Sliced cranberry orange bread on a cutting board
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4.98 from 39 votes

Cranberry Orange Bread Recipe

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. 
Prep Time20 mins
Cook Time50 mins
Cooling time10 mins
Total Time1 hr 10 mins
Course: Breakfast
Cuisine: American
Keyword: baked goods, bread, breakfast, desserts, holiays, muffins, sweets
Servings: 2 loaves
Calories: 3280kcal
Author: BritniV


  • 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


  • 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.


If you would like to make a large loaf rather than mini loaves, this mixture will make two large loaves. Bake a large loaf for 60-70 minutes.


Calories: 3280kcal | Carbohydrates: 444g | Protein: 43g | Fat: 158g | Saturated Fat: 67g | Cholesterol: 163mg | Sodium: 3083mg | Potassium: 1193mg | Fiber: 27g | Sugar: 223g | Vitamin A: 690IU | Vitamin C: 97.9mg | Calcium: 178mg | Iron: 16mg