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Cranberry Orange Bread Recipe - Sweet, tart and delicious!

Cranberry Orange Bread

Course: Dessert
Cuisine: American
Keyword: cranberry orange bread
Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes
Cool: 30 minutes
Total Time: 2 hours 5 minutes
Servings: 12
Calories: 230kcal
Moist, buttery and delicious orange quick bread, studded with tart, fresh cranberries.
Print Recipe


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/3 cup Challenge unsalted butter melted
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons fresh grated orange zest
  • 2 tablespoons fresh orange juice
  • 1/2 cup milk
  • 1 cup fresh cranberries
  • 1 tablespoons all-purpose flour


  • 2 tablespoons Challenge butter melted
  • 1/2 cup powdered sugar
  • 2 tablespoons fresh orange juice


  • Preheat oven to 350*F and line a 9"x 5" loaf pan with parchment paper (or lightly grease with butter).
  • In a medium bowl, whisk the flour, baking powder and salt, and set aside.
  • In the bowl of an electric mixer, blend together the melted butter, sugar, eggs, vanilla, orange zest and orange juice.  Mix until well combined.
  • While slowly mixing, add flour mixture and milk in two batches (some flour, then some milk, then the rest of the flour and the rest of the milk).  Stop mixing as soon as it's just combined.
  • Rinse off the fresh cranberries so they have just a bit of moisture on them, then, in a small bowl toss the cranberries with 1 T. flour.  This flour coating will help prevent the berries from sinking to the bottom of your loaf while baking.
  • Add the flour coated berries to the batter and gently but quickly stir, by hand, to combine.
  • Immediately pour batter into prepared pan and bake for 55-65 minutes, or until a toothpick inserted in the center of the loaf comes out clean.  Cool bread in the pan for 15-30 minutes, then move to a wire cooling rack with a baking sheet below (to catch the glaze you're about to add).
  • Prepare glaze by simply whisking together the melted butter, powdered sugar, and orange juice.  If needed, add an additional tablespoon of powdered sugar to reach the desired consistency.  Pour one layer of glaze over loaf and allow to set a few minutes, then add an additional layer of glaze.
  • Slice and enjoy!


For the orange zest and juice (in the cake and the glaze) you'll need just one large orange.
I have only made this recipe with fresh cranberries. I imagine frozen or dried would also work, but the results might not be identical to what's pictured.
I used Challenge brand butter in this recipe, please feel free to use any high quality brand of your choice.


Calories: 230kcal | Carbohydrates: 36g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 47mg | Sodium: 246mg | Potassium: 59mg | Fiber: 1g | Sugar: 23g | Vitamin A: 288IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 1mg