Cranberry Orange Bread for Thanksgiving
Cranberry orange bread is one of those simple holiday recipes that looks beautiful without needing much decoration. It is soft, lightly sweet, full of tart cranberries, and has a fresh orange flavor that makes every slice taste bright.
I like making this bread around Thanksgiving because it works in more than one way. You can serve it for breakfast, add it to a holiday brunch, place slices on a dessert table, or wrap a loaf as a homemade gift. It also smells amazing while it bakes.
The first few times I made cranberry bread, I used too many cranberries and mixed the batter for too long. The loaf tasted fine, but it was heavier than I wanted. I found that using the right amount of berries and mixing only until the flour disappears gives a much softer loaf.
This cranberry orange bread is simple, festive, and easy to make ahead, which is exactly what I want from a Thanksgiving recipe.
Why You Will Love This Cranberry Orange Bread
This bread has a good balance of sweet and tart flavors.
The orange zest gives it a fresh citrus flavor, while the cranberries add little bursts of tartness. Brown sugar keeps the loaf soft, and sour cream helps prevent it from becoming dry.
I also like that you do not need a mixer.
You can make the batter in two bowls, pour it into a loaf pan, and bake.
This recipe is:
- Soft and moist
- Full of fresh cranberries
- Bright with orange flavor
- Easy to make ahead
- Good for Thanksgiving breakfast or brunch
- Simple enough for beginner bakers
- Beautiful without complicated decoration
What Does Cranberry Orange Bread Taste Like?
The bread is lightly sweet with a strong orange smell and small tart bites from the cranberries.
It is not as sweet as cake, which is why I think it works well for breakfast and brunch.
The inside should be soft and slightly moist, while the top becomes lightly golden.
If you add the orange glaze, the bread becomes sweeter and feels more like a dessert.
I usually glaze one loaf when serving it on a holiday table, but I leave the glaze off when serving it for breakfast.
Ingredients You Will Need
Most of the ingredients are basic baking items.
All-Purpose Flour
Use 2 cups of all-purpose flour.
Measure the flour carefully. Too much flour is one of the easiest ways to make quick bread dry.
I prefer spooning flour into the measuring cup and leveling the top instead of pushing the cup directly into the flour bag.
Baking Powder and Baking Soda
You will need:
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
These help the bread rise and give it a softer texture.
Salt
Use 1/2 teaspoon salt.
A small amount of salt balances the sweetness and improves the orange flavor.
Sugar
Use:
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar
Brown sugar adds moisture, while granulated sugar keeps the bread from becoming too heavy.
Orange
You will need:
- 1 tablespoon finely grated orange zest
- 1/2 cup fresh orange juice
One large orange is usually enough, but I like having two nearby in case one does not give enough juice.
Fresh orange juice gives the best flavor.
Eggs
Use 2 large eggs.
Let them sit at room temperature for a little while before mixing.
Sour Cream
Use 1/2 cup full-fat sour cream.
Sour cream keeps the loaf soft and adds moisture without making the batter too thin.
Plain Greek yogurt can also work.
Butter
Use 1/2 cup unsalted butter, melted and slightly cooled.
Do not add very hot butter to the eggs.
Let it cool for a few minutes after melting.
Vanilla
Use 1 teaspoon vanilla extract.
Vanilla softens the sharp citrus flavor and makes the bread taste warmer.
Cranberries
Use 1 1/2 cups fresh or frozen cranberries.
Fresh cranberries work beautifully around Thanksgiving.
You do not need to thaw frozen cranberries before adding them to the batter.
Optional Walnuts or Pecans
Add 1/2 cup chopped walnuts or pecans if you like a little crunch.
I usually prefer pecans for Thanksgiving because they fit the fall flavors.
Optional Orange Glaze
For a simple glaze, you will need:
- 1 cup powdered sugar
- 2 tablespoons fresh orange juice
- 1/2 teaspoon orange zest
Add more juice only if needed.
The glaze should be thick enough to slowly fall from a spoon.
Before You Begin
Heat the oven to 350°F or 175°C.
Grease a 9-by-5-inch loaf pan.
Line the pan with parchment paper, leaving some paper above the sides. This makes the loaf much easier to remove.
Wash and dry the orange before zesting it.
Zest the orange before squeezing out the juice. It is much easier than trying to zest a cut orange.
If you are using fresh cranberries, rinse and dry them well.
How to Make Cranberry Orange Bread
Step 1: Mix the Dry Ingredients
Add the flour, baking powder, baking soda, and salt to a medium bowl.
Whisk until combined.
Set the bowl aside.
I like mixing the dry ingredients first so the baking powder and baking soda are spread evenly through the flour.
Step 2: Mix the Sugars and Orange Zest
In a large bowl, add the granulated sugar, brown sugar, and orange zest.
Rub the zest into the sugars with your fingertips for about 30 seconds.
This may seem like a small step, but I think it makes the orange flavor stronger.
The sugar will begin to smell very fresh and citrusy.
Step 3: Add the Wet Ingredients
Add the eggs to the sugar mixture.
Whisk until smooth.
Pour in the melted butter, sour cream, orange juice, and vanilla.
Whisk again until everything is combined.
The mixture may look slightly uneven because of the sour cream. That is fine.
Step 4: Add the Flour
Pour the dry ingredients into the wet ingredients.
Use a spatula to fold everything together.
Stop mixing when only a few small streaks of flour remain.
Do not keep stirring until the batter looks perfectly smooth.
Overmixing can make the loaf dense.
Step 5: Add the Cranberries
Toss the cranberries with about 1 tablespoon of flour.
This can help keep them from sinking too much while the bread bakes.
Fold the cranberries gently into the batter.
Add the chopped pecans or walnuts at this stage if using them.
Try not to crush the berries while mixing.
Step 6: Fill the Loaf Pan
Spoon the batter into the prepared loaf pan.
Spread the top gently.
You can add a few extra cranberries over the top for a prettier loaf.
Do not press them deeply into the batter.
Step 7: Bake
Bake for 50 to 60 minutes.
Start checking around 50 minutes.
Insert a toothpick into the center of the loaf.
It should come out clean or with only a few moist crumbs.
If the top becomes dark before the center is baked, place a loose piece of foil over the pan.
Every oven is a little different, so use the toothpick test instead of relying only on time.
Step 8: Cool
Remove the pan from the oven.
Let the bread cool in the pan for about 15 minutes.
Use the parchment paper to lift the loaf out.
Place it on a cooling rack.
Let it cool completely before adding glaze.
If you glaze a warm loaf, the glaze will melt and disappear into the bread.
How to Make the Orange Glaze
Add powdered sugar to a small bowl.
Stir in 2 tablespoons of orange juice and the orange zest.
Mix until smooth.
If the glaze feels too thick, add another teaspoon of juice.
If it becomes too thin, add a little more powdered sugar.
Drizzle the glaze over the completely cooled bread.
I prefer an uneven drizzle instead of covering the whole top. It looks more natural and still gives every slice some sweetness.
Let the glaze sit for about 15 minutes before cutting.
My Best Tips
Do Not Overmix
This is probably the most important tip.
Once the flour is added, mix only until the batter comes together.
Use Fresh Orange Zest
The zest gives much more orange flavor than juice alone.
Do not skip it.
Dry Fresh Cranberries
Extra water on the berries can make small wet spots in the loaf.
Pat them dry after rinsing.
Do Not Overbake
Quick breads can dry out quickly.
Start checking early.
Let the Bread Cool Before Cutting
Warm quick bread can crumble when sliced.
Cooling also gives the texture time to settle.
Add Glaze Only After Cooling
A cool loaf keeps the glaze thick and visible.
Can You Use Frozen Cranberries?
Yes.
Frozen cranberries work very well.
Do not thaw them first.
Add the frozen berries directly to the batter.
You may need a few extra minutes of baking time because the berries are cold.
If the berries have a lot of frost on them, quickly rinse them and dry them before using.
Can You Use Dried Cranberries?
Yes, but the bread will taste different.
Dried cranberries are sweeter and less tart.
Use about 1 cup of dried cranberries instead of 1 1/2 cups fresh cranberries.
You can soak them in orange juice for about 10 minutes before adding them. Drain well first.
Make-Ahead Instructions
This bread is very good for making ahead.
I actually like it better the next day because the orange flavor becomes a little stronger and the loaf stays soft.
Bake the bread one day before serving.
Let it cool completely.
Wrap it tightly in plastic wrap or place it in an airtight container.
Add the glaze on the day you plan to serve it.
For Thanksgiving, I would bake it on Wednesday and glaze it Thursday morning.
How to Store Cranberry Orange Bread
Store the loaf in an airtight container at room temperature for up to 2 days.
For longer storage, keep it in the refrigerator for up to 5 days.
The refrigerator can make quick bread feel slightly firmer, so let a slice sit at room temperature for a few minutes before eating.
If your loaf has glaze, place parchment between slices if you stack them.
Can You Freeze It?
Yes.
Cranberry orange bread freezes well.
For the best results, freeze it without glaze.
Let the loaf cool completely.
Wrap it tightly in plastic wrap, then wrap it again in foil or place it in a freezer-safe bag.
Freeze for up to 3 months.
Thaw overnight in the refrigerator or for several hours at room temperature.
Add the glaze after the loaf has thawed.
You can also freeze individual slices.
Recipe Variations
Cranberry Pecan Orange Bread
Add 1/2 cup chopped toasted pecans.
Cranberry Walnut Bread
Use chopped walnuts instead of pecans.
Lemon Cranberry Bread
Replace the orange zest and juice with fresh lemon.
The flavor will be sharper and slightly more tart.
White Chocolate Cranberry Bread
Fold in 1/2 cup white chocolate chips.
The bread will become sweeter, so you may want to skip the glaze.
Cinnamon Cranberry Bread
Add 1 teaspoon cinnamon to the dry ingredients.
Orange Almond Bread
Add 1/2 teaspoon almond extract and top with sliced almonds.
Use almond extract lightly because it has a strong flavor.
Serving Ideas for Thanksgiving
Cranberry orange bread works well in several parts of the Thanksgiving day.
Serve it:
- With coffee in the morning
- As part of Thanksgiving brunch
- Beside fresh fruit
- On a dessert table
- With whipped honey butter
- With cream cheese
- With hot tea
- With apple cider
I like cutting the loaf into fairly thick slices for breakfast.
For a dessert table, cut thinner slices so guests can also try other desserts.
Common Problems
The Bread Is Dry
Too much flour or too much baking time may be the reason.
Measure the flour carefully and check the bread early.
The Bread Is Dense
The batter may have been overmixed.
Fold the flour in gently and stop as soon as it is combined.
Cranberries Sink to the Bottom
Toss them lightly in flour before adding them.
The Middle Is Wet
The loaf may need more time.
Cover the top loosely with foil and bake for another 5 to 10 minutes.
The Top Cracked
A crack along the top is normal for quick bread.
It does not mean the recipe failed.
The Glaze Is Too Thin
Add more powdered sugar.
The Glaze Is Too Thick
Add orange juice one teaspoon at a time.
Frequently Asked Questions
Can I Use Orange Juice from a Bottle?
Yes, but fresh orange juice gives better flavor.
Can I Make Muffins Instead?
Yes.
Divide the batter into a lined muffin pan and bake at 350°F for about 18 to 22 minutes.
Can I Use Greek Yogurt Instead of Sour Cream?
Yes.
Use full-fat plain Greek yogurt in the same amount.
Can I Leave Out the Nuts?
Yes.
The bread tastes very good without them.
Can I Reduce the Sugar?
You can reduce the granulated sugar slightly, but the loaf may be less moist.
How Do I Know When It Is Done?
Insert a toothpick into the center.
It should come out clean or with a few moist crumbs.
Does Cranberry Orange Bread Need to Be Refrigerated?
Not for the first day or two if it is kept covered in a cool room.
For longer storage, refrigerate it.
Cranberry Orange Bread Recipe
Prep time: 20 minutes
Bake time: 50 to 60 minutes
Total time: About 1 hour 20 minutes
Yield: 1 loaf, about 10 slices
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 1 tablespoon orange zest
- 2 large eggs
- 1/2 cup melted unsalted butter
- 1/2 cup sour cream
- 1/2 cup fresh orange juice
- 1 teaspoon vanilla
- 1 1/2 cups fresh or frozen cranberries
- 1/2 cup chopped pecans, optional
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons orange juice
- 1/2 teaspoon orange zest
Instructions
- Heat the oven to 350°F.
- Line a 9-by-5-inch loaf pan with parchment paper.
- Mix flour, baking powder, baking soda, and salt.
- Rub orange zest into the granulated and brown sugars.
- Add eggs, melted butter, sour cream, orange juice, and vanilla.
- Fold in the dry ingredients.
- Add the cranberries and pecans.
- Spoon the batter into the loaf pan.
- Bake for 50 to 60 minutes.
- Cool in the pan for 15 minutes.
- Transfer to a rack and cool completely.
- Mix the glaze ingredients.
- Drizzle over the cooled loaf.
- Slice and serve.
Final Thoughts
Cranberry orange bread is one of those recipes that feels festive without being difficult.
I like it for Thanksgiving because it can be made ahead, served for breakfast or dessert, and still looks beautiful on the table. The tart cranberries keep the bread from becoming too sweet, while the orange makes the whole loaf taste fresh.
The biggest things to remember are not to overmix the batter and not to overbake the loaf.
Make it the day before Thanksgiving, add the orange glaze when you are ready to serve, and it is one less thing to worry about during a busy holiday morning.
