Cranberry Orange Bread
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Sweet, orange-scented, and packed with cranberries and walnuts, this cranberry orange bread is the perfect festive treat for the holidays.
Sweet, orange-scented, and packed with tart cranberries and walnuts, this cranberry orange bread recipe is tailor-made for the Thanksgiving and Christmas holidays. As a classic quick bread, it’s incredibly easy to throw together. The trickiest part? Chopping up the fresh cranberries—they tend to roll everywhere! But don’t be tempted to use dried cranberries; the fresh ones burst as they bake, mingling with the batter to create jammy, tart-sweet pockets throughout.
Since cranberries are abundant during the holiday season, be sure to check out my Nantucket cranberry pie, fresh cranberry sauce, and cranberry chutney for even more festive inspiration.
What You’ll Need to Make Cranberry Orange Bread
- Buttermilk: Adds a tangy flavor and keeps the bread super moist.
- Orange zest: Brightens up the bread with a fresh citrusy kick.
- Orange juice: Enhances the sweet orange flavor and adds natural sweetness.
- Unsalted butter: Makes the bread rich and tender.
- Egg: Holds everything together and gives the bread structure.
- All-purpose flour: The foundation of the cranberry bread. Always measure flour using the spoon-and-level method to ensure accuracy.
- Sugar: Sweetens things up and balances the tart cranberries.
- Salt: A pinch to bring out all the flavors.
- Ground cinnamon: Adds warmth and coziness that pairs perfectly with the orange and cranberries.
- Baking powder & baking soda: Give the bread a nice rise, making it light and fluffy.
- Fresh or frozen cranberries: Bursts of tart, juicy flavor in every bite.
- Chopped walnuts or pecans: Add a bit of crunch and a delicious nutty flavor.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by combining the buttermilk, orange zest, orange juice, melted butter and egg in a small bowl.
Since the recipe calls for only 2/3 cup of buttermilk, you might not want to buy a whole carton. It’s easy to make your own by combining regular milk with a bit of lemon juice or vinegar (see recipe below for exact quantities). Whisk well to combine and set aside.
Next, combine the dry ingredients together in a large bowl.
Whisk well.
Add the wet ingredients to the flour mixture.
Stir gently with a rubber spatula until just combined.
Add the halved cranberries and nuts.
Mix again to incorporate.
Scrape the batter into a greased loaf pan.
Bake for about one hour, then cool in the pan on a rack for ten minutes.
Turn the cranberry loaf out onto the rack to cool completely.
Slice the cranberry orange bread, serve and enjoy! After the bread is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
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Cranberry Orange Bread
Ingredients
- ⅔ cup buttermilk (see note)
- 2 teaspoons grated orange zest, from 1 orange
- ⅓ cup orange juice, from 1 orange
- 6 tablespoons unsalted butter, melted
- 1 large egg
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- 1 cup plus 2 tablespoons sugar
- ¾ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1 cup fresh or frozen cranberries, halved (see note)
- ½ cup coarsely chopped walnuts or pecans
Instructions
- Preheat oven to 375°F (190°C) and set an oven rack to the middle position. Spray a 9 x 5-in (23 x 13-cm) loaf pan with non-stick cooking spray.
- In a small bowl, stir together buttermilk, orange zest and juice, melted butter and egg. Set aside.
- In a large bowl, whisk together flour, sugar, salt, cinnamon, baking powder and baking soda. Stir the liquid ingredients into the dry ingredients with rubber spatula until just moistened. Gently stir in cranberries and nuts. Do not overmix.
- Scrape the batter into the prepared loaf pan and spread evenly with a rubber spatula. Bake for 20 minutes, then reduce the heat to 350°F (175°C). Continue to bake until golden brown, and a toothpick inserted into center of the loaf comes out clean, about 45 minutes longer. Cool the loaf in the pan for about 10 minutes, then turn out onto the rack and cool at least 30 minutes before serving.
Notes
- Check out guidance for how to make your own buttermilk.
- Cranberries are a bit tricky to chop because they roll all over the place. I cut them in half one at a time -- seems tedious, I know, but there aren't that many, so it doesn't take long. If you're using frozen cranberries, be sure to slice them while they're still frozen.
- Freezing Instructions: The bread can be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil, freezer wrap or place in a freezer bag. Thaw overnight in the refrigerator before serving.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Hi Jenn, Would like to add this loaf to my New Year’s Day brunch menu. Could I sub pecans instead of walnuts ? Love your Cook Book and your web site. Your recipes turn out perfectly every time. Great thank you !!!
Holiday Greetings from Canada
Yvonne Adams
ycadams@shaw.ca
Hi Yvonne, You could definitely use pecans here. And so glad you’re enjoying the recipes! 🙂
This is the perfect holiday bread especially if you are short on time. Your dry ingredients in one bowl with your wet ingredients added to it and your done. No mixer needed. Not only is it delicious but it is beautiful to look at as well. Just follow the simple instructions and you will have a winner to eat or give as gifts.
I’ve made the Cranberry Nut Bread twice this season. Love the flavors and the crusty edges. I used fresh cranberries and made two small additions. I added a scant teaspoon of nutmeg and a teaspoon of Gran Marnier. Delicious, hearty and very flavorful. Great for the holidays and all year long. Thanks, Jenn!
I never add salt to any recipe, and always use real butter (not unsalted) will this affect the taste if I do use regular butter? I ask only because in choosing this recipe to try others stated to use unsalted butter as well
Hi Lisa, I’m not sure I understand your question since the unsalted butter I use is real butter. Could you clarify? Thanks!
This recipe is the best! Followed directions exactly and it came out beautifully. Best tasting cranberry nut bread we ever made. Husband can’t get enough.
So Good and pretty too. I make this every year and give it as gifts for Christmas as well as on the appetizer table for Christmas. A Christmas tradition.
I love this cranberry bread! It is not too sweet, has a slight tartness from the orange zest and easy to make. Moist and delicious for breakfast or just with an afternoon cup of coffee. It freezes beautifully which is a plus so you can make multiple loaves to have whenever you like. It tastes good warm from the oven with butter, slightly toasted or even cold.
I have made this cranberry loaf several times and it always gets rave reviews when I serve it. I like the suggestion to use pistachios for the holidays.
This bread is the best! I make it for the holidays and give it as a gift.
If you did muffins how long would you cook them
Hi Karen, I would estimate 20 25 minutes. I’d love to hear how they turn out!