Easy Delicious Cranberry Orange Bread is the kind of recipe every home baker needs in their collection. It’s simple, reliable, bursting with fresh citrus flavor, and dotted with tart cranberries that balance the sweetness perfectly. This loaf feels festive enough for the holidays yet easy enough to bake on a quiet weekend morning — no mixer, no fancy techniques, and no stress.

What makes cranberry orange bread so beloved is the contrast. You get a soft, tender crumb infused with orange zest and juice, paired with pops of juicy cranberries in every bite. The flavor is bright, fresh, and comforting all at once. Add a simple orange glaze on top, and you’ve got a loaf that looks like it came straight from a bakery.

This recipe is designed to be foolproof. Whether you’re a beginner baker or someone who’s been baking for years, this loaf comes together quickly and bakes up beautifully every time. It’s perfect for breakfast, brunch, dessert, gifting, or freezing for later.

Why This Cranberry Orange Bread Works So Well

Uses simple pantry ingredients
No yeast, no kneading, no rising
Balanced sweet-tart flavor
Moist texture that stays fresh for days
Perfect base for glazing or serving plain

This is a true quick bread, meaning it relies on baking powder for lift instead of yeast. That makes it fast, dependable, and ideal for busy schedules — especially during the holidays.

Ingredients

Cranberry Orange Bread

All-purpose flour
Baking powder
Salt
Unsalted butter, melted
Granulated sugar
Eggs
Fresh orange zest
Fresh orange juice
Milk or buttermilk
Fresh or frozen cranberries

Optional Orange Glaze

Powdered sugar
Fresh orange juice
Orange zest

Instructions

Preheat and Prep
Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Combine Wet Ingredients
In a large bowl, whisk melted butter and sugar until smooth. Add eggs, orange zest, orange juice, and milk. Mix well.
Combine Wet and Dry
Gradually fold the dry ingredients into the wet ingredients just until combined. Do not overmix.
Add Cranberries
Gently fold in cranberries until evenly distributed.
Bake
Pour batter into prepared loaf pan. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Cool
Let bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Glaze (Optional)
Whisk powdered sugar and orange juice until smooth. Drizzle over cooled bread and allow to set.