Perfectly Balanced Cranberry Orange Bread

If you’re searching for the perfect cranberry orange bread that actually stays moist, has the ideal sweet-tart balance, and works just as well with frozen berries as fresh—this is it. This orange cranberry bread has become my most-baked quick bread recipe this season, and once you try it, you’ll understand why. No mixer, one bowl, and it’s even better the next day.

Why You’ll Love This Cranberry Orange Bread

• Bursting with fresh (or frozen!) cranberries and real orange zest
• Beautiful high dome and tender crumb that stays soft for days
• Freezes perfectly—bake now, enjoy through February
• Makes your house smell like a cozy winter dream
• Easily turns into adorable mini loaves—perfect for holiday gift-giving

Tips for Perfect Cranberry Orange Bread Every Time

• Fresh or Frozen Cranberries: Frozen are perfect but if you use fresh – cut up half of the berries to help balance sweet/tart.
• Day 2 is the sweet spot: wrap tightly overnight and the orange flavor deepens beautifully.
• Gift-giving hack: Bake in disposable mini-loaf pans, let cool completely, wrap in plastic wrap (if not using these lidded pans) and add a strip of parchment paper tied with twine or a holiday ribbon. Minimal effort and maximum wow.

Final Thoughts

This truly is the only cranberry bread recipe you’ll ever need. One bite and you’ll be baking another loaf before the first one is gone.

Happy Baking

Best Cranberry Orange Bread (Moist & Perfect for Gifting)

Print Recipe

Ultra-moist cranberry orange quick bread loaded with tart cranberries and fresh orange zest. Bake in an 8½×4½ or mini loaves for holiday gift-giving. Even better on day two!

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Prep Time:10 minutes mins

Cook Time:1 hour hr 5 minutes mins

Servings: 12 slices

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EQUIPMENT (affiliate links)

• Mixing bowls
• Measuring cups
• Measuring spoons
• kitchen scale recommended
• Whisk
• 8½ x 4½-inch loaf pan or
• disposable mini loaf pans for gifting
• mini loaf pans
• Wire rack

Ingredients

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• 2 c. (240 g) unbleached all-purpose flour (RECOMMEND WEIGHING)
• ¾ c. (150 g) granulated sugar
• 1½ tsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 1 large egg room temperature
• ¾ c. (180 g) orange juice fresh is best from about 2 large oranges
• ¼ c. (57 g) salted butter melted & slightly cooled
• 1 tbsp finely grated orange zest
• 1 tbsp vanilla extract
• 1½ c. (150 g) cranberries (fresh or frozen) do not thaw if frozen

Orange Glaze

• 1 c. (120 g) powdered sugar
• 3 tbsp orange juice start with 2 Tbsp
• Pinch of orange zest

Instructions

• In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
  2 c. (240 g) unbleached all-purpose flour (RECOMMEND WEIGHING)

  ¾ c. (150 g) granulated sugar

  1½ tsp baking powder

  ½ tsp baking soda

  1 tsp salt
• In a medium bowl, whisk egg, orange juice, melted butter, orange zest, and vanilla until smooth.
  1 large egg

  ¾ c. (180 g) orange juice

  ¼ c. (57 g) salted butter

  1 tbsp finely grated orange zest

  1 tbsp vanilla extract
• Pour wet ingredients into dry and stir just until combined – batter will be thick.
• For fresh cranberries, cut ½ them in half. Frozen – just add to batter frozen (no need to thaw). Fold in cranberries.
  1½ c. (150 g) cranberries (fresh or frozen)
• Spread batter into prepared pan(s). For a pretty center crack, run a buttered knife ½-inch deep down the middle.
• Bake at 375°F for 25 minutes, then (without opening the oven) lower temperature to 350°F and continue baking until a toothpick comes out clean:
• → 9×5 or 8½×4½ pan: 25–40 more minutes
• → Mini loaves: 20–30 more minutes
• Cool in pan 10 minutes, then transfer to a wire rack to cool completely.
• Make the glaze: Whisk powdered sugar with 2 Tbsp orange juice and zest. Add more juice drop-by-drop until it ribbons slowly but is still opaque. Drizzle over cooled loaf and let set 15 minutes before slicing.
  1 c. (120 g) powdered sugar

  3 tbsp orange juice

  Pinch of orange zest
• Best served the next day when flavors have fully melded!

Notes

• Frozen cranberries work perfectly and are often better than fresh. If using fresh, cut half of them half before adding to the batter.
• For gift-giving: bake in 4 mini-loaf pans (about 5¾×3-inch) – 25–35 minutes total.
• Storage: room temp 3 days, fridge 1 week, freezer 3 months. 

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