Super Moist Cranberry Orange Bread

This cranberry orange bread is soft, moist, and bursting with fresh citrus flavor. Made with simple ingredients, fresh cranberries, and real orange juice, it’s the perfect quick bread for the holiday season, weekend brunch, or gifting.

Unlike dry loaf cakes, this cranberry orange bread stays tender thanks to buttermilk, melted butter, and juicy cranberries in every bite. It’s easy to make, freezer-friendly, and finished with a bright orange glaze that takes it over the top.

Since you are here, make sure to check out this lemon blender loaf, as well as this cranberry apple crisp recipe, and these orange cranberry muffins.

What is Cranberry Orange Bread?

Cranberry orange bread is a sweet quick bread made with fresh or frozen cranberries, orange juice, and orange zest. It has a soft, cake-like texture and a bright citrus flavor balanced by tart cranberries. This bread is especially popular during the fall and holiday season and is often served for breakfast, brunch, or dessert.

Why You’ll Love This Cranberry Orange Bread

• Perfect for gifting, brunch, or the holidays
• Ultra-moist without being dense
• Bright orange flavor from real juice and zest
• Tart cranberries in every slice
• Easy to make with simple pantry ingredients

Cranberry Orange Bread Ingredients

Here’s what you’ll need. Scroll to the recipe card for exact measurements.

For the bread

• Granulated sugar
• Orange zest
• All-purpose flour (purpose flour)
• Baking soda
• Salt
• Brown sugar
• Melted butter (about 1 cup butter total)
• Buttermilk (room temperature)
• Eggs (room temperature)
• Fresh orange juice
• Vanilla extract
• Fresh cranberries or frozen cranberries
• Flour (for coating cranberries)

For the orange glaze

• Powdered sugar
• Orange juice
• Orange zest

Can I use frozen cranberries?

Yes. You can use frozen cranberries straight from the freezer without thawing them. Toss them lightly in flour before folding them into the batter to prevent sinking and to keep the slices evenly studded with cranberries. Learn more about fresh vs frozen cranberries here!

Do I have to use orange zest in this recipe?

I highly recommend using orange zest. It adds intense citrus flavor and enhances the sweetness of the bread naturally. If you don’t have zest, you can omit it, but the orange glaze and bread will have a more subtle orange flavor.

Can I Use Craisins Instead of Fresh Cranberries?

You can, but it’s not ideal. Fresh cranberries provide moisture and tartness, while dried cranberries can make the bread drier. If using craisins, reduce the granulated sugar slightly to balance the added sweetness.

How to Make Cranberry Orange Bread 

1. Preheat your oven to 350°F and line a loaf pan with parchment paper, leaving some overhang on the sides for easy removal.
2. In a small bowl, rub the granulated sugar and orange zest together with your fingers until fragrant. This helps release the natural oils from the zest and boosts the orange flavor.

1. In a large bowl, whisk together the dry ingredients until well combined. In a separate bowl, whisk the wet ingredients until smooth.
2. Pour the wet ingredients into the dry ingredients and gently fold just until combined. Be careful not to overmix, the batter should look slightly lumpy.

1. Toss the cranberries with a little flour, then gently fold them into the batter to keep them from sinking.

1. Transfer the batter to the prepared loaf pan and smooth the top. Bake for 50–55 minutes, tenting loosely with foil if the top browns too quickly. The bread is done when a toothpick inserted in the center comes out with just a few moist crumbs.
2. Let the bread cool in the pan briefly, then lift it out and cool completely on a wire rack.

1. Once cooled, whisk together the orange glaze and drizzle it over the loaf. Let the glaze set before slicing and serving.

Frequently Asked Questions – FAQS

5 from 2 votes

The easiest cranberry orange bread

This deliciously moist cranberry orange bread with warm cardamom is sure to be the showstopper at your next holiday family gathering. The tart cranberries perfectly balance the sweetness, while the orange glaze adds a bright, citrusy finish.

Prep: 20 minutes mins

Cook: 50 minutes mins

Total: 1 hour hr 10 minutes mins

Servings: 12 slices

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Ingredients 

US CustomaryMetric

 

1x2x3x

For the Bread

• ▢ 2/3 cup granulated sugar
• ▢ 1 Tbsp orange zest from 1-2 oranges
• ▢ 1¾ cups all-purpose flour
• ▢ ½ tsp baking soda
• ▢ ½ tsp baking powder
• ▢ ½ tsp salt
• ▢ ¼ tsp ground cardamom
• ▢ 1/3 cup packed light brown sugar
• ▢ ½ cup unsalted butter melted and slightly cooled
• ▢ 1 cup buttermilk at room temperature
• ▢ 2 large eggs at room temperature
• ▢ 1½ tsp vanilla extract
• ▢ 1 cup fresh or frozen cranberries kept whole
• ▢ 1 Tbsp all-purpose flour for coating cranberries

For the Orange Glaze

• ▢ 1 cup powdered sugar
• ▢ 2 Tbsp unsalted butter melted and slightly cooled
• ▢ 1-2 Tbsp fresh orange juice
• ▢ ½ tsp orange zest

Instructions 

• Preheat oven to 350°F (175°C).
• Cut a length of parchment paper long enough to line the bottom of the loaf pan with extra hanging over the sides (this creates a “sling” for easy removal).
• Spray the pan with nonstick cooking spray, then press the parchment paper into the pan. The spray helps it stay in place.
• In a small bowl, combine the granulated sugar and orange zest. Rub them together vigorously with your fingertips for about 30 seconds until the sugar becomes fragrant and slightly damp. This extracts the essential oils from the zest for maximum orange flavor.
  2/3 cup granulated sugar, 1 Tbsp orange zest
• In a large bowl, whisk together the flour, baking soda, baking powder, salt, cardamom, brown sugar, and the orange-infused sugar until well combined. Break up any brown sugar clumps with your fingers if needed.
  1¾ cups all-purpose flour, ½ tsp baking soda, ½ tsp baking powder, ½ tsp salt, ¼ tsp ground cardamom, 1/3 cup packed light brown sugar
• In a medium bowl, whisk together the melted butter, buttermilk, eggs, and vanilla extract until smooth and well combined.
  ½ cup unsalted butter, 1 cup buttermilk, 2 large eggs, 1½ tsp vanilla extract
• Pour the wet ingredients over the dry ingredients.
• Using a rubber spatula or wooden spoon, gently fold the mixture together just until no dry flour remains. Do not overmix, the batter should look slightly lumpy. Overmixing will make the bread tough.
• If using fresh cranberries, rinse and pat them completely dry. If using frozen, do not thaw, use them straight from the freezer.
  1 cup fresh or frozen cranberries
• Place cranberries in a small bowl and toss with 1 Tbsp flour until each berry is lightly coated. This prevents them from sinking to the bottom.
  1 Tbsp all-purpose flour
• Gently fold the floured cranberries into the batter, being careful not to overmix.
• Pour the batter into the prepared loaf pan and smooth the top with a spatula.
• Bake for 50-55 minutes. The bread is done when the top is deeply golden brown, a toothpick inserted in the center comes out with just a few moist crumbs (not wet batter), and the internal temperature reads 200-205°F on an instant-read thermometer.
• If the top is browning too quickly (check around 40 minutes), loosely tent the pan with aluminum foil for the remaining bake time.
• Remove from the oven and let the bread cool in the pan on a wire rack for 20 minutes.
• Use the parchment paper sling to lift the loaf out of the pan, then transfer to the wire rack to cool completely (about 30-45 minutes more).

Make the Glaze

• Once the bread is completely cool, make the glaze.
• In a small bowl, whisk together the powdered sugar, melted butter, 1 Tbsp orange juice, and orange zest until smooth.
  1 cup powdered sugar, 2 Tbsp unsalted butter, 1-2 Tbsp fresh orange juice, ½ tsp orange zest
• Check the consistency, it should be thick but pourable. If too thick, add the remaining 1 Tbsp orange juice, ½ tsp at a time. If too thin, add more powdered sugar 1 Tbsp at a time.
• Drizzle the glaze over the top of the cooled loaf, letting it drip down the sides.
• Let the glaze set for 30-45 minutes before slicing.
• Slice with a sharp serrated knife using a gentle sawing motion.

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Notes

Original Recipe Version (9×5 Pan): If you’ve been making this recipe the original way and love it, here’s how to stick with that version! Use a 9×5-inch loaf pan with these measurements: 1½ cups flour, ½ tsp salt, 1 tsp baking soda, ¼ cup brown sugar, ½ cup granulated sugar with 1 tsp orange zest (rubbed together), 1 stick melted butter, ¾ cup buttermilk, 2 eggs, 1 tsp vanilla, 1 Tbsp orange juice, and 1¼ cups cranberries tossed with 1 Tbsp flour. For the glaze: 1 cup powdered sugar, 1 Tbsp orange juice, and 1 tsp orange zest (no butter). Bake at 350°F for 50-60 minutes, tenting with foil if it browns too quickly. This makes a slightly shorter, wider loaf with a simple glaze, perfect if you prefer the classic version!

Notes

• Pan Size: This recipe is specifically designed for an 8×4-inch loaf pan for a tall, bakery-style loaf. If using a 9×5-inch pan, the loaf will be slightly shorter but will still taste delicious. Baking time may reduce by 5-10 minutes.
• Sugar Balance: The 1 cup total sugar balances perfectly with the tart cranberries without being overly sweet. If you prefer a sweeter bread, you can increase the granulated sugar by 1/4 cup.
• Cardamom: This adds a warm, slightly floral note that complements both the orange and cranberry beautifully. If you don’t have cardamom, you can substitute with ¼ tsp cinnamon, though I highly recommend trying the cardamom, it’s what makes this special.
• Fresh vs. Frozen Cranberries: Both work great! Frozen cranberries don’t need to be thawed, toss them straight from the freezer with the flour and fold into the batter.
• Make Ahead: This bread actually tastes better the next day as the flavors meld. Wrap tightly in plastic wrap and store at room temperature for up to 3 days, or refrigerate for up to 6 days.
• Serving Suggestion: Warm slices for 10-15 seconds in the microwave and serve with butter or cream cheese. Divine!
• Storage: Store in an airtight container at room temperature for 3 days or refrigerate for up to 6 days. The bread can also be frozen (without glaze) for up to 3 months. Wrap tightly in plastic wrap, then aluminum foil.

Nutrition information is automatically calculated, so should only be used as an approximation.

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