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    Home » Recipes » Breakfast » Quick Breads

    Cranberry Orange Bread Recipe

    Published: Nov 16, 2022 · Modified: Sep 25, 2023 by Ang Paris · 5 Comments
    This post may contain affiliate links·

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    Our Cranberry Orange Bread loaded with fresh berries is perfect for the holidays!
    Total Time 1 hour hour 15 minutes minutes
    Jump to Recipe Add to Favorites Go to Collections
    Our Cranberry Orange Bread Recipe is the perfect make ahead quick bread to nibble on Thanksgiving or Christmas morning!  It's loaded with fresh cranberries and bold orange flavor. via @jugglingactmama

    Our Cranberry Orange Bread Recipe is the perfect make ahead quick bread to nibble on Thanksgiving or Christmas morning!  It's loaded with fresh cranberries and bold orange flavor.

    Cranberry Orange Bread on a cooling rack.

    For something a little different - hop over and try my Lemon Bread with Lemon Glaze. If you like quick breads, be sure to give my Sweet Potato Bread a try too!

    Jump to:
    • Ingredients
    • Instructions
    • Recipe Variations
    • Make Ahead
    • Storage
    • Similar Recipes
    • Serving Suggestions
    • Cranberry Orange Bread
    • 💬 Comments

    What could be better than waking up Christmas morning and already having a delicious loaf (or two!) of sweet and tart Cranberry Orange Bread ready to nibble on while everyone opens their stockings? 

    This bread is packed full of sweet and tart cranberries, crunchy pecans, and just a hint of orange.  You're going to love this fabulous bread!

    Ingredients

    The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    • Eggs
    • Fresh or frozen cranberries
    • Orange zest and juice
    • Pecans (optional)
    • Orange Bakery Emulsion (optional)
    • Apple Sauce
    • From the pantry: flour, baking soda, salt, sugar, vegetable oil.
    Cranberry Orange Bread nexgt to a mug and butter knife.

    Instructions

    1. Preheat the oven to 350-degrees F.
    2. Cut the cranberries in half. In a small bowl, toss the cranberries and raspberries with the orange zest and ¼ cup of sugar; set aside.
    3. In the bowl of an electric mixer fitted with a paddle attachment, combine the eggs, remaining sugar, orange zest and juice, Orange Bakery Emulsion, water, apple sauce and vegetable oil. Mix on low to combine.
    4. In another small bowl, combine the flour, salt and baking soda and whisk gently to combine, then add slowly to ingredients in the mixer.
    5. When the batter is smooth, remove the bowl from the mixer and use a spoonula to gentle incorporate the cranberry mixture and the pecans. Take care not to overmix.
    6. Grease and flour your loaf pans. Pour the batter into the prepared pans.
    7. Bake for 60-70 minutes until a toothpick inserted in the middle comes out clean. Remove from the oven and let cool in the pans 5 minutes before turning out onto a cooling rack
    Two slices of Cranberry Orange Bread on a small plate with a butter knife.

    Recipe Variations

    Because we test all our recipes, we recommend that you make them once just as it is without substitutions or changes. Sometimes variations can go awry. Making this Cranberry Orange Bread recipe as we have tested it will yield the best results. If you really want to get creative, here are some ideas for variations that might work well. (Please note, we have not tested these variations).

    • Use mini loaf pans and you'll be able to give a little treat to family, friends, and co-workers.  This recipe will make 6-8 mini loaves.  Bake at 350-degrees F for 20-30 minutes.  It's a great hostess gift, too!
    • For chocolate lovers, add 1 cup of semi-sweet chocolate chips to the batter which adds another yummy flavor and texture to the bread.
    • Combine 1 cup powdered sugar with just enough orange juice to make a thick glaze.  Drizzle over the loaves and let set.

    Related: Pineapple Cranberry Smoothie

    Make Ahead

    This recipe can be made up to 3 weeks ahead of time.  Simply make as directed in the recipe below, then allow the loaves to cool completely and follow the freezer instructions below.

    Storage

    Store: Store in an airtight container. While this can sit on the countertop, I prefer to refrigerate it becayse it will last a day or two longer.

    Freeze: Wrap in plastic wrap, then slide each loaf into a freezer bag.  Label and freeze for up to 3 weeks.

    Thaw: To thaw, remove from the freeze and allow to sit on the counter (still wrapped) until ready to serve.

    Similar Recipes

    Cranberry Orange Glazed Monkey Bread
    Prep this Cranberry Egg Nog French Toast Bake the night before and Christmas morning will be a snap

    from left to right:

    • Cranberry Orange Glazed Monkey Bread
    • Cranbbery Walnut Stuffing
    • Cranberry Eggnog French Toast Bake - also easy to make ahead!
    • Top down view of brie and crackers.
    • Top down view of Cranberry Pineapple Smoothie.
    • Cranberry butter in a jar.
    • Close up of Cranberry Egg Nog French Toast on a plate.

    Serving Suggestions

    This bread is so tasty that you don't really need to add anything else to it. However, you could try it with brown sugar butter or even cranberry butter.

    This cranberry orange bread recipe is the perfect addition to any brunch menu. Serve alongside our sweet potato quiche, bacon twists, holiday ham, and egg muffins.

    I want to know what you think! If you love this recipe, please give it a 5 star rating!

    Close up of Cranberry Orange Bread on a cooling rack.

    Cranberry Orange Bread

    Our Cranberry Orange Bread loaded with fresh berries is perfect for the holidays!
    Add to Your Recipe BoxGo to Collections
    5 from 2 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Keyword: cranberry orange bread
    Prep Time: 15 minutes minutes
    Cook Time: 1 hour hour
    Total Time: 1 hour hour 15 minutes minutes
    Servings: 2 loaves
    Calories: 1882kcal
    Author: Ang Paris

    As an Amazon Associate, I earn from qualifying purchases.

    Ingredients

    • 1 cup fresh raspberries
    • 2 cups fresh cranberries
    • 2-¼ cups granulated sugar
    • 1 orange juiced and zested
    • 2 eggs
    • ½ teaspoon Orange Bakery Emulsion optional
    • 4 cups all-purpose flour
    • 2 teaspoons baking soda
    • 1-½ teaspoons salt
    • 1 cup water
    • ⅓ cup apple sauce
    • ⅓ cup vegetable oil
    • 2 cups pecans chopped (optional)
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 350-degrees F.
    • Cut the cranberries in half. In a small bowl, toss the cranberries and raspberries with the orange zest and ¼ cup of sugar; set aside.
      2 cups fresh cranberries, 1 cup fresh raspberries, 1 orange juiced and zested, 2-¼ cups granulated sugar
    • In the bowl of an electric mixer fitted with a paddle attachment, combine the eggs, remaining sugar, orange zest and juice, Orange Bakery Emulsion, water, apple sauce, and vegetable oil. Mix on low to combine.
      2 eggs, ½ teaspoon Orange Bakery Emulsion, 1 cup water, ⅓ cup apple sauce, ⅓ cup vegetable oil
    • In another small bowl, combine the flour, salt and baking soda and whisk gently to combine, then add slowly to ingredients in the mixer.
      4 cups all-purpose flour, 2 teaspoons baking soda, 1-½ teaspoons salt
    • When the batter is smooth, remove the bowl from the mixer and use a spoonula to gentle incorporate the cranberry mixture and the pecans. Take care not to overmix.
      2 cups pecans
    • Grease and flour your loaf pans. Pour the batter into the prepared pans.
    • Bake for 60-70 minutes until a toothpick inserted in the middle comes out clean. Remove from the oven and let cool in the pans 5 minutes before turning out onto a cooling rack

    Notes

    To freeze, let the bread cool completely. Wrap the bread in aluminum foil, than package into a freezer bag. Label and store in the freezer for up to 1 month.

    For best results, be sure to check our Tips and FAQs above with important tips and questions that can help your delicious recipe come out perfectly.

    Nutrition

    Calories: 1882kcal | Carbohydrates: 278g | Protein: 36g | Fat: 74g | Saturated Fat: 7g | Polyunsaturated Fat: 23g | Monounsaturated Fat: 41g | Sodium: 1691mg | Potassium: 881mg | Fiber: 25g | Sugar: 65g | Vitamin A: 147IU | Vitamin C: 31mg | Calcium: 136mg | Iron: 15mg
    Please Note: I am not a registered dietician. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.
    Tried this recipe? Pin It for Later!Mention @jugglingactmama or tag #jugglingactmama!

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    « Spinach Apple Cranberry Salad
    Cranberry Walnut Stuffing »

    Reader Interactions

    Comments

    1. Barrie says

      December 13, 2018 at 8:41 pm

      Monkey Bread, run balls, toffee, and Russian tea cakes are my favorite holiday treats. I make them all once a year

      Reply
    2. Sarah Ferguson says

      December 13, 2018 at 9:29 pm

      I love my mom's shortbread cookies. They are the best I've ever tasted.

      Reply
    3. Janel says

      January 16, 2019 at 8:50 am

      5 stars
      I used this recipe and made mini loaves and gave them to friends and family at our New Year's Day brunch. They were a big hit!
      The only thing I changed was I used orange zest instead of the emulsion you have, and I didn't have pecans so I used walnuts.
      I will definitely be making this recipe again!
      Janel

      Reply
      • Ang Paris says

        January 16, 2019 at 9:04 am

        I'm glad you enjoyed this recipe, Janel! I often use pecans and walnuts interchangeably in my recipes so I bet this was just as good 🙂

        Reply
    4. Lonnie says

      June 09, 2019 at 11:09 am

      5 stars
      This recipe looks amazing, can't wait to try it!

      Reply

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    Recipe Rating




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