Orange Cranberry Bread

Hello sweet friends! If you’re looking for a delightful and festive treat, this Orange Cranberry Bread is a must-try! Bursting with fresh, tart cranberries and bright orange flavor, this moist loaf is perfect for breakfast, brunch, or as a sweet snack. Topped with a creamy orange glaze and optional sugared cranberries, it’s sure to be a hit during the holiday season and beyond!

They are topped with these delicious Sugared Cranberries, which are a delicious treat for the holiday season.

Best Orange Cranberry Bread Recipe

In this post, I’ll guide you through creating this delicious cranberry orange bread recipe, from mixing the batter to making the zesty orange glaze. You’ll also find tips to ensure your bread rises perfectly and variations to customize this recipe to your liking.

This orange cranberry bread is perfect for the holiday season, combining the sweet, citrusy flavors of orange with the tart burst of fresh cranberries. Whether you’re serving it as a breakfast treat, a snack with coffee, or a festive dessert, this bread is sure to impress. Plus, I’ll share make-ahead and storage tips, so you can enjoy it fresh or keep it on hand for later.

Full ingredients and instructions can be found at the bottom of this post!

Make the Batter

Start by preheating your oven to 350°F. Grease an 8.5 x 4.5-inch loaf pan with oil or butter, and line the bottom and sides with parchment paper, greasing the parchment as well.

If your pan has a lot of creases like the one I am showing below, you will have to grease it really well with butter in every crevice, and then sprinkle flour evenly over the surface. Tap the pan gently to shake off any excess flour. If doing this, the butter should be at room temperature so you can easily spread it in the pan.

In a small bowl, combine the flour, cornstarch, salt, baking powder, baking soda, and cardamom (optional). Whisk together and set aside.

Also mix the cranberries with 2 teaspoons of flour in a small bowl and set aside.

In the bowl of a stand mixer or a large mixing bowl, beat the room temperature butter, sugar, and orange zest for 2 to 3 minutes until the mixture is fluffy.

We beat the sugar with the butter and orange zest to release the zest’s natural oils, infusing the sugar with a more intense orange flavor. This technique distributes the citrusy aroma and taste evenly throughout the batter, giving the bread a deeper, fresher orange essence. It’s a simple step that enhances the overall flavor profile, making each bite more vibrant and aromatic.

Add the eggs one at a time, mixing until fully incorporated before adding the next. Mix in the vanilla extract along with the last egg and mix.

Next add the sour cream to the bowl and beat until incorporated.

Add half of the flour mixture to the wet ingredients, mixing on low speed until just incorporated. Then, pour in the orange juice and mix to combine. Add the remaining dry ingredients and mix until combined, finishing with a spatula to avoid over mixing.

Assemble for baking

Pour about 2/3 cup of plain batter (without cranberries) into the prepared loaf pan, spreading it evenly. Adding a plain batter layer at the bottom prevents cranberries from sinking, ensuring even distribution and a balanced flavor throughout the bread.

Gently fold the floured cranberries into the remaining batter, then pour this mixture over the plain batter and spread it evenly.

Baking

Bake for approximately 45 minutes, or until a toothpick inserted in the center comes out clean, and when you touch the top of the bread it bounces back gently. If you touch the top of the bread and it feels super soft, or the indent doesn’t bounce back, keep baking.

Keep an eye on the bread and check for doneness starting at the 40-minute mark.

Once baked, allow the bread to cool in the pan for about 15 minutes before removing it by lifting the parchment paper. Let it cool completely on a wire rack.

Baking time can vary depending on your oven. Some ovens might require longer baking time. Don’t go by time, go by the signs that tell you the bread is done baking.

Orange Glaze

In a small bowl, beat together the cream cheese and butter until smooth. Add the sifted powdered sugar, mixing on low until combined. Add orange juice one tablespoon at a time until you achieve your desired glaze consistency. If the glaze is too thick, add more orange juice, and if too thin, add more powdered sugar.

Drizzle and spread the glaze over the cooled bread, and if desired, top with sugared cranberries and additional orange zest for decoration. Slice and serve.

Tips & Tricks

• Zest First, Then Juice: Zest the orange before juicing to make the process easier, as zesting a juiced orange can be tricky.
• Use Room Temperature Ingredients: This makes it much easier for the batter to come together and it prevents lumps!
• Layering the Batter: To prevent the cranberries from sinking to the bottom, always start with a layer of plain batter before adding the cranberry mixture on top.
• Coat the Cranberries in Flour: Along with layering the batter, also make sure to lightly toss cranberries in flour before folding them into the batter. This helps prevent them from sinking and evenly distributes them throughout the bread.
• Freshness: Use fresh cranberries for the best flavor and texture. If using frozen cranberries, do not thaw them before adding to the batter, but make sure you still coat them in flour.
• Do Not Over mix: Stir the batter just until the ingredients are combined to avoid a dense or tough texture. Over mixing can lead to a heavy loaf.
• Check for Doneness: Insert a toothpick in the center of the bread; if it comes out clean or with just a few crumbs, it’s done. Avoid over baking, as this can dry out the bread.
• Let It Cool: Allow the bread to cool in the pan for 10-15 minutes before transferring it to a wire rack. This prevents it from breaking apart and keeps the texture perfect.

FAQ about Orange Cranberry Bread

1. Can I use frozen cranberries instead of fresh? Yes, you can use frozen cranberries. Just make sure not to thaw them before adding them to the batter. Toss them in flour as directed to prevent sinking.
2. Can I substitute the sour cream? Yes, if you don’t have sour cream, you can substitute it with plain Greek yogurt or buttermilk. Both will add the moisture and slight tanginess that sour cream provides.
3. What’s the purpose of adding cornstarch to the batter? Cornstarch makes the crumb softer and more tender. It acts similarly to cake flour, helping to create a light texture in the bread.
4. Can I make this recipe gluten-free? Yes, you can try substituting the all-purpose flour with a 1:1 gluten-free flour blend. Note that the texture may vary slightly, so ensure it’s a blend specifically for baking.
5. Can I skip the cardamom? Yes, cardamom is optional. It adds a warm, spiced undertone, but you can replace it with a pinch of nutmeg, cinnamon, or simply leave it out.
6. How can I make sugared cranberries? Sugared cranberries are simple to make! They add a beautiful and festive touch to the bread. Check out this recipe for detailed instructions.
7. Why adding the layer of batter without cranberries to the bottom of the pan? Adding a layer of plain batter to the bottom of the pan helps prevent the cranberries from sinking during baking. Cranberries, being heavier than the batter, can naturally settle at the bottom if mixed in from the start. By creating a base layer, you’re providing a cushion that supports the cranberries and keeps them evenly distributed throughout the bread. This technique ensures that every slice has a beautiful balance of fruit and batter, with a more visually appealing crumb and even bursts of cranberry flavor.

Storage

Store the orange cranberry bread in an airtight container at room temperature for up to 2 days; if it’s glazed, refrigeration is recommended to keep it fresh. For longer storage, refrigerate for up to a week or freeze individual slices by wrapping tightly in plastic wrap and placing them in a freezer-safe container for up to 3 months. Thaw frozen slices overnight in the refrigerator or at room temperature, and reheat in a toaster oven or microwave if desired for a fresh, warm taste.

Variations on Orange Cranberry Bread

• Nutty Orange Cranberry Bread: Add 1/2 cup of chopped walnuts or pecans to the batter for a delightful crunch.
• Spiced Orange Bread: Substitute the cardamom with ground cinnamon or nutmeg for a different aromatic flavor.
• Chocolate Chip Orange Cranberry Bread: Fold in 1/2 cup of semi-sweet or dark chocolate chips into the batter for a delightful chocolate-orange combination.
• Maple Orange Cranberry Bread: Replace half of the granulated sugar with maple syrup for a subtle maple flavor that complements the orange and cranberry.
• Coconut Orange Cranberry Bread: Add 1/2 cup of shredded coconut to the batter for a tropical twist. You can also sprinkle some on top before baking for added texture.

Enjoy this delicious Orange Cranberry Bread at your next gathering or as a cozy treat during the holiday season!

Try out these other delicious festive treats:

• Eggnog Pie
• Orange Cake
• Apple Upside Down Cake
• Cranberry Macarons
• Pecan Pie Cake

Please leave me a comment or review on this post if you make it! Your input is so important to me in perfecting my recipes!

Orange Cranberry Bread

Camila Hurst

Enjoy this moist Orange Cranberry Bread, combining zesty orange and tart cranberries, topped with a creamy orange glaze makes for a perfect treat for any occasion!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Cooling time 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Dessert

Cuisine American

Servings 10 slices

Calories 290 kcal

Ingredients

  

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Batter

• 1 1/3 cup all-purpose flour 165 grams
• 1 tbsp cornstarch
• 1/2 tsp salt
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp cardamom
• 6 tbsp unsalted butter room temperature (85 grams)
• 1 cup sugar 200 grams
• 2 tbsp orange zest
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup sour cream 60 grams
• 1/4 cup orange juice 60 ml
• 1 1/2 cup fresh cranberries 150 grams
• 2 tsp all-purpose flour

Orange Glaze

• 4 tbsp cream cheese room temperature (56 grams)
• 2 tbsp unsalted butter room temperature (28 grams)
• 1/2 cup powdered sugar sifted (62 grams)
• 2 tbsp orange juice or more as needed
• 2 tbsp orange zest to decorate

Instructions

 

Batter

• Pre-heat the oven to 350ºF.
• Grease a 8.5 x 4.5” loaf pan with oil or butter. Line the bottom and sides of the pan with parchment paper. Grease the parchment. Set aside.
• In a small bowl, add the flour, cornstarch, salt, baking powder, baking soda, and cardamom. The cardamom is optional, you can also use nutmeg or just skip it altogether. Whisk to combine and set aside.
• Place the butter, sugar, and orange zest in the bowl of a stand mixer, or in a large mixing bowl.
• Beat with the paddle attachment, or with a hand mixer for 2 to 3 minutes, until the mixture is creamy and fluffy.
• Add the eggs, one at a time, mixing until incorporated before adding the next egg. Add the vanilla along with the last egg and mix to combine.
• Add the sour cream and mix.
• Add half of the dry ingredient mixture to the bowl and mix on low until incorporated.
• Add the orange juice and mix on low to combine.
• Add the remaining dry ingredients to the bowl and mix. You can finish mixing with a spatula to prevent the batter from being over mixed.
• In a small bowl, mix together the cranberries and two teaspoons of flour. Set aside.
• Pour about 2/3 cups of plain batter (without cranberries) on the bottom of the loaf pan. Spread with a spatula on an even layer.
• To the remaining batter, add the floured cranberries. Stir minimally, just until combined.
• Pour the batter with the mixed in cranberries on the pan.
• Spread with a spatula until smooth, on an even layer.
• Bake the bread in the preheated oven for about 45 minutes, until a toothpick comes off clean when inserted in the bread. Baking time may vary depending on your oven, start checking at the 40 min mark, and check every 5 minutes to prevent over baking.
• Remove the bread from the oven and let it cool down for 15 minutes in the pan.
• Remove the pan from the bread by lifting the sides of the parchment paper. Let it cool down completely on a wire rack before glazing.

Orange Glaze

• In a small bowl, beat the cream cheese and butter for 45 seconds. It’s best to use a hand mixer or a whisk for this small amount of ingredients. A stand mixer might not be able to mix the ingredients evenly.
• Add the powdered sugar, beat on low to combine until incorporated.
• Add the orange juice one tablespoon at a time.
• Mix on low to combine, until smooth. If the glaze is too thick, add more orange juice to adjust the consistency as needed. If the glaze is too thin, add more sifted powdered sugar, and mix until it thickens up.
• Spread the glaze on top of the cooled cake.
• Decorate with Sugared Cranberries and orange zest.
• Slice and serve.

Notes

Storage Instructions

• Room Temperature: Store the orange cranberry bread in an airtight container at room temperature for up to 2 days. If you’ve added the glaze, you have to refrigerate the bread to keep it fresh because of the cream cheese in the glaze.
• Refrigerator: For longer storage, place the bread in an airtight container and refrigerate for up to 1 week. Allow refrigerated slices to come to room temperature or warm them slightly before serving.
• Freezer: This bread freezes well! Wrap individual slices or the whole loaf tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving. For a fresh taste, reheat slices in a toaster oven or microwave for a few seconds.

Assembly of the Bread Batter: Make sure to add the first layer of batter to the pan without the cranberries mixed in. We form this layer first to prevent the cranberries from sinking to the bottom, even though they are floured, they can still sink, so this protective layer helps.

Sugared Cranberries: here is the recipe for the sugared cranberries!

Substitutions

• Sour Cream: Substitute with plain full fat Greek yogurt or buttermilk in equal amounts. These will add a similar tang and moisture to the bread.
• Cornstarch: If you don’t have cornstarch, simply replace it with an equal amount of all-purpose flour. However, cornstarch helps make the crumb softer, so the texture may vary slightly.
• Fresh Cranberries: Frozen cranberries work well in this recipe. Do not thaw before adding to the batter to prevent excess moisture. Dried cranberries can also be used but reduce the amount to 1 cup and consider soaking them briefly in warm water or orange juice to soften.
• Cardamom: The cardamom is optional and can be replaced with a pinch of nutmeg, cinnamon, or simply omitted for a more straightforward orange-cranberry flavor.
• Cream Cheese (for the Glaze): You can substitute with mascarpone or softened unsalted butter if cream cheese isn’t available. This will slightly alter the taste but still provide a creamy texture.
• Orange Juice: If fresh orange juice is not available, you can use bottled orange juice, though fresh provides the best flavor. For added orange flavor, you can also add a few drops of orange extract to the glaze.

Nutrition

Serving: 1sliceCalories: 290kcal

Keyword berrycake, blood orange, bread, cranberry

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