If you love the comforting aroma of fresh-baked bread with citrusy notes and a touch of tart sweetness, this cranberry orange bread recipe is your next must-try. It’s the kind of treat that’s perfect for lazy weekends, cozy holidays, or gifting to neighbors — and it comes together with simple ingredients and big flavor. In this post, I’ll share my go-to recipe, plus tips to make it super moist and bakery-quality. You’ll also learn why cranberry and orange are a match made in baking heaven and how to adjust it for your personal taste or dietary needs.
A Cozy Start – My Story With Cranberry Orange Bread
From Holiday Mornings to Year-Round Comfort
The first time I made this cranberry orange bread recipe, I was about fourteen. It was a few days before Christmas, and the house smelled like pine needles, cinnamon, and citrus. My mom pulled out a worn recipe card — the kind with flour smudges and handwriting fading around the edges — and handed it to me. It was her version of cranberry orange bread, one she’d copied from a friend years before and slowly adapted with little tweaks: more zest, less sugar, a handful of fresh cranberries instead of dried.
We baked it together that morning, and I still remember how magical it felt slicing into the warm loaf. The cranberries burst like tiny jewels, and the orange glaze glistened on top. Ever since, this bread has held a special place in my kitchen — not just during the holidays, but anytime I need a pick-me-up. It’s bright, cheerful, and endlessly adaptable.
That recipe evolved over the years, and the version I’m sharing today is the result of all those experiments. This cranberry orange bread recipe is moist, just sweet enough, and packed with zippy citrus and tender berries. Whether you’re enjoying it with coffee in the morning or sneaking a slice at midnight, it delivers every time.
Why Cranberry and Orange Just Work
Cranberries and oranges don’t just taste good — they balance each other perfectly. Cranberries bring a tart, almost floral bite, while oranges add warmth, brightness, and natural sweetness. It’s that contrast that makes this bread stand out. You’ll find the same magic in other citrus-inspired bakes over in my baking recipes, where flavor always leads the way.
And because this pairing is so timeless, it’s no wonder it shows up in everything from scones to cocktails. But in bread? That’s where it really shines. This cranberry orange bread recipe proves it — one slice at a time.
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Cranberry Orange Bread Recipe: Moist, Zesty & Bakery-Worthy
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (8–10 slices) 1x
- Diet: Vegetarian
Description
A moist and flavorful cranberry orange bread recipe made with fresh cranberries, orange zest, and Greek yogurt. Perfect for breakfast, gifting, or holidays.
Ingredients
1 ¾ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup granulated sugar
1 tbsp brown sugar (optional)
1 tbsp orange zest
⅓ cup fresh orange juice
⅓ cup plain Greek yogurt or buttermilk
½ cup neutral oil (canola or light olive oil)
2 large eggs
1 tsp vanilla extract
1 ½ cups fresh or dried cranberries (if dried, soak in orange juice)
Optional: ¼ tsp orange extract
Instructions
1. Preheat oven to 350°F (175°C) and grease a standard loaf pan.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, whisk eggs, sugars, orange zest, juice, yogurt, oil, and vanilla until smooth.
4. Gently fold dry ingredients into wet, being careful not to overmix.
5. Toss cranberries with a bit of flour and fold into batter.
6. Pour into loaf pan and smooth the top.
7. Bake for 50–55 minutes, or until a toothpick comes out clean.
8. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Optional: drizzle with orange glaze once cooled.
Notes
If using dried cranberries, soak in warm orange juice for 10–15 minutes before using.
To make an orange glaze, mix 1/2 cup powdered sugar with 1 tbsp orange juice.
Store covered at room temp for up to 3 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 230
- Sugar: 14g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: cranberry orange bread recipe, orange cranberry loaf, quick bread
Find it online: https://alissarecipes.com/cranberry-orange-bread-recipe/
PART 2: Choosing the Best Ingredients for Cranberry Orange Bread
Fresh vs Dried Cranberries in Baking
When it comes to the perfect cranberry orange bread recipe, one of the most common questions is: should you use fresh or dried cranberries? The answer depends on the texture and flavor you’re after.
Fresh cranberries give your bread a juicy pop and tangy bite. They tend to burst slightly while baking, creating little pockets of tartness that balance the sweetness of the batter. If you’re using fresh, cut them in half and toss with a bit of flour before folding into the batter — it helps prevent them from sinking.
Dried cranberries, on the other hand, are sweeter, chewier, and more uniform in texture. If you use them, soak them in warm orange juice for 10–15 minutes before adding to your mix. This softens them and infuses extra citrus flavor, which complements the orange beautifully. You’ll find more techniques like this in my kitchen tips section, especially useful when adjusting for moisture in baked goods.
Ultimately, you can’t go wrong with either. Fresh cranberries give you that bakery-style look and vibrant flavor, while dried ones are easier to keep on hand year-round. I’ve tested both in this cranberry orange bread recipe, and they each bring something special.
The Role of Orange Juice and Zest
Orange is the heart of this recipe — and using both juice and zest is key to getting that rich, citrusy flavor. Zest brings intense orange oil from the peel, while juice adds subtle sweetness and moisture. Always zest your orange before juicing it, and use a microplane for the finest, most flavorful results.
Want to level up the orange flavor? Add a splash of pure orange extract (but go easy — 1/4 teaspoon goes a long way). If you want to understand more about zesting and citrus flavor chemistry, this King Arthur Baking guide to citrus flavor is a fantastic external resource. It breaks down how acids, oils, and sugars work together to create vibrant results in baked goods.
For this cranberry orange bread recipe, I like to use both fresh orange juice and zest, which keeps the bread tender and naturally bright without the need for artificial flavoring. It’s the little details like this that make home-baked treats rival anything from the bakery case.
PART 3: How to Make Cranberry Orange Bread Perfectly
Barefoot Contessa’s Version vs. Homemade Adjustments
Ina Garten’s (Barefoot Contessa) cranberry orange bread recipe is beloved for its simplicity — using fresh orange juice, zest, and dried cranberries soaked in orange liqueur. But while her version leans a little more indulgent and gourmet, this homemade adaptation focuses on ingredients you probably already have in your pantry.
Instead of liqueur, we use orange juice to soak the cranberries, which still infuses citrusy flavor without the alcohol. I also swap part of the butter for oil — a trick that makes the crumb incredibly moist without being greasy. And rather than just white sugar, you can try adding a tablespoon of brown sugar to deepen the flavor.
Want more cozy baked goods that play with textures and subtle twists? You’ll love what’s rising in the comfort baking section. Just like this recipe, each one is home-tested and family-approved.
Ina’s recipe is great — but mine is designed to be approachable, easy to adapt, and ideal for everyday baking. Whether you’re working with dried or fresh cranberries, this cranberry orange bread recipe delivers that bakery-worthy taste every time.
Moisture Secrets: Yogurt, Buttermilk, and Oil Balance
Keeping quick bread moist without making it dense is the secret to success. The right balance of liquid and fat ensures a soft, tender loaf that slices cleanly but never feels dry. In this recipe, we use neutral oil (like canola or light olive oil) instead of butter, which creates a softer texture and keeps the bread moist even days later.
Another secret weapon? Plain Greek yogurt or buttermilk. Just 1/3 cup added to the batter helps balance acidity, tenderize the crumb, and lock in moisture. If you’re out of both, a splash of sour cream or even thinned-out cream cheese will work as a backup.
You can explore more of these ingredient swap strategies in my weeknight-friendly baking tips — they’re perfect for making recipes work with what’s already in your fridge.
By mastering these simple adjustments, your cranberry orange bread recipe won’t just be good—it’ll be unforgettable.
PART 4: Serving Ideas, Storage & Pairings
What to Serve With Cranberry Orange Bread
This cranberry orange bread recipe is delicious all on its own — but pairing it with the right sides or drinks makes it feel extra special. For a classic breakfast or brunch, serve warm slices with a pat of salted butter or a swipe of cream cheese. It also pairs beautifully with Greek yogurt, citrus marmalade, or even a spoonful of ricotta for an elevated twist.
For beverages, think hot tea (like Earl Grey or chamomile), fresh orange juice, or a smooth latte. The tart cranberries and citrusy notes also make it a wonderful companion to savory items like quiche or a soft-boiled egg, creating a balanced, satisfying spread. You’ll find more crowd-pleasing ideas in the brunch category, which features everything from sweet muffins to savory bakes.
If you’re serving this at a holiday table, slice it and place it alongside charcuterie or cheese boards. Its brightness cuts through rich meats and cheeses — making it both a dessert and a complement to main dishes.
Storage Tips + Make-Ahead Hacks
One reason I love this cranberry orange bread recipe is how well it stores and freezes. Once completely cooled, wrap the loaf tightly in plastic wrap or foil and store at room temperature for up to 3 days. For longer storage, freeze it whole or in slices using freezer-safe bags. Be sure to squeeze out excess air to prevent freezer burn.
To thaw, let it sit at room temperature for a few hours, or microwave individual slices for 20–30 seconds for a quick breakfast. If you want that fresh-out-of-the-oven feel, pop a slice in the toaster oven for 3–5 minutes. For more make-ahead magic, check out my meal planning tips — ideal for busy weeks when you still want something homemade and delicious.
If you’d like to dive deeper into freezing quick breads the right way, this external guide from Taste of Home applies perfectly to cranberry orange bread too. It walks through the wrapping, freezing, and thawing process with clarity and care.
Frequently Asked Questions About Cranberry Orange Bread
What are the ingredients in Barefoot Contessa cranberry orange bread?
Ina Garten’s version of cranberry orange bread includes flour, baking powder, salt, sugar, eggs, orange zest, orange juice, butter, and dried cranberries soaked in orange liqueur. It’s rich, flavorful, and slightly indulgent — but you can simplify it using pantry staples in this homemade cranberry orange bread recipe without losing that delicious balance of sweet and tart.
Are fresh or dried cranberries better for baking?
Fresh cranberries give a pop of tartness and a beautiful contrast in texture. Dried cranberries are sweeter and more consistent. Either works in a cranberry orange bread recipe, but if using dried, soak them in warm juice to soften and boost the flavor. For a bright, bakery-style result, fresh cranberries are often preferred.
Do cranberry and orange go together?
Absolutely. Cranberry and orange are a classic flavor pairing in both baking and savory dishes. The tartness of cranberries complements the sweet, citrusy brightness of orange, creating depth and contrast in breads, muffins, sauces, and desserts. This cranberry orange bread recipe is a great way to experience that perfect match.
What to eat with cranberry orange bread?
It pairs well with coffee, tea, or citrus juice for breakfast. You can also serve it with whipped butter, cream cheese, or alongside savory brunch dishes like scrambled eggs or bacon. On a holiday table, it complements meats and cheeses. It even makes a great gift during the festive season.
Conclusion: Why This Cranberry Orange Bread Recipe Is a Must-Bake
Whether you’re baking for a weekend treat, a holiday brunch, or just craving something sweet and tangy, this cranberry orange bread recipe is the kind of simple pleasure that delivers every time. It’s packed with bright citrus flavor, studded with tart berries, and soft enough to melt in your mouth.
It’s easy to customize, easy to store, and even easier to love. You don’t need fancy tools or hard-to-find ingredients — just a bowl, a loaf pan, and a few pantry staples. And the best part? It fills your kitchen with the smell of home.
Loved this cranberry orange bread recipe? Bookmark it for your next brunch or holiday bake, and check out more cozy bakes like Lemon Poppy Seed Muffins or Orange Glazed Loaf Cakes for even more citrusy goodness.