There's something magical about the combination of sweet oranges and tart cranberries. This Orange Cranberry Bread fills your kitchen with the most inviting aroma as it bakes, making it the perfect treat for chilly mornings or holiday gatherings.

I discovered this recipe one winter when I was looking for ways to use up a surplus of fresh cranberries. The result? A moist, flavorful bread that has become a cherished tradition in our home. Let me show you how easy it is to make this delightful loaf.

Why You'll Love This Orange Cranberry Bread

Get ready to fall head over heels for this deliciously vibrant quick bread. Packed with zesty orange flavor and bursts of tangy cranberries, this recipe is as easy to make as it is to enjoy.

First, it’s perfect for any occasion. Whether you’re serving it for breakfast, as a snack, or as a festive dessert, this bread fits right in. Its bright colors and flavors make it a standout addition to your holiday table.

Second, it’s beginner-friendly. Even if you’re new to baking, you’ll find this recipe straightforward and hard to mess up. With just a few simple steps, you’ll have a loaf that looks and tastes like it came from a fancy bakery.

Finally, it’s incredibly versatile. Prefer it a little sweeter? Add a glaze. Want to make it healthier? Swap out the sugar for honey or maple syrup. The possibilities are endless.

Ready to bring some sunshine to your baking? Let’s dive in!

Ingredients Notes

The beauty of this Orange Cranberry Bread lies in its simple, fresh ingredients. Each one plays a vital role in creating the perfect balance of flavors and textures.

Fresh Cranberries: The stars of the show! Their tartness contrasts beautifully with the sweetness of the bread. If fresh cranberries aren’t available, frozen ones work just as well—just don’t thaw them before adding.
Orange Zest and Juice: These provide that unmistakable citrusy flavor. Be sure to use fresh oranges for the best results. Zesting the orange before juicing ensures you get every bit of flavor without wasting a drop.
All-Purpose Flour: A sturdy base for the bread. For a slightly heartier texture, you can substitute half of the flour with whole wheat flour.
Granulated Sugar: Adds just the right amount of sweetness. Feel free to reduce the sugar slightly or use a natural sweetener if you prefer.
Buttermilk: Keeps the bread incredibly moist while adding a subtle tang. No buttermilk? No problem—just mix regular milk with a tablespoon of lemon juice or vinegar as a substitute.
Unsalted Butter: Adds richness to the loaf. Be sure to melt and cool it before mixing it into the batter.

How to Make Orange Cranberry Bread

Creating this mouthwatering loaf is easier than you might think. Follow these simple steps, and you’ll have a bakery-quality bread in no time.

Prep Your Ingredients: Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan. Wash your cranberries, zest and juice the orange, and measure out all your ingredients.
Mix the Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and a pinch of salt. Toss the cranberries in a tablespoon of the flour mixture to prevent them from sinking during baking.
Combine Wet Ingredients: In a medium bowl, whisk together the buttermilk, orange juice, zest, eggs, and melted butter until smooth.
Bring It All Together: Gradually add the wet ingredients to the dry, mixing until just combined. Be careful not to overmix—this can make the bread dense.
Bake to Perfection: Pour the batter into the prepared pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Storage Options

One of the best things about this Orange Cranberry Bread is how well it keeps, making it ideal for meal prep or gifting during the holidays.

Room Temperature: Store the bread in an airtight container for up to 3 days. Wrap it tightly in plastic wrap to keep it fresh.
Refrigeration: If you want it to last longer, place it in the fridge. Properly stored, it can last up to a week. Let it come to room temperature or warm it slightly before serving.
Freezing: For even longer storage, wrap the loaf in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge and enjoy as if it were freshly baked.
Reheating: To reheat slices, pop them in the microwave for 10-15 seconds or toast them lightly for a warm, crispy finish.

Variations and Substitutions

This recipe is wonderfully flexible, allowing you to tailor it to your tastes or dietary needs. Here are a few ideas to get you started:

Add a Glaze: Drizzle a simple glaze made from powdered sugar and orange juice over the cooled loaf for an extra touch of sweetness.
Make It Healthier: Substitute half of the all-purpose flour with almond or oat flour, and swap the sugar for honey or maple syrup.
Add Some Nuts: Chopped walnuts or pecans add a delightful crunch and pair beautifully with the cranberries.
Try Dried Cranberries: If fresh cranberries are out of season, dried cranberries soaked in orange juice make a great substitute.
Go Gluten-Free: Use a 1:1 gluten-free flour blend in place of the all-purpose flour.

Experimenting with these variations ensures you’ll never grow tired of this delightful bread. Don’t be afraid to make it your own!

Conclusion: Whether you’re looking for a holiday centerpiece, a gift for a friend, or simply a way to brighten a dreary morning, this Orange Cranberry Bread is sure to deliver. Bake it once, and it just might become a new favorite in your home. 🌟