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!
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. But I’m getting ahead of myself, let’s start at the beginning.
Ingredients:
- 4 cups flour
- 2 tsp baking soda
- 1 1/2 tsp salt
- 2 1/4 cups sugar
- 4 cups fresh or frozen cranberries
- 2 Tbs grated orange rind
- 2 eggs
- 1 cup orange juice
- 1 cup water
- 2/3 cup vegetable oil
- 2 cups chopped pecans or walnuts (can omit)
Directions:
- Chop your cranberries in half and mix with sugar.
- Measure out your dry ingredients and set aside.
- Measure out the wet ingredients.
- Combine the ingredients together.
- Pour into loaf pans that have been sprayed with non-stick spray and bake.
Watch the cranberry orange bread video below to see how quickly you can put this cranberry orange bread together!
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.
Tips for Making this Cranberry Orange Bread Recipe
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 – not applesauce.
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.
FAQs About this Cranberry Orange Bread
Since I shared this recipe over four years ago, I’ve had a ton of questions from people on making it. I’ve included answers to the most frequently asked questions below. If you have more questions, leave me a comment, and I’ll do my best to answer it as soon as I can!
Where can you find cranberries all year long?
You can find frozen cranberries in grocery stores like Whole Foods on a daily basis. But if you think about it, purchase some fresh cranberries during cranberry season and freeze them to use all year long. Otherwise, I haven’t had a lot of luck finding them the rest of the year.
Can I use dried cranberries or Craisins in this cranberry orange bread?
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 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.
Will this cranberry orange bread recipe work without the orange zest?
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.
Can I use frozen cranberries in cranberry bread?
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.
Can I just pulse the cranberries instead of cutting them in half?
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.
Does this make regular loaves or mini loaves? Or muffins?
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. And it typically makes 24 muffins. Just adjust the amount of time you cook the batter depending on what you’re making.
How long does this cranberry orange bread keep? And can you freeze it?
This cranberry orange bread keeps for up to a week or if frozen up to 3 months. Simply wrap and freeze wrapped in plastic and 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 1/2 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
- 2/3 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 small greased mini loaf pans and bake at 350 degrees for 35-45 minutes.
Notes
Nutrition
Free Printable Cranberry Orange Bread Gift Tags
If you make this into mini cranberry orange bread loaves, these would make perfect holiday gifts for neighbors, friends, teachers, or really anyone. Just make sure if they don’t eat nuts to omit the nuts in the recipe!
I’m all about corny gift tags so these all have a play on the word “cranberry” in the gift tags. Simply wrap up the bread in some sort of holiday food safe wrapping material, add one of these gift tags, and you’ve got a gift that anyone would love to receive!
Get the Printable Cranberry Orange Bread Gift Tags
Enter your first name and email address in the form below to get the free printable gift tags. You will be immediately taken to a PDF form of the printables as well as receive an email with a link to the gift tags. If you cannot see the form below, click here to get to it.
Debbie Vettore says
Made this for the first time in Dec. Omg its my new favorite bread! I made ALOT of mini loaves and gave away for gifts. Also froze some for myself, nice to have these loaves on hand. I never had any problems with the recipe. I also added the chocolate chips and pecans, OMG made it even better. I am now making some more because I ran out, but after this batch the grocery store said they will no longer have any more fresh cranberries for the season, how sad is that!!! Can I use frozen ones? Thanks again for this amazing recipe.
BritniV says
Yes, you can definitely use frozen ones!
Pat says
This recipe is very easy. I made it for some friends and they LOVED it.
BritniV says
this makes me so happy! thanks for sharing
Lana Walker says
This is so good and flavorful. I used rehydrated dried mango with chili powder that was to hot for me to eat and it came out wonderful. Great base recipe for many fruits. Thank you!
BritniV says
What a fun pairing. Thanks for sharing!
Bob D says
Made two large loaves, first one was delicious but so moist it just fell apart when I tried to slice it.
The second loaf I tried adding more flour, but it wasn’t as moist as first. I used a 16oz bag of frozen cranberries and I’m thinking maybe back off a cup on those and keep flor same. It’s how moist it was that makes it a winner
BritniV says
Thanks for the tip…glad you liked it
Terry says
i used all orange juice instead of water and orange juice. Couldn’t really tell any difference in taste or moistness. I make muffins out of the recipe and they are my favorite!
Patricia says
How long did you cook the muffins
BritniV says
You typically bake muffins from 23-25 minutes. I haven’t made these as muffins in a really long time but I’d start checking them about 20 minutes the first time you make them muffins.
Anamika @ Supplement Crunch says
Wow, this recipe is so easy thank you for sharing with me
BritniV says
thanks so much!
Laura M says
This is the very best recipe for Cranberry Orange Bread I have ever used! That being said, I am in need of making it processed sugar free. (More diabetic friendly if that’s possible). What are your thoughts on a sugar substitute?
BritniV says
I am so sorry, but I don’t have any good sugar substitutes and wouldn’t want to give you some recommendations and them not work. If you do find one to try, I’d love it if you’d come back and let me know how it goes!
Jennifer says
I’m thinking of making a lot of mini loaves for work friends this holiday . . Does the bread need an icing or glaze? Just trying to figure out which recipe to make. Thank you!
BritniV says
Nope, no icing or glaze necessary! It’s delicious as is!
Cher says
I noticed you don’t coat the fresh cranberries in flour to keep them from sinking to the bottom of the loaf pan…is it not necessary?
BritniV says
Nope, I’ve never done it before or had any issues with them sinking.
Julia Engel says
I just stuck these in the oven, very excited to try!
I was running short on AP flour so used about 1/3 whole wheat. I also only had about 1 1/2 cups of sugar left so that’s all I added.
I cut most of the cranberries in half, except for the one that escaped! 😉
Thanks for the recipe
BritniV says
Yea! I’m excited too! Let me know how they turned out.
George Smith says
My second Christmas making this for gift giving. This is my go to for the perfect gift when everyone else is giving cookies. Many thanks for this perfect recipe!
BritniV says
Thank you for your nice comment. You are so very welcome! Enjoy & Merry Christmas
Brenda says
Has anyone tried this with Gluten Free Flour? If so what brand would you recommend! I’m so excited to make this next week!
BritniV says
I have not but hopefully someone has and will answer your question!
George Smith says
My cousin likes cup4cup if that helps. Take a chance on what you can find because this recipe is amazing!
MaryAnn Kohlmeier says
Absolutely so delicious! Very moist and made 7 mini loaves. This was my first time making this bread and it bears repeating. Thanks you for sharing.
BritniV says
Yay, glad you loved it!
mary says
Mary here. so sorry that I over looked where in the question section you clearly said it makes 6 to 8 mini loaves depending on how we fill the pan!! Sorry for the bother. can’t wait to try this!!
BritniV says
Glad you were able to find it!
mary says
so very delicious!!! made it just as written! We raise hazelnuts so did used that in place of the nuts mentioned.
thank youMry
BritniV says
Yay! I’m so glad you enjoyed! I definitely need to try roasted hazelnuts, seems like a yummy addition!
Jennifer Click says
I just made 50 mini loaves for gifts for my faculty friends and the bread was a big hit. For those looking to bake mini-loaves, here’s what I learned. One recipe made 10 pans (Pan Dimensions: 6-3/32″ L x 3-23/32″ W x 2-1/32″ D). I ordered them from Amazon (https://www.amazon.com/gp/product/B0766493VP/ref=ppx_yo_dt_b_asin_title_o03_s00?ie=UTF8&psc=1). I filled each pan with 1 level cup of batter. I baked 10 at a time in the middle of the oven on one level for 36 minutes @ 350. It worked like a dream. I used the printable stickers printed on 8 1/2 x 11 adhesive labels cut out in circles. I wrapped each loaf in cling wrap and applied the stickers to the tops. The only change I made to the recipe is I added the orange juice and water to the sugar, oil, and orange rind BEFORE I added the flour mixture. This way I found the batter less lumpy. Another trick I used was using a grape tomato cutter to cut my cranberries. Worked like a charm. I cut 9 bags of cranberries in just a little over an hour. Oh, and to make the cranberries go a little further I used three cups instead of four for 3 of the 5 batches. I hope this might help my fellow bakers out there! Bake on! Thanks for the recipe. Definitely will be making this one again.
BritniV says
Great tips, thanks! So glad you loved it!
George Smith says
Update on my 3rd batch. Short on time so I pulsed half my cranberrys in the food processor and cut the others. Outstanding! Nice chunks and specks all threw the Loaves . I also hurried and messed up the order of mixing. Still perfect! You can’t hurt this recipe.
Lori says
Absolutely the best cranberry orange bread I ever made! I cut the recipe in half and it came out perfect. Used rehydrated dried cranberries and fresh orange zest and juice. Next time I hope to have fresh cranberries.
BritniV says
Thank you! And thank you for your tips.
Gail Cox says
It taste fantastic!!! I used frozen cranberries and they worked great. I did grease my loaf pans with butter and then dusted them with powder sugar resulting in no issue of them sticking to the pans.
BritniV says
Perfect!Thank you for sharing that tip.