Moist Homemade Cranberry Orange Bread

This Cranberry Bread is a delightful holiday quick bread that works well for breakfast, a snack, or a sweet addition to your holiday table. Tangy dried cranberries and bright orange flavor combine in a tender loaf, finished with an optional cream cheese icing for extra richness. It’s simple to make and fills the kitchen with a lovely citrus aroma while baking.

Recipe Ingredients

• 2 3/4 cups all-purpose flour
• 1 cup light brown sugar, packed
• 2/3 cup granulated sugar
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon cinnamon
• 2 large eggs, room temperature
• 1 cup buttermilk
• 8 tablespoons (1 stick) butter, melted
• 3/4 teaspoon orange extract
• 1 1/2 tablespoons orange zest
• 1 1/2 cups dried cranberries, chopped fine
• 1 cup orange segments, chopped

For the icing

• 4 ounces cream cheese, softened
• 1 cup powdered sugar
• 2 tablespoons half-and-half (more if needed)
• 1/4 teaspoon orange extract

How to Make Cranberry Bread

For the bread

Step 1 — Prep: Preheat the oven to 350°F (175°C). Grease or spray two 8×4-inch loaf pans, or use a single 9×5-inch pan (you may have a little batter left over if using the larger pan). A mini loaf pan also works for smaller portions.

Step 2 — Combine dry ingredients: In a large bowl, whisk together the flour, light brown sugar, granulated sugar, baking powder, baking soda, and cinnamon until evenly combined.

Step 3 — Add wet ingredients: In a separate bowl, whisk the eggs, buttermilk, melted butter, orange zest, and orange extract. Fold the wet mixture into the dry ingredients just until combined — do not overmix to keep the loaf tender.

Step 4 — Fold in fruit: Gently fold in the chopped dried cranberries and the chopped orange segments so they are evenly distributed through the batter.

Step 5 — Bake: Divide the batter between the prepared pans and bake on the center rack for about 50 minutes, or until a toothpick inserted in the center comes out clean. Allow the loaves to cool in the pans for approximately 10 minutes before transferring to a wire rack to cool completely.

For the icing

Beat the softened cream cheese with the powdered sugar, half-and-half, and orange extract until smooth and creamy. If the icing is too thick, add a little more half-and-half until it reaches a drizzleable consistency. Drizzle over the cooled loaf with a spoon or fork.

Storage Tips

Store the plain loaf in an airtight container or wrapped well in foil at room temperature for up to three days. If you’ve added the cream cheese icing, refrigerate the loaf in an airtight container; it will keep for up to one week. Slices also freeze well: wrap individual slices and freeze for up to three months, thawing at room temperature or briefly warming in the microwave before serving.

Serving Tips and Variations

• Serve slightly warm or at room temperature for best flavor and texture.
• For a brighter citrus note, stir in a bit more orange zest into the batter or top with thin orange slices for garnish.
• Substitute chopped fresh cranberries if preferred — they will add a tarter bite and may slightly alter the texture and sweetness, so taste and adjust sugar as desired.
• For a nutty crunch, fold in 1/2 cup toasted pecans or walnuts with the cranberries.

Nutrition

More Cranberry Recipes

• Cranberry Pecan and Orange Orzo Pasta Salad
• No-Bake Coconut Cranberry Energy Bites
• Coconut Cranberry Chia Seed Granola
• Cranberry Coconut Oatmeal Cookie Bars