Soft, moist, and bursting with sweet cranberries, this holiday cranberry orange bread recipe will instantly brighten your breakfast table!
The best cranberry orange bread
If you are looking for a delicious recipe to serve guests during the holidays, this delicately sweet and juicy cranberry bread is the perfect festive choice.
It is also wonderful for Thanksgiving or Christmas morning.
The incredible recipe packs in a full two cups of fresh cranberries, which is almost double the amount called for in most classic cranberry orange bread recipes!
Frosted with a simple orange glaze, it tastes like eating cranberry pound cake for breakfast and is pretty much impossible to resist.
Guests also love this Crustless Pumpkin Pie
Cranberry orange bread recipe video
Watch the step by step video, above.
Healthy cranberry orange cake loaf
The cranberry loaf can absolutely hold its own against any traditional cranberry orange cake recipes with twice the amount of fat and sugar.
In a blind taste test, five out of six of my friends chose this version as their favorite, without having any idea it was healthier and vegan.
I sent the recipe to my mom over the weekend so she could make it for a winter party. She reported back that all her guests were asking for the recipe!
If you are a fan of the Krusteaz cranberry orange quick bread, or if you always get excited about the cranberry sauce at Thanksgiving dinner, you will absolutely fall in love with this homemade cranberry orange bread.
Also make this Chocolate Banana Bread
Cranberry orange bread ingredients
Here is what you need: cranberries, orange juice, orange zest, flour, sugar, baking powder, baking soda, pure vanilla extract, salt, oil, and optional nuts.
Unlike many other cranberry bread recipes, this one calls for no yeast, no sour cream or sourdough, and no cranberry juice or honey.
The recipe works with white all purpose flour, whole grain spelt flour, or oat flour.
I have not tried whole wheat flour, almond flour, or pastry flour. Feel free to experiment with other flours, and be sure to report back if you do.
I do not recommend using coconut flour, because your loaf will turn out dry and crumbly due to the absorbent nature of coconut flour.
Unsweetened cranberries have a tartness that perfectly compliments the sweet orange in this bread. And including orange juice enables you to lower the oil and added sugar considerably, while adding extra flavor and moisture at the same time.
For a lovely cranberry nut bread, I often stir a handful of finely chopped walnuts or pecans into the batter before baking.
Be sure to include the orange zest. It adds so much flavor to the recipe.
While I cannot personally vouch for the taste and texture of the cranberry dessert if subbing mashed banana or applesauce for oil, multiple readers have written in to say they tried substituting applesauce for the fat and liked the results.
Popular this week: Applesauce Muffins
Fresh, dried, or frozen cranberries?
The recipe works with either frozen or fresh cranberries.
Costco, Target, Safeway, Wegmans, and Whole foods all sell cranberries. For the healthiest option, look for cranberries without any sugar listed in the ingredients. Good brands include Cape Cod Select, Trader Joes, Dole, and Ocean Spray.
You can use dried cranberries if other varieties are not available. The cranberry loaf will just not be as dark pink and colorful. Add a little extra orange juice if needed to make up for the difference in moisture.
Another option if you cannot find cranberries to buy at the grocery store is to substitute chopped fresh or frozen cherries. Or try blueberries to make a delightful and healthy blueberry orange bread.
Is the recipe gluten free, keto, or vegan?
For vegan cranberry bread with no eggs, simply omit the optional egg or use flax egg. Choose oil or a plant based butter. The recipe is already naturally dairy free.
You can use certified gluten free oat flour for a gluten free cranberry orange bread. Some all purpose gluten free flours may also work if you wish to experiment.
To make a keto cranberry loaf, follow this recipe for Keto Lemon Bread. Substitute orange juice and orange zest for the lemon, and add a handful of chopped cranberries.
How to make cranberry orange bread
Gather your ingredients, and preheat the oven to 350 degrees Fahrenheit.
Grease a standard nine by five inch loaf pan, and line the bottom of the pan with parchment paper. This will enable you to easily remove the finished loaf later.
Stir the flour, sugar, baking powder, salt, and baking soda in a large mixing bowl. Add all remaining ingredients except the cranberries, and stir to form a batter.
Gently stir in the cranberries, then smooth the mixture into the prepared loaf pan with a spoon or spatula.
Place the baking pan on the oven’s center rack. Bake for fifty minutes or until the bread has risen and a toothpick inserted into the center comes out mostly clean.
Let cool, then frost if desired. If waiting is an option, the taste and texture of this easy cranberry orange bread are even better the next day!
*You can also turn this loaf into cranberry orange mini loaves or muffins. Baked at 350 degrees for twenty minutes, the recipe will yield a dozen cranberry orange muffins.
Making cranberry bread using gram measurements
If you prefer to use a food scale instead of measuring cups, for better accuracy and easy clean up, use the measurements below.
You will need 240 grams each of flour, orange juice, and of cranberries, 150 grams of sugar, 10 grams each of orange zest and vanilla extract, and 36 grams of oil or butter.
Also be sure to add the other ingredients not measured in cups or grams.
Still craving cranberries? Make Vegan Cranberry Bliss Bars
Tips for storing leftovers
The cranberry orange loaf can be left out on the counter overnight, loosely covered with a cloth or paper towels. This allows excess moisture to escape so the bread does not become gummy.
After a day, I like to store leftovers in the refrigerator in a covered container (leaving a tiny opening at the top), for optimal freshness. The bread will last for four to five days.
Or slice leftover cranberry orange bread and freeze in an airtight container for up to three months. Sandwich a layer of parchment or wax paper in between each slice so they do not stick together in the freezer.
Thaw frozen slices in the fridge overnight or in a microwave, oven, or toaster oven. Enjoy on a morning when you need a quick breakfast that encompasses the best flavors of the holiday season.
Orange glaze icing options
You can make a simple orange glaze icing by combining 1/4 cup of powdered sugar with 1 teaspoon of orange juice and an optional sprinkle of orange zest.
Or frost the cranberry orange cake with melted coconut butter or your favorite store bought or homemade cream cheese frosting. A little orange zest can be stirred into these two frosting options as well, with no need to measure.
It is also fine to skip the icing completely. Try spreading butter, jam, coconut butter, or almond butter on individual cranberry orange bread slices.
More Easy Quick Bread Recipes
Cranberry Orange Bread
Ingredients
- 2 cups flour spelt or all purpose flour work well (gluten free and keto options are listed above)
- 3/4 cup sugar or unrefined coconut sugar
- 2 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp baking soda
- 2 cups fresh or frozen cranberries (chopped)
- 1 cup orange juice
- 3 tbsp oil or butter (see note below about a fat free option)
- 2 tsp pure vanilla extract
- 1 tbsp orange zest (zest of 2 small oranges)
- 1 egg or flax egg, or 2 tbsp additional orange juice
- optional handful chopped walnuts or pecans
Instructions
- To make the cranberry orange bread, preheat the oven to 350 F. Grease a 9×5 loaf pan, and line the bottom with parchment. In a large bowl, stir first five ingredients. Stir in all remaining to form a batter. Pour into the loaf pan. Bake on the oven center rack for 50 minutes, or until bread has risen and a toothpick comes out mostly clean. Let cool completely. If you can wait, the taste and texture are so much better the next day! Leftovers can be sliced and frozen if desired. My favorite way to eat this bread is glazed with coconut butter. The glaze in the photos is 1/4 cup powdered sugar mixed with 1 tsp orange juice, which is also delicious.*The orange zest is important for best flavor. I can't vouch for the taste if subbing applesauce for oil, but multiple readers have said they liked the results of subbing applesauce for the oil, so feel free to experiment.View Nutrition Facts
Notes
Have you made this recipe?
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Homemade Holiday Recipes
Jillian says
I made this recipe using gluten free flour blend and it turned out fantastic!! So yummy 😋
Marc says
Best orange cranberry bread ever! I cut the sugar to 1/2 cup, used flax egg, fresh cranberries, added some macadamia nut pieces, and frosted with a thin layer of coconut butter. The flavor was amazing, bursting with cranberry goodness. The orange juice and zest provided a perfect amount of orange flavor and sweetness. Everyone commented how great this bread was, so it will be a holiday regular. Thank you Katie!
Nikki says
This is our new favorite weekend dessert. Our 4 year old loves it too! Easy and relatively healthy, I cut the sugar down to 1/2 cup and sprinkle 1 tsp of coconut sugar on top.
Debbie says
This cranberry orange bread was amazing! I did sub in 1/2 cup almond flour and 1 1/2 cups all purpose flour to see how that would work. I also added 1/2 tsp of pure almond extract in addition to the pure vanilla extract. I divided the batter into a 9 x 5 inch glass loaf pan and two 3.5 x 7 inch silicone pans and baked an additional 10 minutes. I also used avocado oil as a plant-based oil. My husband usually is not a big fan of cranberries, but he RAVED about this recipe and asked for seconds! Thanks, Katie for another delicious recipe!
Donna Hutcheson says
Wonderful recipe, by far the best one I have tried! Most recipes I find do not have enough orange juice and cranberries in them to stand alone without a glaze. This bread is so moist and flavorful, no glaze is required to add flavor.
Homeschool Mom says
Longtime fan and gluten-free baker, here! I found Chocolate Covered Katie many, many years ago. We’ve been gluten/dairy/egg free due to allergies for around 11 years! I’m wondering if this recipe might be one of the earlier recipes posted. I have had tremendously good luck with recipes on this site and in the cookbooks. This one, however, when made with gluten-free oat flour wasn’t going to work with 2 cups flour. Perhaps they were two cups PACKED flour? I wish I had seen the gram weights listed earlier in the post before baking it, but I was only looking at the recipe card and didn’t see weights. I used 2 cups gluten-free oat flour (purchased oat flour, with the oil and flax egg options) and my batter was much thinner than cake or pancake batter. I poured it into a pan, popped it in the oven hesitantly, and then came to look for a video on the post. When I saw the texture of the dough in the video, I knew my gut instinct was right- there’s no way a super runny batter can bake into a loaf of bread. I ran back to the oven and pulled my pans out (an no-no, I’m sure, but they weren’t in there more than 2 minutes). I stirred an additional 1/2 cup oat flour in until the texture looked like a familiar gluten-free quick-bread texture and put them back in the oven. I dutifully (it was hard) waited until the next day to taste the bread. I cut straight into the middle to see whether the loaf cooked through- thankfully it was a great texture for vegan oat bread! The flavor is *amazing,* I was doubtful the orange would shine through, but it did. We all love it! If I make it again, I might try to remember to weigh how much oat flour I needed to use. Thanks so much for the addition of the video- I typically skip watching the videos, but this one was quite helpful!
Colleen Marble says
It’s delicious hot out of the oven. I can’t imagine how much better it will be tomorrow! I made this for Thanksgiving. I’m hosting, but everyone’s bringing family favorites, and 75% of the menu is not gluten free, so I can’t eat it. So I’m making a few things just for me! I made this recipe with GF all-purpose flour, and it turned out very well. Made a half recipe since it’s just for me, but I did use the whole egg. The half recipe cooked up beautifully in a glass pie dish in 25 minutes. It will be my breakfast treat for the next few days while everyone is eating their pastries etc., and I will not be sharing! Thank you for another delicious recipe.
Angie says
I’ve been making this for several years. It’s insanely delicious and frequently requested by my non-vegan friends and family. I use fresh cranberries and flax eggs and cover with a towel until the next day—and always make two loaves at a time. Absolutely a winner.
A says
This cranberry loaf was amazing!
Mandy says
What would be the best way to “package” this bread? I want to make a few loaves and give as Christmas presents to my friends. Thank you
Shereen Dunkle says
I haven’t had cranberry orange bread since my Mom passed away. She used to make it every holiday season. This tasted just like it and brought back so many memories. Thank you for the delicious recipe, it has just enough sweetness, is super moist and filled my heart.
Sharon Orfaly says
Made this for Christmas and it was a huge hit! I didn’t even think it was something my family would eat, but they devoted it! Went to make it again and since I couldn’t find fresh cranberries I used frozen. Found that the bread didn’t cook where the cranberries were. Might try defrosting next time.