55-Minute Magical Cranberry Orange Bread Recipe You’ll Crave

Nothing says holiday baking season like the smell of citrus and cranberries wafting through the kitchen! My Cranberry Orange Bread has been our family’s go-to winter treat for years – ever since my aunt slipped me the recipe scrawled on a stained index card at my first Thanksgiving dinner as a newlywed. That was twenty years ago, and I still get giddy when those ruby-red cranberries pop against the golden crumb.

What makes this quick bread so special? It’s all about the perfect balance – the tart punch of fresh cranberries playing off the sunny sweetness of orange zest and juice. And oh, that texture! Moist without being dense, with just enough structure to hold up to a generous smear of butter. Whether you’re hosting brunch or need a thoughtful homemade gift, this bread delivers big flavor with surprisingly little effort.

Why You’ll Love This Cranberry Orange Bread

This isn’t just another quick bread recipe – it’s the one you’ll keep coming back to year after year. Here’s why:

• It comes together in about 15 minutes (seriously – I’ve timed it!)
• The moist crumb stays perfect for days
• That magical tart-sweet combo makes it holiday-worthy but everyday-easy

Quick and Simple Preparation

No fancy techniques here – just good old-fashioned mixing and baking. I love recipes that use pantry staples, and this one delivers. Flour, sugar, eggs? Check. The only “special” ingredients you need are fresh cranberries and oranges (and trust me, they’re worth the extra trip to the produce aisle).

Perfect Flavor Combination

The first time I made this, I couldn’t stop sneaking bites – the bright orange zest cuts through the cranberries’ tartness in the most addictive way. It’s like winter sunshine in loaf form! Pro tip: Use a microplane for the zest – you’ll get way more flavor without any bitter pith.

Ingredients for Cranberry Orange Bread

Here’s everything you’ll need to make this vibrant loaf – I’ve listed exact measurements because baking is part science, part love:

• 2 cups all-purpose flour (spooned & leveled)
• 1 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine sea salt
• 1 large egg (room temperature works best)
• 3/4 cup freshly squeezed orange juice (about 2 medium oranges)
• 1 tbsp packed orange zest (from those same oranges!)
• 2 tbsp melted unsalted butter (still slightly warm)
• 1 1/2 cups fresh cranberries (halved if large)

Ingredient Notes & Substitutions

Those fresh cranberries aren’t just for show – they burst while baking, creating little pockets of tartness that make this bread extraordinary. Frozen work in a pinch (no need to thaw!), but fresh give that perfect pop of texture.

For the oranges, roll them firmly on the counter before juicing – you’ll get way more liquid that way. And when zesting? Just the colorful outer layer, please! The white pith underneath tastes bitter. I keep a microplane right next to my cutting board for this very purpose.

Short on butter? Neutral oil like avocado or vegetable oil works too – just swap it 1:1. The flavor changes slightly, but you’ll still get that beautiful moist crumb we’re after.

Equipment You’ll Need

One of the best things about this recipe? You probably already have everything you need in your kitchen right now! Here’s my trusty lineup:

• A trusty 9×5 inch loaf pan – this is my workhorse for quick breads (I swear by the ceramic one my mom gave me years ago)
• Two mixing bowls – one for dry ingredients, one for wet (no need to get fancy here – my everyday cereal bowls work just fine)
• A sturdy whisk – for bringing all those dry ingredients together
• A rubber spatula – my secret weapon for gently folding in those precious cranberries without crushing them

That’s it! No stand mixer required – I actually prefer making this by hand. There’s something soothing about watching the batter come together, you know?

How to Make Cranberry Orange Bread

Alright, let’s get mixing! This is where the magic happens. I promise it’s easier than you think – just follow these simple steps and you’ll have the most beautiful, fragrant loaf in under an hour.

Preparing the Batter

First things first, grab those two bowls we talked about. In the larger one, whisk together your flour, sugar, baking powder, baking soda, and salt. Don’t just dump and stir – really whisk those dry ingredients for a good 30 seconds to make sure everything’s evenly distributed. That’s our secret for an even rise!

Now for the wet ingredients: in your second bowl, beat that single egg until it’s nice and frothy. Then pour in your freshly squeezed orange juice, that glorious orange zest you worked so hard for, and the slightly cooled melted butter. Whisk it all together until it looks like a sunny, speckled potion.

Here’s the key part: make a well in the center of your dry ingredients and pour the wet mixture right in. Now use that spatula to gently fold everything together. I mean GENTLY – stop when you just barely can’t see flour anymore. A few lumps are totally fine, I promise! Overmixing is the enemy of tender quick bread. Finally, gently fold in those beautiful cranberries until they’re dotted throughout the batter.

Baking to Perfection

Pour that gorgeous pink-tinged batter into your prepared loaf pan and smooth the top with your spatula. Pop it into a preheated 350°F oven on the center rack – that position gives the most even heat distribution.

Now set your timer for 50 minutes and try not to open the oven door! I know it’s tempting, but we need that steady heat. When the timer goes off, check for that perfect golden brown top. The real test? Insert a toothpick into the center – it should come out with just a few moist crumbs attached, not wet batter. If it needs more time, add 5-minute increments until it’s done. Mine usually takes about 55 minutes exactly.

When it’s perfectly baked, pull it out and let it cool in the pan for exactly 10 minutes – this helps the structure set. Then run a knife around the edges and turn it out onto a wire rack to cool completely. I know it’s hard to wait, but cutting into warm quick bread makes it gummy. Trust me on this one – the patience is worth it!

Tips for the Best Cranberry Orange Bread

After making this recipe more times than I can count (and eating even more failed test batches than I’d care to admit), I’ve learned a few tricks that guarantee bakery-worthy results every time. These are the little things that take your cranberry orange bread from good to “Oh my gosh, can I have the recipe?”

Handle that batter with care

I can’t stress this enough – overmixing is the quickest way to end up with tough, dense bread. When combining wet and dry ingredients, stop stirring the moment you no longer see streaks of flour. Those few lumps will work themselves out during baking, I promise! Think of it like folding delicate egg whites – gentle strokes with your spatula make all the difference.

Cranberry distribution matters

Here’s my foolproof method for perfectly placed berries: toss them with a tablespoon of flour before folding them into the batter. This light coating prevents them from sinking to the bottom during baking. And when you’re folding them in? Do it in two batches – halfway through mixing and again at the very end. This ensures every slice gets those gorgeous ruby-red pops.

Know your oven’s personality

Ovens lie. Mine runs about 15°F hot, which I only discovered after burning three loaves in a row! Now I keep an inexpensive oven thermometer hanging from the rack. If your bread is browning too fast or taking forever to bake, this little gadget will tell you why. Pro tip: rotate your loaf pan halfway through baking if your oven has hot spots.

The toothpick test isn’t the whole story

While the classic toothpick test works, I also press lightly on the top – it should spring back when done. Another trick? The edges will pull slightly away from the pan when fully baked. And if you’re really unsure, an instant-read thermometer in the center should read about 200°F.

Cooling is part of the process

I know it’s torture to wait, but letting the bread cool completely before slicing makes all the difference. That 10-minute rest in the pan? Crucial for structure. Then transfer to a wire rack – cutting into warm bread makes it gummy. (Though I won’t judge if you “accidentally” break off a corner piece while it’s still warm… I do it every time!)

Serving Suggestions

Oh, the possibilities with this cranberry orange bread! While it’s absolutely divine all on its own, I’ve discovered some next-level ways to serve it over the years. My personal favorite? Thick slices lightly toasted with a generous smear of cold butter – the way it melts into those little cranberry pockets is pure magic.

Breakfast & Brunch Stars

This bread becomes the star of any morning spread when you:

• Pair warm slices with cream cheese – the tang plays beautifully with the orange
• Serve alongside eggs Benedict for a holiday brunch
• Toast and top with ricotta and honey for a fancy twist

Afternoon Delights

For tea time or coffee breaks, try:

• Dunking slices in spiced chai – the warmth brings out all the flavors
• Serving with orange blossom honey butter (just mix softened butter with a teaspoon of honey and orange zest)
• Pairing with Earl Grey tea – the bergamot is a perfect match

Holiday Showstoppers

During the festive season, I love to:

• Make mini loaves as edible gifts tied with twine
• Serve as part of a Christmas morning spread with mimosas
• Toast slices and top with cranberry compote for a festive dessert

Pro tip: If you’re serving this at a party, slice it about 3/4 inch thick and arrange on a wooden board – it looks so rustic and inviting that way! Just be prepared to hand out the recipe to everyone who tastes it.

Storing and Freezing

Here’s the beautiful thing about this cranberry orange bread – it actually gets better after a day! The flavors meld together beautifully, making it perfect for making ahead. But you’ll want to store it right to keep that irresistible texture.

Room Temperature Storage

Once completely cooled, wrap your loaf tightly in plastic wrap or aluminum foil. I like to double-wrap mine – first in plastic, then in foil – to really lock in the moisture. It’ll stay fresh at room temperature for about 3 days this way. My secret? I store mine in the bread drawer of my hutch – it’s dark and stays at a consistent temperature.

Freezing for Future Cravings

This bread freezes like a dream! Here’s how I do it:

• Let the loaf cool completely (seriously, no shortcuts here)
• Wrap tightly in plastic wrap, then aluminum foil
• Label with the date (trust me, future you will thank you)
• Pop it in the freezer for up to 3 months

When you’re ready to enjoy, just thaw overnight at room temperature still wrapped. The condensation will form on the wrapping, not your bread! For that just-baked warmth, pop individual slices in the toaster for about 30 seconds. Or if you’re reheating the whole loaf, wrap it in foil and warm at 300°F for 10-15 minutes.

Pro tip: I often slice the loaf before freezing so I can grab just one or two slices at a time. Perfect for those sudden cranberry orange bread cravings at 2am… not that I’d know anything about that!

Cranberry Orange Bread FAQs

Can I use dried cranberries instead of fresh?

You absolutely can, though the texture and flavor will be different! Dried cranberries won’t give you those lovely tart bursts that fresh berries provide. If you do use them, soak them in warm orange juice for 10 minutes first to plump them up. And cut the amount to 1 cup – dried berries are more concentrated. Personally? I think fresh is worth the extra effort, but hey – we’ve all been in a cranberry pinch!

How do I prevent the cranberries from sinking to the bottom?

Oh honey, I’ve lost many a cranberry to the dreaded “sinkage” over the years! Here’s what works for me: toss your fresh cranberries with about a tablespoon of the flour mixture before folding them in. This light coating helps them “float” in the batter. Also, make sure your batter isn’t too thin – if it seems runny, add an extra tablespoon of flour. And don’t overmix after adding the berries – gentle folds only!

Can I make this into muffins instead of a loaf?

You’re reading my mind – I make muffin versions all the time for holiday gifts! Divide the batter into a standard 12-cup muffin tin (lined with papers or greased well). The magic number? Bake at 375°F for 18-22 minutes. They’re done when the tops spring back lightly. Bonus: muffins bake faster and give you more of those delicious edges everyone fights over. Just watch them closely after 15 minutes – they go from perfect to overdone in a flash!

Nutritional Information

Just so you know, these nutritional values are estimates (I’m not a dietitian, just a cranberry orange bread enthusiast!). Each slice of this delicious loaf comes in at around 180 calories. Here’s the breakdown per serving:

• Calories: 180
• Carbohydrates: 35g
• Sugar: 18g
• Fat: 3g
• Protein: 3g

Not too shabby for a treat that tastes like it’s straight from a cozy bakery, right? Now that you know the numbers, go ahead and treat yourself—you’ve earned it!