Cranberry Orange Bread

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Last Updated on September 30, 2026 by Kiersten James

This moist cranberry orange bread is made with fresh cranberries, orange zest, and sour cream, then topped with a simple fresh orange glaze.

This cranberry orange bread is soft, buttery, and packed with cranberries and fresh orange flavor. It’s finished with a simple orange glaze that soaks slightly into the top of the loaf, giving just enough sweetness to balance the cranberries.

Cranberry and orange is one of those combinations that immediately feels like the holidays. Growing up, my mom has made cranberry bread every single Thanksgiving for as long as I can remember.

I especially love making quick breads this time of year because they’re so much easier than anything that needs decorating, but they still look beautiful sitting out on the table.

This one is made with fresh orange juice and plenty of orange zest rather than orange extract, so the flavor is bright without tasting artificial. Sour cream keeps the loaf moist, while fresh or frozen cranberries give you those little tart pockets throughout every slice.

It’s definitely a simple bread, but once the orange glaze goes over the top, it really doesn’t need anything else.

If you’re getting a head start on holiday baking, my pecan pie bars are another easy one to make for Thanksgiving and Christmas.

Why You’ll Love This

• It’s not dry. Melted butter and sour cream give the bread a soft tenderness that stays moist long after it cools.
• Real orange flavor. Fresh orange zest and juice go into the bread, with even more orange in the glaze.
• Fresh or frozen cranberries work. I buy about 10 bags of cranberries after Thanksgiving and vacuum seal them to freeze and bake later.
• Very easy to make. No stand mixer, and the batter comes together in about 5 minutes.
• Holiday Staple. The bright cranberries and white orange glaze make this an easy Thanksgiving or Christmas bread without any mess.

Fresh vs. Frozen Cranberries

Both work very well in this recipe!! Fresh cranberries can be tossed with a tablespoon of flour and folded directly into the batter.

Frozen cranberries should stay frozen until you’re ready to add them. Toss them with the flour while they’re still frozen and gently fold them into the batter.

The bread may need an extra few minutes in the oven when made with frozen cranberries because they’ll cool the batter slightly.

Tips for the Best Results

Don’t overmix the batter. Stir just until the flour disappears. Mixing too much can make a quick bread heavy and tough instead of soft and tender.

Use fresh orange zest. Most of the orange flavor in this loaf comes from the zest rather than the juice. Don’t skip it.

Rub the zest into the sugar. This is one of my favorite tricks anytime I’m baking with citrus. It releases the orange oils before they go into the batter and gives the entire loaf more flavor.

Don’t thaw frozen cranberries. Frozen cranberries can go directly into the batter. Thawing them first can release extra liquid and cause their color to bleed throughout the loaf.

Watch the center rather than relying only on the baking time. Loaf pans and ovens vary quite a bit. The bread is done when a tester comes out without wet batter.

Wait until the loaf is cool before glazing it. Glaze poured onto warm bread will melt and run right off instead of setting over the top.

How to Make Cranberry Orange Bread

Ingredients:

Cranberry Orange Bread:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• Zest of 2 large oranges
• 1/2 cup unsalted butter, melted and slightly cooled
• 2 large eggs
• 1/2 cup sour cream
• 1/3 cup orange juice
• 1 teaspoon vanilla extract
• 1 1/2 cups fresh or frozen cranberries
• 1 tablespoon all-purpose flour, for tossing with the cranberries

Orange Glaze:

• 1 cup powdered sugar
• 2 tablespoons fresh orange juice

Instructions:

Prepare the Pan:

Heat the oven to 350°F. Grease an 8 1/2 x 4 1/2-inch loaf pan. You can also line it with parchment paper, leaving a little overhang along the sides so the cooled loaf is easy to lift out.

Rub the Orange Zest Into the Sugar:

Add the granulated sugar and fresh orange zest to a large mixing bowl.

Before adding anything else, use your fingertips or a rubber spatula to rub the zest into the sugar for about 30 seconds. You’ll notice the sugar becoming slightly tinted and very fragrant.

It seems like a small extra step, but it makes a difference. Rubbing the zest releases its flavorful oils directly into the sugar instead of leaving most of that flavor trapped inside the zest.

Mix the Wet Ingredients

Pour the melted and slightly cooled butter into the orange sugar, then add the eggs, sour cream, orange juice, and vanilla. You can use the juice from the oranges, but my kids ate the oranges before I got to use them lol. Bottled is also fine.

Whisk everything together until the mixture is smooth and well combined.

Add the Dry Ingredients:

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Add the dry ingredients to the wet mixture and gently stir everything together just until you no longer see dry streaks of flour.

Try not to keep mixing once the batter comes together. Like most quick breads, cranberry orange bread will be softer when the batter isn’t overworked.

Fold In the Cranberries:

Toss the cranberries with about a tablespoon of flour before adding them to the batter. This gives them a light coating and helps keep them distributed throughout the loaf.

Gently fold the cranberries into the batter, then spread everything evenly into your prepared loaf pan.

If you’re using frozen cranberries, add them directly from the freezer rather than thawing them first.

Bake!!

Bake the cranberry orange bread at 350°F for about 50 to 60 minutes. My breads usually take the full hour with my oven.

You’ll know it’s ready when the top is set, and a toothpick inserted near the center comes out with a few moist crumbs but no wet batter.

Quick breads can sometimes brown on top before the center is finished. If yours is getting darker than you’d like toward the end of baking, loosely tent the top with foil while it finishes.

Let the bread cool in the pan for about 15 minutes before carefully lifting or turning it out onto a wire rack.

Let it cool completely before adding the glaze.

Make the Orange Glaze:

Once the bread is completely cool, whisk the powdered sugar with 2 tablespoons of orange juice.

Add a little more orange juice as needed until the glaze is thick enough to sit on top of the bread but loose enough to drizzle.

Spoon or drizzle it over the loaf and give it a little time to set before slicing.

Can I Make Cranberry Orange Bread Ahead of Time?

Yes!!! This is a great bread to make ahead because the flavor does not deteriorate with time.

You can bake the loaf a day before you plan to serve it. Let it cool completely before covering it.

If presentation matters, wait to add the orange glaze until the bread is completely cool and closer to when you’re planning to serve it.

How to Store Cranberry Orange Bread

Once the glaze has set, keep the bread tightly covered at room temperature for about 2 to 3 days.

You can store the loaf whole or slice it first. Keeping it whole generally helps it stay moist a little longer.

For longer storage, keep it covered in the refrigerator and let individual slices come closer to room temperature before serving.

Can You Freeze Cranberry Orange Bread?

Yes! Cranberry orange bread freezes very well.

For the best results, freeze the loaf before adding the glaze. Let the bread cool completely, wrap it tightly, and place it in a freezer-safe bag or container.

You can freeze the entire loaf or individual slices.

Thaw it at room temperature, then add the orange glaze once the bread has completely thawed.

Frequently Asked Questions

Can I use dried cranberries?

I recommend fresh or frozen cranberries for this recipe. They give the bread those juicy, tart pockets that balance the sweet orange bread and glaze. Dried cranberries have a completely different texture and are a lot sweeter.

Why do you toss the cranberries in flour?

A light coating of flour helps keep the cranberries distributed throughout the batter instead of them sinking to the bottom of the loaf.

Why did my cranberry orange bread sink in the middle?

A quick bread can sink if the center hasn’t finished baking before it’s removed from the oven. Make sure a toothpick inserted near the center comes out without any wet batter. Overmixing the batter or using too much leavening can also affect the structure of a quick bread.

Can I make this with frozen cranberries?

Absolutely. Use them straight from the freezer without thawing them first. The loaf may need a few additional minutes of baking time.

How do I know when cranberry orange bread is done?

Insert a toothpick into the center of the loaf. It should come out clean or with a few moist crumbs attached. If you see wet batter, keep baking and check it again after a few more minutes.

More Christmas Baking Recipes

• Pecan Pie Bars
• Christmas Crack
• Gingerbread Cookies
• Raspberry Thumbprints
• Peanut Butter Blossoms
• Chocolate Sugar Cookies

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