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.
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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
Here’s what you’ll need to make this quick breakfast bread recipe:
- All-purpose flour
- Granulated sugar
- Baking soda and baking powder
- Vegetable oil
- 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
How to make cranberry orange bread
- Preheat your oven to 350° F. In one medium bowl, sift together the flour, sugar, baking powder, baking soda, salt and whisk to combine.
- In another bowl, mix the remaining ingredients (except the cranberries).
- Once you have the wet mixture whisked together, use a rubber spatula to gently mix the wet mixture into the flour mixture. Fold until partially incorporated and then add in the cranberries.
- Turn the mixture over into your pan, bake, and enjoy!
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!
If you don’t have buttermilk on hand, regular whole milk will work too. Just don’t try using 2% or skim milk in this cranberry orange bread recipe, as neither have enough fat in them to make this breakfast bread as moist as you want it to be.
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.
- 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.
Cranberry Orange Bread
- 2 cups all-purpose flour sifted
- 3/4 cup granulated white sugar
- 2 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. baking soda
- 1/4 cup vegetable oil
- 2 large eggs , beaten
- 1 Tbsp. orange zest
- 3/4 cup orange juice (about 2 small fresh oranges)
- 3/4 cup sour cream
- 1/3 cup buttermilk
- 1 tsp. vanilla extract
- 2 cups fresh cranberries (or 1 cup dried)
For the glaze
- 1 cup powdered sugar
- 1-2 Tbsp. orange juice
- 1 tsp. vanilla extract
- Preheat oven to 350°F.
- Sift together the flour, sugar, baking powder, baking soda, and salt. Whisk to combine.
- In a separate bowl combine the eggs, orange zest, orange juice, sour cream, buttermilk, coconut oil, and vanilla. Add this mixture to the dry ingredients, and gently mix just until moistened. (It will be thick!) Then fold in the cranberries.
- Spray 9×5-inch bread loaf pan with non-stick baking spray. Pour mixture into prepared pan and bake for ~50-60 minutes or until toothpick comes out clean.
- 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!
- 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.
- If you do not have vegetable oil, use 1/4 cup canola or melted coconut oil.
- If you do not have buttermilk, sub 1/2 cup whole milk.
- If you do not have sour cream, sub 3/4 cup Greek yogurt, plain.
Hi, I’m Tawnie!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.More about Tawnie