Cranberry Orange Bread

cranberry orange bread

This cranberry orange bread recipe combines tart cranberries and sweet orange flavor into a moist and delicious bread. Perfect for the holiday season.


  • 4 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1 teaspoon baking soda
  • 3 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 2 cups fresh or frozen cranberries, chopped
  • 1/2 cup butter, softened
  • 2 Tablespoons orange zest
  • 1 1/2 cups orange juice
  • 2 eggs
  • 1 cup chopped nuts


  1. Mix flour, sugar baking soda, baking powder and salt in a large bowl or stand mixer. Stir in softened butter until mixture forms a crumble.
  2. Stir in orange zest, orange juice and eggs. Blend until just moistened. Fold in chopped cranberries and nuts.
  3. Pour into greased loaf pans. Bake at 350°F for 40-50 minutes for 9×5 loaf pans, 30-40 minutes for mini loaf pans and tea loaf pans, until toothpick inserted in center tests done.
  4. Let rest in pan for 5 minutes before moving to wire rack to cool completely.


Makes two 9×5 loaves or tea loaves – or – six mini loaves.

To bake as cranberry orange muffins, fill greased or paper lined muffin cups 3/4 full and bake at 375°F for 15 to 20 minutes. Makes about 24 standard muffins.

If using frozen cranberries, chop while frozen, but allow them to warm up a bit before adding them to the batter. If they are still cold when you’re adding them to the batter, you’ll probably need to add a little extra baking time.

Keywords: cranberry, orange, holiday, fall recipes