Ultimate Moist Cranberry Orange Bread: Your Go-To Festive Quick Bread Recipe with Zesty Glaze
This incredibly moist Cranberry Orange Bread is an absolute delight, bursting with the vibrant flavors of tangy fresh cranberries and the bright, zesty essence of oranges. It’s not just a bread; it’s a comforting experience, perfect for savoring during the crisp days of fall and the festive holiday season. This fabulous quick bread recipe effortlessly brings the spirit of the season into your kitchen, making it an ideal treat for breakfast, brunch, or an afternoon snack. The simple preparation combined with a spectacular flavor profile ensures it will become a cherished part of your baking repertoire.
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Why You’ll Adore This Cranberry Orange Bread
This Cranberry Orange Quick Bread is more than just a recipe; it’s an invitation to experience homemade comfort and joy. Here’s why it’s destined to become a household favorite:
- Unforgettable Taste and Texture: Prepare for an exquisite sensory journey. This cranberry orange bread boasts an incredibly moist and tender crumb, almost cake-like, that melts in your mouth. The combination of sweet and tart cranberries with the bright, aromatic zest and juice of fresh oranges creates a harmonious flavor explosion in every single bite. The tangy berries cut through the richness of the bread, while the citrus adds a delightful lift, making it incredibly refreshing yet comforting.
- Seasonal Perfection for Any Occasion: While often associated with the holiday season, this quick bread truly shines during fall and winter. Its warm, inviting aroma fills your home, evoking feelings of coziness and celebration. Whether you’re serving it for Thanksgiving breakfast, a Christmas morning treat, or simply enjoying it with a cup of tea on a chilly afternoon, it fits every moment. It also makes for a thoughtful and delicious homemade gift for friends, family, and neighbors during the festive period, spreading warmth and holiday cheer.
- Effortlessly Quick and Easy to Make: Don’t let its gourmet taste fool you; this cranberry orange quick bread is remarkably simple to prepare. As a “quick bread,” it relies on baking powder and baking soda for its rise, meaning there’s no yeast, no kneading, and no extensive proofing time required. The batter comes together in under 20 minutes with minimal fuss. You won’t even need an electric mixer – a whisk and a couple of bowls are all it takes to create this masterpiece. It’s perfect for beginner bakers or anyone looking for a delicious, low-effort baking project.
- Wonderful Aroma: The moment this bread starts baking, your kitchen will be filled with the most incredible, intoxicating aroma of warm citrus and sweet berries. It’s an instant mood booster and a delightful precursor to the deliciousness that awaits.
- Crowd-Pleaser: Whether served plain, with a smear of butter, or drizzled with its vibrant orange glaze, this bread is universally loved. Its balance of sweetness and tartness appeals to a wide range of palates, making it a guaranteed hit at any gathering or family meal.
If you love the cranberry and orange combination, be sure to explore some of our other favorite recipes like Buttermilk Cranberry Orange Muffins, Homemade Jellied Cranberry Sauce, White Chocolate Cranberry Pistachio Biscotti, and Copycat Starbucks Cranberry Bliss Bars.
Key Ingredients for the Perfect Cranberry Orange Bread
Crafting this exceptional cranberry orange bread requires a thoughtful selection of ingredients, each playing a crucial role in achieving its signature moist texture and bright flavor. While the full list can be found in the recipe card below, let’s dive into the core components that make this bread truly special:
- Fresh Cranberries: These little ruby gems are the star of the show. Their natural tartness provides a beautiful contrast to the sweet bread and citrus notes. You can absolutely use fresh or frozen cranberries; if using frozen, there’s no need to thaw them – simply toss them directly into the flour mixture as instructed. They will burst beautifully during baking, releasing their juicy flavor throughout the loaf.
- The Essential Bread Base: This foundation ensures a light, fluffy, and perfectly structured loaf.
- All-purpose flour: The primary structural component, providing the framework for the bread. Precisely measuring your flour (using the spoon-and-level method) is key to preventing a dry or dense loaf.
- Baking powder and Baking soda: These leavening agents work in harmony to give the bread its characteristic rise and tender crumb. Baking soda reacts with the acidic buttermilk to create carbon dioxide, while baking powder provides an extra lift, resulting in a wonderfully light and airy texture.
- Kosher salt: A pinch of salt is vital for balancing the sweetness and enhancing all the other flavors, preventing the bread from tasting bland.
- Granulated Sugar: We lean slightly towards a sweeter profile in this recipe to perfectly complement the intense tartness of the cranberries. However, feel free to adjust the amount of sugar to your personal taste. Beyond sweetness, sugar also contributes to the bread’s moistness and helps achieve a beautiful golden-brown crust.
- Moisture & Richness Trio: Eggs, Unsalted Butter, and Buttermilk:
- Eggs: These act as a powerful binder, holding the ingredients together and contributing significantly to the bread’s structure, richness, and moisture. Using room temperature eggs helps them incorporate more smoothly into the batter, leading to a more uniform and tender texture.
- Unsalted Butter: Melted butter adds unparalleled richness and a delicate, buttery flavor, while also contributing to the bread’s incredible moistness. Ensure it’s melted and then cooled slightly before adding to the wet ingredients to avoid scrambling the eggs.
- Buttermilk: A secret weapon for tender quick breads! Buttermilk not only adds moisture but also reacts with the baking soda to create a more tender, finer crumb. If you don’t have buttermilk, you can easily make your own by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then filling the rest of the way to ¼ cup with whole milk. Let it sit for 5-10 minutes until it slightly curdles.
- Fresh Orange Juice and Orange Zest: These are non-negotiables for authentic cranberry orange bread flavor. Infusing the bread with both fresh orange juice and vibrant orange zest provides a refreshing, bright, and intensely aromatic citrus profile. The zest, in particular, carries concentrated essential oils, delivering a powerful punch of orange flavor.
- The Dazzling Orange Glaze: Composed of powdered sugar, more fresh orange juice, and a touch of orange zest, this simple glaze is the perfect finishing touch. It adds a final layer of citrusy sweetness and a beautiful sheen, elevating the bread’s appearance and further complementing the flavors already present in the loaf. It’s the crown jewel for your cranberry orange quick bread.
Crafting Your Delicious Cranberry Orange Quick Bread: A Step-by-Step Guide
Making this cranberry orange bread is a straightforward process, even for novice bakers. Follow these simple steps to bake a perfectly moist and flavorful loaf:
- Prepare the Oven and Pan: Begin by preheating your oven to a cozy 350 degrees F (175 degrees C). Next, prepare an 8 1/2 x 4 1/2-inch loaf pan. You can spray it thoroughly with baking spray or nonstick cooking spray. For even easier removal, we highly recommend lining the pan with parchment paper, leaving a slight overhang on the longer sides. This creates “handles” to lift the baked loaf out effortlessly. Zest your fresh oranges, being careful to only get the brightly colored outer peel and avoid the bitter white pith. Then, squeeze the fresh juice from the oranges. In a medium bowl, whisk together your dry ingredients: the all-purpose flour (don’t forget that extra teaspoon for the cranberries!), baking powder, baking soda, and kosher salt. Lastly, toss the fresh or frozen cranberries with the reserved 1 teaspoon of all-purpose flour. This step is crucial as it helps prevent the cranberries from sinking to the bottom of your loaf during baking.
- Combine Wet and Dry Ingredients: In a separate, large mixing bowl, whisk together the wet ingredients: granulated sugar, room temperature eggs, buttermilk (also at room temperature for best results), slightly cooled melted butter, the freshly squeezed orange juice, and the fragrant orange zest. Once these are well combined, gradually add the whisked dry flour mixture to the wet ingredients. Using a spatula, gently fold the ingredients together *just* until they are combined. Be careful not to overmix, as overworking the batter can lead to a tough, dense bread. A few lumps are perfectly fine!
- Fold in Cranberries and Bake: Reserve about two tablespoons of the flour-dusted cranberries; these will be sprinkled on top for a beautiful finish. Gently fold the remaining cranberries into the batter until evenly distributed. Pour the cranberry orange bread batter into your prepared loaf pan and use a spatula to spread it out evenly, ensuring the top is relatively smooth. Sprinkle the reserved cranberries over the top of the batter. Place the loaf pan into the preheated oven and bake for 35 to 45 minutes. The bread is perfectly done when a wooden skewer or toothpick inserted into the center comes out clean or with moist crumbs attached, but no wet batter.
- Cool the Bread: Once baked, remove the loaf from the oven. Let it cool in the loaf pan for about 10-15 minutes on a wire rack. This initial cooling period allows the bread to set and prevents it from crumbling when removed. After 10-15 minutes, carefully lift the bread out of the pan using the parchment paper overhang and transfer it directly to a wire rack to cool completely. It’s essential for the bread to be fully cooled before glazing to prevent the glaze from simply melting off.
- Prepare and Drizzle the Glaze: While the bread is cooling, prepare your zesty orange glaze. In a small bowl, combine the powdered sugar, about 1 tablespoon of fresh orange juice, and the remaining orange zest. Stir these ingredients together until smooth. Add more orange juice sparingly, a half teaspoon at a time, until you achieve a pourable but still thick consistency. The glaze should drizzle smoothly but not be too thin or watery. Once the bread is completely cooled, generously drizzle or spread the orange glaze over the top. The glaze will set, creating a beautiful and delicious finish. A pro tip: pour the glaze into a small sandwich bag, snip off a tiny corner, and pipe it over the loaf for a professional-looking finish!
Expert Tips for the Best Cranberry Orange Bread
Achieving a consistently perfect loaf of Cranberry Orange Bread is easy with a few simple tricks up your sleeve. These tips will help ensure your quick bread is always moist, flavorful, and beautifully textured:
- Embrace Room Temperature Ingredients: This is a golden rule in baking! Ensure your eggs and buttermilk are at room temperature. Room temperature ingredients emulsify much more easily, meaning they blend together smoothly and evenly. This creates a more uniform batter and ultimately a more tender and consistent crumb in your finished bread. Take them out of the fridge about 30 minutes to an hour before you plan to bake.
- Master Proper Flour Measurement: Too much flour is the most common culprit for dry, dense quick breads. To measure flour accurately, do not scoop directly from the bag with your measuring cup. Instead, aerate the flour by fluffing it with a spoon, then spoon the flour into your dry measuring cup until it overflows slightly. Finally, use the flat edge of a knife or a straight edge to swoop level the excess flour off the top. This method prevents compacting the flour and ensures you’re using the correct amount.
- Do Not Overmix the Batter! Once you add the dry ingredients to the wet, mix *just* until they are combined. Overmixing develops the gluten in the flour, leading to a tough, chewy texture rather than the desired tender, moist crumb. A few small lumps in the batter are perfectly normal and preferred over an overmixed, smooth batter.
- Cool Melted Butter Before Adding to Eggs: This tip is critical! Hot melted butter can partially cook or “scramble” your eggs when mixed, leading to an undesirable texture in your bread. Always allow your melted butter to cool for a few minutes until it’s just warm or at room temperature before incorporating it into the egg mixture.
- Monitor Bake Time – Ovens Vary: All ovens are different, so the specified bake time is a guideline. Start checking for doneness around the 35-minute mark. Insert a wooden skewer or toothpick into the center of the loaf; if it comes out clean or with moist crumbs (not wet batter), your bread is ready. If the top of the bread is browning too quickly before the inside is cooked through, loosely tent the loaf with a piece of aluminum foil to prevent further browning while the inside finishes baking.
- Don’t Overfill the Loaf Pan: Leave about an inch of space from the top of the pan to allow the bread to rise without spilling over. An overfilled pan can also lead to uneven baking.
- Cool Completely Before Slicing or Glazing: While tempting to slice into a warm loaf, letting the bread cool completely allows its structure to set and its flavors to meld beautifully. Slicing too early can result in a gummy texture. Also, applying the glaze to a warm loaf will cause it to melt and run off rather than set into a lovely coating.
Delicious Variations for Your Cranberry Orange Bread
This classic Cranberry Orange Bread recipe is fantastic on its own, but it also serves as a wonderful canvas for creative additions. Here are a few ideas to customize your loaf and make it uniquely yours:
- Add a Nutty Crunch: Enhance the texture and flavor by folding in about 1/2 to 3/4 cup of chopped nuts. Toasted pecans or walnuts are particularly excellent choices, adding a lovely warmth and crunch that complements the cranberries and orange beautifully.
- Sweet White Chocolate Chips: For a touch of extra sweetness and a creamy contrast to the tart cranberries, fold in 1/2 cup of white chocolate chips or chunks with the cranberries.
- Spice It Up: Introduce warm spices like 1 teaspoon of ground cinnamon or a 1/2 teaspoon of ground nutmeg to the dry ingredients for an even more autumnal or festive flavor profile. Allspice or ginger could also be lovely additions.
- Streusel Topping: Instead of or in addition to the glaze, consider a streusel topping for added texture and sweetness. Combine 1/4 cup all-purpose flour, 1/4 cup granulated sugar, 2 tablespoons cold butter (cut into small pieces), and a pinch of cinnamon. Crumble over the top of the batter before baking.
- Lemon or Lime Zest: While orange is traditional, you could experiment with a different citrus profile. Replace some or all of the orange zest and juice with lemon or lime for a different tangy twist.
Frequently Asked Questions About Cranberry Orange Bread
We’ve gathered some common questions about making and enjoying this delicious quick bread to help you achieve perfect results every time:
Absolutely, you can use dried cranberries, but there are a few adjustments to consider. Dried cranberries are typically sweeter and less tart than fresh ones, so you might want to slightly reduce the amount of granulated sugar in the bread base to about 3/4 cup. I highly recommend soaking the dried cranberries in warm water or orange juice for at least 10-15 minutes before adding them to the batter. This rehydrates them, making them plump and juicy. After soaking, drain them well, pat them dry, and then toss them with a teaspoon of flour as you would with fresh cranberries. You might also want to reduce the total quantity of dried cranberries to about 1/2 cup to 3/4 cup, as their flavor is more concentrated.
To maintain its incredible moisture and freshness, place the cooled cranberry orange bread in an airtight container or wrap it tightly with plastic wrap. Stored at room temperature, it will stay fresh and delicious for up to 3 days. If you prefer, or for longer storage, you can keep it in the refrigerator for up to one week. Be sure it’s well-sealed to prevent it from drying out.
Yes, this bread freezes beautifully! For best results, I suggest cooling the bread completely and freezing it *unglazed*. Once thoroughly cooled, wrap the entire loaf tightly with plastic wrap, then add another layer of aluminum foil, or place it in a freezer-safe bag. It can be frozen for up to 3 months. To enjoy, thaw the bread overnight in the refrigerator, then bring it to room temperature before preparing and drizzling with the fresh orange glaze. This method ensures the glaze remains vibrant and doesn’t become watery upon thawing.
Yes, this recipe can easily be adapted into cranberry orange muffins! The baking time will be significantly shorter. Pour the batter into a greased or paper-lined muffin tin, filling each cup about two-thirds full. Bake at 375°F (190°C) for approximately 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The yield will be around 12-18 muffins, depending on the size of your muffin tin. Glaze them as directed once cooled.
No buttermilk? No problem! You can easily make a homemade substitute. For ¼ cup of buttermilk, simply measure 1 tablespoon of white vinegar or lemon juice into a liquid measuring cup, then fill the rest of the way to the ¼ cup line with regular whole milk (or 2% milk). Stir it gently and let it sit for 5-10 minutes. The milk will slightly curdle, which means it’s ready to use as your buttermilk substitute. This acidity is essential for reacting with the baking soda and achieving a tender crumb.
More Delightful Quick Bread Recipes to Try
If you’ve fallen in love with the ease and deliciousness of quick breads, you’re in luck! There’s a whole world of simple, satisfying loaves waiting to be baked. From sweet breakfast treats to comforting afternoon snacks, quick breads offer convenience without sacrificing flavor. Explore these other fantastic quick bread recipes that are sure to become family favorites:
Better Than Starbucks Pumpkin Bread Recipe
Spicy Gingerbread Loaf
Walnut Fig Bread
Cranberry Orange Bread
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Ingredients
Cranberry Orange Bread
- 1 1/2 cups All-purpose flour plus 1 teaspoon, divided
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1/2 tsp Kosher salt
- 1 1/2 cups Cranberries fresh or frozen, not thawed
- 1 cup Granulated sugar
- 2 large Eggs at room temperature
- 1/4 cup Buttermilk at room temperature (or whole milk + 1 tbsp lemon juice/vinegar)
- 1/4 cup Unsalted butter melted and cooled slightly
- 1/4 cup Orange juice freshly squeezed
- 1 tbsp Orange zest freshly grated
Orange Glaze
- 1 cup Powdered sugar confectioners’ sugar
- 1/2 tsp Orange zest freshly grated
- 1-2 tbsp Orange juice freshly squeezed, adjust for desired consistency
Instructions
Bread
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Preheat your oven to 350 degrees F (175°C). Prepare an 8 1/2 x 4 1/2-inch loaf pan by spraying it with baking spray or nonstick cooking spray. For effortless removal of your baked cranberry orange bread, consider lining the pan with parchment paper, allowing some overhang on the longer sides to create convenient lifting tabs.
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In a medium bowl, combine your dry ingredients: the 1 1/2 cups all-purpose flour, baking powder, baking soda, and kosher salt. Whisk them together thoroughly to ensure even distribution. In a separate bowl, toss the fresh or frozen (not thawed) cranberries with the remaining 1 teaspoon of all-purpose flour. This light coating helps prevent the cranberries from sinking to the bottom during baking.1 1/2 cups All-purpose flour, 1 tsp Baking powder, 1/2 tsp Baking soda, 1 1/2 cups Cranberries, 1/2 tsp Kosher salt
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In a large bowl, whisk together the wet ingredients: granulated sugar, room temperature eggs, room temperature buttermilk, slightly cooled melted unsalted butter, freshly squeezed orange juice, and fresh orange zest. Once thoroughly combined, gently fold the flour mixture into the wet ingredients using a spatula. Mix just until no dry streaks of flour remain, being careful not to overmix.1 cup Granulated sugar, 2 large Eggs, 1/4 cup Buttermilk, 1/4 cup Unsalted butter, 1/4 cup Orange juice, 1 tbsp Orange zest
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Reserve approximately two tablespoons of the flour-dusted cranberries for sprinkling on top of the loaf. Then, carefully fold the remaining cranberries into the batter until they are evenly distributed throughout. Pour the prepared batter into your loaf pan and gently spread it out to ensure an even surface.
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Sprinkle the reserved cranberries evenly over the top of the batter in the loaf pan. Bake for 35 to 45 minutes, or until a wooden skewer or toothpick inserted into the very center of the bread comes out clean (no wet batter, moist crumbs are fine). Let the bread cool in the pan for 10-15 minutes before carefully removing it to a wire rack to cool completely. This is crucial for the bread’s texture and for the glaze application.
Glaze
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While the bread cools, prepare the luscious orange glaze. In a small bowl, whisk together the powdered sugar, 1 tablespoon of fresh orange juice, and 1/2 teaspoon of orange zest until smooth. Gradually add more orange juice, about 1/2 teaspoon at a time, until you reach your desired consistency – it should be pourable but still thick enough to coat the back of a spoon.1 cup Powdered sugar, 1-2 tbsp Orange juice, 1/2 tsp Orange zest
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Once the cranberry orange bread is completely cooled, generously drizzle or spread the prepared orange glaze over the top. Allow the glaze to set for a few minutes before slicing and serving. Enjoy your homemade delight!
Notes
- Precise Flour Measurement: Always aerate your flour, then spoon it into your dry measuring cup and level it off with a straight edge. This prevents over-packing and ensures a moist, tender crumb.
- Avoid Overmixing: Mix wet and dry ingredients just until combined. Overmixing develops gluten, leading to a tough bread texture.
- Cool Butter for Better Batter: Ensure your melted butter has cooled slightly before adding it to the eggs to prevent them from partially cooking.
- Room Temperature Matters: For the best texture and consistency, ensure eggs and buttermilk are at room temperature.
- Cranberry Coating: Tossing cranberries with flour helps them suspend evenly throughout the batter, rather than sinking to the bottom.
- Storing and Freezing: For detailed instructions on how to store leftover bread and how to freeze it for later enjoyment, please refer to the comprehensive FAQ section located above in the post.