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Moist and tender Cranberry Orange Bread
Try this easy and quick holiday inspired Cranberry Orange Bread
With a simple orange glaze and sugared cranberries for a festive touch, this Cranberry Orange Bread shines!
I don’t know about you, but quick, and really easy, speak to me this time of year. And, I bet you still have a package of cranberries hiding in your veggie drawer waiting for the perfect recipe to come along.
If this describes you this holiday season, I hope you’ll try this delicious cakey quick bread recipe. It’s terrific served for breakfast, brunch, afternoon tea or even dessert!
Baked to a gorgeous golden brown, this orange hued loaf cake is easily made ahead and frozen until ready to serve.
If you want to gift this cake to your friends, neighbors or co-workers, you can easily skip the orange glaze and sprinkle coarse sugar on top just before baking. This Cranberry Orange Cake will be much easier to wrap and share without the glaze, but be sure to make a loaf for yourself with the glaze, it’s really good!
Can you freeze this cranberry orange bread?
Yes you can freeze this delicious cranberry bread to have on hand during the holidays and beyond. Allow the loaf to cool completely, then seal in plastic wrap and an airtight container. Drizzle with the orange glaze, if using, after the loaf is completely thawed. You’ll love having this bread on hand to add to a nice hearty holiday breakfast!
I seem to be covered up with cranberries this year!
Lately I feel like I bought a package of cranberries every time I’m in the grocery store. I’ve worked on this recipe for a while and my poor family has had plenty of taste testing to do. I am thrilled with this final version and think you’ll be very happy with it too!
The cake is moist and fluffy with tart bites of cranberry throughout. And of course the fresh orange juice and zest really adds the finishing touch.
Cranberry and orange is a classic holiday flavor combo that’s hard to beat!
Finally, for more of this fab-duo, try our Cranberry Orange Muffins made with tart cranberries, fresh squeezed orange juice and bright orange zest folded into a wonderfully moist, rich sour cream batter.
Another favorite are our Cranberry Swirl Buns. These soft almond scented yeast buns are swirled with a fresh cranberry filling then topped with a simple drizzle of fresh orange juice and powdered sugar.
Finally, if you’re in the mood to bake sweet bread be sure to put this Cranberry Orange Walnut Sweet Bread on your must-make list. I love the subtle orange flavor, soft, tender crumb, and the delicious surprise sweet fruit and nut filling. It’s sure to please your family and guests alike.
Garnish your cranberry orange bread with sugared cranberries for a festive touch.
If you want to add decorative cranberries on top, read our post on How To Make Sugared Cranberries. Quick and easy to make, and fabulously festive, Sugared Cranberries add that something special to your holiday recipes.
Sugared Cranberries are perfect as a tangy-tart snack, or as an edible garnish on cakes, pies, cupcakes, quick breads, and even a holiday cocktail.
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Cranberry Orange Bread
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 cup granulated sugar
- ¾ cup milk
- ½ cup unsalted butter melted and cooled slightly
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest about 1 large orange
- ¼ cup fresh squeezed orange juice about 1 large orange
- 3 large eggs lightly beaten
- 2 cups cranberries rinsed and dried
For the icing:
- 1 cup powdered sugar
- 2 tablespoons fresh orange juice, about ½ an orange
- Preheat oven to 350°F. Lightly grease a 9x5-inch loaf pan. Set aside.
- In a large mixing bowl whisk together the flour, salt, baking powder, baking soda and sugar. Make a well in the center.
- In a small mixing bowl combine the milk, melted butter, vanilla, orange zest, orange juice and eggs. Fold together with a spatula until blended. Pour the butter mixture into the flour mixture. Fold together with the spatula until the dry ingredients are just moistened. Gently fold in the cranberries. Spoon the batter into the prepared pan. Allow the unbaked cake to rest at room temperature for 20 minutes before baking.
- Bake for 50-60 minutes or until light golden brown. Test with a long toothpick or skewer. The cake is done when the skewer comes out with no wet batter. Cool the cake in the pan for 30 minutes, then remove to a wire rack to cool completely.
- For the icing, whisk together the powdered sugar and orange juice until smooth. Drizzle over cooled cake.
- If you plan to wrap and gift this sweet bread, skip the orange icing and sprinkle with 1 tablespoon of coarse sugar on top before baking.
- Cranberry Orange Bread can be frozen for up to 60 days. Cool completely and wrap in plastic wrap then seal in a large ziplock bag. Unwrap and thaw at room temperature before icing.
- Substitute frozen cranberries for fresh if desired. Allow the cranberries to thaw for about an hour at room temperature.