A bright, fruity loaf that combines citrus and cranberries, this Orange Cranberry Bread is perfect for holiday breakfasts, dessert after Christmas dinner, or a year-round snack. It’s a quick, yeast-free recipe with minimal prep.
Orange Cranberry Bread
This moist, flavorful Orange Cranberry Bread blends tart cranberries with sunny orange for a loaf that tastes like the holidays. It’s easy to prepare—no yeast required—and comes together quickly, making it a convenient treat whether you’re serving it after a holiday meal or slicing it for breakfast while gifts are opened.
The bread is finished with a simple orange glaze that enhances the citrus notes and makes each slice feel special. Because the recipe uses cranberry sauce and orange juice, it’s a no-fuss way to get fresh flavor without complicated steps.
Although this loaf is especially cozy during the winter months, it’s a versatile recipe you’ll want to make year-round. Enjoy!
Cranberry Orange Bread: Ingredients & Substitutions
Below are the ingredients for this simple Cranberry Orange Bread and a few easy swaps if needed.
Ingredients
For the bread:
- All-purpose flour, baking powder, and salt—basic dry ingredients to give the loaf structure and lift.
- Butter, granulated sugar, and one egg—to create a tender, slightly rich crumb.
- Whole-berry cranberry sauce—adds moisture, sweetness, and cranberry flavor. You can use homemade or canned sauce.
- Vanilla extract—to boost overall flavor.
- Orange juice—fresh squeezed gives the best citrus brightness, but bottled juice works in a pinch.
For the glaze:
- Powdered sugar and orange juice—to make a glossy, sweet glaze.
- Orange zest—for an extra pop of citrus aroma and flavor.
How to make Orange Cranberry Bread
1. Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9″ x 5″ loaf pan and set it aside.
2. Dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
3. Wet ingredients: In a larger bowl, cream the softened butter and sugar until light and fluffy. Beat in the egg, then stir in the cranberry sauce, vanilla extract, and orange juice until combined.
4. Combine and bake: Add the dry ingredients to the wet mixture and mix just until moistened—do not overmix. Spread the batter evenly into the prepared loaf pan. Bake for about 1 hour, or until the top is golden and a toothpick inserted in the center comes out clean.
5. Glaze and serve: Let the loaf cool in the pan for 10 minutes, then transfer it to a cooling rack. In a small bowl, whisk together powdered sugar, orange juice, and orange zest to the desired consistency. Pour the glaze over the cooled loaf and allow it to set before slicing.
Orange Cranberry Bread: FAQs
Plan on about 15 minutes prep, roughly 1 hour baking, plus cooling time—about 2 hours for the loaf to cool completely before glazing and slicing.
This recipe yields one standard loaf, which slices into about 10–12 servings depending on thickness.
Store the loaf in an airtight container at room temperature for 3–5 days. To freeze, leave the bread unglazed, wrap tightly in plastic wrap and foil, and freeze for up to 6 months. Thaw before glazing.
Other recipes you may enjoy
- Cranberry Sauce
- Whipped Cranberry Butter
- Pumpkin Bread
- Cranberry Curd Tart
- Pineapple Orange Smoothie
Orange Cranberry Bread
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Equipment
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whisk
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wire cooling rack
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rubber spatula or wooden spoon
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hand mixer
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mixing bowl
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loaf pan
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measuring cups and spoons
Ingredients
For the bread
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 ¼ cups whole berry cranberry sauce
- 1 teaspoon vanilla extract
- ⅓ cup orange juice
For the glaze
- 1 cup powdered sugar
- 1 – 2 tablespoons orange juice
- ¼ teaspoon orange zest
Instructions
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Preheat the oven to 350°F. Grease and flour a 9″ x 5″ loaf pan and set it aside.
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In a medium bowl, combine flour, baking powder, and salt; set aside.
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In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg. Add the cranberry sauce, vanilla extract, and orange juice. Mix well.
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Add the dry ingredients to the wet mixture just until moistened. Do not overmix.
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Spread the batter into the prepared pan.
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Bake for about 1 hour or until golden brown and a toothpick inserted in the center comes out clean.
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Allow the bread to cool in the pan for 10 minutes before removing it to a cooling rack to cool completely.
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In a small bowl, whisk together the powdered sugar, orange juice, and zest until well combined. Spoon or pour the glaze evenly over the top of the loaf. Allow the glaze to set before slicing and serving.
Notes
- If using a glass loaf pan, the bread may need a few extra minutes of baking time.
- Store the cooled loaf in an airtight container at room temperature for up to 3–5 days.
- To freeze: leave the loaf unglazed, wrap it in plastic wrap, then aluminum foil, and freeze up to 6 months. To freeze slices, flash-freeze on a parchment-lined sheet, then wrap individually and store in a sealed bag.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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