clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cranberry Orange Bread

Cranberry Orange Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 5 reviews

  • Author: Sonja Overhiser
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 1x


This cranberry orange bread recipe is citrusy, moist, and studded with tangy berries! Drizzle this classic with a simple sweet glaze.



For the cranberry orange bread

  • 2 cups (280 g) all-purpose flour, plus 1/2 tablespoon
  • 2/3 cup granulated sugar
  • 1 teaspoon cinnamon
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2 eggs
  • 1/4 cup honey
  • 1/2 cup neutral oil
  • 1/2 cup Greek yogurt (or sour cream)
  • 1/2 cup milk
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons orange zest (zest from 2 medium oranges)
  • 1 ½ cups fresh cranberries*, rinsed and patted dry (or substitute frozen, not thawed), plus 1 handful extra for the top

For the orange glaze

  • 1/2 cup powdered sugar
  • 1 tablespoon orange juice


  1. Preheat: Preheat the oven to 375°F. Grease a 9-inch aluminum loaf pan.
  2. Make the batter: In a large bowl, whisk the all-purpose flour, sugar, cinnamon, baking powder, and salt. In a separate medium bowl, whisk the eggs, then whisk in the honey, vegetable oil, yogurt, milk, apple cider vinegar, and orange zest until smooth. Stir the dry ingredients into the wet ingredients with a spatula until it just comes together into a thick batter. 
  3. Mix the cranberries with 1/2 tablespoon flour. Fold the cranberries into the batter with a spatula. 
  4. Pour the batter into the prepared loaf pan. Top with a sprinkle of a handful of cranberries, pressing them into the top. Then sprinkle with additional granulated sugar. 
  5. Bake: Bake 50 to 60 minutes, covering loosely with aluminum foil at 40 minutes if it is starting to become very brown. Bake until the top springs back when touched and a toothpick inserted comes out with a few clinging crumbs. The exact timing will depend on your oven and baking pan.
  6. Cool: Cool the bread in the pan for 30 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Allow to cool fully to room temperature (about 30 minutes to 1 hour).
  7. Add glaze: Mix the powdered sugar and orange zest in a small bowl until it comes together into a smooth icing (if it is too runny add a bit more powdered sugar; if it’s too thick add a few drops more orange juice). Use a fork to drizzle the top of the bread with the icing.
  8. Storage info: The bread lasts 3 to 4 days at room temperature wrapped in aluminum foil or refrigerated for 10 days wrapped in foil (bring to room temperature before enjoying). You can also freeze un-iced bread for up to 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).


*We recommend using fresh cranberries in this recipe. If desired you can substitute frozen cranberries, but do not thaw before using.

  • Category: Quick bread
  • Method: Baked
  • Cuisine: Bread
  • Diet: Vegetarian