This post may contain affiliate links. If you shop from one of our links, we may earn a commision.

Updated: October 20, 2021/ First Posted: October 20, 2021Amy Palanjian 7 Comments

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 the year. It freezes beautifully too!

Cranberry Orange Bread

Every year when it gets close to Thanksgiving, I start to crave Cranberry Orange Bread. This recipe, which is a version of the one that 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.

Or if you want to make a double batch and save one loaf for a future day.

TIP: It comes together with a simple stir in one bowl after you gather everything and grate the orange zest.

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
• Whole wheat flour: I like to use a combination of flours to get some of the nutrients from whole-wheat flour, but still maintain lightness in the final bread.
• Baking powder
• Baking soda
• Egg
• 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.
• Fresh oranges: A medium size navel orange is a good option here.
• Fresh cranberries: Look for a bag in the produce aisle in fall.

Ingredient Substitutions

• You can use all all-purpose flour if you prefer. It may take a few extra minutes to bake through.
• 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.

1. Place the cranberries into the bowl of a food processor and chop. This helps the flavor and moisture be evenly distributed throughout the bread.
2. Grate the zest of 1 orange with a fine microplane.
3. Add to a medium bowl with the rest of the ingredients.
4. Stir gently just to combine.
5. Spoon into the prepared pan and bake until a cake tester inserted into the center comes out cleanly and the edges are lightly golden brown.
6. Let cool fully on a wire rack before slicing.

Frequently Asked Questions

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

I’d love to hear your feedback on this recipe, so please comment and rate it below!

This post was first published November 2018.

Fresh Cranberry Orange Bread

This quick bread works really well to bake ahead and store in the fridge or freezer until ready to serve it. We love it topped with cream cheese, but butter and honey also work.

Prep Time 10 mins

Cook Time 1 hr

Course Side Dish

Cuisine American

Servings 8

Calories 226 kcal

Ingredients 

US CustomaryMetric

 

1x2x3x

• 1 cup fresh cranberries
• 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 350F 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 zest 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.

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 gf flour blend.
• Dairy-free: Omit the butter and use and equal amount of vegetable or coconut oil.

Nutrition

Serving: 1sliceCalories: 226kcalCarbohydrates: 37gProtein: 4gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 36mgSodium: 232mgPotassium: 131mgFiber: 1gSugar: 11gVitamin A: 261IUVitamin C: 13mgCalcium: 72mgIron: 2mg

Keyword cranberry orange bread

Filder Under:Breakfast, Dairy-Free, Gluten-Free, Holiday, Nut-Free, Recipes, Snacks, Vegetarian