Cranberry Orange Bread (Easy + 1-Bowl!)
This cranberry orange bread has all the sweet-tart flavor you love, but with the simplest method: one bowl, no mixer, and just a few everyday ingredients. Fresh orange zest, real cranberries, and a light citrus glaze make it feel special without complicating things. It’s quick, cozy, and perfect for winter mornings or an easy homemade gift!
5 star review
“I made this recipe and it turned out beautifully! One thing I really liked was the glaze – it stayed on top of the bread and did not melt into it. I always love a one bowl recipes!”
– Suzanne
Say Hello to This Easy Cranberry Loaf Made Easy in One-Bowl!
When the holidays roll around and the kitchen starts smelling like cinnamon and citrus, I can’t resist baking this easy cranberry orange bread! It’s the one I make for Christmas morning, cozy winter weekends, and the loaf I wrap in parchment and tie with twine to drop off with friends (feels fancy with very little effort if ya know what I mean).
Fresh cranberries bring bright pops of tart flavor, balanced with the perfect amount of sweetness, plus a sunny orange zing so the fruit really shines. Golden edges, a tender middle, and a drizzle of glossy orange glaze make it look as special as it tastes, and the kind of loaf that makes people ask for the recipe before they’ve even finished their slice!
It’s also one of the easiest holiday bakes you can make! And just like my moist pumpkin bread, everything comes together in one bowl with pantry staples, and you don’t need any special equipment or fancy techniques. It stays moist for days, freezes beautifully, and works just as well in the summer if you’re using frozen cranberries, which means this “holiday” bread has a way of showing up in my kitchen year-round!
Welcome to My Kitchen – Let’s Bake a Moist Cranberry Loaf!
Cranberry Quick Bread Testing Notes
- I’ve used both fresh and frozen cranberries, and they both work beautifully, and there’s no need to thaw the frozen ones to keep it super easy. Now that’s easy!
- In testing I found that roughly chopping the cranberries and tossing them in a little flour before folding them into the batter kept them from sinking and helped the loaf bake evenly without collapsing in the middle.
- For best results, be careful not to overmix once you add the flour!
- I recommend letting the loaf cool completely before adding the glaze so it sets smooth and glossy instead of melting in.
Cranberry Orange Bread (Easy + 1-Bowl!)
Ingredients
- ½ cup packed light brown sugar (100 g)
- ¼ cup granulated sugar (50 g)
- 2 large eggs
- ½ cup neutral oil, such as avocado or canola (120 ml)
- ¼ cup orange juice (60 ml)
- 1 tablespoon orange zest (from about 1 large orange)
- 1 teaspoon vanilla extract
- ¾ teaspoon kosher salt
- 1 ¾ cups all-purpose flour (190 g)
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 cup fresh or frozen cranberries (120 g), roughly chopped and tossed with 1 teaspoon flour (see notes)
Orange Glaze
- ½ cup powdered sugar (60 g)
- 1 to 2 tablespoons fresh orange juice
- ½ teaspoon orange zest (optional)
Equipment
Instructions
- Preheat & Prep: Preheat the oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper, leaving a slight overhang for easy removal.
- Make the Batter: In a large bowl, whisk together the brown sugar, granulated sugar, and eggs until light and foamy, about 1 minute. Add the oil, orange juice, orange zest, vanilla, and salt. Whisk until smooth. Sprinkle the flour, baking powder, and baking soda over the top. Stir with a spatula until just combined. Fold in the cranberries until evenly distributed. The batter will be thick.
- Bake: Transfer the batter to the prepared pan and smooth the top. Bake for 45-55 minutes, or until puffed, golden, and a tester inserted in the center comes out clean or with just a few moist crumbs. Let cool in the pan for 20 minutes, then use the parchment to lift it out and cool completely before slicing.
- Glaze: If glazing, whisk the powdered sugar with 1 tablespoon of the orange juice, adding more a few drops at a time until smooth and pourable but still opaque. Stir in orange zest if using. Drizzle over the cooled loaf and let set before slicing.
Notes
- Pan Size: In testing I found that a light metal 8×4 or 9×5 loaf pan bakes more evenly and helps the center set without overbaking the edges.
Can gluten flour be substituted?
Hi Suzanne, I have tested it with 1:1” or “measure for measure,” such as Bob’s Red Mill Gluten Free 1-to-1 Baking Flour or King Arthur Measure for Measure Flour. These blends are designed to replicate the structure and texture of regular flour in traditional recipes so be to check that your blend includes xanthan gum. The batter may look slightly thicker, and the baked loaf might need a few extra minutes in the oven to fully set, start checking at the lower end of the bake time and continue baking until a toothpick inserted in the center comes out clean or with just a few crumbs. As with all gluten-free baked goods, letting the loaf cool completely before slicing will give you the best structure and texture. And be really careful not to over-mix, since it can get gummy. If you give it a try let me know how it turns out!
Yum. Flavors are tasty. I only had a glass loaf pan and my center caved some, but still tastes delicious and makes no difference to us.
I did add the drizzle and it’s a good bread served with yogurt for the kid’s weekday breakfasts.
I’m happy to hear it still turned out ok in a glass pan and great idea to add yogurt on the side for breakfast. Thanks for sharing your notes and for leaving a review!
I did make this recipe. I used a glass baking dish and it turned out beautifully! One thing I really liked was the glaze – it stayed on top of the bread and did not melt into it. I always love on bowl recipes!
Suzanne, I agree, one-bowl baking recipes are the best! So happy you enjoyed this one – thanks so much for sharing your thoughts and for leaving a reivew!