You’ll love the delightful combination of tart and zesty in this cranberry orange bread recipe! Easy to make, and perfect for breakfast, a snack, or as a festive addition to your holiday table.

Howdy friends! I’m excited to share a fall dessert recipe with you today – a dessert bread (or breakfast!), to be specific.

Today’s star is none other than the zesty, tangy, and slightly sassy cranberry orange bread. This isn’t just another loaf; it’s a plot twist in your routine baking story.

With this recipe, the tartness of cranberries meets the citrusy zing of oranges. It reminds me of Thanksgiving dinner, and a tasty sauce you might have on a the table. I know you can picture the “tin can lines.”

This cranberry and orange bread is not just a treat for your taste buds though; it’s a feast for your eyes. With its vibrant specks of crimson cranberries and sunny orange zest, it’s like a sunset you can slice.

And the aroma? Let’s just say your kitchen will smell like a bakery on a Main Street. In a small town. During fall!

Now, let’s talk practicalities. You might be wondering, “Is this going to be one of those high-maintenance breads that requires the patience of a saint and the skills of a French patissier?”

But don’t worry. This recipe is as easy-to-make as it is delicious.

Whether you’re a baking novice who can barely tell flour from sugar, or a seasoned pro who can whip up a soufflé blindfolded, this cranberry orange bread is your ticket to a fruity fall baking adventure.

So, preheat that oven, roll up your sleeves, and check out this recipe that’s sure to bring a little zest (quite literally) to your baking repertoire.

Get ready for a loaf that’s about to become the rock star of your dessert or breakfast table! First of all, here’s what you’re going to need to make it:

Bread

2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups fresh or frozen cranberries (if frozen, no need to thaw) plus extra for topping
Zest of 2 large oranges
3/4 cup freshly squeezed orange juice, strain the pulp
1/4 cup unsalted butter, melted
1 large egg, room temperature
1 teaspoon vanilla extract

Orange Glaze

1/2 cup powdered sugar
1-2 tablespoons freshly squeezed orange juice
Zest of 1/2 an orange

For the best flavor, use freshly squeezed orange juice and zest from a ripe orange. Avoid using bottled orange juice if possible.

Be careful not to overmix the batter. Overmixing can result in a tougher, denser bread. Mix until just combined.

You can add chopped nuts (e.g., walnuts or pecans) or even chocolate chips if you’d like to customize your bread.

Store leftovers in an airtight container at room temperature for up to 2-3 days, or in the refrigerator for longer shelf life.

Get the printable recipe for this dessert bread below:

Cranberry Orange Bread

You're going to love these delicious cranberry and orange bread recipe, perfect for the holidays. It's great for dessert or for gifting!

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Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: people

Ingredients

Bread

2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups cranberries fresh or frozen, if frozen, no need to thaw. add extra for topping if desrired
2 Orange(s) Zest of 2 large
3/4 cup orange juice freshly squeezed , strain the pulp
1/4 cup unsalted butter melted
1 egg(s) large, room temperature
1 teaspoon pure vanilla extract

Orange Glaze

1/2 cup powdered sugar
1-2 tablespoons freshly squeezed orange juice
Orange zest 1/2 the orange

Instructions

For the Bread

Preheat your oven to 350°F. Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well to combine.
Rinse and pat dry the cranberries. Add the fresh cranberries and orange zest to the dry ingredients. Toss them together until the cranberries are coated with the flour mixture. This will help prevent the cranberries from sinking to the bottom of the bread while baking.
In a separate bowl, whisk together the freshly squeezed orange juice, melted butter, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; it's okay if there are a few lumps.
Pour the batter into the prepared loaf pan, spreading it out evenly. Add a handful of cranberries on top if you’d like.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. If the top of the bread starts to brown too quickly, you can loosely cover it with aluminum foil.
Allow the bread to cool in the pan for about 10 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.

For the Orange Glaze

In a small bowl, whisk together the powdered sugar, freshly squeezed orange juice, and orange zest until you achieve a smooth glaze. Adjust the consistency by adding more juice or sugar as needed.
Once the bread has cooled, drizzle the orange glaze over the top. Let the glaze set for about 15-20 minutes before serving.