This stunning Cranberry Orange Bread is the ultimate holiday treat that combines tart cranberries with bright citrus notes for a perfectly moist, tender loaf. There’s something absolutely magical about the way cranberries and orange work together—it’s a classic flavor combination that feels both elegant and comforting at the same time. This recipe has been perfected over years of baking, and I’m thrilled to share it with you today.
What makes this cranberry orange bread truly special is the balance of flavors. The tartness of the fresh cranberries is beautifully offset by the warmth of orange zest and juice, while a touch of vanilla and subtle spices round out the profile. The texture is incredibly moist thanks to a generous amount of Greek yogurt in the batter, which also adds a tender crumb that keeps this bread fresh for days.
I love serving this bread during the holiday season, but honestly, it’s wonderful year-round. It makes an excellent gift when wrapped beautifully, and it’s the perfect addition to any brunch spread. Whether you’re baking for your family or bringing it to a gathering, this recipe never fails to impress. The combination of fresh cranberries and bright orange is so festive and delicious.
If you’re looking for more seasonal baking inspiration, you might enjoy our easy pumpkin bread recipe or our lemon blueberry muffins. For more citrus-forward baking, check out our orange cake or citrus glazed donuts. And if you want to explore more quick bread options, our banana bread recipe is absolutely divine.
For additional baking tips and techniques, I recommend checking out Serious Eats’ guide to baking bread and Bon Appétit’s cranberry orange inspiration. The New York Times cooking section also has wonderful seasonal baking recipes worth exploring.
Ingredients
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- Zest of 2 large oranges
- ½ cup fresh squeezed orange juice
- ½ cup unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- ½ cup plain Greek yogurt, room temperature
- 1 teaspoon vanilla extract
- 1½ cups fresh cranberries, roughly chopped
- 2 tablespoons all-purpose flour (for coating cranberries)
- For the glaze: 1½ cups powdered sugar, 3 tablespoons fresh orange juice, pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or cooking spray, then line the bottom with parchment paper for easy removal. This ensures your bread releases perfectly and stays intact.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and ginger. Set this dry mixture aside.
- In a small bowl, combine the orange zest and orange juice. Let sit for 2-3 minutes to allow the zest to infuse the juice with extra flavor.
- In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for 3-4 minutes until light, fluffy, and pale in color. This creaming process is essential for a tender crumb.
- Add the room temperature eggs one at a time to the butter mixture, beating well after each addition. Make sure each egg is fully incorporated before adding the next one.
- Add the vanilla extract and beat until just combined. Be careful not to overmix at this stage.
- Pour half of the dry ingredient mixture into the wet ingredients and fold gently with a spatula until just combined. Do not overmix.
- Add the Greek yogurt and the orange juice mixture (with the zest) to the batter and fold gently until just incorporated.
- Add the remaining dry ingredients and fold until just combined. The batter should be smooth but not overmixed. A few lumps are perfectly fine.
- In a small bowl, toss the chopped fresh cranberries with 2 tablespoons of all-purpose flour. This coating prevents the cranberries from sinking to the bottom of the loaf.
- Gently fold the floured cranberries into the batter using a spatula, being careful not to crush them or overmix the batter.
- Pour the batter into your prepared loaf pan, smoothing the top with a spatula to create an even surface.
- Bake in the preheated 350°F oven for 55-65 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs. The top should be golden brown.
- Remove the loaf from the oven and allow it to cool in the pan for 15 minutes. This cooling time allows the bread to set properly.
- Turn the bread out onto a wire cooling rack and allow it to cool completely, at least 1-2 hours, before slicing or glazing.
- While the bread cools, prepare the glaze by whisking together the powdered sugar, fresh orange juice, and a pinch of salt in a small bowl until smooth and pourable.
- Once the bread is completely cooled, drizzle the glaze over the top, allowing it to drip down the sides naturally. Let the glaze set for 10-15 minutes before serving.
- Slice with a serrated knife using a gentle sawing motion to ensure clean, beautiful slices that showcase the cranberries inside.
Pro Tips
- **Make Ahead Magic**: This bread keeps beautifully for up to 5 days when stored in an airtight container at room temperature. You can also wrap it tightly in plastic wrap and foil to freeze for up to 3 months. Thaw at room temperature before serving.
- **Fresh vs. Frozen Cranberries**: Both work wonderfully in this recipe! If using frozen cranberries, do not thaw them first—bake them straight from the freezer. You may need to add 2-3 extra minutes to the baking time.
- **Room Temperature Ingredients**: This is crucial for proper emulsification. Cold eggs and yogurt can cause the batter to break, resulting in a dense loaf. Take ingredients out 30 minutes before baking.
- **Orange Juice Options**: Fresh squeezed orange juice provides the best flavor, but store-bought fresh orange juice works beautifully too. Avoid the concentrated version, as it can overpower the other flavors.
- **Don’t Overmix**: Once you’ve added the dry ingredients, fold gently. Overmixing develops gluten, which makes the bread tough and dense instead of tender and moist.
- **Loaf Pan Size Matters**: This recipe is specifically designed for a standard 9×5 inch loaf pan. Using a smaller or larger pan will affect baking time. Adjust accordingly based on your pan size.
- **The Flour Coating**: Coating the cranberries in flour prevents them from sinking to the bottom of the loaf during baking. This technique works for any quick bread recipe with mix-ins.
- **Glaze Consistency**: If your glaze seems too thick, add orange juice one teaspoon at a time. If it’s too thin, add more powdered sugar. The glaze should be thick enough to coat the back of a spoon but still pourable.
- **Variations to Try**: Add ½ cup chopped pecans or walnuts for extra texture, substitute Greek yogurt with sour cream for a tangier flavor, or add ¼ teaspoon of cardamom for a more complex spice profile.
- **Serving Suggestions**: This bread is perfect with morning coffee, as an afternoon snack, or served warm with a dollop of whipped cream or cream cheese frosting for dessert.
- **Gifting**: Wrap cooled bread in parchment paper and tie with twine for a beautiful homemade gift. Include a label with the recipe and storage instructions.