There’s nothing quite like the delightful aroma of Orange Cranberry Bread baking in the oven, filling your home with the warmth of citrus and the tartness of cranberries. Perfectly moist with bursts of juicy cranberries and zesty orange flavor, this quick bread is a favorite for breakfast, dessert, or even a holiday gift.

I first made this recipe on a chilly winter morning, looking for a way to brighten up my day. The balance of sweet and tangy flavors was an instant hit with my family, and it quickly became a seasonal staple. Let’s dive into what makes this bread so irresistible.

Why You’ll Love This Orange Cranberry Bread

Get ready to fall in love with this wonderfully moist and flavorful Orange Cranberry Bread! Whether you’re making it for a cozy morning treat or as a thoughtful gift, there’s so much to adore about this recipe.

First off, it’s incredibly easy to make. With just one bowl for wet ingredients and one for dry, cleanup is a breeze—ideal for busy bakers who still want homemade goodness.

The combination of fresh orange zest and juice adds a bright, citrusy punch that pairs perfectly with the tartness of the cranberries. Each bite is a burst of holiday cheer!

Plus, this recipe is versatile and customizable. Swap fresh cranberries for dried, add nuts for crunch, or even drizzle it with a glaze for extra indulgence.

Lastly, this bread stores beautifully, so you can make it ahead for gatherings or enjoy it over several days.

Ingredients Notes

The magic of this Orange Cranberry Bread lies in its simple yet flavorful ingredients. Each one contributes to the bread’s moist texture and vibrant taste.

Fresh Cranberries: These provide the signature tartness that balances the sweetness of the bread. If fresh cranberries aren’t in season, frozen ones work beautifully—just use them straight from the freezer to avoid extra moisture.
Orange Zest and Juice: The zest is where the orange flavor really shines. Use a microplane to finely grate the zest for maximum flavor. Freshly squeezed orange juice keeps the bread tasting bright and natural.
Sugar: Granulated sugar sweetens the bread without overpowering the natural tartness of the cranberries. You can reduce the sugar slightly for a less-sweet version.
Greek Yogurt or Sour Cream: This is the secret to a moist and tender crumb. It also adds a subtle tang that complements the citrus notes.
All-Purpose Flour: Use a light hand when measuring to avoid a dense loaf. Spoon the flour into the measuring cup and level it off with a knife for accuracy.
Baking Powder and Baking Soda: Together, these ensure a perfect rise. Make sure your leaveners are fresh for the best results.

You’ll also need a standard loaf pan and parchment paper for easy removal of the bread after baking.

How to Make This Orange Cranberry Bread

Making this Orange Cranberry Bread is a straightforward process, and I’ll guide you step by step to ensure your loaf turns out perfectly every time.

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper, leaving some overhang for easy lifting. This step ensures your bread releases cleanly from the pan.

Step 2: Mix Wet Ingredients

In a large mixing bowl, whisk together sugar and orange zest. This helps release the oils from the zest for maximum flavor. Add the eggs, Greek yogurt (or sour cream), orange juice, and melted butter. Whisk until smooth.

Step 3: Combine Dry Ingredients

In a separate bowl, combine flour, baking powder, baking soda, and a pinch of salt. Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Overmixing can lead to a dense bread, so be gentle.

Step 4: Fold in Cranberries

Gently fold in the cranberries, ensuring they’re evenly distributed. The batter will be thick, which helps the cranberries stay suspended and not sink to the bottom.

Step 5: Bake

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. If the top starts to brown too quickly, tent it with foil.

Step 6: Cool and Enjoy

Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve as-is, or add a simple orange glaze for extra sweetness.

Storage Options

This Orange Cranberry Bread is as convenient as it is delicious. Here’s how to store it for maximum freshness:

Room Temperature: Store the bread in an airtight container or wrapped in plastic wrap for up to 3 days. Make sure it’s completely cool before sealing to prevent moisture buildup.
Refrigerator: For longer storage, keep the bread in the fridge for up to a week. Wrap it tightly to prevent it from drying out.
Freezer: This bread freezes beautifully. Wrap individual slices or the whole loaf in plastic wrap, then place it in a freezer bag. It will keep for up to 3 months. To thaw, let it sit at room temperature or pop a slice in the microwave for a quick treat.

When reheating, a few seconds in the microwave restores the bread’s moist texture and fresh-baked aroma.

Variations and Substitutions

One of the best things about this recipe is its versatility. Here are some ways to make it your own:

Add Nuts: Fold in ½ cup of chopped pecans or walnuts for a delightful crunch.
Dried Cranberries: If fresh cranberries are unavailable, substitute ¾ cup of dried cranberries. Soak them in warm water for 10 minutes to plump them up before adding to the batter.
Orange Glaze: Mix powdered sugar with a little orange juice and drizzle it over the cooled loaf for an extra touch of sweetness.
Gluten-Free: Use a 1:1 gluten-free baking flour to make this recipe gluten-free.
Mini Loaves: Divide the batter into mini loaf pans and reduce the baking time to 25-30 minutes. Perfect for gifting!

Experiment with these ideas to create your perfect version of Orange Cranberry Bread.

Enjoy this delightful recipe that combines the best of citrus and berries in one moist, flavorful loaf. Whether for breakfast, dessert, or as a holiday treat, this bread is sure to become a family favorite!