Amazing 1 Cranberry Orange Bread Joy

Hi there, welcome back to my kitchen! If you’re looking for that perfect autumnal or holiday baking scent—you know, that incredible mix of bright citrus cut by rich spice—you’ve landed exactly where you should be. We are making the ultimate Moist Cranberry Orange Bread today, and trust me, this version, complete with that addictive Zesty Orange Glaze, is going to beat every other quick bread you’ve ever tried.

This isn’t just a recipe; it’s a hug in loaf form. Forget dry, crumbly loaves! This loaf cake is packed with juice and zest, ensuring every slice stays soft and incredibly flavorful for days. It’s my absolute favorite for early morning coffee when the weather starts to get crisp.

SAVE IT

Why This Cranberry Orange Bread Recipe is Your New Favorite

I’ve baked this cranberry orange bread hundreds of times over the years, and that’s why I know it’s reliable. When you’re looking for a fantastic sour cream coffee cake recipe, you want guaranteed results, and this is it! It’s perfect for brunch, gifting during the holidays, or just making your kitchen smell amazing on a Tuesday afternoon.

Here’s what makes this Cranberry Orange Quick Bread stand out from the crowd:

• It guarantees a supremely moist loaf every single time—no sad, dry edges here!
• The balance between the tart fruit and the bright citrus is spot-on.
• You can mix this whole thing up without even getting the electric mixer out.

Achieving the Perfectly Moist Cranberry Loaf Cake

The secret weapon for preventing a dry loaf is simple: we use sour cream! Or, if you don’t have that, plain Greek yogurt works wonders too. These fats add richness far beyond what just butter can do for a quick bread. This is the trick that keeps this Moist Cranberry Loaf Cake from drying out, even a few days later.

The Perfect Zesty Orange Cranberry Bake Balance

You can’t just rely on the juice; you absolutely *need* the zest. I always stress this: you have to zest that orange before you juice it! The oil held in the peel carries the brightest, most potent orange flavor. That combination, paired with the tart pop of the cranberries, gives you that fantastic sweet-and-tangy experience throughout your Zesty Orange Cranberry Bake.

Gathering Ingredients for Your Cranberry Orange Bread

Okay, let’s get our battlefield ready! For this Cranberry Orange Bread, we keep things pretty straightforward. Remember, happy ingredients mean a happy loaf. We need your standard pantry stuff, plus one hero ingredient that keeps this bread so incredibly tender—and that’s the sour cream! I’ll be linking over to my Moist Cinnamon Swirl Apple Bread soon, but for now, focus on having these staples ready.

Here’s what you need for the loaf itself:

• Flour, baking soda, and salt whisked together.
• Sugar and butter—and make sure that butter is softened, not melted!
• Two eggs, vanilla, the zest of one big orange, and the juice.
• Our secret weapon: that sour cream or yogurt!
• One and a half cups of fresh or frozen cranberries—chop them up a bit for better distribution!
• If you like a little crunch, throw in those optional chopped walnuts.

Then, we save the powdered sugar and a splash more orange juice for that beautiful glaze!

Essential Equipment for Your Cranberry Orange Bread

One of the best parts about making a true Cranberry Orange Quick Bread is that you don’t need a fancy stand mixer lurking in your pantry! Seriously, ditch the hassle if you want to. I often make this when I’m feeling lazy, and a sturdy whisk and a large bowl are all I reach for.

But even if you’re sticking to hand mixing, you still need the right carriers for your batter. Make sure you have these essentials ready to go:

• A standard 9×5 inch loaf pan. This is crucial for that classic, tall shape!
• Two good mixing bowls—one for your dry stuff and one big one for creaming the fats and sugars.
• A rubber spatula for gently folding in those beautiful cranberries at the end.
• A wire cooling rack. This means the bottom of your bread won’t get soggy while it’s cooling down.

Keep it simple, use what you have, and you’re already set up for success. No stand mixer required means less cleanup, which is always a win in my book!

Step-by-Step Instructions for Moist Cranberry Orange Bread

Now for the fun part! We’re following this exact order to make sure everything marries up perfectly into that wonderful Breakfast Loaf with Cranberries and Orange. Before you even grab your bowls, get that oven warming up to 350°F (175°C). Once it’s humming, go ahead and generously grease and flour your 9×5 loaf pan. Nobody wants a beautiful loaf glued to the bottom of the pan, right?

Next, mix up your dry ingredients—flour, baking soda, and salt—in one bowl. Then, grab your big bowl for the wet items. Remember, if you’re reaching for that butter, you want it softened enough that your finger leaves a gentle dent, but if it’s shiny or greasy, it’s too warm! Trust me, putting slightly soft butter into the mixer makes all the difference.

We’ll combine these mixtures carefully, gently fold in those cranberries, and then it’s straight into the oven! I have a little trick for the bake time—if you notice the top darkening up a bit too fast around the 40-minute mark, just loosely drape a sheet of foil over the top. This protects that gorgeous color while the inside finishes baking. We’re aiming for a wooden skewer coming out clean, just like when I make my coffee cake recipe.

Once it’s baked, you must let it chill out in the pan for a full 10 minutes. This lets the structure set. Then, flip it onto a wire rack to cool completely before we even *think* about that glaze!

Mixing the Batter for the Cranberry Orange Loaf Cake

This is where you need to focus on texture. We start by creaming that softened butter and sugar until it gets genuinely light and fluffy—it should look paler than when you started. I always watch for it to almost look like whipped cloud fluff. Beat your eggs in one at a time, then swirl in that vanilla, zest, juice, and the sour cream. Don’t overthink it here; just mix until it’s incorporated.

When you add those dry ingredients back in, go slow, and stop mixing the second you don’t see those white flour streaks anymore! Seriously, overmixing turns this beautiful Cranberry Orange Loaf Cake into something tough. Handle those cranberries and walnuts gently when you fold them in—they are there for flavor bursts, not to deflate all the air we just worked so hard to create!

Baking and Cooling the Zesty Orange Cranberry Bake

Pop that batter into your prepped pan and slide it into the 350°F oven. It usually takes between 50 and 60 minutes for this Zesty Orange Cranberry Bake to fully cook through. The best test is the wooden skewer test: insert it right into the thick center, and if it slides out with just a few moist crumbs clinging to it—not wet batter—you’re golden!

Resist the urge to pull it out immediately! Letting it sit in the pan for those 10 minutes is non-negotiable. It lets the structure firm up just enough so that when you flip it out onto the cooling rack, it doesn’t collapse in the middle. Patience, friend, patience!

Creating the Glaze for Glazed Cranberry Bread Recipe

Alright, the star of the show! You’ve let your loaf cool completely on the rack; I mean it—completely cool. If you try to drizzle this glaze over a warm loaf, you’ll end up with a disappointing, soupy orange puddle instead of that pretty, slightly hardened crust on your Glazed Cranberry Bread Recipe. And we don’t do puddles here, do we?

Mixing the glaze is about as simple as baking the bread, honestly. You’re just combining powdered sugar with fresh orange juice. I always start with one cup of powdered sugar in a small bowl. Then, I pour in just about two tablespoons of that fresh orange juice. Now, here’s where you have to go slow. Mix it up with a fork or a mini whisk. If it looks too stiff, add just a tiny bit more juice—a half teaspoon at a time. You want it thick enough that when you lift your spoon, it drips off slowly, not instantly.

SAVE IT

This beautiful, zesty topping is necessary for that extra touch of sweetness that really counters the tartness of those cranberries. If you’re feeling fancy, some people even add a tiny splash of Grand Marnier, like they do in that famous recipe I saw floating around here, but honestly, the pure orange juice glaze is my go-to for keeping things simple and bright.

Once it’s the perfect drizzly consistency, take your cooled loaf and just let that glaze fall wherever it wants! It sets up beautifully as it dries, giving you that professional bakery look without any extra stress. This finishing touch really elevates it from a simple quick bread to a stunning Cranberry Orange Dessert Bread.

SAVE IT

While you wait for it to set, you might want to grab the recipe for my Buttermilk Streusel Muffins—another great recipe for a weekend brunch spread!

Tips for the Best Cranberry Orange Bread Recipe

Listen, even following a tried-and-true recipe like this doesn’t mean you can ignore the little details! These tips are the things I learned over years of baking this same loaf, and they are how you turn a *good* loaf into your signature, can’t-be-beat Best Cranberry Bread Recipe. When I look back at that classic easy English muffin pizza recipe, the logic of technique applies here too—small steps make a big difference!

If you want that incredible tart flavor contrast, pay close attention to how you handle those beautiful cranberries:

• Fresh vs. Frozen Cranberries: If you use fresh ones, that’s fantastic! They give the brightest snap. If you have to use frozen—and I totally understand that necessity during the holidays—don’t bother thawing them! Just toss them with about one tablespoon of your measured flour before you fold them into the batter. This gentle dusting helps stop them from getting heavy and sinking straight to the bottom of the pan while baking.
• The Sour Cream Swap: Remember how we used sour cream for moisture? If you’re out of that, plain Greek yogurt is the perfect substitute in a pinch. It brings that needed acid and fat content that makes the Cranberry Orange Loaf Cake so fluffy and moist. If you want to make it extra decadent for a dessert, you can substitute the sour cream with cream cheese, just make sure it’s softened beautifully first!
• Butter vs. Oil Richness: The recipe calls for softened butter, which is key for proper creaming. However, my notes mention that if you want a slightly richer outcome (maybe for a Christmas morning treat), you can definitely swap out the stick of butter for 1/2 cup of melted butter *and* use the cream cheese substitution above. Just be aware that melted butter vs. creamed butter changes the texture ever so slightly toward being a bit denser, but still delicious!

Trust me on these tweaks. They ensure you always end up with that perfectly balanced, tart and sweet loaf that keeps everyone asking for the recipe!

Serving Suggestions for Your Holiday Cranberry Bread

Your beautiful, glazed Holiday Cranberry Bread is done, and now comes the best part: figuring out how to enjoy every single glorious slice! This isn’t just something you eat on the run; this loaf really shines when you set aside a few minutes to savor it, especially when paired with something creamy or rich.

When I serve this at brunch, I like to place the loaf out with a small bowl of softened, slightly salted butter right beside it. People can slice a thick piece, toast it lightly if they want, and just melt that butter right on top. That salty, buttery flavor mixing with the sweet glaze? It’s unreal.

For an even more decadent experience, especially if you loved the cream cheese idea from your recent stuffed French toast recipe exploration, try serving slices with a schmear of plain cream cheese. The tanginess cuts through the orange sweetness perfectly.

SAVE IT

As for dessert? Forget cookies! A slice of this warm Breakfast Loaf with Cranberries and Orange served next to a scoop of good quality vanilla bean ice cream makes for an unexpectedly elegant ending to a small meal. The slight warmth of the bread melts the ice cream just enough—it’s heavenly!

Honestly, though, sometimes the best way to enjoy this Tart and Sweet Cranberry Bake is just as it is, maybe standing over the sink pretending nobody is watching. Don’t judge—we all do it!

Storing Your Homemade Cranberry Orange Loaf

This is one of my favorite things about this Homemade Cranberry Orange Loaf—it’s almost always better the next day! Because we used that sour cream trick, this loaf stays incredibly moist and tender, meaning you don’t have to rush to eat it all on baking day.

If you’re planning ahead, this bread is fantastic for freezing ahead of time, too. Here’s how I manage storage to keep that fresh-baked flavor locked in:

• Room Temperature Storage: If you plan to eat it within three days, simply wrap the completely cooled loaf tightly in plastic wrap, and then tuck that into a zip-top bag or an airtight container. Keep it on the counter. It should stay perfectly fresh and moist. Putting it in the fridge actually tends to dry out quick breads faster, so I skip that unless the weather is super humid!
• Freezing for Later: This is my secret weapon for the busy holiday season. Once the bread is totally cooled, skip the glaze or apply the glaze only after it’s thawed (if you apply it before freezing, it can sometimes weep or get sticky). Wrap the loaf tightly in two layers of plastic wrap, followed by a layer of aluminum foil. It keeps beautifully like this for up to three months.

When you’re ready to eat a frozen loaf, just pull it out the night before and let it thaw on the counter, still wrapped. If you’re really impatient (I get it!), you can unwrap it and warm individual slices in the microwave for about 15 to 20 seconds. That little bit of heat just brings back that fresh-out-of-the-oven aroma and texture instantly. See? Easy Quick Bread Recipes for Winter should always be this forgiving!

Frequently Asked Questions About Cranberry Orange Bread

I always get so many questions once readers start baking this—it’s just that popular! Here are the most common things people ask me about making the Best Cranberry Bread Recipe, especially when transforming it for holiday gatherings.

Why are my cranberries sinking to the bottom of the loaf?

Oh, that’s the classic quick bread problem! If you use fresh or frozen cranberries, they are just too heavy and don’t connect well with the batter’s structure. My best trick for your Cranberry Orange Quick Bread, which I mentioned, is tossing the fruit in about a tablespoon of the dry flour mixture *before* folding it into the batter. This coating helps the fruit grab onto the batter and stay suspended while baking!

Can I make a cream cheese version of this bread?

You absolutely can! While this recipe uses sour cream for everyday moisture, adding cream cheese makes it feel extra special—perfect for Christmas morning! Instead of the sour cream in the recipe, you can use softened cream cheese. It adds a lovely density. I found a great resource on a similar cream cheese cranberry bread variation if you want to see how others handle that swap.

Can I add alcohol to this Zesty Cranberry Bake?

For a real adult treat, yes! If you’re making this for a holiday brunch where you want a little extra kick, you can swap out 1 tablespoon of the orange juice in the wet mixture for Grand Marnier or Triple Sec. It really enhances that orange zest beautifully. Just remember to skip that if you’re making it for the kids!

Does this recipe freeze well?

It freezes like a champ! This is one of my favorite easy frozen recipes because you can make a batch ahead of time. Wrap the cooled loaf (un-glazed) very tightly in plastic and foil. It comes out great after thawing slowly on the counter. It stays moist because of the sour cream!

Moist Cranberry Orange Bread with Zesty Glaze

Print Recipe

Save Recipe Recipe Saved

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This recipe delivers a wonderfully moist Cranberry Orange Bread, balancing tart cranberries with bright orange zest. We top it with a simple, zesty orange glaze for a perfect holiday or breakfast treat.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 55 min
• Total Time: 70 min
• Yield: 1 loaf (8 servings) 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• Zest of 1 large orange
• 1/4 cup fresh orange juice
• 1/2 cup sour cream or plain Greek yogurt
• 1 1/2 cups fresh or frozen cranberries, roughly chopped
• 1/2 cup chopped walnuts (optional)
• For the Glaze: 1 cup powdered sugar, 2 tablespoons fresh orange juice

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5 inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set this aside.
3. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. You do not need a mixer for this; a sturdy whisk works fine.
4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, orange zest, orange juice, and sour cream until just combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing only until the flour streaks disappear. Do not overmix the batter.
6. Gently fold in the chopped cranberries and walnuts, if using.
7. Pour the batter into the prepared loaf pan and spread evenly.
8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top browns too quickly, loosely tent it with foil after 40 minutes.
9. Let the bread cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
10. Prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of orange juice until smooth. Add more juice, a half teaspoon at a time, if the glaze is too thick.
11. Drizzle the orange glaze over the cooled loaf before slicing and serving.

Notes

• Using fresh cranberries provides the best tart flavor contrast. If using frozen, do not thaw them first; toss them in a tablespoon of flour before folding them into the batter to prevent sinking.
• For an extra rich loaf, substitute the butter with 1/2 cup of melted butter and use cream cheese instead of sour cream.
• This bread stays moist for several days when stored tightly wrapped at room temperature.

Nutrition

• Serving Size: 1 slice
• Calories: 320
• Sugar: 35
• Sodium: 250
• Fat: 15
• Saturated Fat: 8
• Unsaturated Fat: 7
• Trans Fat: 0
• Carbohydrates: 45
• Fiber: 2
• Protein: 4
• Cholesterol: 60