Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 cups (240 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 tsp baking powder + 1/2 tsp baking soda + 1/2 tsp salt
- 1 tbsp orange zest + 3/4 cup (180 ml) fresh orange juice
- 1/4 cup (60 ml) buttermilk
- 1/2 cup (120 ml) neutral oil
- 2 large eggs, 1 tsp vanilla
- 1 1/2 cups (180 g) fresh cranberries, halved
- Glaze: 1 cup (120 g) powdered sugar, 2–3 tbsp orange juice, 1 tsp zest, 1 tbsp melted butter, pinch salt
- Optional: 1/2 cup (60 g) chopped walnuts/pecans; 1 tbsp coarse sugar for topping
Do This
- 1. Heat oven to 350°F (175°C). Grease and parchment-line a 9×5-inch loaf pan.
- 2. Rub 1 tbsp orange zest into 1 cup sugar until fragrant.
- 3. Whisk in eggs, oil, orange juice, buttermilk, and vanilla.
- 4. In another bowl, whisk flour, baking powder, baking soda, and salt. Reserve 1 tbsp of this mix.
- 5. Fold dry into wet just to combine. Toss cranberries in reserved flour; fold into batter (add nuts if using).
- 6. Scrape into pan; sprinkle coarse sugar if using. Bake 60 minutes, checking at 50; tent if browning.
- 7. Cool 15 minutes in pan, then on rack 45 minutes. Whisk glaze and drizzle over loaf; set 15 minutes before slicing.
Why You’ll Love This Recipe
- Tender, moist crumb with bright bursts of tart cranberries in every slice.
- Big orange flavor from zest-infused sugar and a glossy citrus glaze.
- One-bowl friendly mixing (no mixer needed) and pantry-staple ingredients.
- Freezer-friendly and perfect for gifting, brunch, or afternoon coffee.
Grocery List
- Produce: 2 large oranges (for zest and juice), 1 1/2 cups fresh cranberries (or a 12-oz bag to have extra)
- Dairy: 2 large eggs, buttermilk, unsalted butter (for glaze)
- Pantry: All-purpose flour, granulated sugar, powdered sugar, baking powder, baking soda, kosher or fine sea salt, vanilla extract, neutral oil (canola/vegetable), coarse sparkling sugar (optional), walnuts or pecans (optional)
Full Ingredients
For the Cranberry Orange Bread
- 2 cups (240 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1 tablespoon finely grated orange zest (from 1–2 oranges)
- 3/4 cup (180 ml) freshly squeezed orange juice
- 1/4 cup (60 ml) buttermilk, shaken
- 1/2 cup (120 ml) neutral oil (canola or vegetable)
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 1/2 cups (180 g) fresh cranberries, halved (frozen OK; do not thaw)
- Optional: 1/2 cup (60 g) chopped toasted walnuts or pecans
- Optional topping: 1 tablespoon coarse sparkling sugar
For the Orange Glaze
- 1 cup (120 g) powdered sugar
- 2 to 3 tablespoons freshly squeezed orange juice (to thin)
- 1 teaspoon finely grated orange zest
- 1 tablespoon unsalted butter, melted and slightly cooled
- Pinch of fine sea salt (optional, to balance sweetness)
For the Pan
- Butter or nonstick baking spray
- Parchment paper (for a sling)
Step-by-Step Instructions
Step 1: Prep the pan and preheat
Position a rack in the center of the oven and heat to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with a parchment sling, allowing the long edges to overhang for easy removal. Lightly grease the parchment as well.
Step 2: Infuse the sugar with orange zest
In a large mixing bowl, combine the granulated sugar and 1 tablespoon orange zest. Use your fingertips to rub the zest into the sugar for 30 to 60 seconds until the sugar is damp, fragrant, and lightly tinted orange. This releases the citrus oils for maximum flavor.
Step 3: Whisk the wet ingredients
To the zest-sugar, whisk in the eggs, oil, orange juice, buttermilk, and vanilla until smooth and emulsified, about 30 seconds. Set aside.
Step 4: Mix the dry ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Remove 1 tablespoon of this dry mixture and set aside for the cranberries.
Step 5: Combine and fold in cranberries
Tip the dry mixture into the wet ingredients and fold gently with a spatula just until you no longer see dry streaks. Toss the halved cranberries with the reserved tablespoon of dry mix (this helps prevent sinking), then fold them into the batter along with the nuts if using. The batter will be thick—avoid overmixing. Scrape into the prepared pan and smooth the top; sprinkle with coarse sugar if desired.
Step 6: Bake to golden perfection
Bake for about 60 minutes, rotating the pan at 35 minutes. Begin checking at 50 minutes; the loaf is done when a toothpick inserted in the center comes out clean with a few moist crumbs, or when the internal temperature reaches 200–205°F (93–96°C). If the top is browning too quickly, tent loosely with foil. Cool in the pan for 15 minutes, then lift out and cool on a wire rack for at least 45 minutes before glazing.
Step 7: Glaze and slice
Whisk the powdered sugar, orange juice (start with 2 tablespoons), orange zest, melted butter, and a pinch of salt until smooth and pourable. Add more juice, a teaspoon at a time, to reach a thick-but-drizzly consistency. Spoon or drizzle over the cooled loaf, letting it drip down the sides. Allow the glaze to set for 15 minutes, then slice with a serrated knife into 1/2-inch slices and serve.
Pro Tips
- For best texture, weigh your flour. If using cups, fluff, spoon, and level to avoid a dense loaf.
- Rubbing zest into sugar magnifies orange flavor without bitterness—don’t skip this step.
- Tossing cranberries in a little flour mixture helps them stay suspended instead of sinking.
- Use an instant-read thermometer; quick breads are perfect around 200–205°F in the center.
- Using frozen cranberries? Do not thaw; fold in straight from the freezer and add 3–5 minutes to bake time if needed.
Variations
- Nutty crunch: Fold in 1/2 cup chopped toasted walnuts or pecans.
- Muffins or minis: Bake as 12 muffins at 400°F (205°C) for 16–18 minutes, or 3 mini loaves at 350°F (175°C) for 28–32 minutes.
- Almond twist: Replace vanilla with 1/2 teaspoon almond extract and top the glaze with sliced almonds.
Storage & Make-Ahead
Store the glazed loaf airtight at room temperature for up to 3 days. For longer storage, wrap the unglazed loaf tightly in plastic and freeze up to 3 months; thaw at room temperature (1–2 hours for slices, 4–6 hours for a whole loaf), then glaze before serving. To refresh, warm slices in a 300°F (150°C) oven for 6–8 minutes.
Nutrition (per serving)
Approximate per slice (1 of 10): 350 calories; 14 g fat (2.5 g saturated); 54 g carbohydrates; 1 g fiber; 34 g sugars; 4 g protein; 220 mg sodium. Nutrition will vary with optional nuts and exact ingredients.
