This cranberry orange bread recipe combines the popular flavor of cranberry bread with the tart pop of citrus. Combined you have one of the absolute best and most moist cranberry orange bread recipes ever. It’ll be one of your go-to cranberry bread recipes every year.
The Best Cranberry Orange Bread
It all started when my mom convinced me to try mixing cranberry juice into my orange juice. The tart flavor of the cranberry perfectly balances the sweetness of the orange. Cranberry orange juice is still my favorite drink, but it’s gone far beyond just juice now.
I absolutely love the tartness of cranberries and how they can complement a sweet salad, baked good, or even soup so well. They’re amazing in these cranberry orange bites and in this strawberry spinach salad.
This cranberry orange bread recipe is actually one from one of my good friends Kristin. She made it for a baby shower we hosted together a few years ago, and I knew I had to have it. She so graciously shared it with me, and I’ve made this cranberry bread every year for the past eight years! And these cranberry orange bites.
why you’ll love this recipe
It’s my favorite, just above this easy zucchini bread! And I think you’re going to love it because:
- It’s super moist and flavorful!
- It’s easy to double or triple – great for holiday gifts!
- It freezes really well!
- It’s just straight out delicious with nuts or not!
Ingredients
Ingredient Notes
- Cranberries – you can use either fresh or frozen cranberries but don’t use dried, they won’t give you the same flavor. If you can’t find fresh cranberries or it’s not cranberry season, I’ve always been able to find frozen cranberries at Whole Foods all year long!
- Chopped nuts – I like to include chopped pecans or walnuts (personal preference) in this bread but if you aren’t a nut person, these can be skipped.
- Vegetable oil – vegetable, canola, or avocado oil work best
- Orange zest – freshly grated orange zest is best
- Orange juice – I typically juice fresh oranges for this since I’m already going to be zesting them but any orange juice works great
How to Make Cranberry Bread
The cranberry bread is fairly simple to make but does take a little bit of time because you start out by chopping all of the cranberries in half. Watch the video below to see how easy it is!
Before you get started, preheat your oven and spray whatever loaf pans (mini or large) you’ll be using with non-stick spray. If you want to make muffins, here’s the recipe for cranberry orange muffins!
The first thing you need to do is chop the cranberries in half. Like I mentioned, this can take a bit of time but it’s totally worth it in the end.
And I don’t recommend using one of those chopper things or a food processor – you’ll end up with uneven pieces and little tiny ones. Less cranberry flavor mixed into every bite.
Once they’re all chopped, mix the cranberries with the sugar. Stir them around gently to frost them all.
Next mix your dry ingredients (flour, baking soda, and salt) together in a bowl and set them aside. You’ll work with them in a minute.
In another bowl, combine the sugar, orange rind, and vegetable oil. Then add the eggs and combine.
Add the flour mixture, orange juice, and water to the bowl with the sugar mixture. Mix together until well combined.
Once the bread is done, serve sliced or just bite off chunks of the mini loaves like I do. No matter the way you slice it, it’s going to be delicious.
Add chopped nuts and cranberries to the batter and stir gently to combine.
Pour the batter into your greased loaf pans and bake in the preheated oven.
Bake until you can insert a knife or toothpick in the largest part of the bread (typically the center) and it comes out clean.
Let cool before removing from the loaf pan. Serve warm (or at room temperature) with butter or your other favorite spread.
Or wrap them up with these fun holiday tags and gift to friends, family, and neighbors!
Cranberry Orange Bread Expert Tips
Here are a few tips and tricks for getting the best cranberry orange bread every time!
Don’t substitute the oil for something healthier. The oil is what makes this one of the most moist cranberry orange bread recipes ever. It’s moist and absolutely delicious. If you do feel the need to make a substitution, substitute it with another oil like avocado oil.
Check the bread’s doneness with a knife. Every oven cooks differently, so when you think the bread might be done – stick a butter knife straight into the bread and pull it out. If it comes out clean, the bread is done. If it comes out covered in gooey batter, let it cook for a few more minutes.
Let the cranberry bread cool before cutting. If you try to cut it while it’s still hot, it’ll likely crumble when you’re cutting the bread. It still tastes good crumbly but won’t hold together as well. If you just let it cool a little longer, the slices will stay together well.
Enjoy the flavors faster by making cranberry orange muffins that bake in half the time!
Recipe FAQs
You can find frozen cranberries in grocery stores like Whole Foods on a daily basis. Or purchase them during cranberry season and freeze to use all year long.
Yes, you can use dried cranberries or Craisins in this bread recipe, but it is not going to taste the same. Dried cranberries are just not the same. They don’t carry the same amount of flavor, moisture, or tartness. If you’re totally out of luck and can’t find actual cranberries, they’ll work in a pinch but the bread will likely be a bit drier and sweeter than normal.
If you use Craisins or already sweetened dried cranberries, I’d skip the step where you sugar the cranberries or they’ll be way too sweet. I’d also recommend rehydrating them in either water or orange juice before putting them in the recipe.
Yes, this bread recipe will work without the zest – however, the orange flavor may not be as strong. If you don’t have dried orange rind, you can definitely use fresh orange zest as well. And if you don’t have either and really want to make this bread, you can omit it – it just won’t have as strong of an orange flavor.
Yes, you can use frozen cranberries. Simply let them thaw before using them in this recipe. Frozen cranberries are a great way to make this bread when fresh cranberries aren’t readily available.
Technically you could just pulse the cranberries then add the sugar to them, but you may end up with tiny bits of cranberry and really big pieces of cranberry, which could change the consistency and taste of the bread.
All of the above! This recipe typically makes 6-8 mini loaves depending on how full you fill the pan. It typically makes two full size loaves. If you want to make muffins, use this cranberry orange muffins recipe (with a yummy glaze) instead!
This cranberry orange bread will be good for up to a week wrapped in plastic wrap or in a plastic bag. If you’re not going to eat within a week, freeze.
Simply wrap and freeze wrapped in plastic. When you want to eat it – take it out and let it thaw before eating. The bread may not be quite as moist when thawed after being frozen, but it still tastes delicious!
Cranberry Orange Bread Recipe
Ingredients
- 4 cups flour
- 2 tsp baking soda
- 1 ½ tsp salt
- 2 cups sugar + 1/4 cup to put on top of the cranberries
- 4 cups fresh or frozen cranberries cut in half
- 2 Tbs grated orange rind
- 2 eggs
- 1 cup orange juice
- 1 cup water
- ⅔ cup vegetable oil
- 2 cups chopped pecans or walnuts
Instructions
- Preheat your oven to 350 degrees and spray mini loaf pans with non-stick spray.
- Slice cranberries in half. Top with 1/4 cup sugar then set aside.
- Mix together flour, baking soda, and salt. Set aside.
- In a separate bowl, combine 2 cups sugar, orange rind, and vegetable oil.
- Add eggs and combine.
- Slowly add flour mixture, orange juice, and water to sugar mixture.
- Once all mixed together, add chopped nuts and cranberries.
- Divide batter into 8 greased mini loaf pans and bake at 350 degrees for 35-45 minutes.
- Bake at 350 degrees for 35-45 minutes.
Tips & Notes:
Nutrition Info
Dottie Moon says
Look forward to trying this out. Are there any adjustments recommended for high Altitude? I’m at 7,000 ft.
Britni Vigil says
I’m not sure unfortunately, it’s always worked out fine for me no matter where I bake it!
Darlene Nova Scotia says
The Best Cranberry Orange Bread indeed!!! I doubled the recipe and made 2 large loaves. My husband is crazy over cranberries, he is going to absolutely love these. There is no need to make any changes whatsoever, this loaf is tasty, tender, and moist.
When I have to much orange juice in the fridge I freeze it in 2 cup portions in jars, so, I use all juice and no water.
I will be making these on a regular basis. Thank you so much for sharing this recipe.
Sorry gotta run and gobble up another slice with coffee…yum yum yum.
Britni Vigil says
I’m so glad you enjoyed the recipe!
Linda says
I have tried several cranberry orange bread and they all were good but this one will be my go to recipe from now on! It is sooooo good. Moist and flavorful, nice crumb! Great and easy recipe.
Britni Vigil says
Oh I’m so glad you enjoyed it! It’s one of my favorites!
Peggy says
Truest is th he best cranberry bread I have ever had!
Britni Vigil says
Thank you!
Martha says
First time making this recipe. Now, I’m addicted! Just finished making 36 mini loaves as gifts at Christmas for elderly and shut-ins by my church. Enjoyed the broken ones very much! Since this is a heavy bread; and after struggling with a few coming out of the pan, I decided for the next batch to cut wax paper liners to fit the bottoms of the pans. This was really helpful. There was one that refused to come out and I put that pan in the freezer pan and all.
As for halving the cranberries, I put my berries between 2 Rubbermaid lids and sliced away, being careful that the tip of the knife could be seen on the other side of the lid. Not always halved, but all cut. Tried to remove any really small ones before hand and sliced them separately.
Love this bread! Great with coffee or after dinner with a dollop of whipped cream.
I have already given some loaves away, and everyone said they loved it too! A real winner!
Karen says
I love this recipe thanks so much! After they cooled I put a white chocolate drizzle on top of them beautiful and great Christmas gift giving
Maxie Moates says
How did you make the drizzle? Could you use a glaze made of powdered surgar and milk?
Britni Vigil says
Sure!
Jannie says
Hi, do the eggs need to be at room temperature? Thanks.
Britni Vigil says
no, they should be fine cold or at room temp.
candy loadman says
I loved this bread so much I gave it to my clients for Christmas along with my orange butter recipe. They all loved it.
Eleonora Margolin says
Is this bread can be frozen ?
Britni Vigil says
Yes, this bread freezes great!