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

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Cranberry Orange Bread
4.88 from 8 votes

Cranberry Orange Bread

Cranberry Orange Bread is a fun Christmas or Thanksgiving quick bread.

Course Bread
Cuisine American
Keyword Cranberry Orange Bread
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 Servings
Calories 223 kcal
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


  1. Soak the cranberries in the orange juice in a small bowl.

  2. Preheat the oven to 350 degrees and spray a 9x5 loaf pan with baking spray.

  3. Sift together flour, sugar, baking powder, baking soda, and salt.

  4. In a large bowl, whisk together vegetable oil, egg and soaked cranberries, orange juice and orange zest until well combined.

  5. Whisk in the dry ingredients until just combined.

  6. Pour into greased loaf pan.

  7. Bake for 1 hour, or until a toothpick comes out clean.

  8. Let cool for 15 minutes before removing from loaf pan.

Nutrition Facts
Cranberry Orange Bread
Amount Per Serving
Calories 223 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 18mg6%
Sodium 206mg9%
Potassium 136mg4%
Carbohydrates 37g12%
Fiber 2g8%
Sugar 19g21%
Protein 3g6%
Vitamin A 232IU5%
Vitamin C 10mg12%
Calcium 34mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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.

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  1. 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.

  2. 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?

  3. 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!

  4. 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.