Nothing beats the smell of warm cranberry orange bread baking on a chilly morning. The juicy pops of cranberry mixed with fresh citrus make every bite feel festive and cozy.
If you’ve never baked bread before, don’t worry—this recipe is truly beginner-friendly. You don’t need fancy equipment or years of experience. Just a couple of bowls, a loaf pan, and about 15 minutes of prep time.
In this guide, I’ll walk you through every single step with clear photos, tips, and even a few variations so you can make it your own. Let’s get baking!
Why This Cranberry Orange Bread Is Perfect for Beginners
This recipe is a quick bread, which means no yeast, no kneading, and no waiting for dough to rise. You mix, pour, and bake—done!
Here’s why thousands of home cooks love it:
- Only 10 main ingredients (most already in your kitchen)
- One-bowl batter option for easy cleanup
- Naturally colorful with fresh cranberries—no food coloring needed
- Freezes beautifully for up to 3 months
- Great for breakfast, snack, or even gifting
Ingredients You’ll Need
Here’s everything measured out so you can grab it all at once.
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 cups (240g) | Spoon and level—don’t scoop! |
| Granulated sugar | ¾ cup (150g) | Can reduce to ½ cup if preferred |
| Baking powder | 2 teaspoons | Fresh for best rise |
| Salt | ½ teaspoon | Fine table salt |
| Eggs | 2 large | Room temperature |
| Milk | ¾ cup (180ml) | Whole or 2% works best |
| Vegetable oil | ⅓ cup (80ml) | Or melted butter |
| Orange zest | 2 tablespoons | From about 2 large oranges |
| Fresh orange juice | ¼ cup (60ml) | Freshly squeezed |
| Fresh or frozen cranberries | 1½ cups (150g) | Coarsely chopped |
Optional add-ins: ½ cup chopped walnuts or pecans, white chocolate chips, or a simple orange glaze on top.
Step-by-Step Instructions (with Timing)
- Preheat oven and prepare pan (5 minutes)
Set oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line with parchment paper. - Mix dry ingredients (2 minutes)
In a large bowl, whisk flour, sugar, baking powder, and salt. - Mix wet ingredients (3 minutes)
In a medium bowl, beat eggs, then add milk, oil, orange zest, and orange juice. Whisk until smooth. - Combine wet and dry (2 minutes)
Pour wet ingredients into dry. Stir gently with a spatula just until combined—do NOT overmix. A few lumps are okay! - Fold in cranberries (1 minute)
Gently fold in chopped cranberries (and nuts if using). - Bake (55–65 minutes)
Pour batter into prepared pan. Bake 55–65 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. - Cool properly (2+ hours)
Cool in pan 15 minutes, then transfer to a wire rack to cool completely before slicing.
Pro Tips for the Best Cranberry Orange Bread
- Don’t skip the orange zest — it gives 90% of the orange flavor!
- Coat cranberries in flour to prevent sinking: toss them with 1 tablespoon flour before folding in.
- Toothpick test — if it comes out wet, bake 5 more minutes.
- Make it prettier — reserve a handful of whole cranberries to press on top before baking.
- Food safety note: Always bake to an internal temperature of at least 200°F (93°C) — USDA guidelines.
Simple Orange Glaze (Optional but Delicious)
| Ingredient | Amount |
|---|---|
| Powdered sugar | 1 cup |
| Fresh orange juice | 2–3 tablespoons |
| Orange zest | ½ teaspoon |
Whisk together until smooth. Drizzle over cooled bread.
Storage & Freezing Instructions
| Situation | How Long | Best Method |
|---|---|---|
| Room temperature | Up to 2 days | Tightly wrapped |
| Refrigerator | Up to 1 week | Airtight container |
| Freezer (whole loaf) | Up to 3 months | Double-wrap in plastic + foil |
| Freezer (slices) | Up to 3 months | Flash freeze slices, then bag |
Variations to Make It Your Own
- Cranberry Orange Muffins — bake in muffin tin for 18–22 minutes.
- Almond Cranberry Orange — add 1 tsp almond extract + sliced almonds on top.
- Healthier version — swap half the oil with unsweetened applesauce.
- Vegan — use flax eggs and plant milk.
Frequently Asked Questions
Can I use dried cranberries instead of fresh?
Yes, but use only 1 cup and soak them in the orange juice for 10 minutes first to plump them up.
Can I use frozen cranberries?
Absolutely! No need to thaw—just toss them in frozen. You may need 3–5 extra minutes baking time.
Why did my bread sink in the middle?
Most common causes: overmixing, underbaking, or opening the oven door too early.
Is there a gluten-free version?
Yes! Use a 1:1 gluten-free baking flour blend. Results are almost identical.
Can I reduce the sugar?
Yes, you can go as low as ½ cup. The bread will be more tart but still delicious.
How do I know when it’s fully baked?
The top should be golden, and internal temperature should reach 200–205°F (93–96°C).
Can I make this bread ahead?
It actually tastes even better the next day! Flavors meld beautifully.
Final Thoughts
There you have it—your new favorite Easy Cranberry Orange Bread that looks bakery-worthy but couldn’t be simpler to make at home.
The combination of tart cranberries and sweet orange is pure winter magic in every slice. Whether you enjoy it with your morning coffee, pack it in lunchboxes, or wrap it up as a heartfelt homemade gift, this bread brings smiles every time.
So preheat that oven, grab those cranberries while they’re in season, and give yourself the gift of fresh-baked joy. You’ve got this—and I can’t wait to hear how your loaf turns out!
Happy baking!
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