Cranberry Orange Bread

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This cranberry orange bread with oil is so easy to make. You will love how super moist this loaf cake is with pops of fresh cranberries. Then topped with a citrusy orange glaze.

Cranberry orange loaf with oil sliced in half on a wood board.

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Ingredients and Substitutions
Step By Step Instructions and Photos
Common Questions
Cranberry Orange Bread

If you love cranberries during the holiday season, this is a must make quick bread recipe.

Oil is used in this loaf instead of butter. Which keeps it super moist for a good number of days after baking. So it can be easily enjoyed all week, without drying out.

I know its not as “nutritious” or flavorful as butter but trust me the moist texture of the orange sponge cake and fresh cranberry flavor makes up for it.

Try these other loaf bread with oil recipes- banana, carrot, pumpkin, cinnamon roll, and apple fritter.

Ingredients for cranberry orange loaf in their packaging.

Ingredients and Substitutions

Fresh Cranberries - Stock up during the fall season and keep a few bags in the freezer.

Oranges- I used 2 fresh navel oranges, for the juice and zest.

Oil - A neutral oil like vegetable or canola.

Eggs- Two large whole egg.

Sugar- White sugar for the batter and powdered sugar for the glaze.

Flour - All-purpose or cake flour.

Milk - Creamy whole milk is preferred but 2% can be used in a pinch. Can use substitute with yogurt, sour cream, non dairy nut milks or canned evaporated.

Leavening Powder - Baking powder, make sure its fresh.

Extract and Salt- For a boost of flavor add a touch of pure or imitation vanilla extract.

Nice slices of iced cranberry orange loaf. Faced up on white parchment paper.

Fresh Orange Flavor

This cake really packs a punch of flavor, in the orange sponge cake and glaze. The first step is by massaging fresh orange zest into the white sugar. It helps to release the natural orange oil into the sugar.

I love iced loaf cake slices and an orange glaze really adds an extra citrus flavor. Best of all when it’s fully dried, it hardens up really nicely.

Fresh Cranberries

The orange sponge cake batter is not thick in this recipe, so the cranberries have a tendency to rise to the top of the loaf. To prevent some movement you can toss them with flour.

I like that the cranberries float to the top near the sweet orange glaze. Cranberries can have that sour bite.

Step By Step Instructions and Photos

Prepped cranberry orange loaf ingredients in bowls and measuring cups.

Grab the loaf cake ingredients and prep them. Preheat oven to 325°F and line a loaf pan with parchment paper.

Hand pressing white sugar into fresh orange zest.

2. Into a large mixing bowl add sugar and orange zest. Using your hands massage the zest into the sugar.

Wet ingredients in clear bowl. Eggs, oil, vanilla, sugar and milk.

3. Add in oil, eggs, vanilla, orange juice and milk.

Mixed wet ingredients in clear bowl with whisk.

4. Mix well with a whisk.

Clear bowl with mixed wet ingredients topped with the dry ingredients.

5. Sift in the dry ingredients with a sieve or strainer into the bowl. The flour, salt and baking powder.

Down view mixed batter in clear bowl with white spatula.

6. Mix until combined about 2 minutes. Try not to over mix the batter.

Down view batter and fresh cranberries in clear bowl with white spatula.

7. Fold in fresh cranberries. You can toss them with flour to prevent them from floating to the top, if preferred.

8. Pour batter into the lined 9x5 loaf pan. Place into the preheated oven and bake uncovered for 50-55 minutes until a toothpick comes out clean.

Baked cranberry orange loaf on cooling rack.

9. Remove from the oven and let cool in the loaf pan for 30 minutes. Carefully remove from the pan and place on a cooling rack to fully cool. Let cool for about 1 ½ - 2 hours for best results.

Make The Orange Glaze

Ingredients for orange glaze in their packaging.

10. Grab the ingredients for the glaze and prep them.

Down view of vanilla glaze ingredients in bowls.

11. Place powdered sugar and orange zest into a small bowl.

Mixed orange glaze in mixing bowl with whisk.

12. With a whisk add 1 tablespoon of orange juice and mix. Add additional 1 teaspoon of orange juice at a time until it is a thick pourable glaze.

Cranberry orange loaf with orange glaze on cooling rack. The glaze is dripping on the sides of the loaf.

13. Pour and spread onto the fully cooled cranberry bread. Allow the glaze to fully harden.

Side view of cranberry orange loaf with oil sliced on wood cutting board.

14. Cut into thick slices and Enjoy.

Common Questions

Which is better oil or butter for cranberry orange bread?

For an ultra moist cranberry orange bread using oil is best. A slice is normally enjoyed at room temperature and oil stays liquid verses butter that stays solid.

What is the internal temperature of a fully cooked cranberry orange bread?

The internal temperature for a quick bread is 210°F. Use a food thermometer to check the temperature in the center of the loaf.

How to store cranberry bread after it has baked?

Make sure the quick bread in fully cooled. Store the whole loaf or thick slices in an airtight container or resealable plastic bag for up to 4 days at room temperature. It can also be place in the freezer for up to 2 months.

What is my favorite tips when making cranberry orange bread?

Massage the fresh orange zest into the sugar to release the natural oils. It adds so much flavor, it’s a must step.

Don’t over mixthe batter, mix until combined for soft, tender and fluffy results. If you do over mix let the batter rest in a the refrigerator for a few hours.

Let the quick bread fully cool before slicing into it. It really helps to keep it moist and prevents a gummy texture.

Make sure the baking powder is fresh to have the best rising results.

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