Cranberry Orange Bread
There’s something about the sweet-tart burst of cranberries paired with fresh, zesty orange that just feels like the holidays. The smell of Cranberry Orange Bread baking is enough to make the whole house feel cozy and festive. Every bite is soft, moist, and dotted with juicy cranberries that pop against the citrusy orange flavor.
This Cranberry Orange Bread recipe is one of those I reach for whenever I’ve stocked up on too many cranberries (because who doesn’t overbuy around the holidays?). The best part? It’s simple to make, naturally sweetened, and perfect for breakfast, dessert, or gifting to friends and neighbors.
Ingredients
- 2 cups whole wheat flour (or any flour of choice; gluten-free works too)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup freshly squeezed orange juice (about 4 oranges)
- ½ cup unsweetened applesauce (or 1 flax egg)
- ½ orange, zested
- 1 ½ cups fresh cranberries (frozen can be used—do not thaw)
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- ½ cup maple syrup (or ¾ cup coconut sugar)
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the applesauce, orange juice, maple syrup, orange zest, vanilla, and cinnamon. Stir gently by hand until just combined—don’t overmix, the batter should be thick and a little lumpy.
- Fold in the cranberries carefully to keep them whole.
- Pour the batter into a silicone loaf pan or a parchment-lined bread pan, scraping the bowl to get every bit.
- Sprinkle a few extra cranberries on top for a pretty finish.
- Bake for 50–55 minutes (check at 45 if using a silicone pan). A knife inserted in the center should come out clean.
- Let the bread cool completely before slicing (this helps it set and keeps it from crumbling).
Tips for Success
- Mix by hand—overmixing makes bread dense and dry.
- Always combine the baking powder, baking soda, and salt into the flour before adding wet ingredients for even rising.
- Fresh cranberries give the brightest flavor, but frozen works well too (just don’t thaw them first).
- To prevent sticking, use a nonstick silicone loaf pan or line a metal pan with parchment paper.
- The flavor deepens as it rests—if you can, bake it the night before and enjoy the next day.
Storage
- Store at room temperature, wrapped tightly, for up to 3 days.
- Refrigerate for up to 5 days.
- Freeze slices in a freezer bag for up to 2 months—perfect for quick breakfasts.
FAQs
What if I don’t have applesauce?
A flax egg works as a swap. (1 tbsp ground flax + 3 tbsp water = 1 egg substitute).
Can I use bottled orange juice?
Yes! Fresh is best, but pulp-free bottled juice works too.
Can I use dried cranberries instead of fresh?
Not for this recipe—the fresh berries keep it moist and give it that signature tart pop.
Cranberry Orange Bread
Ingredients
- 2 cups whole wheat flour (or any flour of choice; gluten-free works too)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup freshly squeezed orange juice (about 4 oranges)
- ½ cup unsweetened applesauce (or 1 flax egg)
- ½ orange, zested
- 1 ½ cups fresh cranberries (frozen can be used—do not thaw)
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- ½ cup maple syrup (or ¾ cup coconut sugar)
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Stir in applesauce, orange juice, maple syrup, zest, vanilla, and cinnamon until just combined. Do not overmix.
- Fold in cranberries gently to keep them whole.
- Pour batter into a silicone loaf pan or parchment-lined bread pan.
- Sprinkle a few extra cranberries on top for decoration.
- Bake for 50–55 minutes (check at 45 if using a silicone pan). A knife inserted in the center should come out clean.
- Cool completely before slicing for best texture.
Video
Notes
- Mix by hand—overmixing leads to dense bread.
- Fresh cranberries give the best flavor, but frozen can be used.
- Use parchment paper or a non-stick silicone loaf pan to prevent sticking.
- The bread tastes even better the next day as the flavors deepen.
