Cranberry Orange Breakfast Bread
This post may contain affiliate links. Please read our disclosure policy.
This cranberry orange bread is a favorite in my house!
It’s especially popular around the holidays since fresh cranberries flood the produce section at the store! But did you know you can actually buy cranberries year-round? I buy the frozen cranberries when the fresh aren’t as readily available.
If you know me, you know I love all things cranberries, and not just in fresh form.
I use dried cranberries in my salads and sometimes I use them to sweeten up a chicken dish! My love for fresh cranberries shows off in this homemade cranberry sauce and these cranberry oat crumble bars … I cannot seem to get enough of them!
Health benefits of cranberries
Nutritionally, cranberries contain a heaping amount of Vitamin C and fiber. Plus, cranberries are naturally low in sugar!
Additionally, cranberries offer whole body health benefits. Scientists are actually exploring how the bioactive compounds found in cranberries may positively affect glycemic response, prevent recurrent UTIs, support gut health, improve heart health and reduce inflammation.
Cranberry orange bread ingredients
You can scroll down to the recipe card for the full list of ingredients and measurements. Here’s what you’ll need to make this quick breakfast bread recipe:
- All-purpose flour
- Granulated sugar
- Baking soda and baking powder
- Salt
- Vegetable oil
- Eggs
- Orange juice and zest
- Sour cream
- Vanilla extract
- Fresh/Frozen Cranberries
And for the simple vanilla orange glaze, you’ll need:
- Powdered sugar
- Orange juice
- Vanilla extract
FAQ
Can I make this recipe as muffins?
Yes, you can make cranberry orange muffins with this recipe too! To make muffins instead of quick bread, follow the same instructions, but bake for 15-16 minutes using a muffin or cupcake tin. This recipe makes 16 small muffins!
Tips for making cranberry orange bread
- You can make this cranberry orange bread using fresh or dried cranberries. If using fresh cranberries, you’ll need to add 2 cups to the breakfast bread batter. If using dried, add just 1 cup.
- You’ll know the cranberry orange bread is finished baking when a toothpick inserted in the middle comes out clean and the top looks set.
- Coat the fresh cranberries in a bit of flour before folding them in. This can help prevent them from rising to the top of the bread!
- You’ll need to let this quick breakfast bread cool before adding the vanilla glaze, otherwise it’ll be tough to slice and the glaze will slide right off the top.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Cranberry Orange Bread
Ingredients
- 1 3/4 cups all-purpose flour (sifted)
- 1 Tbsp. cornstarch
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 1/4 cups fresh cranberries ((or 1 cup dried))
- 1 cup granulated white sugar
- 2 Tbsp. orange zest
- 1/2 cup vegetable oil or melted butter, slightly cooled
- 1/2 cup sour cream, room temperature
- 2 large eggs, room temperature (, beaten)
- 2 Tbsp. orange juice, room temperature
- 1 tsp. vanilla extract
For the glaze
- 1 cup powdered sugar
- 1-2 Tbsp. orange juice
- 1 tsp. vanilla extract
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat oven to 350°F.
- Whisk together the flour, cornstatch, baking powder, and salt. Whisk to combine. Toss in the cranberries, then set aside.1 3/4 cups all-purpose flour, 2 tsp. baking powder, 1/2 tsp. salt, 1 1/4 cups fresh cranberries, 1 Tbsp. cornstarch
- In a separate bowl rub the orange zest into the granulated sugar. Whisk in the oil and sour cream. Then add in the the eggs, orange juice, sour cream, and vanilla. Add this mixture to the dry ingredients, and gently mix just until moistened. (Do not over mix. t will be thick!)2 Tbsp. orange zest, 1/2 cup vegetable oil or melted butter, slightly cooled, 1/2 cup sour cream, room temperature, 2 large eggs, room temperature, 2 Tbsp. orange juice, room temperature, 1 tsp. vanilla extract, 1 cup granulated white sugar
- Spray 8×4-inch light colored aluminum loaf pan with non-stick baking spray or grease with butter/dust with flour. Pour the batter into prepared pan and bake for ~50-55 minutes or until toothpick inserted in the middle comes out clean. If the tops are browning too fast, cover the top of the bread with foil.
- Once bread is cooled, whisk together ingredients for the frosting. You may need to alter some of the liquid or add more powdered sugar to get the consistency you like. Glaze and enjoy!1 cup powdered sugar, 1-2 Tbsp. orange juice, 1 tsp. vanilla extract
Notes
- Cover your bread loosely with foil if it’s beginning to brown on top before it’s done.
- Can use fresh/frozen or dried cranberries. If using frozen, don’t let frozen cranberries thaw. If using dried, use 1 cup.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
This bread is so delicious! I made this on New Year’s Eve and it is gone today (Jan 2)!! We had some friends over on NYE and I served the bread with tea, everyone loved it. My husband and I have had it again as an after breakfast bread with coffee. It’s our new favorite! Thank you for the recipe!!
Thank you so much Toni! It looks beautiful! So glad it was a hit 🙂 Now I want someeee! hehe Happy New Year!
It’s certainly delicious but my cranberries ( fresh) stayed on the top of the batter in the pan. It’s as if they floated to the top and there are none in the middle of the bread. Any suggestions for next time?
Oh gosh I am so sorry! Toss the cranberries in flour before adding them to the batter or chop them into pieces. Both of those work to keep the cranberries from floating to the top of cranberry bread. 🙂
My favorite way to start a day. Love how delicious this bread looks and tastes!
I will be making this recipe for our Christmas morning brunch. It was so delicious and festive!
I need to try this! It sounds delicious and it looks so good I wish I cold take bite of the piece on my screen!
Such a fantastic start to the day! All those flavors sound amazing and I love the color from the cranberries. Yum!
What a fabulous flavor combination for a bread. It’s perfect for the winter season.
I want to make these as mini Bundts for the holidays! How long do you suggest to bake – or to start checking?
Hi Sandy! That sounds like a great idea. Gosh, I’ve never done that before, I am not sure. Maybe check around 15-16 minutes! Hope they turn out delicious, thank you!
This bread was unbelievably moist and delicious! Didn’t last long!
Thank you so much Amy!!
I’m bookmarking this for later. Thank you for posting!
Thank you Molly – hope you love it!