Cranberry Orange Bread is a delightful holiday loaf with a sweet orange glaze and bright, tart cranberries throughout.
Growing up, an orange in the Christmas stocking was a fond memory, and paired with seasonal cranberries, it makes a classic holiday flavor combination. This Cranberry Orange Bread is moist, tangy, and easy to share—perfect for Christmas morning, brunch, or as a neighbor gift.
I adapted my Cranberry Orange Muffins into a loaf, using orange juice concentrate and fresh orange zest to boost the citrus flavor. The result is a loaf with a pronounced orange aroma and pops of cranberry in every bite.
Cranberry Orange Bread
To get a strong orange note without artificial flavoring, I use frozen orange juice concentrate along with fresh zest. The concentrate gives a concentrated citrus punch while the zest adds brightness. The fresh cranberries give a tart contrast that balances the sweet batter and glaze.
Fresh vs. Frozen Cranberries
Fresh cranberries are easy to find during the holidays and work beautifully in this loaf. Tossing the cranberries with the dry ingredients before folding them into the batter helps them distribute evenly and reduces sinking.
Frozen cranberries may be used straight from the freezer—no thawing needed. Chopping cranberries (fresh or frozen) is optional but ensures fruit in every bite. Dried cranberries can also be substituted, using about half the quantity and optionally rehydrating them if you prefer plumper pieces, though fresh or frozen are preferred for the best texture and brightness.
If you enjoy cranberry and orange together, try other holiday variations such as cranberry-orange rolls, mocktails, or muffins for more festive options.
Orange Cranberry Bread
Amber Brady
15 mins
50 mins
1 hr 5 mins
12 slices
Ingredients
Bread:
- 1 1/4 cups (150 g) all-purpose flour (stir, spoon, & level)
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup (200 g) granulated sugar
- 1 Tbsp orange zest
- 2 Tbsp frozen orange juice concentrate
- 1/3 cup (76 g) plain Greek yogurt (or sour cream)
- 1/3 cup (80 ml) oil (canola or vegetable)
- 1/3 cup (80 ml) buttermilk
- 2 large eggs
- 1 tsp vanilla extract
- 1 heaping cup fresh cranberries (about 250 g), rinsed
Glaze:
- 1/2 cup (60 g) powdered sugar
- 1/2 tsp orange zest
- 2–3 tsp fresh squeezed orange juice, added 1 tsp at a time to reach desired consistency
Equipment
- 8×4-inch loaf pan
- Baking spray or nonstick pan preparation
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour an 8×4-inch loaf pan. Lining the bottom with parchment and spraying the sides works well.
- In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, whisk the sugar with the orange zest and frozen orange juice concentrate. Add the yogurt, oil, buttermilk, eggs, and vanilla, and whisk until combined.
- Fold in the flour mixture and cranberries until just incorporated. Pour the batter into the prepared loaf pan.
- Bake at 350°F for 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the top is browning too quickly, tent the loaf loosely with foil halfway through baking.
- While the bread cools, make the glaze by whisking together the powdered sugar and orange zest, adding fresh orange juice 1 teaspoon at a time until you reach the desired consistency. Remove the loaf from the pan, place it on a cooling rack, and pour the glaze over the top. Slice and serve. Store leftovers in an airtight container up to 3 days.
Notes
Nutrition
|
Calories: 209 kcal
|
Carbohydrates: 33 g
|
Protein: 3 g
Disclaimer: Nutritional values are estimates only.
Sharing this recipe with a link is encouraged. Content and photographs are copyright protected.
Did you make this?
Leave a rating below and share your results for others to enjoy.