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.
Linda says
This bread is awesome. I used only about three cups of cranberries because it looked like too much with four. My grown son even asked for the recipe!
BritniV says
Awesome! I’m so glad you liked them
Niki says
This is the second year I’ve used this recipe for holiday baking. I love how moist this bread is. It may seem like over the top amounts of cranberries & nuts, however it’s worth every bite! Everyone I’ve given this bread to gives it rave reviews!
BritniV says
This makes me so happy! Thanks for sharing
Andi says
Hands down, best recipe. I’ve made it for a few years now. The only thing I do different is sub the exact amount of butter for the oil. I also cream the butter and sugar, then eggs, and then add the wet and then dry ingredients. Tonight I made 18 large muffins. Perfect in 35 mins. Thank you for sharing.
BritniV says
You’re awesome! Thanks for sharing your tips with everyone.
Vicki Riggins says
I just made this yummy bread. One large loaf and 5 mini loaves. I used fresh cranberries and thought it might need glaze to cut down on tartness but everyone agreed it was perfect!! This recipe is certainly a keeper.
BritniV says
This is so perfect! Thanks for sharing & I’m glad you loved the recipe
Alona Palmer says
This is absolutely moist and delicious. I followed the recipe to a T, which I believe is what you should do if you are going to rate a recipe. It made three full size loaves in loaf pans towards the narrower side. I will always use this recipe in the future. Doesn’t get any better! Thank you!
BritniV says
thank you for sharing
Caryl Mercy says
can you substitute lemon juice and zest for the orange? If so, what are the amounts? Thanks
BritniV says
I’ve never tried substituting lemon juice and zest but that will totally change the bread, especially since lemon is so much more sour than orange. I’d recommend just purchasing orange juice and orange zest or trying a totally different lemon bread recipe.
George says
I’m thinking the lemon would not complement the cranberry. The orange was the perfect balance. Many complements. I’m very critical and its perfect.
Terry says
Have you ever tried all orange juice and no water?
BritniV says
I haven’t! If you do it, let me know.
Mercedes says
Thank you so much for this recipe! I made this bread last night and they are now at my workplace. It was my first time making a bread with fresh cranberries and I was very nervous that it won’t turn out good (just because of the sour fresh cranberries) plus I put the cranberries in a blender (I was being lazy) and my batter didn’t look appetizing! I lessened the sugar in the bread and put sugar on top for a crumble topping. When I tasted it this morning (at work) it was soooo good! Thank you so much for this recipe. I will be crossing off a lot of names on my Christmas gift list as I made several mini pans last night! My neighbors will be thanking you too as they will be getting this bread. Thank you again
BritniV says
Thank you for sharing this with me. This makes my heart so happy & all the work worth it.
Ramoma says
Very good bread. Living above 5500 feet, I usually have to alter baking recipes. Thought I’d try this one as is and it came out perfectly!
BritniV says
Yea! I hope you love it
Laura says
Made 8 mini loaves and 1 regular load. Husband loved it
BritniV says
Yea! Thanks for sharing! I’m so excited your loved it
Vanessa says
Can you sub out the egg for a flax egg and gluten free flour mix for the regular?
BritniV says
I have no idea unfortunately but if you try it let me know!
VANESSA says
I made this with Namaste gluten free blend flour and used flax eggs and it turned out great! Its kinda chewy but that makes it yummy and thats how my banana bread turns out as well. Thank you for the recipe! Oh, and my family enjoyed when they were here for Christmas!!
Lauren K says
Any suggestions for how to keep the cranberries from floating to the top of the batter? I’ve made this recipe a few times and the cranberries always float to the top while baking! Wasn’t sure if I should wait to mix the cranberries with the sugar until the last minute and see if that helps. Bread is still super yummy though 🙂
BritniV says
I’ll have to try a couple of different things and get back to you. I’ve never really had issues with the cranberries floating to the top before. Sorry!
Patricia Hand says
I’m sure I followed the recipe but it as very soupy so I added more flour. You state to bake 35-45 mins at 350, so I checked (without opening door) at 35. Middle still not done so gave 10 more. When I opened the oven, it was all sunk and everything on outside was dark brown and crystallized. I never had a recipe go so wrong! Not your fault I’m sure since every other review is positive. Just letting you know my bad luck😁
BritniV says
Sorry the recipe didn’t work for you! Maybe try it again without adding the additional flour and see what happens.
angela says
How many mini loaves does this make?
BritniV says
It typically makes about eight mini loaves depending on how you fill them. If you read through the comments you can see how many mini loaves people got out of the recipe.
Julia says
I made this recipe yesterday and made mini loaves. This recipe is the best! So bright and fresh! I brought a loaf to my parent’s house and they loved the bread. My mom and I immediately began making another batch for her bridge ladies. Thanks!
Danielle says
I made this yesterday. I substituted the chopped pecans with bittersweet chocolate chips. Amazingly delicious. The recipe yielded 2 large loaves. I kept one and gave the other to my sister who loved it. The combination of orange cranberries and chocolate is a match made in heaven.