Cranberry Orange Bread

Cranberry Orange Bread is great for breakfast, snacking, or wrapping up a loaf to share. This version leans into everything you want from the classic combo. The applesauce and melted butter make the loaf stay moist for days. And the orange juice, zest, and a tiny hint of orange extract give you a solid citrus vibe without going overboard.

Make quick breads like this of any flavor using my base quick bread recipe.

Why My Recipe

Extra moist texture thanks to a full cup of applesauce and melted butter.
Lots of orange flavor from juice, zest, and just a touch of orange extract.
Optional glaze soaks into the loaf for extra moisture and a sweet finish.

Overhead view of sliced cranberry orange bread on a white marble board, surrounded by bright orange slices and fresh cranberries.

The glaze gets poured over the loaf while the bread is still warm and it soaks right in. It adds extra moisture and a light sweetness that ties everything together. This is the kind of quick bread that somehow disappears faster than anyone admits to eating it. It works for brunch, snacking, gifting, or stealing a slice when you’re supposed to be cleaning the kitchen.

Ingredient Notes

Unsweetened Apple Sauce: Make sure it’s unsweetened so the bread doesn’t turn out too sweet.
Brown Sugar: Light or dark brown sugar both work. Dark adds a deeper flavor.
Melted Butter: Butter adds better flavor, while oil keeps the loaf extra soft. Use whichever you prefer.
Orange Juice: Fresh or bottled both work. There’s not enough juice in the orange you zest to make both the bread and the glaze.
Large Egg: A room-temperature egg mixes more smoothly, but straight from the fridge is perfectly fine too.
Vanilla Extract: Try to use the real thing.
Orange Extract: This boosts the citrus flavor. If you don’t have any, add one more teaspoon of zest.
Salt: Regular table salt works perfectly.
Baking Soda: Check that it’s fresh to ensure a good rise.
Baking Powder: Make sure it’s not expired or the loaf may bake dense.
All-Purpose Flour: Scoop and sweep method of measuring is preferred.
Craisins: You can replace with 1 cup fresh or frozen cranberries, chopped. Fresh or frozen will give you a more tart flavor.
Orange Zest: Only zest the top orange layer and avoid the white pith for the best flavor.

Fresh vs Dried Cranberries

You can absolutely use either dried cranberries or fresh ones in this bread. Craisins give you a sweeter, chewier bite with no extra prep. Fresh or frozen cranberries make the bread more tart, so expect a brighter flavor.

If using fresh or frozen, give them a quick chop so they distribute evenly. There is no need to adjust the baking time or the batter. Just know the bread will taste a little less sweet, and that is completely okay.

Optional Add-Ins

This bread is flexible if you want to change it up. A handful of chopped pecans or walnuts adds a nice crunch. White chocolate chips melt into little sweet pockets.

You can also switch the craisins for chopped fresh or frozen cranberries if you want a more tart flavor. As long as you do not overload the batter, it will bake up nicely.

How to Tell When Quickbread is Done

Quick breads can look finished on top long before the center is ready. The easiest way to check for doneness is with a toothpick. Insert it into the center of the loaf. If it comes out clean or with just a few crumbs, you are good to go. If it comes out gooey, give the bread another five to ten minutes and check again. The top should also spring back lightly when pressed.

Two slices of cranberry orange bread on a small white plate with a gold beaded rim, garnished with fresh cranberries and orange slices.

Loaf Pan Size Options

This recipe is written for an 8 by 4 inch loaf pan, but you still have options. A 9 by 5 inch pan will work. The loaf will bake a little flatter and finish sooner, so start checking it about ten minutes early.

You can also split the batter into mini loaf pans. Those typically bake in about 25 to 30 minutes. Just keep an eye on them once they start smelling amazing.

Glaze Tips

The best time to pour the glaze is when the loaf is hot from the oven. It soaks right in and adds extra moisture and flavor. I have you make more glaze than you actually need because otherwise it’s too hard to cook in such small amounts. Just give it a good, sugary soak.

Serving Suggestions

This bread is great warm, cool, toasted, or sliced straight from the counter. You can serve it with butter, cream cheese, or nothing at all. It also looks great on a brunch table. And if you have a slice left the next morning, turning it into French toast is never a bad idea.

Storage & Freezing

Store leftover Cranberry Orange Bread in an airtight container at room temperature for up to 3 days. If your kitchen runs warm, place it in the refrigerator instead to keep it a little longer. The glaze helps keep the loaf moist, so it holds up well.

Freezing Instructions: Wrap the cooled loaf tightly in plastic wrap, then place it in a freezer safe bag or container. Freeze for up to 3 months. You can also freeze individual slices for quick breakfasts. Thaw the loaf or slices at room temperature.