Cranberry Orange Bread Recipe -
Cranberry Orange Bread Recipe

Cranberry Orange Bread

Recipe by  

"This cranberry orange bread is great for breakfast or a snack. You can also make muffins; just spoon the batter into greased muffin cups and bake at 375 degrees F (190 C) for 15 to 20 minutes."

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Ingredients Edit and Save

Original recipe makes 1 loaf Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 25 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 8 1/2x4 1/2-inch loaf pan.
  2. Combine flour, sugar, baking powder, salt, and baking soda in a bowl. Stir butter into flour mixture until combined. Add orange juice, orange zest, and egg; mix well. Fold in cranberries and walnuts. Spoon batter into the prepared pan.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
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Reviews More Reviews

Most Helpful Positive Review
Dec 12, 2012

This turned out amazing. I noticed one reviewer indicated their loaf was dry - I used a full cup of orange juice and used frozen cranberries and increased the cranberries to 2 cups. My loaf was really moist and I got rave reviews at work at a pot-luck. I will definitely be making this one a lot.....I also left out the nuts because of allergies and I don't think anyone minded.

Most Helpful Critical Review
Dec 03, 2013

will not slice. too much orange. sour overall

Nov 25, 2012

I just made this bread and it turned out great. I used 1 cup of light brown sugar instead of white. I also put whole 12oz bag of fresh cranberries without chopping them. Although fresh cranberries are tart, I think it works out great in combination with sweet bread.

Nov 21, 2012

This just came out of the oven, and WOW is it good. I made a small loaf and a mini loaf. The mini baked for 40 minutes at 350 and the small loaf was done in 50 minutes. As I baked this for a gift, for a friend who can't have nuts, I added pomegranite seeds as a substitute for a little crunch. I also added a tsp of cinnamon and 1/2 tsp each of ginger & vanilla. Very yummy, moist and orangey. I would definitely make this again.

Nov 17, 2013

I tried this recipe last year and thought it was too try for my taste even though hubby loved it. I tried it again this week and it turned out wonderfully after making some changes. I used self-rising flour and decreased the amount to 1 3/4 cups, grated 2 oranges for the zest and melted the butter rather than in chunks. Sugar was reduced by couple table spoons. I also lined my loaf pan with parchment paper so the edges could stay nice & moist, not overly crusty. And a dash of cinnamon certainly helped with the lovely aroma.

Mar 24, 2013

A very good recipe! I increased the orange juice to 1 cup and added a tsp of cinnamon, but otherwise didn't change anything except that I used dried cranberries. It's moist and delicious!

Nov 19, 2012

I just got finished making this bread. I love the combination of orange and cranberries. The bread texture and taste was nice. I used fresh cranberries and I thought they came out a bit over tart. Next time I will use dried cranberries and see how it turns out.

Dec 07, 2013

Outstanding!! Substituted 1/2 of brown sugar for a 1/2 cup of the white sugar the first time I made it as suggested in a few reviews. Used all white sugar the next time I made it. Both were excellent! Not sure which I prefer so I guess I'll have to make it again. ;). Made no other changes. Bread was moist and wonderfully flavorful. I originally made it to have something to go with my cranberry butter but the bread was so good by itself I forgot about the butter! One of the top 3 quick bread recipes I've ever made.


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  • Calories
  • 312 kcal
  • 16%
  • Carbohydrates
  • 48.2 g
  • 16%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 11.5 g
  • 18%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 5.4 g
  • 11%
  • Sodium
  • 439 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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