There’s something unbelievably comforting about a warm slice of Cranberry Orange Bread. It’s that perfect blend of tangy and sweet, with those fresh cranberries bursting in every bite. I decided to make this recipe last weekend when the weather turned crisp and the kids wanted something special. We gathered in the kitchen, and I let them help with mixing and zesting, which is always an adventure.
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They called it our “little fruity cake,” and well, I couldn’t agree more. This recipe is bound to become a family favorite just like it did in ours! You might also love our Gluten-Free Lemon Crinkle Cookies for another citrusy delight.
Why you’ll love this recipe
This Cranberry Orange Bread brings together the refreshing zestiness of oranges and the tart punch of fresh cranberries. It's quick to make, and perfect for a cozy breakfast or an afternoon tea. Plus, it's tasteful enough for the holiday table or a simple family treat. Every bite sings of citrus, making the dreariest winter day feel like summer on your tongue.
Ingredients
- 1 cup (200g) granulated sugar
- 1 tablespoon orange zest
- ¾ cup (177ml) buttermilk
- ¼ cup (59ml) fresh orange juice
- ¾ cup (177ml) vegetable oil
- 1 large egg
- 2 cups (248g) all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ½ cups fresh cranberries, coarsely chopped
- ½ cup (57g) powdered sugar
- 1 tablespoon orange juice
- 1-2 tablespoons heavy cream or milk
Step-by-step instructions
- Preheat your oven to 350°F. Grease a 9×5-inch loaf pan with nonstick cooking spray.
- In a large bowl, stir together the sugar and orange zest. Set aside.
- In another bowl, whisk together the buttermilk, orange juice, oil, and egg until smooth.
- Combine the flour, salt, baking powder, and baking soda in a small bowl.
- Add the wet ingredients to the sugar mixture and stir until combined. Slowly incorporate the dry ingredients, then gently fold in the chopped cranberries.
- Pour the mixture into your prepared pan. Bake for 45-55 minutes, or until a toothpick inserted comes out with just a few crumbs. Allow it to cool before removing from the pan.
- Once cool, whisk together the powdered sugar with orange juice and enough cream or milk to get a drizzle consistency. Drizzle over the bread, let it set, and slice to serve.
Recipe tips & variations
For an extra burst of flavor, consider adding a teaspoon of vanilla extract to the batter. You can also add some chopped nuts for a delightful crunch. If you’re feeling adventurous, replace the glaze with a simple orange-honey drizzle for a different twist.
Storage & reheating
Store any leftover Cranberry Orange Bread in an airtight container at room temperature for up to three days. To freeze, wrap individual slices or the whole loaf in cling film and store in a freezer bag for up to two months. Reheat in the oven for a few minutes to bring back that freshly baked warmth.
FAQs
- Can I use frozen cranberries instead of fresh in this cranberry orange bread?
Absolutely! Just be sure to thaw and drain them well before use to avoid extra moisture in the batter.
- How can I make the bread more moist and tender?
Ensure you don’t overmix the batter. Folding in ingredients just until combined makes the bread light and tender.
- What’s the best way to store or freeze cranberry orange bread?
Wrap it tightly in cling film or store it in an airtight container. If freezing, slice and store in a freezer-safe bag.
- Can I skip the glaze or replace it with something lighter?
You can skip the glaze entirely or replace it with a simple dusting of powdered sugar if you prefer something less sweet.
Recipes you may like
For more delicious treats, give our Creamy Mango Banana Smoothie a try or how about starting your day with a refreshing Pineapple Green Smoothie.
Print
Cranberry Orange Bread
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf 1x
- Diet: vegetarian
Description
A comforting recipe for Cranberry Orange Bread combining the zestiness of oranges with sweet cranberries.
Ingredients
- 1 cup granulated sugar
- 1 tablespoon orange zest
- ¾ cup buttermilk
- ¼ cup fresh orange juice
- ¾ cup vegetable oil
- 1 large egg
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 ½ cups fresh cranberries, coarsely chopped
- ½ cup powdered sugar
- 1 tablespoon orange juice
- 1-2 tablespoons heavy cream or milk
Instructions
- Preheat your oven to 350°F. Grease a 9×5-inch loaf pan with nonstick cooking spray.
- In a large bowl, stir together the sugar and orange zest. Set aside.
- In another bowl, whisk together the buttermilk, orange juice, oil, and egg until smooth.
- Combine the flour, salt, baking powder, and baking soda in a small bowl.
- Add the wet ingredients to the sugar mixture and stir until combined. Slowly incorporate the dry ingredients, then gently fold in the chopped cranberries.
- Pour the mixture into your prepared pan. Bake for 45-55 minutes, or until a toothpick inserted comes out with just a few crumbs. Allow it to cool before removing from the pan.
- Once cool, whisk together the powdered sugar with orange juice and enough cream or milk to get a drizzle consistency. Drizzle over the bread, let it set, and slice to serve.
Notes
- For an extra burst of flavor, consider adding a teaspoon of vanilla extract to the batter.
- You can also add some chopped nuts for a delightful crunch.
- If you’re feeling adventurous, replace the glaze with a simple orange-honey drizzle for a different twist.
- Store any leftover Cranberry Orange Bread in an airtight container at room temperature for up to three days.
- To freeze, wrap individual slices or the whole loaf in cling film and store in a freezer bag for up to two months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breads
- Method: bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 12g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
