Cranberry Orange Bread

Cranberry Orange Bread is a fun Christmas or Thanksgiving quick bread perfect for breakfast with orange juice and dried cranberries. 

This Cranberry Orange Bread is a delicious and easier twist than my classic Cranberry Bread that is perfect for the holidays because it uses dried cranberries in place of fresh ones like in my Pumpkin Cranberry Bread.

Cranberry Orange Loaf Bread


Cranberry Bread is a really well loved recipe on the site but I kept getting inquiries about adding in extra flavors and swapping in dried cranberries. This Cranberry Orange Bread may be one of my favorite reader request recipes ever.

Sometimes revisiting an old recipe is a good way to come up with some new, delicious flavor combinations. That’s exactly what happened with this yummy Cranberry Orange Bread.

The orange flavor and the delicious tart yet slightly sweetened dried cranberries that I soak in orange juice work really well together.

It tastes like a moist and tender cake from your favorite bakery or coffee shop, full of Christmas flavor, and I’m really excited to serve Cranberry Orange Loaf Bread this holiday season. Since it has a relatively quick baking time you can make it a day ahead of time. 

If this is your first time trying Cranberry Bread, this is a great recipe to use because you can make it all year long since we are using dried cranberries.



  • Soak the cranberries in the orange juice in a small bowl.
  • Preheat the oven to 350 degrees and spray a 9×5 loaf pan with baking spray.
  • Sift together flour, baking powder, baking soda, and salt.
  • In a large bowl, whisk together vegetable oil, egg and soaked cranberries and orange juice until well combined.
  • Whisk in the dry ingredients until just combined.
  • Pour into greased loaf pan.
  • Bake for 1 hour, or until a toothpick comes out clean.
  • Let cool for 15 minutes before removing from loaf pan.

Slice of Cranberry Orange Bread


  • Muffins: You can easily make Cranberry Orange Bread into yummy muffins by dividing the batter equally into a muffin tin. You’ll want to leave a little bit of room at the top of each cup so that they don’t fall. Remember that muffins have a shorter cook time than a loaf of bread. 
  • Mini loaves: If you have a mini loaf pan kicking around that you’ve wanted to break out, this is a great recipe for them. Divide the batter between the mini loaf pans and put them in the oven. Make sure you keep an eye on them to keep them from burning, since the size difference will influence the baking time.  
  • Add ins: One of my favorite things to add to Cranberry Orange Bread is a handful of white chocolate chips. The white chocolate goes really well with the tartness of the fresh cranberries, and the baking process melts them enough to give the bread around them a a rich, almost buttery flavor. 
  • Toppings: You can top your Cranberry Orange Bread with a dusting of powdered sugar, brown sugar, granulated sugar, or confectioner’s sugar to make it look fancy and delicious. You can also serve your Cranberry Orange Bread with glaze. Make a little orange glaze in a small bowl and drizzle it over the top of the loaf. To make it look extremely fancy, you can make patterns with the glaze.    

Cranberry Orange Bread


  • Why does my Cranberry Bread sink in the middle? If you overfill the loaf pan it won’t have room to rise, this causes breads to fall. Leave at least an inch of space in the top of the loaf pan.
  • Does Cranberry Bread need to be refrigerated? It can stay out for up to 2 days, but to keep it fresh and moist you should refrigerate it.  
  • Can you substitute dried cranberries for fresh? Yes, you can, but this may influence how much moisture is in the bread.
  • How do I know when my Cranberry Bread is done? Insert a toothpick into the middle of the bread. If it comes out clean, the middle of the bread is solid and ready to eat. 



  • Serve: You can leave Cranberry Orange Bread out at room temperature for up to 2 days. To keep it fresh, keep it wrapped in plastic wrap or in an airtight container. 
  • Store: You can keep Cranberry Orange Bread in the fridge for up to 1 week. Let it cool down to room temperature before you seal it up, and keep it wrapped tightly enough to keep any moisture out. 
  • Freeze: You can keep your Cranberry Orange Bread in the freezer for up to 3 months. Again, you should always let the bread cool to room temperature before putting it away. 

Cranberry Orange Loaf

Pin this recipe now to remember it later

Pin Recipe

Cranberry Orange Bread

Cranberry Orange Bread is a fun Christmas or Thanksgiving quick bread.
Yield 12 Servings
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Bread
Cuisine American
Author Sabrina Snyder


  • 1 cup dried sweetened cranberries
  • 3/4 cup  orange juice
  • 2 cups flour
  • 3/4 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon  baking soda
  • 1/2 teaspoon salt
  • 1 large egg
  • 1/3 cup vegetable oil
  • 1 orange , zested


  • Soak the cranberries in the orange juice in a small bowl.
  • Preheat the oven to 350 degrees and spray a 9x5 loaf pan with baking spray.
  • Sift together flour, sugar, baking powder, baking soda, and salt.
  • In a large bowl, whisk together vegetable oil, egg and soaked cranberries, orange juice and orange zest until well combined.
  • Whisk in the dry ingredients until just combined.
  • Pour into greased loaf pan.
  • Bake for 1 hour, or until a toothpick comes out clean.
  • Let cool for 15 minutes before removing from loaf pan.


Calories: 223kcal | Carbohydrates: 37g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 206mg | Potassium: 136mg | Fiber: 2g | Sugar: 19g | Vitamin A: 232IU | Vitamin C: 10mg | Calcium: 34mg | Iron: 1mg
Keyword: Cranberry Orange Bread

Cranberry Orange Bread collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Excellent – have made twice. Both times I added a handful of chocolate chips. This time I put a chocolate glaze all over it. Just eating a piece now – still slightly warm – absolutely wonderful. This is a real winner not only for taste but for the simplicity of the recipe.

  2. This is THE BEST recipe. I used frozen Orange juice concentrate
    But I made it strong. I also added pecans and used an orange glaze. I baked a loaf for a friend and she was crazy about it. My favorite and so simple to make.

  3. I only gave four because I changed it up so I couldn’t really rate the original recipe. I used commercial orange juice since I had some in the fridge. I cut the sugar to 1/2 cup. I substituted blood orange olive oil for half the oil. I didn’t have a fresh orange so I added dried zest. I also added a third of a cup of yogurt and a quarter tsp almond extract. (The olive oil and yogurt had me on a Mediterranean track.) I baked two small loaves. The crust caramelized to a nice golden color on the bottom and sides, but wasn’t hard or dry. The top really didn’t get a lot of color. The crumb was very tender and moist. It ate almost like a cake and was plenty sweet even with the reduced sugar. I made sure I did not overbake and it probably baked in about 30-35 minutes in the smaller pans. There was a nice balance of the almond, orange and cranberry with the slight earthiness of the olive oil. I will definitely make again.

  4. I loved this and would have given it 5 stars but I made substitutions and additions so I wasn’t truly ranking the recipe I guess. I didn’t have fresh orange but I had commercial juice so I used that. I cut the sugar back to 1/2 cup, also added some dried orange zest and substituted blood orange olive oil for about 1/3 of the veg oil. I also added about 3 Tbsp Greek Yogurt. Because the yogurt and olive oil brought the Mediterranean to mind I added about 1/3 tsp almond extract for an added dimension. It had a very moist, delicate crumb and you could taste the orange and cranberry and the almond (I would probably only use 1/4 tsp next time) and thought it was plenty sweet even with the reduced sugar. Delicious.

  5. Bread came out amazing. It’s difficult to find fresh cranberries year round, and since I’m not around family, I do a lot of shipping. This worked out perfect. The only tweak I added was some orange oil, really amped up the orange flavor!

  6. Thank you for this recipe.. The taste is really amazing! The first time I made it, the result was really dry. But since the bread tasted really good, and I have a lot of dried cranberries, I baked it again. I made adjustments, I added greek yogurt and the result was just fantastic. Same great taste but now it’s moist! Thanks again!

    1. I am so sorry, I am just seeing this tonight. I am sure the recipe has long been cooked/or not but I still want to try to help.

      No, they shouldn’t be tough, like a slightly juicier raisin?

  7. I loved this recipe – easy to make and very moist. I used fresh cranberries l so I decreased the orange juice to slightly less. I also added chopped pecans. It was wonderful, would definitely make this again.

  8. I didn’t see the orange zest mentioned in the directions. Is this just getting mixed in with all the dry ingredients?

  9. hi, this recipe sounds amazing and i’m so excited to try it, i was wondering if i can use fresh cranberries instead of dried?

  10. Made this a few weeks ago. My family loved it! I’m making again for Christmas gifts for my friends and family . I added walnuts and baked in mini loaf pans.
    Can you double this recipe?

    1. Though I haven’t tested it, you can substitute with mashed bananas, applesauce or ground flax seed mixed with water. 1/4 cup for each egg. Good luck!

      1. Hi!

        The recipe sounds great! Thanks for sharing it. I’m curious, how much milk can I add to the batter and would I have to reduce or take out anything (ie the orange juice) if I did? Thanks!

  11. There are no instructions for adding the sugar or orange zest in this recipe. Good thing my sugar canister was still closed. Not good

    1. Oh no, It must not have saved correctly. I’m so sorry. Thank you for letting me know. I just corrected the recipe card. Hopefully it sticks this time.