There’s something magical about the aroma of freshly baked bread wafting through the kitchen, especially when it carries the bright notes of citrus and the tart burst of cranberries. This cranberry orange bread isn’t just a recipe — it’s a celebration of color, flavor, and comfort. Perfect for cozy mornings, festive gatherings, or as a thoughtful homemade gift, it’s the kind of recipe that feels like home.

I first made this loaf on a chilly December morning when I wanted something sweet but not heavy. The tang of cranberries paired with the zesty orange glaze instantly won over everyone at the table. Each slice is moist, vibrant, and just the right balance of tart and sweet. Best of all, it looks as stunning as it tastes, with ruby red cranberries peeking through golden, citrusy bread.

Whether you’re hosting a holiday brunch, baking for family, or just craving a little pick-me-up, this cranberry orange bread is a recipe you’ll want to make again and again. It’s simple, reliable, and feels like a hug on a plate.

 

 

Ingredients

For the Loaf

• 1 ½ cups + 1 tablespoon all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon kosher salt
• 1 cup plain whole-milk yogurt
• 1 cup sugar
• 3 large eggs
• 2 teaspoons grated orange zest
• ½ teaspoon pure vanilla extract
• ½ cup vegetable oil
• 1 ½ cups cranberries (fresh or frozen)

For the Orange Syrup

• ⅓ cup freshly squeezed orange juice
• ⅓ cup sugar

For the Orange Glaze

• 1 cup confectioners’ sugar, sifted
• 2–3 tablespoons fresh orange juice

 

 

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
3. Combine wet ingredients: In a large bowl, whisk together yogurt, sugar, eggs, orange zest, vanilla, and oil.
4. Combine mixtures: Gradually whisk dry ingredients into wet ingredients.
5. Add cranberries: Toss cranberries with 1 tablespoon flour. Fold gently into the batter.
6. Bake: Pour batter into pan. Bake 50–55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool in pan for 10 minutes, then transfer to a wire rack.
7. Make syrup: In a saucepan, combine orange juice and sugar. Cook over medium heat until dissolved, then simmer 3 minutes. Remove from heat.
8. Brush syrup: Poke holes in the warm loaf, brush with syrup, and let soak. Brush again. Cool completely.
9. Make glaze: Whisk sugar and orange juice until thick but pourable. Adjust with more juice if needed.
10. Glaze loaf: Pour over cooled bread, letting it drip down the sides. Let harden before slicing.

 

Why You’ll Love This Cranberry Orange Bread

• Festive & Vibrant – The cranberry-orange combo is perfect for holiday tables.
• Moist & Flavorful – Yogurt and oil create a tender, bakery-style crumb.
• Versatile Treat – Serve at breakfast, brunch, or as a sweet afternoon snack.
• Gift-Ready – Wrap a loaf in parchment and ribbon for a thoughtful holiday present.

 

Tips for Perfect Results

• Toss berries in flour so they don’t sink to the bottom.
• Don’t overmix once you add the flour — it keeps the bread tender.
• Cool completely before glazing, or the glaze will melt right off.
• Use fresh orange juice for the brightest flavor.

 

Variations

• Nutty Twist – Add ½ cup chopped walnuts or pecans for crunch.
• Mini Loaves – Bake in mini loaf pans for holiday gifts.
• Glaze-Free – Skip the glaze for a less sweet, more breakfast-friendly loaf.
• Lime or Lemon Swap – Use lime zest or lemon juice for a citrus twist.

 

FAQs

1. Can I use frozen cranberries?
Yes! No need to thaw them — just toss in flour and fold into the batter.

2. Can I substitute Greek yogurt?
Yes, but use whole-milk Greek yogurt for the best texture.

3. How do I know when the bread is done?
Insert a toothpick — it should come out with a few moist crumbs, not wet batter.

4. Can I freeze this bread?
Absolutely. Wrap tightly in plastic and foil, and freeze up to 3 months.

5. What’s the best way to store it?
Keep at room temperature, wrapped, for up to 3 days.

6. Can I use dried cranberries?
Yes, but soak them in warm water or orange juice for 10 minutes first.

7. Can I double the recipe?
Yes! Perfect for holiday baking marathons.

8. Do I need fresh orange juice for the syrup?
Fresh is best, but bottled orange juice will work in a pinch.

9. Can I reduce the sugar?
You can cut by ¼ cup without affecting texture too much.

10. Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend. Results may vary slightly.

 

How to Serve

• Warm with butter for breakfast.
• As a sweet side with coffee or tea.
• Sliced on a holiday dessert table.
• Wrapped as a homemade holiday gift.

Make Ahead & Storage

• Make Ahead: Bake the bread, wrap tightly, and glaze the next day.
• Store: Keep wrapped at room temperature for 2–3 days.
• Freeze: Freeze whole or sliced loaves for up to 3 months.

 

 

Conclusion

This cranberry orange bread is more than just a recipe — it’s a tradition in the making. With its moist crumb, bright flavors, and festive appearance, it’s a loaf you’ll bake again and again. Whether enjoyed fresh from the oven or gifted to loved ones, it’s proof that the simplest recipes often bring the greatest joy.