Filled with bright cranberry and citrus flavors, this Cranberry Orange Bread is a perfect breakfast, snack, or make-ahead holiday side for this time of year. It freezes beautifully, too!
Cranberry Orange Bread
Every year when it gets close to Thanksgiving, I start to crave Cranberry Orange Bread for a holiday brunch or to serve as an easy side dish. This recipe, which is a version of the one my grandmother made each year for the holidays, is bright in flavor from the fresh cranberries, orange zest, and juice, and holds up really well if you make it ahead of time.
In my mind, it’s a perfect breakfast or snack, topped with a thick smear of cream cheese. And it’s been so fun to see my kids develop a love for this bread, too!
One of the main selling points of this quick bread is that you can make it way in advance and freeze the loaf for future use, which is great if you have some time before the super busy holiday season.
You can even make a double batch and save one loaf for a future day. It comes together with a simple stir in one bowl after you gather everything and grate the orange zest.
(You may also like my Easy Pumpkin Muffins, Cranberry Orange Muffins and my Cranberry Orange Sauce.)
Your toddler won’t eat? Help is here!
Sign up for our email updates to get tips and ideas sent to your inbox.
Ingredients You Need
To make this bread you’ll need some pantry staples plus fresh fruit. Here’s a look at the ingredients:
- All-purpose flour: This flour ensures the bread is light, tender, and delicious.
- Baking powder and baking soda: A combination of these leaveners ensures the bread bakes through and rises properly.
- Egg: I add egg to this bread to ensure it has a nice crumb.
- Maple syrup: I like maple syrup in baking, but see the Ingredient Substitutions for other options.
- Butter: I like to use unsalted butter in baking so I can then control the salt for flavor.
- Vanilla extract: I use “pure” vanilla extract rather than imitation.
- Fresh oranges: A medium-size navel orange is a good option here.
- Orange juice: You can use bottled juice from the store or freshly squeezed orange juice.
- Fresh cranberries: Look for a bag in the produce aisle in fall. You can also use frozen cranberries if that’s what you have access to.
Ingredient Substitutions
- Honey can be substituted for maple syrup; or ¼ cup sugar and 2 tablespoons milk.
- Dairy-free: Use canola or melted coconut oil in place of the butter.
Step-by-Step Instructions
Here’s a look at the simple process involved in making this healthy quick bread. Scroll down to the end of this post for the full information.
- Place the cranberries into the bowl of a food processor and chop. This will help distribute the flavor and moisture evenly throughout the bread.
- Grate the peel of 1 orange with a fine microplane. Add to a medium bowl with the rest of the ingredients.
- Stir gently just to combine.
- Pour into the prepared pan and bake until a cake tester or toothpick inserted into the center comes out clean and the edges are lightly golden brown. Let cool fully on a wire rack and cut into slices.
Frequently Asked Questions
You can store this bread in an airtight container, either sliced or whole, in the fridge for up to 3 days. Or, wrap a whole loaf, once cooled, in foil. Place into a zip-top freezer bag and seal, removing as much air as possible.
Freeze for up to 3 months.
Thaw at room temperature or overnight in the fridge. (My grandmother always made this bread ahead of time for the holidays and froze it. We ate it right after it had thawed out, which is partly why I love it super cold!)
Sure, just swap in neutral oil (like canola) for the butter.
In my family, this is a side dish for Thanksgiving and then we eat the leftovers for breakfast on following days. We love it with a smear of cream cheese, though it would also be delicious with a little butter and honey—or just plain! It pairs well with chicken main dishes or turkey, or alongside soup like Butternut Squash Apple or Chili.
How to Store
Once cooled, store this bread in an airtight container, either sliced or whole, in the fridge for up to 3 days. Or, wrap a whole loaf, once cooled, in foil. Place into a zip-top freezer bag and seal, removing as much air as possible.
Freeze for up to 3 months. To thaw from frozen, place into the fridge overnight or let thaw at room temperature.
Best Tips for Success
- Thaw at room temperature or overnight in the fridge.
- You can eat this cold, at room temperature, or warmed up.
- Top with butter, apple butter, honey, or cream cheese.
- Try for breakfast or as a side.
- Add ¼ cup chopped pecans or walnuts to the quick bread recipe, if you’d like.
- Try the cranberry muffin version of this bread if you prefer.
Related Recipes
Breakfast
Favorite Cranberry Orange Muffins
Recipes
Easy Cranberry Orange Sauce
Vegetables
Best Boiled Green Beans
Recipes
Sweet Potato Puree
I’d love to hear your feedback on this recipe, so please comment and rate it below!
Fresh Cranberry Orange Bread
Ingredients
- 1 cup fresh cranberries
- 2 tablespoons fresh orange zest (from 1 medium orange)
- 3/4 cup orange juice
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup unsalted butter (melted and slightly cooled)
- 1/3 cup maple syrup
- 1 egg
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degree F and grease a standard 9×5-inch loaf pan with nonstick spray.
- Place the cranberries into the bowl of a food processor and chop. Transfer to a large bowl.
- Grate the peel of 1 orange with a fine microplane into the bowl.
- Add the rest of the ingredients to the bowl and stir gently to combine.
- Spoon mixture into the prepared pan and smooth the top evenly. Bake for about 50 minutes or until a cake tester inserted into the center comes out clean and the edges are lightly golden brown.
- Let cool for 5-10 minutes in the pan, then carefully transfer the loaf to a wire rack.
- Cool completely before slicing. Serve cold or at room temperature with butter or cream cheese if desired.
Equipment
Notes
- Once cooled, store this bread in an airtight container, either sliced or whole, in the fridge for up to 3 days. Or, wrap a whole loaf, once cooled, in foil. Place into a zip-top freezer bag and seal, removing as much air as possible.
Freeze for up to 3 months. - Thaw at room temperature or overnight in the fridge.
- You can eat this cold, at room temperature or warmed up.
- Top with butter, apple butter, honey, or cream cheese.
- Try for breakfast or as a side.
- Gluten-free: Use 1:1 style gluten free flour blend.
- Dairy-free: Omit the butter and use an equal amount of vegetable or coconut oil.
Nutrition
This post was first published November 2018.
I served this on Thanksgiving morning as a breakfast option to balance out one of those really sweet Kringles!
It was delicious. Nice bright flavors from the orange and fresh cranberry. Thank you for the new tradition, Amy!
You’re so welcome!
Curious, what’s your take on using wheat flour?
I would probably add 2 additional tablespoons of the juice but otherwise it should work the same!
Could you use whole wheat flour instead? Would it change the cook time?
I would add 2 tablespoons more juice and I think the cook time would stay the same
I have made so many of your recipes Amy, and they are all a hit, but you knocked it out of the park with this one! I’ve made 4 loaves so far and can’t wait to serve it on Thanksgiving. Thanks for all you do!
You are so welcome and I’m so glad to hear that you’ve been enjoying it!
What about making it with dries cranberries. Could that work?
I haven’t tried it that way and I can’t say for sure that it would work the same.
Would it be possible to use dried cranberries instead of fresh ones? Would you use the same weight?
I haven’t tried it that way and I can’t say for sure that it would work the same.
This looks delicious, Amy! Do you think the egg can be replaced with a flax egg or other egg substitute?
Thanks!!
I would try a store bought egg replacer like the one from bob’s red mill or 1/4 cup milk and 1/4 teaspoon per egg. Let me know how it goes!
Not measurements for ingredients! I would have liked to try!
The full recipe is at the bottom of the post. Enjoy!
This impressed me so much amazing. Keep working and providing information
yummy this was so delicious. And my almost-2-year-old loved it! Thank you!
thanks you
This was so delicious. And my almost-2-year-old loved it! Thank you!
I’m so glad!
I made this. recipe with gluten free ingredients. I used 1 cup almond flour and I cup gluten free all purpose flour by King Arthur. Delicious! Next time I’ll make it dairy free by substituting olive oil for the butter. yum!
I’m so glad!
Do you think raspberries could go in place of cranberries?
I haven’t tried it so I can’t say for sure. Flavorwise they’d be fine, but they will be softer than cranberries so the batter may need a few extra minutes to bake.
yummmmmmmmmmmmmmmmm!
Very tasty fresh cranberry orange bread.
Not measurements for ingredients! I would have liked to try!
You can find the recipe on the Nellie’s Free Range site through the link at the very top or bottom of the post!