Dessert

Amazing Cranberry Orange Bread Recipe

ByAndria Russo November 22, 2025November 22, 2025

Introduction

This Amazing Cranberry Orange Bread is a delightful blend of tart cranberries and bright orange zest, creating a moist and flavorful treat. Perfect for breakfast or an afternoon snack, it’s easy to make and sure to impress.

A golden brown rectangular loaf of bread with a slightly cracked top crust sits on a wooden cutting board with light and dark wood stripes. Next to the loaf is a whole bright orange, smooth textured and round, accompanied by a few small, shiny red cranberries scattered nearby. A serrated knife with a grey blade rests beside the orange. The setting is on a white marbled surface with soft, cream-colored cloth draped around the edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all purpose flour
3/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 large eggs, slightly beaten
8 ounces canned whole cranberries in sauce
1 large orange, zested and juiced
2 tablespoons applesauce
1/2 teaspoon almond extract
2 tablespoons vegetable or canola oil

Instructions

Step 1: Preheat your oven to 350°F (175°C). Spray or grease a bread loaf pan to prepare for baking.
Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon. Set this dry mixture aside.
Step 3: In another bowl, combine the eggs, canned cranberries with their sauce, orange zest and juice, applesauce, almond extract, and oil. Mix until well combined.
Step 4: Add the wet ingredients to the dry ingredients and gently mix until just incorporated. Avoid overmixing to keep the bread tender.
Step 5: Pour the batter into the prepared loaf pan, spreading it evenly.
Step 6: Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Step 7 (Optional): To make muffins instead, spoon about 2/3 cup of batter into each greased muffin tin cup. Bake for 20 to 23 minutes until done.

Tips & Variations

Use fresh cranberries if available; simply pulse them in a food processor if you prefer a less chunky texture.
Swap almond extract for vanilla extract for a milder flavor.
For an extra moist loaf, try adding a tablespoon of Greek yogurt to the wet ingredients.
Serve warm with a smear of butter or cream cheese for extra indulgence.

Storage

Store the bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week. You can freeze it for longer storage—wrap well in plastic wrap and foil, then thaw at room temperature before serving. Reheat slices gently in a toaster oven or microwave for a warm treat.

How to Serve

A golden-brown loaf cake with a cracked and textured top sits on a wooden cutting board with light and dark stripes. Next to the loaf, there is a bright orange orange and several small, shiny red cherries scattered around. A serrated knife with a silver blade rests diagonally on the board behind the orange. The whole setup is on a white marbled texture background with soft folds of white cloth visible on the edges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh cranberries instead of canned?

Yes, fresh cranberries can be used. They may be a bit tarter and less sweet, so you might want to adjust the sugar slightly or pulse them lightly to blend with the batter better.

Can I make this bread gluten-free?

You can substitute the all-purpose flour with a gluten-free baking flour blend, but make sure it contains xanthan gum or another binder. The texture may vary slightly but should still be delicious.