There’s nothing quite like the aroma of fresh bread baking in your oven—it fills your home with warmth and anticipation. This cranberry orange bread captures that magic while delivering a flavor combination that feels both festive and comforting at the same time. The bright citrus notes dance beautifully with tart cranberries, creating a loaf that’s interesting enough to serve at gatherings yet simple enough for weekday baking. What makes this recipe truly special is how accessible it is; even if you’ve never made quick bread before, you’ll find the process straightforward and rewarding. The tender crumb and bursts of flavor in every slice make this bread a beloved favorite during holiday seasons and throughout the year. Whether you’re looking for a homemade gift, a weekend baking project, or a delicious breakfast treat, this loaf delivers impressive results with minimal fuss and maximum satisfaction.
Ingredients
Makes 1 large loaf (12 to 14 slices)
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup fresh orange juice
- 2 tablespoons fresh orange zest
- 1/2 cup plain Greek yogurt or sour cream
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen cranberries (divided: 1 cup mixed in, 1/2 cup for topping)
- 2 tablespoons all-purpose flour (for coating cranberries)
For the optional glaze:
- 1 cup powdered sugar
- 2 to 3 tablespoons fresh orange juice
- 1/2 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F and prepare a standard 9-inch loaf pan by greasing it generously with butter or cooking spray. Line the bottom with parchment paper for easy removal, and set it aside while you gather your ingredients.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, sea salt, cloves, ginger, and cinnamon until everything is evenly distributed. Next, set this dry ingredient mixture aside—you’ll incorporate it into your batter shortly.
- In a large mixing bowl, cream together the softened butter and granulated sugar by beating them with an electric mixer for two to three minutes until the mixture becomes light, fluffy, and pale yellow in color. This creaming process is crucial because it incorporates air into your batter, which creates a tender crumb.
- Add the eggs one at a time to the butter mixture, beating well after each addition to ensure they’re fully incorporated before adding the next. Take your time with this step; properly combined eggs create a more uniform texture throughout your finished bread.
- Stir in the fresh orange zest and vanilla extract into the creamed mixture, then mix until everything is well combined. The orange zest will give your bread wonderful little bursts of bright citrus flavor.
- Now alternate adding the dry ingredients and the wet ingredients to your butter mixture, beginning and ending with the dry ingredients. First, add half of the flour mixture and stir until just combined. Next, add the orange juice and Greek yogurt, stirring gently. Afterward, add the remaining flour mixture and fold everything together until just combined—avoid overmixing, as this can result in a dense, tough loaf.
- Toss the 1 cup of cranberries with the 2 tablespoons of flour to prevent them from sinking to the bottom of your loaf. Then fold these coated cranberries gently into the batter along with any juice they’ve released.
- Pour the batter into your prepared loaf pan and smooth the top with a spatula to create an even surface. Additionally, scatter the remaining 1/2 cup of fresh cranberries across the top, pressing them in lightly so they nestle into the batter for a beautiful presentation.
- Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs clinging to it. The top should be golden brown, and the bread should spring back slightly when you gently press it with your finger.
- Allow the bread to cool in the pan for 10 to 15 minutes before running a thin knife around the edges to loosen it. Carefully turn the loaf out onto a wire cooling rack and let it cool completely before slicing or glazing.
- If you’re making the optional glaze, whisk together the powdered sugar, fresh orange juice, and vanilla extract until smooth and pourable. Drizzle this glaze over the cooled bread, allowing it to cascade down the sides for an elegant finish.
Why This Bread Stands Out
First, the combination of fresh orange juice and zest brings a brightness that transforms ordinary quick bread into something memorable and sophisticated. The tartness of cranberries perfectly complements the citrus notes, creating a flavor profile that’s both refreshing and satisfying. Meanwhile, warm spices like cinnamon, ginger, and cloves add depth and warmth without overwhelming the delicate fruit flavors.
In contrast to dense, dry quick breads, this recipe produces a moist, tender loaf that stays fresh for days. The addition of Greek yogurt or sour cream is the secret ingredient that keeps the texture tender while adding subtle tang that enhances the other flavors. Additionally, the flour coating on the cranberries prevents them from sinking, ensuring every slice contains beautiful pockets of fruit throughout.
This bread is naturally elegant enough to serve at brunch gatherings or gift to friends and family during the holidays. Furthermore, it’s humble enough to enjoy with your morning coffee or as an afternoon snack when you need something slightly sweet and deeply satisfying.
Serving and Storing Tips
How to Serve
This bread is wonderfully versatile in how you enjoy it. For breakfast, slice it thick and serve it toasted with a touch of butter and jam for a cozy morning treat. Next, consider serving it at brunch alongside cream cheese and smoked salmon for a more sophisticated presentation.
Additionally, thin slices of this bread pair beautifully with afternoon tea or coffee, and they’re substantial enough to satisfy without being overly heavy. At holiday gatherings, arrange slices on a platter as part of a festive spread alongside other baked goods and breakfast items. Furthermore, you can serve individual slices slightly warmed with a dollop of whipped cream or mascarpone cheese for a more decadent dessert experience.
Storage Instructions
Store your cooled bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to four days. However, if you want to extend the shelf life, wrap it well and refrigerate it for up to one week. For longer storage, freeze the entire loaf or individual slices in a freezer bag for up to three months.
To thaw frozen bread, simply leave it at room temperature for a few hours, or place it in a 300°F oven for about 15 minutes wrapped in foil. The bread will taste fresh and delicious when thawed, making this an excellent option if you’re baking ahead for entertaining or gifting.
Helpful Notes and Tips for Success
Before you begin, ensure all your ingredients, especially the eggs and butter, are at room temperature. Room temperature ingredients combine more smoothly and create a more uniform batter, which results in better texture and more even baking throughout your loaf.
Here’s an important tip about the orange zest: make sure you’re only grating the colorful outer layer and not the white pith beneath, as the pith has a bitter flavor that will negatively impact your bread. A microplane zester is perfect for this task and gives you the most fragrant, potent zest possible.
Regarding cranberries, if you’re using frozen ones, don’t thaw them before adding to the batter. Simply toss them in flour to coat them, and add them straight from the freezer. The frozen berries will help prevent them from bleeding too much color into the surrounding batter while still imparting their wonderful tart flavor.
For a less sweet bread, you can reduce the sugar to 3/4 cup, though this may slightly affect the browning and moistness of the final product. Conversely, if you prefer a sweeter loaf, you can add up to 1 1/4 cups sugar without significantly changing the texture.
If your bread seems to be browning too quickly on top, tent it loosely with aluminum foil for the final 15 to 20 minutes of baking. This prevents over-browning while allowing the interior to continue cooking and developing its tender crumb.
Chef Tips
First, the secret to supremely moist quick bread is not overbaking—pull the loaf from the oven when a toothpick still has a few moist crumbs clinging to it rather than coming out completely clean. The residual heat will continue cooking the interior slightly while it cools, resulting in perfect moisture and tenderness.
Additionally, if you want to elevate this bread, try brushing the warm loaf immediately after removing it from the oven with a simple orange syrup made from equal parts sugar and fresh orange juice heated together until the sugar dissolves. This adds extra moisture and intensifies the citrus flavor in a way that feels quite special and elegant.
Frequently Asked Questions
Can I use dried cranberries instead of fresh or frozen ones? Yes, dried cranberries work well—use the same amount and no special preparation is needed, though the texture will be chewier and less juicy than fresh berries.
What if I don’t have fresh orange juice? You can substitute fresh lemon juice or use high-quality bottled orange juice, though the flavor won’t be quite as bright and fresh as freshly squeezed juice.
How do I know when the bread is fully baked? Insert a toothpick into the center; it should come out with a few moist crumbs but not with wet batter, and the top should be golden brown after about 50 to 60 minutes.
Can this bread be made in muffin tins instead? Absolutely—divide the batter among 12 muffin cups and reduce the baking time to 18 to 22 minutes for a single-serve version.
Is it necessary to make the orange glaze? No, the bread is delicious plain, though the glaze adds extra orange flavor and makes the presentation more elegant and festive.
The Joy of Homemade Quick Bread
Creating this cranberry orange bread at home is genuinely easier than it might seem, and the reward is incomparable to anything you’ll find in a bakery case. Next time you have an hour free and a craving for something homemade, gather your ingredients and experience the simple pleasure of mixing, baking, and enjoying fresh bread.
The magic of this recipe lies in how it transforms simple pantry ingredients into something that tastes like you spent all day in the kitchen. Furthermore, one loaf makes the perfect gift for neighbors, friends, or teachers—wrapped beautifully with a handwritten label, it says “I was thinking of you” in the most delicious way possible.
Additionally, the combination of flavors works beautifully year-round, though it’s particularly lovely during the fall and winter months when cranberries are at their peak. Consider making a batch on a lazy weekend morning, and you’ll have fresh bread for days, plus the warm glow of knowing your home smells absolutely wonderful.
As you become comfortable with this recipe, you’ll find countless ways to adapt it—perhaps adding a splash of Grand Marnier for extra sophistication, or experimenting with different spice combinations. The wonderful thing about quick bread is its forgiving nature and how it rewards even small adjustments with delicious results that feel entirely new and creative each time you bake.
