don’t panic and add more liquid. Just trust the process.

Step 5: Bake

Scrape batter into your prepared pan. Smooth the top a little bit.

Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Start checking at 50 minutes. My oven runs hot so mine’s usually done at 52 minutes, but everyone’s oven is different.

The top will crack—that’s good. It should be golden brown with maybe some cranberry juice bleeding through in spots.

Step 6: Cool

Let it cool in the pan for 10 minutes. Then turn it out onto a wire rack. If you don’t have a wire rack, a plate works fine. I didn’t own a wire rack for years.

Let it cool completely before glazing. I know it’s tempting to skip this, but warm bread makes the glaze run off and pool on your counter. Been there.

The Glaze Situation :

While the bread cools, make the glaze. Put powdered sugar in a bowl. Add orange juice 1 tablespoon at a time, stirring until you get a thick but pourable consistency. It should be like… thick syrup? Hard to describe but you’ll know.

Drizzle it over the cooled bread. I use a spoon and just let it drip down the sides in an artistic (messy) way. Sometimes I add a bit of orange zest on top to make it look fancy for photos.

Wait, I almost forgot—the glaze will harden as it sits. So if you’re making this ahead, that’s actually perfect. The glaze creates this sweet crunchy layer that contrasts with the tart cranberries. Chef’s kiss.

Cranberry Orange Bread Mini Loaves Version :

If you want to make cranberry orange bread mini loaves (great for gifting or portion control), use mini loaf pans and reduce baking time to about 30-35 minutes. Check them at 30 minutes with a toothpick.

I made these for my daughter’s teachers one year and they were a hit. Way easier to wrap and give away than slicing a big loaf.

Using Dried Cranberries vs Fresh :

The cranberry orange bread dried cranberries version is what I make most of the time now because I can make this year-round without planning ahead.

If using dried cranberries:

• Chop them roughly (they’re sticky so this is annoying but necessary)
• Use the same amount as fresh
• The bread will be slightly sweeter since dried cranberries have added sugar

If using fresh:

• Chop them or they’ll sink and be too tart in big bites
• The bread will have a more pronounced tart flavor
• You might see some pink/red streaks in the bread from the juice—totally normal and actually kinda pretty

What Not to Do :

Don’t leave cranberries whole. They’re too tart in big chunks and they sink. Chop them.

Don’t overmix the batter. You’ll get tunnels and a tough texture. Stir until you barely see flour streaks, then stop.

Don’t skip the orange zest. The zest has all the flavor. Just juice alone tastes flat. I don’t care what anyone says, the zest is essential.

Don’t use old baking powder. I once made a batch that didn’t rise properly and it was because my baking powder was from 2018. Check your expiration dates.

Storage and How Long It Lasts :

This bread stays moist for about 3-4 days at room temperature if you wrap it tightly in plastic wrap or foil. After that it starts to dry out a bit.

You can freeze it for up to 3 months. Wrap it really well—I do plastic wrap, then foil, then a freezer bag because I’m paranoid about freezer burn. Thaw overnight on the counter.

The glaze might get a little sticky after freezing but it still tastes fine.

Can You Turn This Into Cranberry Orange Bread Pudding?

So… cranberry orange bread pudding is a thing people make with leftover cranberry bread. I’ve never done it myself but my aunt makes it every year with day-old cranberry orange bread and it’s AMAZING.

She basically cubes the bread, soaks it in a custard mixture (eggs, milk, sugar, vanilla), and bakes it. Then serves it with whipped cream. The cranberry orange bread pudding recipe she uses is from some old cookbook but honestly you could probably find a similar one online.

I should get that recipe from her. Adding that to my mental to-do list.

Why This Recipe is a Holiday Staple :

This cranberry orange bread has become one of those recipes I associate with the holidays. The smell of orange zest and cranberries baking just… feels like Christmas? Or Thanksgiving? Both, really.

My daughter (who’s 10 now) asks me to make it in July sometimes and I’m like “no, that’s illegal, it’s a winter bread.” She disagrees but I’m standing firm on this.

It’s also idiot-proof once you get the hang of it. Quick bread recipes are way more forgiving than yeast breads. If I can make this without burning down my kitchen, anyone can.

Anyway, if you make this, let me know! I’m genuinely curious if anyone else’s family gets as obsessed with it as mine does. Also if you have tricks for making it even better, tell me because I’m always tweaking recipes.

Now I’m craving a slice with my coffee. Thanks a lot, brain. 🍊❤️