On chilly mornings I’ve tested this Cranberry Orange Bread four times to nail the balance of tart berries and bright citrus. Each slice greets you with speckled red cranberries and ribbons of orange zest that perfume the kitchen. In my second batch, I swapped out a tablespoon of sugar for a more nuanced sweetness—and loved the result. If you’re craving more quick breads, try my Pumpkin Bread Recipe next.
About Cranberry Orange Bread
This bright loaf combines the tartness of fresh cranberries with sunny orange zest. I first baked it as a gift for friends, then refined the texture over a third kitchen session—swapping yogurt styles and tweaking bake times. It’s a weekend brunch staple, stretches your grocery budget, and perks up late fall mornings.
- Ready in under an hour, perfect for last-minute brunches
- Uses pantry staples and seasonal fruit to save money
- Warm, cozy flavors your family will request again
- Native American cranberries bring American holiday tradition
Key Ingredients & Their Roles
- All-purpose flour: structure and light crumb; tip: measure by spooning into cup, then level off
- Fresh or frozen cranberries: tart bursts of flavor; swap frozen to bake year-round
- Orange zest & juice: bright citrus notes; zest before juicing for easier grating
- Greek yogurt: adds moisture and tang; can substitute sour cream in equal measure
How to Make Cranberry Orange Bread
Prep: 10 mins | Cook: 50 mins | Total: 1 hr
- Preheat the oven to 350°F (180°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, orange zest, baking soda, salt, cinnamon and nutmeg.
- In a large bowl, whisk the melted butter and sugar until combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract, orange juice and Greek yogurt.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Fold in the cranberries. Pour the batter into the prepared loaf pan and smooth the top. Scatter a few extra cranberries and some orange zest over the top, if desired.
- Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Pro Tips & Troubleshooting
- During testing I found tossing cranberries in a tablespoon of flour kept them from sinking.
- If the center browns too quickly, tent with foil halfway through baking.
- Swap in ½ teaspoon ground cardamom for nutmeg to deepen holiday flair.
- This recipe scales easily—double the ingredients for two loaves or halve them for a mini loaf.
Storage & Make-Ahead Guide
Store slices in an airtight container at room temperature for up to 3 days. Freeze wrapped portions for up to 2 months—when I tested a two-week freezer stash it stayed just as moist. Reheat in a 350°F oven for 8–10 minutes or microwave 20–30 seconds.
Serving Suggestions
Enjoy warm with whipped honey butter, pair alongside my Flaky Croissant Breakfast Pie, or tuck a slice into your morning with the Simple Avocado Toast with Egg Recipe.
Frequently Asked Questions
- Can I use frozen cranberries in this bread? Yes—no need to thaw. Toss them in a bit of flour so they don’t sink.
- How do I store leftover Cranberry Orange Bread? Keep in an airtight container at room temperature for 3 days or freeze for up to 2 months.
- What can I substitute for Greek yogurt? Plain sour cream or buttermilk work in equal amounts for similar moisture.
- Why is my loaf dense? Overmixing develops gluten—stir just until dry ingredients disappear.
- Can I make this recipe ahead? Yes—bake the loaf, cool, wrap tightly, and refrigerate for up to 2 days before serving.
Final Thoughts
This Cranberry Orange Bread ranks among my go-to weekend bakes. The texture stays tender, the flavors bright, and it’s easy to share (or not). Let me know how your batch turns out and any twists you try—I love hearing your stories.
More Recipes You’ll Love
- Cranberry Bars – echoes the tart-sweet cranberry flavors in your loaf
- Lemon Meringue Pie – a bright citrus dessert for fellow citrus lovers
- Cranberry Pistachio Shortbread Cookies – buttery cookies with holiday-worthy cranberries
- Pumpkin Bread Recipe – another cozy quick bread perfect for autumn mornings
Cranberry Orange Bread
Ingredients
Main Ingredients
- 1.75 cups all-purpose flour (220g)
- 1 tbsp orange zest from 1 orange
- 1 tsp baking soda
- 0.5 tsp salt
- 0.25 tsp ground cinnamon
- 0.125 tsp ground nutmeg
- 6 tbsp unsalted butter melted, cooled slightly
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 0.25 cup orange juice from 1 orange
- 0.5 cup plain Greek yogurt
- 1.5 cups fresh or frozen cranberries (150g)
Instructions
Main
- Preheat the oven to 350°F (180°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, orange zest, baking soda, salt, cinnamon and nutmeg.
- In a large bowl, whisk the melted butter and sugar until combined. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract, orange juice and Greek yogurt.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Fold in the cranberries. Pour the batter into the prepared loaf pan and smooth the top. Scatter a few extra cranberries and some orange zest over the top, if desired.
- Bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.